Autumn Cream Of Mushroom Soup Recipe

Name: Autumn Cream Of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 3/4 cup finely chopped shallot; 2 lbs white mushrooms, thinly sliced (we use one of those hard boiled egg slicers); 1 teaspoon fresh thyme leave; salt & freshly ground black pepper; 1/3 cup cream sherry; 3 tablespoons all-purpose flour; 3 1/2 cups vegetable broth or 3 1/2 cups chicken broth, reserving 1/2 cup; 1/2 cup milk; 1/4 teaspoon ground nutmeg, to taste; 1/2 cup sour cream

Servings: persons

3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup finely chopped shallot
2 lbs white mushrooms, thinly sliced (we use one of those hard boiled egg slicers)
1 teaspoon fresh thyme leave
salt & freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups vegetable broth or 3 1/2 cups chicken broth, reserving 1/2 cup
1/2 cup milk
1/4 teaspoon ground nutmeg, to taste
1/2 cup sour cream

1
In a large saucepan melt butter with the olive oil over moderate heat.
2
Add the shallots and cook until tender, about 2 to 3 minutes.
3
Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
4
Add the Sherry and cook until evaporated.
5
Stir in the flour and cook for 2 to 3 minutes.
6
Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
7
In a blender puree the soup in batches until smooth.
8
Return soup to saucepan, bring to a simmer and whisk in the milk.
9
Add reserved broth to achieve desired consistency.
10
Adjust seasoning with salt, pepper and nutmeg.
11
Lower heat and whisk in the sour cream.
12
Serve warm.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 tablespoons olive oil, 3/4 cup finely chopped shallot, 2 lbs white mushrooms, thinly sliced (we use one of those hard boiled egg slicers), and more.

Yes, Autumn Cream Of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Cream Of Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions