Home Page
Cooking Tips
Healthy Cooking
Menu Favorites
Thom's Chili Bowl
Contact Us
Photo Gallery
About Us

Message Box




A Cooking Adventure with Thom

Maroon Printer Friendly Copy      

Cream of Mushroom Soup

Jacqueline Heriteau
A Feast of Soups Cook Book

Servings: 4




If you like a lighter soup as your cram of mushroom staple, substitute milk for cream here.



1 pound mushrooms, wiped clean, chopped
4 tablespoons butter
1 clove minced garlic
6 chopped scallions
4 tablespoons all-purpose flour
4 cups hot chicken broth
1 cup heavy cream
6 white mushroom caps, sliced
chopped chives

Cooking Method

In a large saucepan over medium heat...

  1. Sauté the mushrooms in the butter with the garlic and scallions for 7 to 8 minutes, stirring continuously.

  2. Stir in the flour.

  3. Lower heat.

  4. Remove the saucepan to let it cool down a bit. 

  5. Return to heat.

  6. Stir in the hot broth, beating constantly. 

  7. Cook, stirring, until bubbly, 1 to 2 minutes. 

  8. Stir in the cream, and add salt and pepper to taste, then sliced mushrooms.

To serve:  Ladle into soup bowls and garnish with chives.

  • Leftovers make a great beginning for other soups and can be used as sauce to enhance pan gravies.

Keeps well for several days.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183