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Cream of Mushroom Soup Recipe

Serves 8


  • 1 lb mushrooms, rinsed and drained
  • 2 tbsp butter or margarine
  • 1 large onion, chopped
  • 1/2 tsp dried thyme leaves
  • 1/4 cup all purpose flour
  • 6 cup chicken broth, regular strength
  • 1 dried bay leaf
  • 1 cup whipping cream
  • 3 tbsp dry sherry
  • Salt
  • Pepper


1. Chop up half the mushrooms; thinly slice the remaining mushrooms and set aside.
2. Melt butter in a 5 to 6 quart pan over medium to high heat; add chopped mushrooms, onion, and thyme.
3. Stir often until the vegetables are lightly browned, 15 to 20 minutes.
4. Mix flour with vegetables.
5. Pour into a blender or food processor; whirl, adding as much broth as needed to get the mixture smoothly pureed.
6. Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream.
7. Bring soup to a boil on high heat, stirring frequently.
8. Reduce heat to low and simmer to blend flavors, about 10 minutes.
9. Add sherry, salt, and pepper to taste.


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Main Ingredient:Mushroom
Course:First Course

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