Cream of Mushroom Soup

45 mins

4 - 6 servings

Potato Soup


I have made this soup since the 60’s it is a great recipe and very easy to make.

Oven temperature



  1. Melt butter and fry  onion until soft - approx. 10 minutes.

  2. Add flour, warm and stir for 2 minutes.

  3. Heat stock, add to pan stirring all the time and bring to boil until smooth.

  4. Blend in milk, sherry (if using) & mushrooms.

  5. Cover and simmer for 20 minutes.

  6. Add most of parsley and season to taste.

  7. Finally add cream bring back to boil and serve in warm bowls sprinkled with rest of parsley.

Cooks tips

You can leave out the sherry but in my opinion that would be a shame as it adds a special flavour to this soup

Serve with

freshly baked rolls

Wine pairing

Potato Soup


  • 60g butter

  • 1 onion finely chopped

  • 280g of mushrooms

  • 60g Plain Flour

  • 500ml good quality stock (vegetable or chicken)

  • 2 teaspoon lemon juice

  • 250ml pint milk

  • 1 tab Dry sherry (optional) 

  • 1 tab chopped parsley

  • Seasonings

  • Double cream to taste

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