Cream of Mushrooms Soup


1 tablespoon olive oil
2 tablespoons unsalted butter
1 pound white mushrooms, stem removed and sliced thinly
1/2 pound baby Bella mushrooms, stem removed and sliced thinly
1 cup Vidalia onion, chopped
1/2 cup cream of sherry
5 tablespoons unbleached flour
1 teaspoon thyme leaves
3 grinds fresh nutmeg
5 cups chicken broth
3/4 cup heavy cream


In a large soup pot, melt butter and olive oil. Add the mushrooms and onion and cook over medium heat until the onions are translucent, and the mushrooms are tender, about 5 minutes.
Sprinkle the flour and add the cream of sherry to the mushrooms, stirring constantly. Add the thyme, nutmeg, and chicken broth.
Bring to a boil and then lower the heat to simmer. Simmer until the mushrooms are completely tender and soup slightly thickened. About 25 minutes.
Let it cool before adding it to a blender. Puree the soup and return it to the soup pot to simmer.
Add the heavy cream to the soup and gently simmer to low. Taste and adjust the seasoning and serve.


Mushrooms are an acquired taste. Not the prettiest vegetable. The color is one that let to be desired once cooked. However, the flavor is absolutely out of this world no matter which way you prepare them.

Here is definitely a good example. The cream of mushroom tastes delicious and it is so easy to prepare which will surprise you, but the color…. well it is another thing. Trust me, worth making.

Adding the nutmeg was something that I saw in a recipe and so happy I incorporate it on my own recipe. It picked up and enhanced the flavor of the mushrooms and the cream. Do taste it before seasoning it. I found myself adding a very small amount of salt and pepper.




Tuesday, November 26, 2019 - 7:31am


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