Cream of Mushroom Soup

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Prep time: 00:20 HR
Cook time: 00:30 HR



Soups made with cream and mushrooms have been around western cooking for centuries. Ancient Italian (Salsa colla) and French (Béchamel) cream sauces, and soups based on them have been made for many hundreds of years.Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom-flavoured gravy.


  • Dayat Straw whole mushrooms, sliced-whole tin
  • Chicken broth - 1 1/2 cups
  • Onion, chopped - 1/2 cup
  • Thyme, dried -1/8 tsp/li>
  • Butter -3 tbs
  • All-purpose flour - 3 tbs
  • Salt -1/4 tsp
  • Black pepper, ground - 1/4 tsp
  • Half-and-half - 1 cup
  • Sherry - 1 tbs


In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture, leaving some chunks of mushroom in it. Set aside.

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