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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 Donna Matthews

    1/1 Photo of Cream of Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    Donna Matthews's Note:

    This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.

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    Units: US | Metric


    1. 1
      Sautee mushrooms and onions in butter in a large pot until soft.
    2. 2
      Dissolve bouillon in water.
    3. 3
      Optional: whisk egg yolks into bouillon water for a richer soup.
    4. 4
      Add flour to sauteed vegetables in pot, stirring in well.
    5. 5
      Slowly add bouillon water to pot, stirring constantly to avoid lumps.
    6. 6
      Add parsley and rosemary.
    7. 7
      Continue cooking over medium heat, stirring constantly, until soup is thickened.
    8. 8
      Note: At this point, you can save the "soup starter" in the refrigerator for next day completion, or continue on.
    9. 9
      To hot (or reheated) soup, add milk and cream.
    10. 10
      If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
    11. 11
      Add salt, pepper, and nutmeg to taste.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on June 28, 2010


      I'm rating this for my daughter who gave me the recipe after father made it for her and she says it's REALLY good. She gave me the recipe so we can make it together too!

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


    Nutritional Facts for Cream of Mushroom Soup

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 547.4
    Calories from Fat 447
    Total Fat 49.7 g
    Saturated Fat 30.8 g
    Cholesterol 155.1 mg
    Sodium 1006.8 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.2 g
    Sugars 8.5 g
    Protein 9.1 g

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