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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Feb 24, 2019
easy and delicious!
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.