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“A very rich and flavorful french-style soup. Great served with hot french bread and a small tossed salad for a light lunch.”
1hr 30mins
2 quarts

Ingredients Nutrition


  1. Wash mushrooms and remove stems.
  2. Slice 6 of the mushroom caps and reserve.
  3. Discard any dried ends from stems.
  4. Grind or chop remaining mushroom caps and stems very fine.
  5. Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
  6. Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
  7. Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
  8. Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
  9. Add the cream and stir again.
  10. Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
  11. Reheat and add sherry just before serving.
  12. Garnish with reserved sauteed mushrooms.

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