Homemade Mushroom Soup

For anyone who’s only tasted canned mushroom soup before, this recipe for homemade mushroom soup will be a revelation.

Homemade, home delicious

Cooking time: 90 minutes,
Time to table: Preferably 24 hours

Makes 4 cups:

  • 2 cups chicken broth
  • 4 tablespoons butter
  • 1 small onion, diced small
  • 1/2 pound fresh mushrooms, trimmed, chopped fine
  • 1/2 tablespoon flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 tablespoon dry sherry
  • Salt & pepper to taste
  • Grated nutmeg
  1. Bring broth to a boil in the microwave.
  2. In a large saucepan or Dutch oven, melt the butter on medium.
  3. Add the onion and sweat for about 10 minutes.
  4. Add mushrooms as they’re prepped, cook till just beginning to soften.
  5. Stir in flour, then slowly add hot broth, stirring the whole time.
  6. Bring to a boil, adjust heat to maintain a slow simmer.
  7. Let cook for about an hour, till mushrooms are soft.
  8. Stir in milk, cream and sherry; heat through but do not boil.
  9. Season to taste.
  10. Cool and refrigerate for 24 hours for flavor to develop.
  11. Before serving, gently rewarm but don’t let boil.
  12. Ladle into bowls, sprinkle with nutmeg.
  13. Savor every spoonful.


Per Cup:

  • 220 Cal;
  • 19g Tot Fat;
  • 12g Sat Fat;
  • 7g Carb;
  • 1g Fiber;
  • 327mg Sodium;
  • 60mg Cholesterol;
  • Weight Watchers 5 points