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    You are in: Home / Recipes / Cream of Mushroom Soup Recipe
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    Cream of Mushroom Soup

    Cream of Mushroom Soup. Photo by Peter J

    1/1 Photo of Cream of Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sussan's Note:

    This is a lovely entree and is very easy to prepare. It is adpated from a recipe in the Australian Women's Weekly "Cooking for Couples" cookbook, published in 1982 and still used frequently!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop mushrooms roughly.
    2. 2
      Melt butter in pan, add mushrooms.
    3. 3
      Cook covered for 10 mins over low heat.
    4. 4
      Add crumbled stock cube, water, sherry and mustard.
    5. 5
      Bring to boil, reduce heat and simmer 15 minutes.
    6. 6
      Puree mushrooms and liquid with hand blender.
    7. 7
      Return to saucepan, add cream and season with salt and pepper.
    8. 8
      Reheat gently, stir in shallots.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on June 04, 2007

      55

      Really tasty! I used some large portabello mushrooms and all the flavours came together so well. Only change I made was not to blend the soup but instead chopped the mushrooms into about 1cm cubes, I always like soups where the main ingredient stands out a bit. It had both a creamy taste along with a 'meaty' mushroom flavour which I loved.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream of Mushroom Soup

    Serving Size: 1 (222 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 257.4
     
    Calories from Fat 202
    78%
    Total Fat 22.5 g
    34%
    Saturated Fat 13.5 g
    67%
    Cholesterol 65.5 mg
    21%
    Sodium 679.0 mg
    28%
    Total Carbohydrate 5.6 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    5%
    Protein 3.4 g
    6%

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