Ingredients at Firehouse Pantry
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Cream of Mushroom Soup
Rich and creamy, this quick soup is hearty enough to make a meal.

Recipe Created By: Robbie
Serves: 4
Prep. Time:
0:30

5 cups sliced fresh mushrooms
1 lrg. onion - chopped
1 dash ground thyme
1 1/2 cups chicken broth
3 Tbls. all-purpose flour
1 cup heavy whipping cream
3 Tbls. butter OR margarine
1 tsp. sherry
salt and pepper - to taste

Ingredients at Firehouse Pantry


-In a 2-quart saucepan over medium heat, cook mushrooms, onion, and thyme in broth for 10-15 minutes, until mushrooms are tender.
-Pour half of the saucepan contents into a blender with the flour and puree; return puree to saucepan.
-Add remaining ingredients to saucepan and simmer over medium-low heat, stirring constantly, until thickened.

Make It A Meal: Serve with Hearty Rye Bread like The Outback's

Other "Cream Of" soups on this site:

1 Visitor Comment About This Recipe
  • Robbie, thats a good Cream of Mushroom recipe; thank you for sharing it here online. I am a private chef and enjoy trying other chef's variations. I did increase the sherry to two+ tablespoons of sherry. I used a good expensive spanish sherry and served the dish with a fume blanc [saugvion blanc + chardonnay]. The chemistry was good with the sherry. The blender puree is a nice touch incidentally. The mushrooms I used were half shitake pieces less stems and half 1" button browns chopped. When I have a few more minutes free I will order a copy of your book for the kitchen library. Two thumbs up!

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