Creamy And Dreamy Mushroom Soup – WITHOUT The MSG

Check out what my pal from me Lady Cooks had to say about this wonderful recipe:

The type of mushrooms used will make a difference in the flavoring of course. I usually use the white button mushrooms so readily available year round in the produce section. Baby bellas or even large portabellas also make excellent soup but are more seasonal up here in the north. I made an interesting version of the soup using portabella mushrooms last summer that had just a touch of Worcestershire in it to give it a more exotic flavor profile. That was just yummy! I’d like to figure out what to use to make the “golden mushroom” flavor that Campbell’s produces.

I’d like to know how Campbell’s does that, too! Do any of you know what is in the Golden Mushroom soup by Campbell’s?



3 tablespoons Kerrygold butter
5-6 cups mushrooms; sliced, fresh
1/2 cup onion; chopped
4 cups chicken or beef broth
1/8 teaspoon McCormick thyme
1/4 teaspoon Morton salt
1/4 teaspoon black pepper
1 cup half and half
2 tablespoons Argo cornstarch
1/4 cup cold water
1 tablespoon cooking sherry


In a large saucepan saute mushrooms and onions in butter until onions are translucent. Add broth, thyme, salt and pepper and simmer 10 to 15 minutes.

Puree soup with immersion blender or in batches in a regular blender until smooth.

Return to saucepan. Combine cornstarch and water until smooth. Add to kettle and stirring constantly, bring to a boil and cook until thickened. Adjust seasonings to taste and add sherry if desired.





Quick Tip: Serve with crusty French bread.

Thank you Me Lady Cooks for this great recipe.


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