Cream of Mushroom Soup Recipe

I took others' advice and substituted heavy cream for half and half. Also, only pureed 1/2 of the mixture so that I would have large chunks of mushrooms in soup. Very yummy taste and easy to make! (5 cups was approx. (2) 8 oz. mushroom containers)

I removed the cooked mushrooms, stock , onion and thyme to a side bowl, then cooked the butter and flour until it was a light brown(roux) then stirred in the half and half until it started to thicken. Then I put the mushroom mixture back in the pot and used an immersion blender to blend the mushroom mixture, brought it back to temperature and added twice the Sherry! Delicious!

I took others advice & sautéed the mushrooms & onions in butter first, then combined other ingredients in a big pot. I used 20 ounces of 3 different mushrooms. Made the roux first, then added heavy cream. After I added mushroom onion mixture to the liquids, I used my immersion blender to puree the mushrooms. I froze it in 4, 10 ounce containers & used like canned mushroom soup. My family really noticed the difference in my pot roast.

I am lactose intolerant so used lactose-free milk instead of half-n-half. Upped the flour by a tablespoon and used 16 oz mushrooms. Needed to add a little extra salt to make up for the sweetness of this type of milk. Sauteed the onions in butter by themselves first for about 5-8 min, then added mushrooms and thyme. Cooked until tender then added the flour. Cooked for 3 minutes to take the raw flour taste then added the broth, sherry and milk. Blended with my immersion blender leaving about half the mushroom pieces. Added a little balsamic vinegar as I just had the store brand sherry. Yummy! Definitely will have to double next time and use real sherry.

I slow n low the mushrooms to caramelize them. This adds a bunch of flavor. You’ll know when they get a bit of a crust on them. I also use baby Bellas. For people saying this is bland, YOU are the only one that can adjust the seasoning to your liking. I don’t measure any herbs/spices/salt, it’s all done by taste. This is a great recipe. Thanks!

Great recipe with ingredients you probably have at home! I have made this twice now. The main thing I would recommend doing differently is to saute/brown the onions and mushrooms in butter/olive oil before adding them to the broth. I used a stick blender to blend the mushrooms. Tried it both fully blended and also with some whole mushrooms... great both ways. I didn't have sherry, so I used brandy and white wine. I would thin it a bit with chicken broth if you want to add noodles, rice, or potatoes. The addition of parsley at the end was a game changer. The soup is great as is... adding parsley makes it pop!

Did not purée the vegetables as I mandolined all those beautiful mushrooms...seemed a shame so I sautéed them with the onions in some butter and evoo. The sauce was absolutely delicious as the mushroom let off some of their juice during the sautéing. So, so good. No mention of the half and half so I put it in with the stock before thickening.

I added 1 cup barley and 1 cup water. I blended the barley with the mushrooms in blender after it was cooked. No sherry. I used a Dutch oven to whisk butter , flour and cream then added contents of blender when rue was thicker. Yummy, more hearty, hubby lives barley and mushroom soup.

As is the recipe is delish as is, I've been making this recipe for years, I love it. Over time, I've modified, simplified just a little. Any mushrooms, chopped, sliced, diced, all work ( I set some of pretty sliced mushrooms aside). I use 1 pot, I do not make a flour and butter rue and I use about 1/2 cup of heavy cream and have made it with & without the sherry, it's still great. I don't measure spices, but I use about 1 Tbsp Italian spice blend and add cumin, because I love cumin, in addition to the black pepper. Individuals may add salt to taste at the table because the chicken broth has sodium. I use an immersion blender right in the pot to finely chop everything but not puree. I add the pretty sliced mushrooms that I set aside and bring to a boil. Without the flour, it is not thick, but I want to cut carbs when possible. I can have it ready from start to finish in about 30-35 minutes. I'm not a pro, but since I'm blending the mushrooms and onions, it doesn't matter how you slice or dice.

I used shitake mushrooms for half the amount and it added richness and meatiness. I also added 1/4cu of sauvinon blanc and an additional 1 1/2 cu of stock. I used pacific vegetarian stock instead of chicken. I added 1tbsp of white wine vinegar. In the food processor I left the veg chunky not pureed. I kept aside some 1/4" diced shrooms and added them when everything was mixed. I simmered the whole mix for 30min to gel the flavors. Amazing!

Awesome recipe, used combo of button and baby Bella's saute" in 1/2 stick butter with 2 cloves of garlic minced, thyme, and 1/8 tsp dill. Sautéed for about 10 mins then added 1/4 cup white wine cook till reduced. Added flour and cooked for a few mins to cook off flour taste then added chicken broth. Simmered for a few mins then added 1/2 n 1/2, salt and pepper. Rich and creamy!!!!

Wonderful. I added 8 oz of cream cheese which made it silkier and gave it a great flavor.

Like others, I sauteed the onions & mushrooms in butter and a splash of olive oil and also added a cloved of crushed garlic along with a diced small yellow zucchini. Using half-n-half, I also added in a splash of Worcestershire sauce and when all was said and done: wow, what a great result! One note: I didn't have sherry on hand so used the equivalent amount of white cooking wine...worked out very well!

I added some garlic

No changes, grand recipe!!! Thank you

My first COM soup from scratch. By mistake put butter in at beginning. Added 3 more T’s butter with flour as per recipe. However, I was using whole milk in lieu of heavy cream, so it balanced out beautifully.

This tastes way better than I expected.

I love mushroom soup and usually use milk instead of cream. But this time it I wanted the real think. I used both Cremini and White mushrooms. Much to my dismay I had run out of sherry, so I substituted brandy. I only used half the soup in the blender as I like whole sliced ones 8n my soup. I'll definitely make this again.

Love it, used 18% cream & 1% to thin out. Oyster, cremini and Whitaker mushrooms.

I LOVED the flavor of this! I used everything the recipe listed and I did add a little garlic powder. I did not puree anything - kept my mushrooms diced and the broth was plenty thick. I sautéed the mushrooms and onion in the butter until they were cooked, added the flour and stirred. Then I added everything else. I've made cream of mushroom soup soooooooo many times. This was the best yet! Thanks for the recipe!