Rosemary Mushroom Soup Recipe

5 1 1
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Rosemary Mushroom Soup Recipe

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5 1 1
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 2 tablespoons minced chives

Directions

In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives. Yield: 3 servings.
Originally published as Rosemary Mushroom Soup in Taste of Home April/May 2000, p41

Nutritional Facts

1 cup: 335 calories, 28g fat (16g saturated fat), 85mg cholesterol, 909mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 5g protein.

  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon paprika
  • 2 tablespoons minced chives
  1. In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives. Yield: 3 servings.
Originally published as Rosemary Mushroom Soup in Taste of Home April/May 2000, p41

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[email protected] User ID: 1202636 77283
Reviewed Sep. 20, 2012

"a wonderful way to celebrate fresh rosemary!"

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