Cream of Mushroom Soup

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This rich, cream soup is very easy to make. It is great when paired with a slice of mutli-grain bread.


  • 5 cups sliced fresh mushrooms
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  • 1 1/2 cups chicken broth
  • 1/2 cup chopped onion
  • 1/8 tsp. dried thyme
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 cup half and half
  • 1 Tbsp. sherry


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.

Servings: 6
Prep Time: 20 Minutes
Cooking Time: 30 Minutes


By lalala... from Port Orchard, WA

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October 26, 20110 found this helpful

I've been looking for a Cream of Mushroom soup recipe and this one sounds perfect! Thanks! I want to make a bunch of it and put it in containers for the freezer so I can grab one for recipes (or cuppa) to save some $$.

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