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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings


  • ¼ cup butter
  • 1 cup chopped onion
  • 2 tsp. crushed garlic
  • 1 lb. sliced ​​fresh baby portobello mushrooms
  • 2 tbsp. wheat flour
  • ½ tbsp. English sauce
  • 1 tsp thyme
  • ¼ cup sherry wine
  • 3 cups chicken broth
  • 3 cups heavy cream
  • Salt and white pepper to taste


  • In a saucepan add the butter, heat, add the onion, garlic, mushrooms, and cook for 2 to 3 minutes. Add the wheat flour, Worcestershire sauce, thyme, sherry wine, broth and heavy cream. Season to taste.
  • Season to taste, cover and cook at medium temperature for 20 minutes. Let cool and go through the food processor.
  • NOTE: You can leave a portion of the mushrooms separate, sauté and serve as a decoration on the soup! Another way to serve this delicious soup is simply to serve it with the chopped mushrooms without going through the food processor.
Course: Soup

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