When I used this recipe, I used half button mushrooms and half crimini. I also added about 1/4 cup finely diced onion and sauteed it in the butter along with the mushrooms. Very good!


  • 1 pound mushrooms*
  • 4 cups fresh or canned chicken broth
  • 1/4 cup butter
  • 2 tablespoons flour
  • Salt and freshly ground pepper, to taste
  • 1/4 cup dry sherry
  • 1/2 cup heavy cream


Remove the stems from the mushrooms and chop the stems coarsely. Reserve the caps. Place the chopped stems in a saucepan and add the broth. Bring to a boil and simmer 20 minutes. Strain the broth and reserve. Slice the mushroom caps. Heat the butter in a saucepan and add the caps. Cook stirring, until lightly browned. Sprinkle with the flour and add salt and pepper. Using a wire whisk, stir in the broth and bring to a boil. Simmer 5 minutes and add the sherry and cream. Heat thoroughly and serve hot.

Yield: four to six servings.

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Submitted 6/13/05.
Source: N.Y. Times Cookbook
Submitted By: Joy Bowers
Mushroom Soup