Quick Cream of Mushroom Soup Recipe

4.5 50 57
Quick Cream of Mushroom Soup Recipe
Quick Cream of Mushroom Soup Recipe photo by Taste of Home
Publisher Photo

Quick Cream of Mushroom Soup Recipe

Read Reviews
4.5 50 57
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 share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
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

Nutritional Facts

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

  • 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
  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

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Reviews forQuick Cream of Mushroom Soup

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MY REVIEW
pammy User ID: 1308855 268264
Reviewed Jun. 22, 2017

"Normally I make a new recipe as written, but I had sooooo many mushrooms and onions!!! Doubled the butter, mushrooms and onion and left the remaining ingredients as is. OMStars, I love this so very much<3 ...I thought I'd have to get my immersion blender going, but nope! Perfect."

MY REVIEW
ronnie147 User ID: 4409121 265384
Reviewed May. 1, 2017 Edited May. 4, 2017

"Excellent. How would you double this soup?"

MY REVIEW
Pattie User ID: 9113561 263640
Reviewed Mar. 19, 2017

"You just saved my Sunday dinner!!! I had no cream of Mushroom soup in stock and found this!! Works perfect, needs nothing different added!! Thank you"

MY REVIEW
MollyPropst User ID: 8412532 259295
Reviewed Jan. 6, 2017

"I loved this recipe, it was perfect, although, I did add a little minced garlic. This is a keeper!"

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!"

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