Creamed Mushroom Soup

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

  1. Melt the butter in a pot over a medium heat.
  2. Add the onions and sauté until they are soft.
  3. Add the mushrooms and cook for 5 minutes.
  4. Add the flour a little at a time stirring it in as you do to help prevent lumps.
  5. 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.
  6. Bring to a boil then reduce to a low heat and simmer for 5 minutes. This will allow the flour to thicken the soup.
  7. 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.
  8. Add the sherry and stir through just before serving.


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38 thoughts on “Creamed Mushroom Soup

  1. 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…

  2. 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!

  3. 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. 🙂

  4. 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 😉

  5. 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. 😉

  6. 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 🙂

  7. 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 🙂

    • 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. 🙂

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