Mushroom Soup

Want a fast and easy way to slice mushrooms? Use an egg-slicer; it gets the job done in a snap.

Serves: 4Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy

Serves: 4


  • 3⁄4 lb. fresh mushrooms
  • 3 cups vegetable broth
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. butter
  • 1 cup whole milk
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 2 Tbsp. sherry


  • Using caps and stems, slice all but 4 or 5 of the mushrooms; set the uncut mushrooms aside.
  • Pour the broth into a soup pot and add the sliced mushrooms. Simmer on medium heat for about 30 minutes, making sure the mushrooms do not overcook and begin to disintegrate.
  • Using a slotted spoon, remove the mushrooms and set them aside, covered. Allow the broth to cool.
  • In a small pan, make a roux by melting the butter over medium heat and whisking in the flour until the mixture is smooth and begins to bubble. Add the roux to the broth in the soup pot, whisking constantly as the broth rewarms. Cook gently for 10 minutes, whisking often.
  • Whisk the milk, salt, and black pepper into the soup pot, making sure that it does not boil. Stir in the sherry and cooked mushrooms. Allow soup to cool and purée in a food processor or use an immersion blender. Reheat soup gently.
  • Slice the remaining raw mushrooms. Garnish soup with the raw mushroom slices.