Creamy Mushroom Soup – a delicious recipe with Butter, Mushrooms, Sherry, u00bc, Chicken, Coconut Milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large Dutch oven over medium-high heat, heat the butter until it begins to bubble. Add the mushrooms and saute, stirring frequently, until the mushrooms have released their juices and are a deep golden brown.
2
Add the sherry and stir, scraping up the browned bits from the bottom of the pan. Add the poultry seasoning and stock. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer, covered, for 20 minutes. Remove from heat and allow the soup to cool 10 minutes.
3
Puree the cooled soup with an immersion blender, keeping the soup slightly chunky. Stir in the coconut milk and heat through. Add salt and pepper to taste and serve.
391
kcal
Calories
14
g
Fat
5
g
Carbs
60
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 pound Sliced Mushrooms, 1/2 cups Sherry, 1/4 teaspoons Poultry Seasoning, and more.
Yes, Creamy 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.
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