Cream of Mushroom Soup

READY IN: 25mins
Recipe by BrandeeKWD

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!

Top Review by Tea Jenny

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

Ingredients Nutrition

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!

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