Cream of Mushroom Soup
Try this Cream of Mushroom Soup recipe, discover its nutritional value and easy-to-follow steps to prepare this delicious dish.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1/4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 5 cups sliced fresh mushrooms
- 1 1/2 cups chicken broth
- 1/8 teaspoon dried thyme
- 1 cup half-and-half
- 1 tablespoon sherry
- Carbohydrate 18.5788493692076 g
- Cholesterol 349.714895928182 mg
- Fat 84.6618272265491 g
- Fiber 0.949748605504139 g
- Protein 67.8341809847549 g
- Saturated Fat 37.1087591736048 g
- Serving Size 1 1 Serving (675g)
- Sodium 424.648691039004 mg
- Sugar 17.6291007637035 g
- Trans Fat 6.11519298826568 g
- Calories 1113 calories
The rich, earthy flavors of mushrooms come together in this decadent Cream of Mushroom Soup. Perfect for a cozy and comforting meal, this soup is both easy to make and packed with nutrients.
With its velvety texture and savory taste, the soup is a culinary delight that will tantalize your taste buds. I love to serve it with crusty bread or crackers, making it a perfect appetizer or light lunch. But it can also be a main course, accompanied by a salad or sandwich. Whether you're a seasoned cook or a novice in the kitchen, this recipe is a guaranteed crowd-pleaser.
Step-by-step
- 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 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.
