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Quick Cream of Mushroom Soup Recipe

Quick Cream of Mushroom Soup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings

Ingredients

  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 6 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Yield: 4-6 servings.

Nutritional Facts

1 cup: 131 calories, 8g fat (5g saturated fat), 30mg cholesterol, 538mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein

Reviews for Quick Cream of Mushroom Soup

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MY REVIEW
Reviewed Feb. 20, 2016

"Definitely add some thyme to the onion./ mushroom while sauteing, stir in a bit of sherry, and then the flour before the broth.. (no flour needed if blending all in a food processor), ...no salt if using salted butter and salted chicken broth"

MY REVIEW
Reviewed Jan. 16, 2016

"This was a fast and easy recipe. My grandson who hates mushrooms loves it. He is 14 years old. He just pushed aside the mushrooms and ate the soup. The base must be it. I made it exactly how they said and it turned out great. Very pleased."

MY REVIEW
Reviewed Nov. 23, 2015

"Great recipe. I Almost ate the whole thing myself."

MY REVIEW
Reviewed Nov. 21, 2015

"I'm sorry, the one star is all about the flour. I am actually mad at myself as I should have known better making this recipe. The flour should have been added with the onions and mushrooms and COOKED. All I could taste in the final product was 6 T of raw flour. It ruined the soup for me and I had to dump it as did one of the other reviewers. I am surprised that your daughter in law who is a gourmet cook didn't know this but maybe something got lost in translation. I am posting this, not to be mean but to suggest that this will be a good soup if you cook that flour.

Jane"

MY REVIEW
Reviewed Nov. 8, 2015

"Delicious I make and let is sit in refrigerator over night. Husband brought home mushrooms and asked for this soup"

MY REVIEW
Reviewed Oct. 29, 2015

"Amazingly fast, and amazingly delicious! Loved-loved this soup!"

MY REVIEW
Reviewed Oct. 12, 2015

"This soup is so easy to make, but the taste seems like you have spent hours on it!! My husband and children love this soup."

MY REVIEW
Reviewed Apr. 22, 2015

"I think this was a great starter recipe. Really, I don't like to read reviews that have altered the original. But...I needed to use portabella mushrooms and tarragon so I'm completely guilty of tweaking. The results were wonderful and I can still hear some scraping of bowls. Thank-you."

MY REVIEW
Reviewed Feb. 13, 2015

"I was looking for a cream soup to use in casseroles and stumbled upon this. I just made it an it's quick and delicious! I followed the recipe exactly, except I only had canned mushrooms in the house, and yes, I used those. It's still really good and beats the heck out of canned soups with canola oil and GMO's in them. I blended it with my immersion blender at the end to make the mushrooms smaller. I did this for use in casseroles and the consistency is great. Next time I might add another tablespoon or 2 of flour to make it thicker, or reduce the liquid. Make sure you wisk the flour into the stock really well before adding it to pot, and boil for a full 2-3 minutes to cook out the flour taste. I will definitely be using this recipe in the future, and next time I will get fresh mushrooms. Looks like enough for 3 casseroles, so I will freeze the rest. Thanks!"

MY REVIEW
Reviewed Nov. 23, 2014

"Loved the receipe. I used plain mushrooms and yellow onion and it was great."

MY REVIEW
Reviewed Oct. 29, 2014

"Loved this recipe."

MY REVIEW
Reviewed Sep. 23, 2014

"This was very good and easy. I did add a bit of Sherry, thyme and a bit of tarragon - just because I love tarragon. I had some heavy cream I needed to use so did substitute that for the half and half. Hubby loved the soup and I will definitely make it again. I'm sure the soup will be excellent without the heavy cream and following the recipe as submitted. Thanks for an easy, quick recipe."

MY REVIEW
Reviewed Sep. 3, 2014

"Excellent soup. I prepare very low sodium soup, omitting the salt and using very low sodium chicken broth. To make condensed soup add half the liquid (411 g chicken broth and 118 g half-and-half). I've prepared a scaled up condensed version, freezing the left overs in 10-3/4 oz (305 g) servings. I use in any recipe calling for condensed soup."

MY REVIEW
Reviewed Dec. 18, 2013

"I added 4 strips of chopped bacon to the onions and used heavy whipping cream since I like my soup real thick. I also use 3 different types of Thai mushrooms that I don't even know the names of due to their wonderful flavor. Because I used the bacon I didn't add any salt. Came out great and will use this recipe for the rest of my life."

MY REVIEW
Reviewed Nov. 24, 2013

"I am trying to let the soup finish cooking, but can't help stealing spoonfuls while it is on the stove. I think ingredient types are key here to get the flavor right. The mushrooms can't be plain white mushrooms. Their flavor is half the taste. I used Crimean but would have loved to use portabella/baby bellas. I also used sweet onions. (Peruvian) I cannot imagine using white or yellow with this. admittedly I fudged and used a whole onion since this is going to be a base for my green bean casserole, and it has plenty of onion flavor in it. Also, at the suggestion of a friend, I added a roux. Accidently made it very dark, but the toasted flavor was perfect. my chicken stock was from a rotisserie chicken and so I omitted salt and pepper. Simply amazing."

