Quick Cream of Mushroom Soup Recipe

4.5 53 60
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

Read Reviews
4.5 53 60
Publisher Photo
My daughter-in-law, a gourmet cook, served this soup as the first course for a holiday dinner. She received 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.

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  • 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
Maria User ID: 9420060 283171
Reviewed Feb. 4, 2018

"Delicious! I had about a pound of baby bella mushrooms that I needed to use up and happened to come accross this recipe- made a double batch. I was out of chicken broth so I used vegetable broth. Used fat free half and half because that's what I had on hand."

MY REVIEW
Appy_Girl User ID: 1132413 282284
Reviewed Jan. 18, 2018

"quick is right. quick and Tasty is even better. I used White Button Mushrooms and Baby Bella Mushrooms. I used Evaporated milk and Cornstartch instead of the flour. Making it slightly healthier. I also used it not only as a soup but after tasting the rich earthiness I decided to use it as a sauce/gravy. My choice for this test. Salisbury Steaks. It could not have been more perfect. One more Taste Of Home Winner fort he New Year.

Volunteer Taste of Home Field Editor."

MY REVIEW
Maggi User ID: 9297627 277801
Reviewed Nov. 15, 2017

"Great and easy recipe! I made it just like the recipe the first time. I made just two little changes the second time I cooked it -- I took half the mushrooms out and pureed the other half in the soup with my immersion blender, then returned the rest to the pot. That helped thicken the soup a lot. It also made it a little creamier when I used heavy cream instead of half and half."

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."

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