Cream of Mushroom Soup

Menu Part: 
Cuisine Type: 
10 to 12 servings

This version of classic cream of mushroom soup features red onions, celery, carrots, chives and white wine.


1 cup butter, unsalted
1/2 cup red onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
2 lbs. mushrooms, sliced
1/4 tsp. white ground pepper
1/4 cup chives, dried
1/2 tsp. sweet California basil
1 tsp. granulated garlic
1 tsp. Mr. Spice
1 tsp. French select thyme
1/4 tsp. Turkish bay leaves, ground
1/2 tsp. kosher salt
1 tsp. ground black tellicherry pepper
3 tbsp. mushroom base
1 cup all-purpose flour
2 qts. whole milk
1 cup half-and-half
1/4 cup white wine
1 tbsp. dry sherry


1. Melt butter in large stock pot. Add onions, celery, carrots, mushrooms, white pepper, chives, basil, garlic, Mr. Spice, thyme, bay leaves, salt and black pepper.

2. Sauté for about 10 mins. Add mushroom base concentrate. Stir and cook for 5 mins. Add flour. Mix well until all the flour is absorbed into ingredients.

3. Add milk, half-and-half, wine and sherry while whisking together. Bring soup to slight boil and then reduce heat to a simmer and cook uncovered for 1 hour, stirring occasionally.

Recipe by Weinberg Community Senior Living (Morrison), Deerfield, Ill.

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