Total Time
Prep 10 mins
Cook 30 mins

Adapted from Frugal Feeding, but quite changed.

Ingredients Nutrition


  1. In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
  2. In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
  3. Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
  4. Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.
Most Helpful

WAY to salty. Don't put any extra salt in and it will probably still be too salty.

timhammond June 24, 2013