Homemade Cream of Mushroom Soup
Try this Homemade Cream of Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 cups milk
- 1/4 cup whole-wheat flour
- 2 leeks, chopped and then rinsed (or i think an equivalent
- 1 1/2 pounds mushrooms sliced
- 1 cup dry sherry (you could experiment with other wines
- 1/3 up chopped flat-leaf parsley
- Carbohydrate 101.841413738266 g
- Cholesterol 103.637500097045 mg
- Fat 42.8821418754965 g
- Fiber 23.2370462146217 g
- Protein 48.0333042271145 g
- Saturated Fat 21.0462056953339 g
- Serving Size 1 1 recipe (1335g)
- Sodium 3504.32458378829 mg
- Sugar 78.604367523644 g
- Trans Fat 4.20371735502503 g
- Calories 933 calories
Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.Sprinkle the vegetables with the flour and stir to coat.Add milk; bring to a simmer and cook for 1 minute while stirring.Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
