This rich and creamy mushroom soup is not only comforting on a cold day, it's ready in no time! To cut down on prep time, feel free to coarsely chop the mushrooms using a food processor. If you prefer a smoother texture, you can partially puree the cooked soup using an immersion blender.
The first batch I made of this soup was nectar for the gods! I followed the recipe but left out the sherry.
I liked it so much, I made a second batch last weekend but this time I tried to increase the yield by making some adjustments on the liquids and used a whole small onion . This batch was good but I was disappointed because it wasn't as good as the first batch. Next time I will make the original recipe again and make a second batch if I want more soup to freeze.
Excellent recipe for my Instant Pot. Thank you.
Loretta Moore Read More
It's a very safe soup. It's nice. It's soothing. It's just not inspirational. The soup is one dimensional. It's missing something and I can't figure out what. It's kind of like what you'd get on a cruise. At the end of the meal you'll know you had a soup but it could've been anything. If you happen to come up with an idea of what it lacks, comment. I'd curious what you came up with... Read More
The first batch I made of this soup was nectar for the gods! I followed the recipe but left out the sherry.
I liked it so much, I made a second batch last weekend but this time I tried to increase the yield by making some adjustments on the liquids and used a whole small onion . This batch was good but I was disappointed because it wasn't as good as the first batch. Next time I will make the original recipe again and make a second batch if I want more soup to freeze.
Excellent recipe for my Instant Pot. Thank you.
Loretta Moore Read More
3.30.19 Shopped at Aldi today, and they had white mushrooms on sale for $.99/8-oz pkg, so three packages went into my cart for a Friday night soup and sandwich evening. Followed the directions to the letter, and then made a few adjustments (personal preference here). I wanted a thicker, creamier consistency, so I did add additional flour (Wondra®) mixed with more sherry (love sherry in mushroom soup). Next time, I’ll use baby bella/cremini mushrooms for a bit bolder flavor, but this was not the least bit shabby made with less expensive white mushrooms. Smooth, creamy, with a delicate flavor, and the thyme was the perfect herb for this soup. So very, very easy. This soup is good enough to serve to guests. I’m always on the lookout for Instant Pot® recipes, and this is a good one…SAVED!! Read More
Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality. Read More
I made changes based on ingredients in my fridge/pantry.
Exchanged apple cider vinegar for the sherry (next time I’d use a 1/4 cup instead of the 1/2. Also used half and half instead of heavy cream because I had it.
Finally, I had 1.5 lens of mushrooms so I used all white.
Family still loved it and I’ll make it again. But less vinegary! Read More
Restaurant quality. Amazing. The only thing I changed was using reduced sodium chicken broth because that is all I had. Also used a bit more garlic because I am a garlic addict. The taste was phenomenal and just what I needed on a cold and windy New England winter day. Thanks for sharing this recipe. Read More
Yes we added 1 1/2 cups diced potatoes and 1/2 cup finely chopped carrots. It looked beautiful and tasted wonderful. Ours was not so creamy but we liked it that way. Read More
It's a very safe soup. It's nice. It's soothing. It's just not inspirational. The soup is one dimensional. It's missing something and I can't figure out what. It's kind of like what you'd get on a cruise. At the end of the meal you'll know you had a soup but it could've been anything. If you happen to come up with an idea of what it lacks, comment. I'd curious what you came up with... Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first batch I made of this soup was nectar for the gods! I followed the recipe but left out the sherry.
I liked it so much, I made a second batch last weekend but this time I tried to increase the yield by making some adjustments on the liquids and used a whole small onion . This batch was good but I was disappointed because it wasn't as good as the first batch. Next time I will make the original recipe again and make a second batch if I want more soup to freeze.
Excellent recipe for my Instant Pot. Thank you.
Loretta Moore
3.30.19 Shopped at Aldi today, and they had white mushrooms on sale for $.99/8-oz pkg, so three packages went into my cart for a Friday night soup and sandwich evening. Followed the directions to the letter, and then made a few adjustments (personal preference here). I wanted a thicker, creamier consistency, so I did add additional flour (Wondra®) mixed with more sherry (love sherry in mushroom soup). Next time, I’ll use baby bella/cremini mushrooms for a bit bolder flavor, but this was not the least bit shabby made with less expensive white mushrooms. Smooth, creamy, with a delicate flavor, and the thyme was the perfect herb for this soup. So very, very easy. This soup is good enough to serve to guests. I’m always on the lookout for Instant Pot® recipes, and this is a good one…SAVED!!
Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality.
I made changes based on ingredients in my fridge/pantry.
Exchanged apple cider vinegar for the sherry (next time I’d use a 1/4 cup instead of the 1/2. Also used half and half instead of heavy cream because I had it.
Finally, I had 1.5 lens of mushrooms so I used all white.
Family still loved it and I’ll make it again. But less vinegary!
Restaurant quality. Amazing. The only thing I changed was using reduced sodium chicken broth because that is all I had. Also used a bit more garlic because I am a garlic addict. The taste was phenomenal and just what I needed on a cold and windy New England winter day. Thanks for sharing this recipe.
Yes we added 1 1/2 cups diced potatoes and 1/2 cup finely chopped carrots. It looked beautiful and tasted wonderful. Ours was not so creamy but we liked it that way.
It's a very safe soup. It's nice. It's soothing. It's just not inspirational. The soup is one dimensional. It's missing something and I can't figure out what. It's kind of like what you'd get on a cruise. At the end of the meal you'll know you had a soup but it could've been anything. If you happen to come up with an idea of what it lacks, comment. I'd curious what you came up with...
