Beazell's Cook Book

Cream of Mushroom Soup by Amy Sosa

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Cream of Mushroom Soup  




4 tablespoons butter

16 ounces fresh button mushrooms, caps sliced with stems removed and chopped

4 tablespoons onions, chopped

3 teaspoons garlic, minced

4-6 tablespoons flour

4 cups chicken stock or low sodium chicken broth

1 1/2 Beazell's Cajun Seasoning

1/2 teaspoon nutmeg

2 cups heavy cream

1/4 cup sherry

1 teaspoon lemon zest



Melt butter in large pan. Add in mushrooms, onions and garlic. Cook until onions are translucent.  Stir in 4 Tbsp. flour and mix continuously until well blended being careful not to break up the mushrooms.  Add in the chicken stock or broth, Beazell’s Cajun Seasoning, nutmeg and heat until slightly thickened while stirring.

In a bowl, whisk together the cream and remaining flour. Slowly add the cream mixture into the soup and allow to thicken, stirring frequently. Add the sherry and lemon zest and simmer for an additional 10 minutes.

Serve garnished with additional Beazell’s Cajun Seasoning.


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