Paris-Mushroom-Soup-59

Homemade Cream of Mushroom Soup

  • 35 mins
  • 11 ingredients

Ingredients

  • 2 lbs mushrooms
  • 6 tbs unsalted butter
  • 2 medium onions, chopped
  • 1/2 cup celery leaves
  • 1 cup heavy cream
  • 1 cup chicken broth
  • Kosher salt and black pepper to taste
  • 2 tsp Worcestershire sauce
  • 2 tbs dry sherry
  • 1 cup sour cream for garnish
  • Chopped chives for garnish

This is a wonderful soup and can not be compared to the canned varieties.

 

  • Clean the mushrooms, the remove a little from the tough stem ends.
  • Quarter the mushrooms.
  • In a large skillet melt the butter and saute the mushrooms, onions and celery until golden.
  • In a blender or food processor, combine 1/2 of the mushroom mixture, 1/2 cup cream, 1/2 cup chicken broth and 1/2 of the seasonings.
  • Mix at high speed until blended.
  • Repeat the procedure for the second portion.
  • Reheat without boiling before serving.
  • To serve place ┬áin individual bowls and garnish with sour cream and chives.

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