George V. Reilly

Mustard-Mushroom Soup

I made this recipe for Thanks­giv­ing. It was a big hit.

Mustard-Mushroom Soup recipe from



Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes. Add stock, Sherry and mustard and simmer briskly 10 minutes. Season with salt and pepper. Add cream and warm through. Serve im­me­di­ate­ly.

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