By now you probably know how much I love soup.  One of my favorite soups that my mom made growing up is Cream of Mushroom.  This soup can be made quickly and usually without an extra trip to the grocery store.  I love that it is creamy and satisfying and yet there is no heavy cream or whole milk!

The meatiness of the mushrooms is even enough to keep those carnivores happy.  To me, the flavor of this soup is as comforting as chicken noodle, but more sophisticated due to the richness that the half-and-half and sherry add.  With the ingredients listed in this recipe, the portion is perfect for feeding two.  I recommend serving it with warm, soft bread.

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sautée onions and celery until tender, then add mushrooms

add chicken stock and sherry

whisk flour, chicken stock and half-and-half

whisk this thickener into the soup until combined then add remaining ingredients

serve with warm, soft bread

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One Comment ( Reply )

  1. emily (a nutritionist eats)
    Nov 21, 2011 @ 10:28 am

    Yum! So you can serve this to a meat-eater with no meat?! 🙂 I’m going to try!


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