I usually use a punnet of white mushrooms and a punnet of brown mushrooms for this soup, but with all the different varieties available on the market today, I bet it would be a hit with any combination of mushrooms. The brown mushrooms do tend to make this soup quite dark though so if you prefer a lighter looking soup, rather opt for portabella’s. The last time I made it, I used only white mushrooms and was equally as tasty.
Creamed Mushroom Soup
Ingredients
125ml butter
1 medium onion finely chopped
1 punnet mushrooms finely chopped
1 punnet mushrooms roughly chopped
60ml flour
4 cups chicken stock
4 cups of light cream
Salt and pepper to taste
Chopped parsley and basil to taste
125ml cup sherry
Method
- Melt the butter in a pot over a medium heat.
- Add the onions and sauté until they are soft.
- Add the mushrooms and cook for 5 minutes.
- Add the flour a little at a time stirring it in as you do to help prevent lumps.
- Add the stock a bit at a time stirring as you do to prevent lumps. After enough stock has been added to make everything liquid, add the remaining stock.
- Bring to a boil then reduce to a low heat and simmer for 5 minutes. This will allow the flour to thicken the soup.
- Add the cream, salt, pepper, parsley and basil. Gently simmer the soup without boiling for a further five minutes to allow the flavours to mix completely.
- Add the sherry and stir through just before serving.
I love mushroom soup!
Me too, so not sure why I don’t make it more often 🙂
Oh yay, I just happen to have a punnet, perfect soup for flu!
Wish I could come make it for you so you could have a nap. 🙂
Another stunning soup. Reminds me of when I was young and tinned cream of mushroom soup was a special treat (my mum always made soup out of whatever was in the fridge, so I guess that´s where I first got into soup making). If we were off school and unwell we were allowed to sit on the sofa, wrapped in a duvet and to drink it out of a mug. Which for some reason was also a bit special! I think your version of this soup would be much nicer though…
What a treasured childhood memory, even if it was from when you were sick. 😉
I love mushroom soup and this one looks divinely delicious!
Hi Sutapa, welcome and thanks for stopping by. 🙂
Comfort soup at its best. I personally like a deep mushroom flavour so would go for the dark ones if I can find them.
Thankfully I can often find mushrooms here that are imported from South Africa. 🙂
Oh! Love mushroom soup, actually I don’t think there’s a soup I don’t love! Funally enough I only had a conversation on soups last night, we cooked a chicken/ veggie combo last night and we decided that tomato would next be on the list…a long time favourite but one I haven’t made in ages!
I agree, I love all soups. Looking forward to hearing about your tomato soup. 🙂
OOh this sounds good especially with that sherry added at the end – delicious.
Thanks Kath. It really is a super soup. 😉
I love mushroom soup! I love that you always make delicious food look so easy and simple 🙂
Thanks Tes. My motto is always easy recipes. 😉
Oh sherry. I love that in cream soups. And our farmers market has some great wild mushrooms. Wonderful recipe.
Wild mushrooms would be brilliant! 🙂
This really looks terrific. I’m relatively new to your blog and I don’t often comment, but I did want you to know I’m here and enjoy the time I spend on your blog. I hope you have a great day. Blessings…Mary
Thank so much Mary for such a beautiful comment. 🙂
I thoroughly enjoy your blog too – your header graphic is simply perfection! I battle to leave comments sometimes though.
Blessings to you too. 🙂
I love this soup but I have never had it like this. Your recipe looks incredibly delicious, as does your photo! Thanks for sharing and stopping by my blog!
Thanks Georgia. This is a great comfort soup. 🙂
I love mushroom anything – this would be no exception I’m sure, looks delicious! I’m another one home sick that you’ll have to come over to make it for. Hope you are on your way 😉
I will be there ASAP! 😉
Yay one more soup recipe! What’s “light” cream? I assume you are not talking about heavy whipped cream…then I don’t know what ‘s “light”. Maybe I’m not buying these cream enough that I’m missing “light” cream option at the shelf in supermarket. I have to take a look next time. This sounds very lovely. I make miso soup everytime I cook Japanese food (which is like 5 days a week?), so I need to learn more Western soup! 🙂
Light cream is the same as single cream and has left fat than whipping cream and heavy cream so you were correct. 😉 I will be sharing a few more soup recipes for you to add to your Western way of cooking soup folder. 😉
I recently discovered swiss brown mushrooms and I’m hooked. Sneaking them in where ever I can 🙂
Ooh, Swiss brown mushrooms sound fabulous. 🙂 I think they may be similar to our portabellini and brown mushrooms. 🙂
Mushroom Soup is the ultimate Comfort Food.
I shall make this and devour it ‘all by myself!!!’
gorgeous. xx
With hot buttered toast to dunk – YUM. 🙂
I’ve been really getting into soups as winter has hit with a bang here in the great southern land, I’ve been eyeing off one of my recipes for Mushroom Soup, but yours looks delicious Mandy 🙂
Thanks so much Anna, I bet your recipe is a winner. 🙂
Oh Mandy – what a divine recipe!!! I can just imagine the depth of mushroom flavours, and rich cream – oh and then the sherry!!! Perfection!!! I HAVE to make this, and soon – good thing I’m shopping tomorrow 🙂
Bet it would taste even better made over the coals – YUM! Enjoy your shopping. 🙂
homemade soups are the best! question: have you made this soup without the sherry before? was it still tasty sans sherry?
I haven’t actually made it without the sherry before, but I am sure it would be equally as enjoyable sans the sherry. 🙂
A few years ago I attempted mushroom soup for the first time and it was TERRIBLE. I blame the recipe. 😉 Yours look like the real deal. Maybe I should give it a whirl again sometime…
Thanks for stopping by Michelle. It is always the recipes fault when something doesn’t work out. 😉 That’s our story and we are sticking to it. 😉 If you do try this recipe, I would love to hear how you enjoy it. 🙂