Total Time
Prep 30 mins
Cook 30 mins

This soup can taste different every time you make it depending on your choice of mushrooms. For sure, you will enjoy it.

Ingredients Nutrition


  1. In a medium saucepan, ,melt butter; add oil.
  2. Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.
  3. Stir in mushrooms,sauté a few minutes.
  4. Add chicken both, bay leaf, thyme, salt and pepper.
  5. Bring to aboil.
  6. Reduce heat and simmer for 30 minutes.
  7. Discard bay leaf.
  8. Stir in cornstarch mixture.
  9. Using a hand blender process mixture; don’t over purée leaving in some chunks.
  10. At this point you can refrigerate the soup and finish it off the next day.
  11. Just before serving, reheat soup until very hot.
  12. Stir in sherry and cream; simmer for 2 minutes.
Most Helpful

Very good soup. I used all white button mushrooms, 3 cloves of garlic, added a chicken bouillon cube and used cognac instead of sherry. We felt the soup needed more salt. It also had a layer of fat on top, so the next time I make it, I would greatly cut down on the amount of butter and olive oil used. Made for ZWT6.

Michelle Berteig June 21, 2010

I wasn't crazy about this. Made the recipe exactly as directed but it was a little dull to me. Thank you though.

KellyMac6 January 25, 2010

AWESOME! I used a combination of portabella, button, and cremini mushrooms. I made it the other night, and will be making it again today. I will be making a simple Roux this time to thicken it up a bit, and I added about 4 pieces of bacon when I made it for the first time, let it saute withe onion, garlic, olive oil, butter and carrots. Thanks for the recipe, this is certainly a keeper.

traderTO February 16, 2009