Cream of Mushroom Soup

Name: Cream of Mushroom Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16-18 servings (4-3/4 quarts).
Ingredients: 2 garlic cloves, minced; 1 cup butter, divided; 2 medium onions, diced; 3 celery ribs, diced; 1 small green pepper, diced; 2-1/2 pounds fresh mushrooms, sliced; 6 cups chicken broth; 1 cup all-purpose flour; 9 cups milk; 2 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon ground nutmeg

I love to experiment with recipes. I developed this recipe after years of trying many different combinations of ingredients.—Jim Cosgrove, Burlington, Ontario

Ingredients

2 garlic cloves, minced
1 cup butter, divided
2 medium onions, diced
3 celery ribs, diced
1 small green pepper, diced
2-1/2 pounds fresh mushrooms, sliced
6 cups chicken broth
1 cup all-purpose flour
9 cups milk
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Directions

In a large kettle, saute garlic in 2 tablespoons butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 minutes. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

Nutrition Facts

1 cup: 220 calories, 15g fat (9g saturated fat), 44mg cholesterol, 744mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 8g protein.

Originally published as Cream of Mushroom Soup in Taste of Home August/September 1996

Reviews

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Average Rating:

yumz

Apr 28, 2012

Had a bunch of mushrooms sitting in the fridge begging to be used up so found this recipe and it is very good! I also had some broccoli needing cooked up so I cooked ii seperately and added it in at the end of the recipe. My one suggestion would be to saute the veggies first instead of the garlic and then add the garlic for a minute before adding in the mushrooms. I almost over did my garlic but also probably had the heat up a bit too much. I think tomorrow I will turn it into salmon broccoli corn chowder for lunch by adding canned salmon and some cooked frozen corn!
bbo

Jan 10, 2012

This recipe is wonderful. i've made it several times. Sometimes I use part half & half to make it a little creamier, but it isn't necessary.