Total Time
25mins
Prep 5 mins
Cook 20 mins

I love to have this on a cold day. I also use it in a lot of my casseroles. I find it is so much better when it is homemade!

Directions

  1. Put sliced mushrooms in medium sized saucepan. Add enough water to just cover the tops.
  2. Bring to boil; add bouillon and let dissolve.
  3. In a small bowl, combine the melted butter with the flour.
  4. Add milk to the mushrooms.
  5. Bring to a boil.
  6. Add the butter/flour mixture a little at a time, whisking in well each time. For a thinner soup, use less. For a thicker soup, use more.
  7. Bring back to a boil.
  8. Reduce heat and let simmer until it is as thick as you like!
Most Helpful

Hi Brandee, I can see what you mean about using it in a casserole it's very creamy and rich, and I think it would be lovely with chicken, I will try that later but use a chicken stock, I used a beef stock this time, and the butter with the flour. It was so quick to make and we liked it a lot, we have soup nearly every day and this one is now on the menu, I will make it again not just as soup but a base for chicken casserole. Thank you for a keeper. Made for PAC spring 2009

Tea Jenny April 13, 2009

Great! This is good. I did add a little white pepper and substituted chicken granules because hubby can't have beef. When there is a "buy" on fresh mushrooms, I double bag and freeze them. There is moisture in them but I quickly saute them in olive oil and the moisture disappears almost immediately, then I can slice, dice, and use. This is an excellent recipe for the mushrooms I have in the freezer.This recipe is less saltier than canned and there is no MSG/love it! Thanks for posting! P.S. I use my( "I Can't Believe it is Butter" margarine spread recipe) that is posted and mix in with the flour.

Montana Heart Song December 17, 2008