Sherry Mushroom Chowder

READY IN: 30mins
Top Review by EdsGirlAngie

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!

Ingredients Nutrition

Directions

  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.

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