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MY daughter-in-law, a gourmet cook, served this soup as the first course for Thanksgiving dinner. She'd gotten the recipe from her mom and graciously shared it with me. Now I'm happy to pass it along to Reminisce readers. -Anne Kulick, Phillipsburg, New Jersey
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 131 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 538 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cream of Mushroom Soup in Reminisce March/April 2000, p45
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Reviewed on Feb. 08, 2012 by TBirdlvr
This was a big disappointment. All I could taste was the flour so anyone that makes this recipe should use less flour. I might make this again but would defintely not use 6 TBS. of flour. I think you need to experiment with this recipe to come up with the correct measurements. I did go ahead and serve this but threw out the remainder.
Reviewed on Jan. 22, 2012 by msloop
So much better than canned, I even make it to use in other dishes like green bean casserole. My husband loves this soup and it is so easy to make.
Reviewed on Jan. 16, 2012 by Jalaraza1
I didn't have canned chicken broth so I used granulated broth. Too Salty. Reduced salt liquid broth would have been preferable. Taste was excellant regardless.
Reviewed on Jan. 05, 2012 by Ab0628
I thought this was excellent, and so easy. My husband said, "You scored!" We had this tonight with sandwiches. Great winter night supper. Will make this again for sure. I cooked a couple of cloves with garlic with the onion but made no other changes.
Reviewed on Dec. 28, 2011 by jessicabustard
The perfect mushroom soup:) thank you
Reviewed on Oct. 13, 2011 by petunia57
My husband really likes mushrooms,and always wanted me to make mushroom soup.I could not find a good recipe until I found this one. I was great, fast really easy and had a great taste. I sure that I will make it again and again.
Reviewed on Apr. 25, 2011 by elbay
Delicious!! Very easy to make! One minor change ... I used corn starch instead of flour because I can usually taste the flour unless it's cooked in a roux.
Reviewed on Feb. 01, 2011 by norena70
I made this delicious recipe yesterday for lunch and I know it will be even tastier reheated for lunch today. One of our favorites. Thanks
Reviewed on Jan. 31, 2011 by fionasims
i am on the fence with this one it was alright nothing to write home about
Reviewed on Jan. 30, 2011 by BrytEyz
Mmmm... so much better than canned soup, and almost as easy! I increased the mushrooms to 4 pints, and sauteed them until they released their liquid and it all evaporated. I followed the rest of the recipe as written. For a great flavor combination, try serving them with TOH's Onion & Cheddar Biscuits (see recipe at http://www.tasteofhome.com/Recipes/Onion---Cheddar-Biscuits ).
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