Lightened Up Cream of Mushroom Soup

This savory soup, made with fresh mushrooms, is a simple and delicious delight.

10 minutes | Prep time: 10 minutes | Serves: 3
  • 2 cups russet potatoes, peeled and diced
  • ½ cup carrots, finely chopped
  • ½ cup onion, finely chopped
  • 1 tsp. garlic, minced
  • 1 Tbsp. butter
  • 6 cups fresh mushrooms, sliced
  • ¼ cup dry sherry
  • 1 cup evaporated milk
  • 1 cup chicken broth
  • ½ tsp. thyme leaves, crushed
  • Salt and pepper, to taste
  1. Cook potatoes in just enough water to cover them until soft, about 10 minutes. Drain and set aside.
  2. Sauté carrots, onions and garlic in butter until tender. Add mushrooms and sauté until pale gold. Stir in sherry; cook 1 minute longer.
  3. Remove ½ cup mushroom mixture; set aside.
  4. In a food processor, puree remaining mushroom mixture until smooth. Pour back into pot.
  5. Add evaporated milk, diced potatoes, chicken broth, thyme, salt, pepper and reserved mushroom mixture; simmer until heated through and flavors blend, 10-15 minutes.
  6. Season with additional salt and pepper, if desired.

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