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    You are in: Home / Recipes / Cream-Of-Mushroom Soup Recipe
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    Cream-Of-Mushroom Soup

    Cream-Of-Mushroom Soup. Photo by mersaydees

    1/1 Photo of Cream-Of-Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Lainey6605's Note:

    This is a delicious soup recipe. Don't worry if your mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup. I make this in the morning and stop at step 5 until closer to dinner time. The recipe is from Friday Saturday Sunday Restaurant in Philadelphia.

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    Units: US | Metric


    1. 1
      Chop the mushrooms into a fine dice.
    2. 2
      Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
    3. 3
      Sprinkle with flour over the mushroom mixture.
    4. 4
      Stir while cooking for a few minutes, then add the chicken stock and mix well.
    5. 5
      Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).
    6. 6
      Refrigerate until just before dinner.
    7. 7
      Before serving, heat mixture while adding the heavy cream.
    8. 8
      Add cognac and salt and white pepper to taste.

    Ratings & Reviews:

    • on March 16, 2008


      This was good. DH said I didn't add enough salt to "fuse" during cooking, so would try that the next time. He also suggested omitting the chicken stock, to make it "creamier". Made for Please Review My Recipe Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream-Of-Mushroom Soup

    Serving Size: 1 (406 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 698.9
    Calories from Fat 617
    Total Fat 68.5 g
    Saturated Fat 41.9 g
    Cholesterol 242.5 mg
    Sodium 347.3 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 0.8 g
    Sugars 3.9 g
    Protein 9.9 g

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