Sherry Mushroom Chowder

Total Time
Prep 10 mins
Cook 20 mins

Ingredients Nutrition


  1. Combine mushrooms, onions, carrots, celery.
  2. sherry, thyme salt and pepper in a 3 quart saucepan.
  3. Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
  4. Add 2 1/2 cups milk and all of the evaporated milk.
  5. Cook stirring until the mixture comes to a simmer.
  6. In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
  7. Stir into soup continue cooking and stirring until soup thickens and is bubbling.
  8. Divide into serving bowls top with parmesan cheese.
Most Helpful

5 5

Delicious! And sort of unorthodox methods. Don't be tempted to add more than the 3 tablespoons of sherry to the mushrooms and veggies - the mushrooms will make their own juices eventually. And, the shaking together of the remaining milk and flour makes a wonderful smooth soup with absolutely no lumps. Beautiful soup, onlyme!

1 5

I was looking forward to this recipe because I love mushrooms and am always looking for tasty low fat/low cal recipes. I thought I hit the jackpot with this recipe. It looked good and the reviews were all positive. Following the recipe as written, I tasted it when completed and it was awful. It was bland, tasteless. The only real taste was the flour and the chowder was much too thick. I gave it one star because I was able to recover by adding about 3 more cups of sliced mushrooms that I happened to have. I also added about 1/4 cup more sherry, a couple of chicken bullion cubes, some onion powder and a cup of boiling water. It became edible, but I won't make this again.

5 5

Excellent soup. The only thing I changed was not using the thyme and I added a little vegetable boullion. Very flavourful soup and easy to make. Thanks for the recipe.