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.
Test Kitchen Tips
Nutrition Facts1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.
Oct 10, 2019
Sep 17, 2019
I make a couple of changes to it. It was good before but now OMG. First make your own broth. Then use whole cream not half and half. It's makes so creamy.
Sep 15, 2019
Needs to be a little bit thicker for my taste , flavor great
Sep 14, 2019
This is a winner. I used3 kinda of mushrooms ?? and a lot of extras. Sooo good??
Jun 13, 2019
Omg so easy and good!
May 29, 2019
Can Nestle Cream be a substitute for the half-half cream? Loved the original recipe though. Tasty and VERY simple
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