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Cream of Mushroom Soup

Thick and creamy, with the woodsy hint of the mushrooms, will have you asking for a second helping. A splash of Sherry takes it over the top.
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


  • 4 ounces dried Porcini mushrooms soak mushrooms in hot water for 1/2 hour. Then chop into pieces
  • 1/2 cup oil
  • Kosher salt to taste
  • black pepper to taste
  • 2 tbsp. cornstarch
  • 1 tbsp. butter or pareve margarine
  • 4 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 3-4 medium potatoes peeled and whole
  • 1 tbsp. sherry optional
  • 2+ tbsp. chopped fresh parsley for garnish
  • 1/8 tsp. ground nutmeg or to taste


  1. In a large pot heat oil, then brown the onions Add mushrooms. Combine Mix cornstarch with a little cold water and add to pot. Stir. Add the whole potatoes, salt, pepper and nutmeg.
  2. Add the stock. On low heat simmer for about 1 hour. Stir often, Remove the potatoes and chopped into small pieces. Put them back into the pot. Add the cream and butter. Cook for about 5-10 minutes and add the splash of Sherry
  3. Stir. Check the seasonings and adjust. Serve and garnish with parsley.