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Cream of Mushroom Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, Soup
Cuisine American, European
Servings 8

Ingredients
  

  • 48 ounces Mushrooms Any variety can be used.
  • 1 tablespoon Butter
  • 1 medium Onion Chopped
  • 1/2 cup Dry Sherry Optional
  • 6 cups Chicken or Vegetable Broth
  • 1 cup Heavy Cream
  • 1 cup Half-and-Half
  • 1/4 teaspoon Cayenne Pepper Optional
  • 1/4 teaspoon White Pepper Optional
  • Salt to taste Salt
  • Pepper to taste Pepper

Instructions
 

  • Rinse the mushrooms in a colander.
  • Melt butter in a large pot over medium heat. Add chopped onion and cook until softened.
  • Add mushrooms to the pot and cook until browned and softened.
  • If using, deglaze the pot with dry sherry.
  • Pour in chicken or vegetable broth and bring to a simmer.
  • Reduce heat and simmer for 30 minutes.
  • Stir in heavy cream and half-and-half. Heat through, but do not boil.
  • Season with cayenne pepper, white pepper, salt, and pepper to taste.
  • Serve hot, garnished with croutons and roasted mushrooms.
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