Sherried Cream of Mushroom Soup

 

Makes 12-16 servings

 

1-2 lbs of fresh mushrooms
1/3 C. onions, chopped
3 cloves garlic, minced
¼ C. butter
1 Tbls. Fresh lemon juice
3 Tbls. Flour
1 ¾ C. Beef bouillon
(Substitute Vegetable bouillon if
You are a vegetarian)
½ C. sherry
¼ tsp. Pepper
2 C. heavy cream

Note: I combine mushrooms, using 1 Lb. Button, ½ Lb. Portobello & ½ Lb. Cremini, but have also used oyster mushrooms, so use your imagination. Sauté mushrooms, onions & garlic in butter in large pot. When mushrooms look or taste done, stir in lemon juice and flour, which will thicken the sauce. Gradually stir in bouillon, sherry and pepper. Cook over low heat until slightly thickened. Stir in cream and continue stirring until soup is hot. Remove from heat immediately and serve.

 

Just close this window to return