Cream of mushroom soup 


2 1/2 lbs. chopped mushrooms, equal parts portabella, domestic and oyster

1 cup carrots, cubed

1 cup diced red onion

1 cup chopped celery

1/4 cup minced garlic

1 tbsp. red chili flakes

1 tsp. thyme

1 tsp. marjoram

1 tsp. black pepper

1 tbsp. salt

2 tbsp. corn oil

1 cup flour

1 cup cream sherry

1 quart heavy cream

1 pint whole milk

Sweat all vegetables and spices in corn oil until soft (approximately 15 minutes) over low heat. Add flour, stir into vegetables, forming a thick paste. Cook on low for 10 minutes, stirring occasionally. Be careful not to burn the flour. Add sherry while stirring. Once incorporated, stir in milk and cream and cook on a low heat for 25-30 minutes, uncovered with frequent stirring. If soup is too thick, it can be thinned with additional milk or water. Makes six hearty bowls.


As the weather is getting colder, hearty, cream-based soups are perfect to fill you up and keep you warm. Also, there's nothing better than a little fungus among friends.

Submitted by former chef Brent Beavers


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