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My review
Cream of Mushroom Soup III
Sadie
"This soup is delicious and very creamy. The sherry adds a nice flavor. It is also fairly easy to make."
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Ingredients
30 m servings 208 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
Nutrition Facts
Per Serving: 208 calories; 17.4 g fat; 9.6 g carbohydrates; 3 g protein; 60 mg cholesterol; 955 mg sodium. Full nutrition
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Reviews
Read all reviews 5670 Ratings
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Most helpful positive review
2/8/2008
This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in butter forst before adding mushrooms. I used shitake, portobellas and baby bellas. I pureed about ...
Most helpful critical review
10/24/2004
This was O.K. but, it tasted more like cream of chicken stock soup than cream of mushroom. It was easy, however; there is a reason you add aromatics. I will stick to my old receipe from "The J...
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2/8/2008
This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in butter forst before adding mushrooms. I used shitake, portobellas and baby bellas. I pureed about ...
7/11/2006
This is a fantastic recipe, Colleen - thanks so much for posting it. The soup had a rich flavour thanks to the sherry and cream while the mushrooms had a buttery texture. Perfect as a meal when ...
1/27/2004
I am the only one who likes mushrooms in my family so I halved the recipe automatically. I followed the recipe (also adding a little green onion for flavor) up to the chicken broth and then add...
12/9/2002
My picky boyfriend and son both loved it. And it was so easy! Only change I made was, I added a small chopped onion. Thanks for the great recipe.
7/4/2001
I would give this recipe an all over 5 star rating except kids are usually not fond of mushrooms. I liked it best with cutting the mushrooms into chuncks, or sliced.
5/13/2001
Simply delicious . . . I used fat free half and half to replace heavy cream, and it was great. Also sprinkled a little nutmeg on top when I served it.
11/18/2004
This is fantasitc!!!! Will add a little more flour next time as I prefer a thicker soup!! Added leftover prime rib for church soup potluck and there was none left to take home!! This soup is soo...
10/4/2010
This was a simple, great recipe. I live very close to Kennet Square, Pa., and this recipe rivals their own! added an onion and elephant garlic (sweeter) and used fat free evaporated milk mixed...
1/7/2012
Awesome recipe! A few things I changed: I like a thicker soup, so I doubled the flour. Also, I have a hard time making anything savory without onion, garlic, and an herb of some sort. So, I a...