Easy cream of mushroom soup

    30 min

    This soup is delicious and packed full of mushroomy goodness. Sauteed mushrooms are simmered with chicken stock, sherry and double cream. Enjoy with thick wodges of crusty bread.

    280 people made this

    Serves: 8 

    • 50g butter
    • 450g fresh mushrooms, sliced
    • 4 tablespoons plain flour
    • 1.2 litres chicken stock
    • 1 cube beef stock
    • 125ml sherry
    • 250ml double cream

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. Bring to the boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

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    Reviews in English (72)


    Really simple to make and tastes amazing. Made one lot with the sherry and one lot without as my mum can't tolerate alcohol and both were equally as good!  -  25 Nov 2013


    This is a lovely simple recipe,totally simple I did add a little cornflour to thicken it a bit more cos I didnt put in enough flour at the beginning,went down a treat here my husband had brought a huge box of mushrooms aop a great way to use them!fab!  -  29 Mar 2013


    Fabulous very tasty and so easy and cheap to make. I did not add all the cream I saved some and swirled it in the serving bowls delicious.  -  30 Oct 2013