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    You are in: Home / Recipes / Sherry Mushroom Chowder Recipe
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    Sherry Mushroom Chowder

    Sherry Mushroom Chowder. Photo by *Parsley*

    1/2 Photos of Sherry Mushroom Chowder

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

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    Units: US | Metric


    1. 1
      Combine mushrooms, onions, carrots, celery.
    2. 2
      sherry, thyme salt and pepper in a 3 quart saucepan.
    3. 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. 4
      Add 2 1/2 cups milk and all of the evaporated milk.
    5. 5
      Cook stirring until the mixture comes to a simmer.
    6. 6
      In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
    7. 7
      Stir into soup continue cooking and stirring until soup thickens and is bubbling.
    8. 8
      Divide into serving bowls top with parmesan cheese.

    Ratings & Reviews:

    • on November 28, 2003


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2007


      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.

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

    Read All Reviews (5)


    Nutritional Facts for Sherry Mushroom Chowder

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 253.2
    Calories from Fat 15
    Total Fat 1.7 g
    Saturated Fat 0.8 g
    Cholesterol 8.4 mg
    Sodium 538.2 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 2.0 g
    Sugars 10.6 g
    Protein 16.8 g

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