Using a large heavy saucepan, cook mushrooms, broth, onion, and thyme until tender. Approximately about 10-15 minutes.
Using a blender or food processor, puree the broth and mushroom mixture, leaving some chunks of mushroom in it. Set aside.
Using the same saucepan, melt the butter over medium/high heat. Whisk in the flour until smooth. Add salt, pepper, half and half, and mushroom puree. Stirring constantly, bring soup to a boil and cook until thickened. Season to taste and add sherry. Enjoy.
Note: You can experiment with a variety of mushrooms when making this soup.
By Laurel from Port Orchard, WA
I have been trying really hard to find a good and tasty recipe for cream of mushroom soup. I have found many and when I tried them they didn't taste that great. I'm looking because my grandmother is sick and just got home from the hospital. It is her favorite, so any feedback would be greatly appreciated!
By Katdevilmaniac from Whippany, NJ
I don't have a recipe for cream of mushroom soup (I did make it once but it was from a mix) but once you make it try this: My mom gave me this recipe. It looks nasty (yellow/green hue) but it tastes awesome.
1 can of cream of mushroom soup
one equal helping of applesauce (unsweetened is best)
1 tsp of curry powder (more or less to taste)
4 pork chops (browned first) if you use more just increase the soup/applesauce portion
mix the soup/applesauce/curry and pour over pork chops and bake in oven at 350 for about an hour or do as I do and throw it in the crock pot for a couple hours on high.
Make some rice or egg noodles and serve these covered in the sauce. Looks so nasty but tastes fantastic! My kids and husband love it!
I need a recipe for making cream of mushroom soup. And does it freeze well?
Deborah from MS Gulf Coast
Try this, it gets great reviews:
Cream of Mushroom Soup
In a large heavy saucepan, saute onion until translucent, then add mushrooms and saute for about 5 minutes. Add in the broth and thyme sauteing for about 10 more minutes.
I'm not sure about freezing it since it has cream in it; it might separate. (01/21/2009)
I have been freezing this recipe for years. It has a tendency to break, so what I do, I do for two reasons. The first is for taking up less space in the freezer, and secondly for having a much thicker soup. I cook the mushrooms and the beef broth, spices and freeze them flat. Vacuum. When I'm ready for the soup. Thaw the mushroom mixture add the white sauce. It is a surprisingly delicious soup.
Cream of Mushroom Soup
Melt butter in large saucepan. Blend in flour. Cook and stir over low heat 1 minute. Remove from heat. Stir in salt and pepper. Slowly stir in cream so mixture remains smooth. Heat and stir over medium heat until thickened. Meanwhile, combine remaining ingredients in medium-size saucepan. Simmer, covered, 10 minutes or until mushrooms are tender. Slowly stir mushrooms and liquid into cream sauce. Correct seasoning. Heat through. Makes 6 servings (01/21/2009)