MY REVIEW
Reviewed Oct. 30, 2013

"This soup was delicious! I used baby Bella mushrooms sliced very thin. Because others said it tasted like flour, I only used 5 tbsp of flour. Instead of mixing the flour with the broth I added an extra tablespoon of butter to the mushrooms when they were about finished. Then I mixed the flour in with the onion mushroom mix before adding the broth. I also used a little bit more salt."

MY REVIEW
Reviewed Aug. 11, 2013

"I was in the mood for cream of mushroom soup and found this recipe and decided to make it. I only had one package of button mushrooms, 1/2 red onion, and sautéed them in the butter. I only had a 32 oz carton of organic low sodium vegetable broth, and I used the 6 tablespoons of flour in it. Did not notice the flour taste, I did let it cook for a while. I did not have any cream only skim milk, and it came out really good for my taste, it had a nice creamy texture, cream may be too heavy for me. I also had a cooked chicken breast and cut that up and put in as well. I also used Mrs Dash Onion in it for a little kick. I think this recipe is very easy, quick, and I will definitely make again, and get more creative with it. Use more different types of mushrooms, puree some and leave the rest chunky, add some wine. It was so fast to make! Yum! :-) I think I will use this recipe with broccoli as well, might be fun!"

MY REVIEW
Reviewed Aug. 5, 2013

"I love this!! It was a little thin, next time I will add a little more flour. I did make a roux with the flour first to cook it off and used baby bella mushrooms. Will definitely make this again. I did not taste any flour as some have."

MY REVIEW
Reviewed Jul. 4, 2013

"Made this recipe as a side for our BBQ. This was delicious, quick & easy. My husband loved it!"

MY REVIEW
Reviewed Mar. 18, 2013 Edited Oct. 12, 2013

"This recipe is SO easy and SO delicious! I have made it several times both to eat on its own and to use in other recipes. I too had problems with the flour taste and so I tried using corn starch and that solved the problem. I actually think the overall texture of the soup is better using the corn starch. This soup will be a staple in our household. Delicious and healthy."

MY REVIEW
Reviewed Feb. 9, 2013

"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."

MY REVIEW
Reviewed Jan. 21, 2013

"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."

MY REVIEW
Reviewed Jan. 20, 2013

"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."

MY REVIEW
Reviewed Jan. 15, 2013

"This was gross!! Too much flour...yuck!!!"

MY REVIEW
Reviewed Jan. 15, 2013

"Very easy and taste great!! Definitely a favorite."

MY REVIEW
Reviewed Oct. 12, 2012

"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."

MY REVIEW
Reviewed Sep. 20, 2012

"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!"

MY REVIEW
Reviewed Apr. 7, 2012

"Say good bye to can cream of mushroom soup. I will be making this recipe from now on."

MY REVIEW
Reviewed Feb. 8, 2012

"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."

MY REVIEW
Reviewed Jan. 16, 2012

"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."

MY REVIEW
Reviewed Jan. 5, 2012

"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."

MY REVIEW
Reviewed Dec. 28, 2011

"The perfect mushroom soup:) thank you"

MY REVIEW
Reviewed Oct. 13, 2011

"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."

MY REVIEW
Reviewed Apr. 25, 2011

"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."

MY REVIEW
Reviewed Feb. 1, 2011

"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"

MY REVIEW
Reviewed Jan. 31, 2011

"i am on the fence with this one it was alright nothing to write home about"

MY REVIEW
Reviewed Jan. 30, 2011

"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 )."

MY REVIEW
Reviewed Jan. 20, 2011

"very good even i omitted the onion :) i used milk instead of cream, and 2cans of chicken broth is just a bit tooo much, 1 and 1/3 can is enough for me."

MY REVIEW
Reviewed Jan. 13, 2011

"This was wonderful~thanks for the recipe."

MY REVIEW
Reviewed Dec. 20, 2010

"I make this for me and my 7 year old and we LOVE it"

MY REVIEW
Reviewed Dec. 1, 2010

"What a fantastic recipe for those cold and blustery days. I had a little left over homemade turkey broth from Thanksgiving that needed to be used but not enough for the recipe so I added to it with my homemade chicken stock. So easy and quick to make I enjoyed it for lunch today."

MY REVIEW
Reviewed Nov. 27, 2010

"I used large cremini mushrooms, organic low sodium broth and soy creamer for delicious NON dairy version-then I thickened that and used it for a green bean casserole!!"

MY REVIEW
Reviewed Jan. 11, 2010

"This recipe is so VERY easy, I have already in less than two weeks made it twice and also gave the recipe to my friends"

MY REVIEW
Reviewed Nov. 10, 2009

"Delicious!!"

MY REVIEW
Reviewed Nov. 5, 2009

"delicious and easy"

MY REVIEW
Reviewed May. 9, 2009

"I made it with 1% milk & only 1 can of chicken broth, still very good. The flour thickens it up plenty."

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