Rick’s Cream of Mushroom

Serves 4 – 6 people

Prep Time: 10-20 minutes

Cook Time: 20-30 minutes


  • 1 1/2 pounds of mushrooms – we recommend Crimini or Portobello
  • 1 cup of butter
  • 1/4 cup sherry
  • 1 quart heavy cream
  • 1 tablespoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 3 tablespoons corn starch
  • 1/2 cup water
  • 1 Bay leaf


  1. Begin by thinly slicing the mushrooms.
  2. In a pot over medium heat, melt the butter until it turns a light golden brown.
  3. Introduce the sliced mushrooms to the pot, cooking them until all the moisture has evaporated.
  4. Pour in sherry to deglaze the pot, ensuring to scrape off any bits stuck to the bottom.
  5. Add the heavy cream and spices, then bring the mixture to a gentle boil before lowering the heat.
  6. Prepare a thickening agent by mixing equal parts cornstarch and water to form a slurry. Gradually stir this into your soup until it starts to thicken.
  7. Finally, take the pot off the heat and remove the bay leaf before serving.

This recipe creates a thicker, stew-like soup. To thin it out a bit, we recommend adding chicken or vegetable stock until preferred texture.