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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. 09, 2013 by danalbell
Based on the other reviews, I cooked the flour separately with butter as a roux. It was still a bit too much flour in the final taste. I also added some toasted onion powder. That helped cover up the flour flavor. I'll definitely make this again, but I think I'll cut the flour in half.
Reviewed on Jan. 21, 2013 by baugh_online
Excellent! The only change we will make in the future is to chop the mushrooms smaller. We also added about 1-2 tbsp red wine while we sauteed the onions and mushrooms and it was outstanding.
Reviewed on Jan. 20, 2013 by iteach5
This soup was easy and delicious. I took the advice of a couple of reviewers and made a roux of the onion/butter mixture before adding the broth. There was no flour taste! I used more onion than called for and also used baby bella mushroom. Hubby liked this soup and suggested a splash of sherry next time. Will definitely make again.
Reviewed on Jan. 15, 2013 by mommymaddie
This was gross!! Too much flour...yuck!!!
Reviewed on Jan. 15, 2013 by rlfence
Very easy and taste great!! Definitely a favorite.
Reviewed on Oct. 12, 2012 by Bearsfan34
Loved it. Avoided the flour taste by: Saute the onions in butter first. Then add a couple more tbsp. of butter and add flour to that to make a roux (with onions in it). Cook it for a few minutes to get rid of the flour taste. If it's too thick to stir, add a bit more butter, then proceed to add your liquid. Sauteed the mushrooms in a separate pot while the onions were cooking. Yeah, 2 dirty pans, but avoided the floury taste by cooking the roux.
Reviewed on Sep. 20, 2012 by ColoradoMama
Love, love, LOVE this! I used a combo of types of mushrooms made a slurry of the mushroom mixture, flour and 2 cups of the chicken stock to cook out the flour taste. Warmed the remaining stock and then added the slurry to the hot stock; stir often until thickened THEN add the cream and turn down to med/low and let simmer. A few extra steps but OH SO WORTH IT!
Reviewed on Sep. 13, 2012 by E Hume
It was okay, not great. I wouldn't give it 5 stars, but I can't get the site to allow me to edit "my rating." My actual rating would be 3 stars. It was too salty. I used a heaping tablespoon of cornstarch instead of flour, and it wouldn't thicken up. I think I would add potatoes to thicken it and not add any additional salt.
Reviewed on May. 16, 2012 by E Hume
Excellent flavor. I used milk instead of cream to cut down on the calories and thanks for the suggestion of the cornstarch. i don't like floury tasting soups either. My 2 granddaughters each had two bowls.
Reviewed on Apr. 07, 2012 by Bulldogmom22
Say good bye to can cream of mushroom soup. I will be making this recipe from now on.
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