I love it when the supermarket puts a large box of whole mushrooms on Manager’s Special. I take them home and make something out of them, this time Manicotti Stuffed with Cream Cheese, Spinach and Pine-nuts. When I opened my refrigerator this afternoon, I realized I had a lot of mushrooms left over, and what could I do with an almost whole box of mushrooms? Mushroom soup seemed like the perfect thing on a cold, winter day.
Some of you are probably saying “Ew! That’s the stuff you make casseroles out of, you don’t actually EAT that!” Well, that’s true. I would never have a bowl of that canned stuff, it’s only good for a few casserole dishes, and then that’s doubtful, too – now that I made this glorious mushroom soup.
This is probably one of the easiest soups you will ever make. When mushrooms go on sale at your grocery store, get a whole bunch of them, and share this wonderful soup.
Email Me the Recipe
Cream of Mushroom Soup with Sherry
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 2 cups whole mushrooms, washed
- 2 tablespoons unsalted butter
- 2 tablespoons Shallots in Oil
- 2 tablespoons sherry
- 1 tablespoon *vegetable base
- 2 tablespoons *flour
- 2 cups milk
Instructions
- 2 cups whole mushroomsI didn't feel like standing there chopping the mushrooms by hand, so I put them in the food processor and processed them until they were minced.
- Whichever you decide to do, the mushrooms should be in very small pieces.
- 2 tablespoons unsalted butter, 2 tablespoons Shallots in OilMelt the butter in a large sauté pan. Add the shallots in oil, and cook until the shallots have become translucent.
- Add the mushrooms, and cook them down until they have softened.
- 2 tablespoons sherryAdd the sherry, and let it cook down until the mushrooms have released some of their juices.
- 1 tablespoon vegetable baseAdd the vegetable base and mix it in with the mushrooms
- 2 tablespoons flourDrizzle the flour over the mushroom mixture, and mix it in well.
- 2 cups milkAdd the milk, and stir until the mixture thickens.
- Continue to cook on very low heat for about 20 minutes. If the soup is too thick, add a little more milk.
- Put the soup into a nice tureen. We had grilled cheese sandwiches with our soup.
Notes
Nutrition
Cream of Mushroom Soup with Sherry great ideas for this world!
Sounds great. I will definitely try this out.
When I originally commented I clicked the -Notify me when new comments are added- check box and now each time a comment is added I get four emails with the same comment. Is there any way you can remove me from that service? Thanks!
Don’t lie. The email address [email protected] is not listed as one of my subscribers.
I don’t think there is anything better than homemade mushroom soup. Always surprised how many people have never tried. When we entertain I always make a homemade soup for starters and my guests are always impressed. Thanks for your mushroom soup recipe, a bit different than mine, look very forward to trying.
Thanks for stopping by. I visited your site as well, and I’ll be trying some of your tips as well.