Cream of Mushroom Soup

Cream Of Mushroom Soup Recipe

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laura washburn


I used fresh, sliced mushrooms. The recipe did not call for whipping cream but I added it after tasting it with the sour cream only. I did not care for the sour cream taste. Whipping Cream makes it much better. I simply poured in enough to suit my taste---maybe 1/2 cup---and oh what a difference it made! I will most definitely make this again and soon!


★★★★★ 1 vote

45 Min


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3 Tbsp
1 lb
button mushrooms
3 1/2 c
vegtable stock
3 Tbsp
chopped tarragon
2/3 c
sour cream
salt and pepper to taste
whipping cream

How to Make Cream of Mushroom Soup


  • 1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
  • 2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
  • 3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!

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About Cream of Mushroom Soup

Course/Dish: Cream Soups
Hashtag: #mushrooms

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