Rating: 4.72 stars
1312 Ratings
  • 5 star values: 1039
  • 4 star values: 207
  • 3 star values: 45
  • 2 star values: 9
  • 1 star values: 12

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Recipe Summary test

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

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  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.

  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts

148 calories; protein 4.8g; carbohydrates 8.6g; fat 11g; cholesterol 30.2mg; sodium 363.7mg. Full Nutrition
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Reviews (1315)

1312 Ratings
  • 5 star values: 1039
  • 4 star values: 207
  • 3 star values: 45
  • 2 star values: 9
  • 1 star values: 12