Cream of Mushroom Soup – Recipe

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  • Category: soup



  • cleaned stems from 9 pint boxes of mushrooms
  • water to cover
  • 1 cup half and half
  • 1 cup heavy cream
  • 1 tsp olive oil
  • 1 1/2 cups sliced mushrooms
  • 1 TBP dried sage
  • 1/4 cup + 1 TBP brandy
  • 1 TSP butter
  • 1/4 cup flour
  • salt and pepper


  1. Place the mushroom stems in a large, heavy bottomed, non-reactive pot over med-high heat. Cover with water and add a good sprinkling of salt. Bring the water to a boil and reduce to a simmer. Let the stems cook for about an hour until they soften a bit. Using an immersion blender reduce the stems to a smooth puree. If you do not have an immersion blender carefully transfer the stems with some of their liquid, in batches, to a blender and puree until smooth. Return to the pot.
  2. Add the sage, the heavy cream and the half and half. Bring the soup just to a boil but do not boil. Adjust the seasoning with salt and pepper. Reduce the heat to low.
  3. Add the olive oil to a small saute pan. When hot add the sliced mushrooms. Cook until they start to wilt. Add the tablespoon of brandy and flame it if you are comfortable or just let it cook off. When the mushrooms are fully wilted and the brandy is gone add them to the soup. Add the rest of the brandy to the soup and let it heat through for several minutes so the alcohol cooks out. Mix the butter and flour until it forms a paste. Whisk it in bit by bit until the soup thickens. Cook the soup for about five more minutes and it will be ready to serve.

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