Total TimePrep/Total Time: 25 min.
- 3 pounds sliced fresh mushrooms
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 2-1/2 cups whole milk
- 1 cup evaporated milk
- 2 teaspoons salt
- Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.
- In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
Nutrition Facts3/4 cup: 257 calories, 16g fat (10g saturated fat), 48mg cholesterol, 738mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 10g protein.
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Jan 2, 2017
If you like cream of mushroom soup, you'll enjoy this recipe. It was a nit bland for my family's liking. We like to use lemon thyme, it helps bring this recipe to the top.
Aug 15, 2016
Loved the creamy taste of this recipe. I served it alongside of a grilled pork tenderloin and fresh corn. I will definitely make this again.
Feb 9, 2012
Mix this with bag of egg noodles, about a cup of provolone or mozzerella cheese and some garlic powder and it is a whole meal. Very good!
Jan 31, 2012
I added 1 tbsp. thyme & 1/2 tbsp. garlic powder & we loved it!
Mar 15, 2011
Whole family loves is.
Nov 22, 2009
These mushrooms are absolutely awesome. They are like a thick cream of mushroom soup. My son loves them. I made them for last years Thanksgiving dinner, and will be making them again. They are a great accompaniment to turkey, beef etc. If you like mushrooms, give this easy recipe a try it is a keeper.
Jul 24, 2009
I tried this recipe with last nights supper....it was delicious and very comforting! It is definitely a must try recipe. I consider it a must have recipe with my family now! Thank you for sharing!!!