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Quick Cream of Mushroom Soup Recipe
Quick Cream of Mushroom Soup Recipe photo by Taste of Home
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Quick Cream of Mushroom Soup Recipe

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4.5 46 53
Publisher Photo
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.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

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

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.
Originally published as Cream of Mushroom Soup in Reminisce March/April 2000, p45


Reviews for Quick Cream of Mushroom Soup

AVERAGE RATING
(53)
RATING DISTRIBUTION
5 Star
 (42)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
pillsbury3
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
180317
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
dmarks362009
Reviewed Nov. 23, 2015

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

MY REVIEW
janemcmaster
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
Iamsexy2
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
srulison
Reviewed Oct. 29, 2015

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

MY REVIEW
ilove2sew@hotmail.com
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
leelah17
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
JackieFL
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
Angelilys1
Reviewed Nov. 23, 2014

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

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