Rosemary Mushroom Soup Recipe

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This recipe comes from an herb farm where I worked for 30 years. Although it starts with canned mushroom soup, it tastes rich and from scratch when it's done.—Sandra Burrows, Coventry, Connecticut
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings


  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 2 tablespoons minced chives

Nutritional Facts

1 cup: 335 calories, 28g fat (16g saturated fat), 85mg cholesterol, 909mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 5g protein.


  1. In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives. Yield: 3 servings.
Originally published as Rosemary Mushroom Soup in Taste of Home April/May 2000, p41

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MY REVIEW User ID: 1202636 77283
Reviewed Sep. 20, 2012

"a wonderful way to celebrate fresh rosemary!"

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