Creamy Mushroom Soup

creamy mushroom soupRecipe: Creamy Mushroom Soup


  • ¼ cup butter
  • 1 medium onion, finely chopped
  • ½ cup carrots, finely chopped
  • ½ cup celery, finely chopped
  • 8 ounces fresh mushrooms, sliced (or roughly chopped if they are large mushrooms)
  • ½ cup flour
  • 6 cups chicken broth
  • 2 cups cooked wild rice
  • ½ teaspoon each: salt, curry powder, dry mustard, and pepper
  • 2 cups half and half (or milk to make the soup less rich)
  • 2/3 cup sherry
  • Chopped parsley for garnish


  1. Over medium low heat, sauté onions in melted butter for 5 minutes.
  2. Add carrots, celery and mushrooms and continue to cook and stir for 2 minutes.
  3. Stir in flour and cook for 2 more minutes.
  4. Gradually add broth and stir until slightly thickened.
  5. Cook for another 5 minutes.
  6. Stir in wild rice, salt, and spices. (Hold preparation here, if not serving the soup immediately.)
  7. Reduce heat and add half and half and sherry and bring to a simmer.
  8. Serve with parsley sprinkled on top.

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