Chive Mushroom Soup Recipe

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"I try to serve this rich savory soup at least once a month during our cold winters," writes Laurie Suhrke (at left with husband Paul), Plymouth, Wisconsin. "It's quick to make and has a wonderful fresh mushroom flavor."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 cup finely chopped fresh mushrooms
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground mustard
  • 1 cup chicken broth
  • 1 cup half-and-half cream
  • 2 tablespoons minced chives

Nutritional Facts

1 cup: 407 calories, 35g fat (22g saturated fat), 121mg cholesterol, 1053mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 7g protein.


  1. In a large saucepan, saute mushrooms in butter until tender. Stir in the flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cream and chives. Cook 5 minutes longer or until heated through. Yield: 2 servings.
Originally published as Chive Mushroom Soup in Taste of Home December/January 2002, p11

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961leader User ID: 2930663 220551
Reviewed Feb. 15, 2015

"This soup was amazing! I love mushrooms, my family does not so this is the perfect proportion for just one person for two separate meals. Made it exactly as the recipe called for and plan to make it again. So glad I don't have to share. :)"

shna User ID: 1025882 97879
Reviewed Jan. 8, 2008

"I love this soup, but to make it a little more substantial, I gradually add mashed potato flakes at the end of the cooking process until the soup is as thick as I like it."

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