Cream of Mushroom Soup

READY IN: 35mins
Recipe by Wade in Indianapolis

From Julie Backus' "Italian Cooking"

Top Review by Elizabeth

I never knew that making cream of mushroom soup from home could be so easy and taste SO MUCH BETTER! Made and reviewed for FALL PAC 2009

Ingredients Nutrition


  1. Saute mushrooms in 1/2 the butter, the salt, and pepper (10 minutes).
  2. Cover and cook over low heat (add hot broth if necessary).
  3. In another skillet, melt the butter.
  4. Add the flour.
  5. Add slowly the cold milk and salt until the liquid is thick.
  6. Puree mushrooms and combine with Bechamel sauce.
  7. Add broth to make four portions.
  8. Boil a few minutes.
  9. Add cheese and parsley.

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