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Hearty Mushroom And Olive Soup


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  • 1 1/2 cups milk
  • 1 cup half-and-half
  • 3 tablespoon flour
  • 1/4 teaspoon freshly-ground black pepper - (to 1/2)
  • 1/2 pound King Oyster mushrooms sliced (3 1/4 cups)
  • 3 tablespoons butter
  • 1/3 cup pitted California ripe olives cut into wedges
  • 1/4 cup dry sherry
  • 1 cup grated Monterey jack cheese


Servings 1


Step 1

Combine milk, half-and-half, flour and pepper; stir with wire whisk until smooth.

Saute mushrooms in butter in large saucepan or Dutch oven until tender. Add milk mixture and olives to mushrooms and cook over medium heat 5 minutes or until thickened and bubbly. Add sherry and cook 2 to 3 minutes longer.

Spoon into bowls and top with cheese. Serve with hot crusty garlic bread.

This recipe yields ?? servings.

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