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Cream of Mushroom Soup


Feast on this recipe and you may never again open a can of cream of mushroom soup! A touch of sherry and fresh thyme enhance the earthy fresh mushroom flavor.

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Rate this recipe 4.6/5 (10 Votes)


  • 2 tablespoons olive oil
  • 6 shallots, peeled and roughly chopped
  • 4 cloves garlic, minced
  • 1 pound large white mushrooms, quartered
  • 1 pound cremini mushrooms, quartered
  • 2 ounces dried mushrooms, such as porcini or lobster
  • 1 1/2 cups dry sherry
  • 2 cups chicken broth
  • 1 tablespoon fresh thyme, chopped
  • 2 (12-ounce) cans evaporated milk
  • 1/2 cup nonfat half-and-half
  • Salt and pepper, to taste


Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

Heat oil in a 6 to 8 quart stockpot over medium heat. Add the shallots and garlic. Sauté until the shallots have softened, about 5 minutes. Add the mushrooms and sauté until they begin to sweat and the moisture starts to evaporate.

Add the sherry, broth and fresh thyme. Bring to a simmer and cook 15 to 20 minutes. Let the mixture cool to room temperature.

Purée the mixture in batches with a blender until smooth.

Return the soup to the pot set over medium heat. Add evaporated milk and half-and-half. Return to a simmer, cook for a minute or two until hot.

Add salt and pepper, to taste, and serve.

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