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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
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

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

Nutritional Facts

1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.

Directions

  1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
  2. Mix flour, salt, pepper and one can broth until smooth; stir into mushroom mixture. Stir in remaining broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally. Yield: 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)
MY REVIEW
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MY REVIEW
pillsbury3 User ID: 8280811 244158
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 User ID: 8700693 241876
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 User ID: 8245810 237941
Reviewed Nov. 23, 2015

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

MY REVIEW
janemcmaster User ID: 8629182 237815
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 User ID: 8608781 236945
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 User ID: 8592898 235911
Reviewed Oct. 29, 2015

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

MY REVIEW
ilove2sew@hotmail.com User ID: 1358409 234805
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 User ID: 8346891 225255
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 User ID: 8257600 220407
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 User ID: 8118482 31780
Reviewed Nov. 23, 2014

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

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