Cream of Mushroom Soup I
Try this Cream of Mushroom Soup I recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 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 111.473096215246 g
- Cholesterol 2098.28937556909 mg
- Fat 507.970963359295 g
- Fiber 5.69849163302484 g
- Protein 407.005085908529 g
- Saturated Fat 222.652555041629 g
- Serving Size 1 1 recipe (4050g)
- Sodium 2547.89214623402 mg
- Sugar 105.774604582221 g
- Trans Fat 36.6911579295941 g
- Calories 6680 calories
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.
