Simply fantastic is how to describe this rocky road ice cream with nuts and marshmallows. On a steamy summer day, nobody will be able to resist this rich chocolate ice cream.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 5 cups sliced fresh mushrooms
- 1 ½ cups chicken broth
- ½ cup chopped onion
- ⅛ teaspoon dried thyme
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup half-and-half
- 1 tablespoon sherry
Instructions
- Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
- Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
- Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
- Bring soup to a boil and cook, stirring constantly, until thickened.
- Stir in sherry. Taste and season with more salt and pepper if needed.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 408 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Can’t wait to make this. Needs to get a bit cooler in Sacramento thant85 degrees and then I can make this.
Wonderful. Much better than the best canned versions. The sherry gives it a wonderful flavor. Will be a permanent recipe for me.
I didn’t have any thyme so I just substituted herbs de provence instead. I added one clove of garlic and omitted the sherry. Will make it again for sure.
As is the recipe is delish as is, I’ve been making this recipe for years, I love it. Over time, I’ve modified, simplified just a little. Any mushrooms, chopped, sliced, diced, all work ( I set some of pretty sliced mushrooms aside). I use 1 pot, I do not make a flour and butter rue and I use about 1/2 cup of heavy cream and have made it with & without the sherry, it’s still great. I don’t measure spices, but I use about 1 Tbsp Italian spice blend and add cumin, because I love cumin, in addition to the black pepper. Individuals may add salt to taste at the table because the chicken broth has sodium. I use an immersion blender right in the pot to finely chop everything but not puree. I add the pretty sliced mushrooms that I set aside and bring to a boil. Without the flour, it is not thick, but I want to cut carbs when possible. I can have it ready from start to finish in about 30-35 minutes. I’m not a pro, but since I’m blending the mushrooms and onions, it doesn’t matter how you slice or dice.
It was delicious! I did not have sherry so I substituted a splash of Pinot Noir. I served it with a crusty Sourdough bread and topped it with chopped chives. Very yummy!
I love this recipe! so easy to make, I’ve made it several times now, and always a hit! I don’t use the Sherry and I double or triple the other ingredients to make it last longer! (I usually don’t triple the amount of mushrooms, but it is still great!)
Soup came out delicious made exactly as lifted and I love it.
I slow n low the mushrooms to caramelize them. This adds a bunch of flavor. You’ll know when they get a bit of a crust on them. I also use baby Bellas. For people saying this is bland, YOU are the only one that can adjust the seasoning to your liking. I don’t measure any herbs/spices/salt, it’s all done by taste. This is a great recipe. Thanks!
This was tasty but I used 2% milk. Would make again with the half and half for a more creamy taste. Also was a little bland so I think I’d add some garlic and more salt next time. Maybe more thyme too.
Wow! I’ll never used canned again! Delicious! The only thing I did differently was to blend only half the mushroom -onion mixture, and double the thyme. Amazing flavor.
Honestly, it was super bland. I ended up adding garlic, extra thyme, extra salt, cumin, and basil. I also added celery and only blended half or so. The color doesn’t look anything like the picture at the end.
Added 1 clove of pressed garlic, did not blend/puree mushrooms. I used a small mezzaluna to break up the mushrooms into smaller bite size pieces. Used the half & half as suggested. Also used better than bouillon chicken instead of broth, 1 tablespoon per cup of hot water. Perfect!
Wow! Rather easy to make and instead of salt or pepper I placed a small amount of another all season herbs. My husband gave it the best soup I’ve ever made, and I really liked it too. Excellent! I will be making it again and again.
Flavor was okay but this was so thick. Doesn’t look anywhere near the picture. It was more like a porridge than a soup. Needed way more salt than specified. Definitely not impressed
Recipe turned out pretty well. I question the serving size to make 6 servings. That is probably true if you think of a small restaurant cup of soup. If you’re sitting down and it is the majority of your meal, I’d call it 3 servings as written. I did not puree the entire batch of broth, mushrooms, and onions. I did about half and liked that approach. I wanted some discernible pieces of mushrooms and onions in the soup. End result was very thick as written. My husband was calling it gravy. I would probably use more broth/stock next time. I added water to leftovers to get it back to a creamy soup consistency.
This is pretty solid. My picky 14-year old even ate it. I chose this particular recipe because of cooking the veggies in the broth. I normally wouldn’t but my mushrooms from the store were the dirtiest I’ve ever seen, and so I found it necessary to wash them in a strainer instead of just dry-brushing them clean.
This was a decent cream of mushroom soup, but it was underseasoned. It needed more salt and pepper. I did not like the texture of the soup, so I puréed it into a true cream of mushroom soup. To add more flavor to the soup I sauté the onions and the mushrooms separately and then added the onions to the mushroom stock pot. Then continued with the recipe.
Delicious. I forgot to buy cream. Took the advice of other reviews and added some cream cheese to the recipe. I tried a bit before blending and it was great as is.
I sautéed the mushrooms and onions in a little bit of butter for a few minutes then added the thyme, continued to sauté for a couple minutes before adding the broth. Didn’t have any sherry but it’s delicious without it.
holy moly! just like a fancy restaurant! the only change was used half & half instead of heavy cream and used an immersion blender and just blended about half. I held back some mushrooms and added those at the end. (I like a little more texture). Also added two large garlic cloves with the onion. super quick and exactly what a cold fall night needs. thanks!
I cooked it a little too long, so it was thicker than it should have been. Needed a LOT of salt and pepper.