Quick Cream of Mushroom Soup
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.
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Jan 1, 2019
This gets 5 stars for pushing me in the right direction, although I also made very few changes based on earlier reviews. Doubled the recipe (meaning I doubled almost* every ingredient) because 1) hubby loves cream of mushroom soup, and 2) I had a lot of mushrooms I needed to use. *The only ingredient I didn't double was the flour. I also added cooking sherry (which works just fine). I used 4 tbsp. butter, melted. Then added the onion and cooked for about 5 minutes. Then, the flour which I quickly stirred so it was almost a roux, but it was very dry, so that's when I tossed in about 1 tsp. or so of cooking sherry. Next I added 29 oz. of chicken broth (mixed of Swanson's organic and some homemade leftovers) and the mushrooms. I added some thyme because, in my world, pretty much every mushroom dish is a little bit better with thyme (for this I added about 1 tsp.) Then I let it simmer until the onions and mushrooms were soft. NOTE: I did NOT add salt. When the onions and mushrooms were soft, I added a bit of the broth to a combo of 1/2 c. half
Dec 31, 2018
I've never made mushroom soup before and I'm glad I made this recipe. I absolutly loved it! The only thing I did different is add garlic powder and thyme:-)
Dec 30, 2018
It’s a lazy Sunday between Christmas and New Year’s and I’m indulging in my favorite things: reading recipes, cooking, and reading my library book. This soup recipe called out to me as I have all ingredients and it is perfect for this cold day. I deviated just a bit by adding the flour to the vegetables as they were cooking in the butter. I also added a finely chopped stalk of celery because I needed to use it and thought it would enhance the soup. I used evaporated - again because that’s what I had available. I thought the soup needed a little something, so I added a sprinkling of thyme and poultry seasoning. I will make this again and again with this modifications. 5 stars and 2 thumbs up. I’m enjoying a mug of the creamy soup right now as I watch a movie. Lynne, TOH Volunteer Field Editor
Oct 18, 2018
I have Celiac so finding cream soups that don't contain flour is next to impossible. I used cornstarch instead of flour and I will never buy any other mushroom soup. This can be used for anything and I absolutely love it.
Apr 8, 2018
Love this soup! It's simple and easy. I love to add garlic salt and lemon thyme.
Mar 12, 2018
I love this recipe, and so does my husband. The base works for any vegetable--just change up the spices. It's great with asparagus and add a pinch of Celery salt. I really don't think you need to use cream; use whole milk and it's still really yummy and thick but not so overly rich. A dash of sherry makes it super elegant for a dinner party--don't use cooking sherry, just regular, cheap brand drinking sherry. Don't overdo it--a splash will do. This is a really flexible recipe that can be used for lots of soup bases. So helpful and I'm sure I'll use it a lot in the future.
Mar 7, 2018
This recipe is absolutely what I wanted. Cream of Mushroom is one of my favorite soups, but I've always been intimidated to try making it myself. I assumed it was time consuming. This was super easy and came out perfect. The only changes I made was I used 32 oz of chicken broth (which made it thinner, which I wanted), and I also used a full pound of sliced baby bella mushrooms. I'd definitely do this recipe again and again.
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.
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.
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.