I discovered this recipe late last fall and thought it would be good to make for dinner today. I am staying at my parent’s house in San Antonio and it is cold and windy out, so soup seemed perfect. We served it with sliced brisket and dinner rolls. An added bonus: it’s a very healthy dish, particularly when combined with some lean meat and salad.


1 T vegatable oil (I lucked out and found some roasted garlic infused vegetable oil in mom’s pantry; I’ll write the recipe assuming it’s not available though!)
2 c fresh mushrooms
1/2 onion, chopped
1 stalk celery, sliced
1 carrot, sliced (or use matchstick carrots)
2-3 c chicken broth
1/8 cup cooking sherry
1 clove garlic, minced, sliced or crushed
Worcestershire sauce
Red pepper flakes (optional)

1. Sautee vegetables (except garlic) in oil until tender and aromatic; about 10 minutes.
2. Add sherry and garlic. Simmer until most of the liquid has evaporated.

3. Add broth and season to taste with worcestershire sauce, salt, pepper and red pepper flakes.

4. Bring soup to a boil, then lower to simmer. Simmer for 1 (minimum) to 3 (optimal) hours.


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  1. I’ve never done a mushroom soup without dairy but this sounds ‘lish. My neighbor is growing Shitaki Mushrooms and I’ve been thinking about something special to do with them. Congratulations on the lovely blog. Keep up the deliciousness.

    • snowhite197 says:

      Thanks! I’m a bigger fan of broth based soups than those with dairy (except tomato soup!). You can get this recipe to be creamy by taking half of the finished soup, blending it, and adding it back in.

  2. Pingback: BACK HOME!!! « In Good Taste

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