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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Cream of Mushroom Soup

Rich and delicious cream of mushroom soup is a hearty throwback to mom’s good cooking. Serve with crusty bread and a salad for a delicious lunch.

The Backstory: This delicious, creamy and oh, so tasty cream of mushroom soup recipe was given to me by a former neighbor in the early 1970s. The recipe survived but unfortunately the friendship did not. I took the recipe and filed it away and there it remained until now. As a Campbell’s kid growing up in the  late forties and thru  the fifties, I have opened soup cans more times than I can remember. More of the Backstory after the recipe

Cream of Mushroom Soup as seen on The Jewish Kitchen website

Cream of Mushroom Soup

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Thick and creamy, with the woodsy hint of the mushrooms, will have you asking for a second helping. A splash of Sherry takes it over the top.
Print This Recipe

Ingredients

  • 4 ounces dried Porcini mushrooms soak mushrooms in hot water for 1/2 hour. Then chop into pieces
  • 1/2 cup oil
  • Kosher salt to taste
  • black pepper to taste
  • 2 tbsp. cornstarch
  • 1 tbsp. butter or pareve margarine
  • 4 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 3-4 medium potatoes peeled and whole
  • 1 tbsp. sherry optional
  • 2+ tbsp. chopped fresh parsley for garnish
  • 1/8 tsp. ground nutmeg or to taste

Instructions

  1. In a large pot heat oil, then brown the onions Add mushrooms. Combine Mix cornstarch with a little cold water and add to pot. Stir. Add the whole potatoes, salt, pepper and nutmeg.
  2. Add the stock. On low heat simmer for about 1 hour. Stir often, Remove the potatoes and chopped into small pieces. Put them back into the pot. Add the cream and butter. Cook for about 5-10 minutes and add the splash of Sherry
  3. Stir. Check the seasonings and adjust. Serve and garnish with parsley.

More of the Backstory after the recipe

Cream of Mushroom Soup as seen on The Jewish Kitchen website

Cream of Mushroom Soup

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Thick and creamy, with the woodsy hint of the mushrooms, will have you asking for a second helping. A splash of Sherry takes it over the top.
Print This Recipe

Ingredients

  • 4 ounces dried Porcini mushrooms soak mushrooms in hot water for 1/2 hour. Then chop into pieces
  • 1/2 cup oil
  • Kosher salt to taste
  • black pepper to taste
  • 2 tbsp. cornstarch
  • 1 tbsp. butter or pareve margarine
  • 4 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 3-4 medium potatoes peeled and whole
  • 1 tbsp. sherry optional
  • 2+ tbsp. chopped fresh parsley for garnish
  • 1/8 tsp. ground nutmeg or to taste

Instructions

  1. In a large pot heat oil, then brown the onions Add mushrooms. Combine Mix cornstarch with a little cold water and add to pot. Stir. Add the whole potatoes, salt, pepper and nutmeg.
  2. Add the stock. On low heat simmer for about 1 hour. Stir often, Remove the potatoes and chopped into small pieces. Put them back into the pot. Add the cream and butter. Cook for about 5-10 minutes and add the splash of Sherry
  3. Stir. Check the seasonings and adjust. Serve and garnish with parsley.
I realize that this is not exactly Kosher as it is made with cream and chicken stock. I wonder if it could be made with a vegetable stock. I’ll have to experiment and try that. Thinking back to when I first got this recipe fills my heart with wonderful memories of the years I lived with my family in Staten Island, New York. We were a close knit community when my children were young. Everyone knew everyone on our block and in our neighborhood and we shared good times and heartaches. But we were all there for each other. Those were the days when kids played outside–no play dates.  BBQs, were a pot luck event. And we all watched out for each other…But back to the soup.  Make some and create your own memories.

Note: Check out our recipe for Soy Milk Cream Of Mushroom Soup. Delish.

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Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website
Cream of Mushroom Soup as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Cream of Mushroom Soup as seen on The Jewish Kitchen website

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