Cream of Mushroom Soup Recipe

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Mini Portabello Mushrooms; 2 clove garlic, chopped; 1 leek, halved and chopped; 2 shallots, chopped; 1 sprig of thyme; 1 sprig of rosemary; 3 tbsp butter; 1 tbsp olive oil, extra virgin; 1/4 cup white wine; 1 can chicken stock; 3 tbsp dry sherry; 2/3 cup heavy cream

Servings: persons

1 lb Mini Portabello Mushrooms
2 clove garlic, chopped
1 leek, halved and chopped
2 shallots, chopped
1 sprig of thyme
1 sprig of rosemary
3 tbsp butter
1 tbsp olive oil, extra virgin
1/4 cup white wine
1 can chicken stock
3 tbsp dry sherry
2/3 cup heavy cream

1
Add butter and olive oil to a large saucepan and melt over medium high heat.
2
Add garlic, leeks, shallots, and mushrooms to hot butter and oil.
3
Cook until soft and fragrant, about ten minutes.
4
Add Sherry and white wine and cook until liquids are mostly evaporated.
5
About ten minutes.
6
Add chicken stock and cream, cook until heated through.
7
Add half the soup to a blender and blend until creamy.
8
Return mixture to pot and cook until hot.
9
Remove from heat and serve.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb Mini Portabello Mushrooms, 2 clove garlic, chopped, 1 leek, halved and chopped, 2 shallots, chopped, and more.

Yes, 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.

Cream of Mushroom Soup

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