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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 Bay Laurel

    1/2 Photos of Cream of Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    CarolAT's Note:

    When the weather turns a little chilly, it is time for soup. I had this creamy soup on a Royal Caribbean Cruise so I bought their Royal Caribbean International Cookbook so I could have it again and again. I subsititue chicken stock for the dry white wine when I make it. Also, please feel free to use any type of mushrooms you choose.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan, heat 2 tablespoons butter over medium-high heat. Add the onion and garlic and cook, stirring, until softened. Add the whole mushrooms and cook, stirring, for 2 to 3 minutes. Add the white wine and simmer until the liquid is reduced by half.
    2. 2
      Add the chicken stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, about 10 to 15 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the soup to the pan and bring it to a simmer.
    3. 3
      In a small bowl, mash 1 tablespoon butter with the flour. Whisk the flour paste into the simmering soup in increments, until the soup thickens slightly. Continue to simmer the soup, stirring, until no flour taste remains, about 10 minutes. Stir in the cream and return to a simmer. Season with salt and pepper and keep warm.
    4. 4
      In a medium saute pan, heat the remaining 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook, stirring, until lightly softened, about 5 to 7 minutes. To serve, divide the soup among warmed soup bowls. Garnish with the sliced mushrooms, chopped chives and croutons. Serve immediately.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on December 21, 2012

      LOVED this soup- made for dinner last nt, but had to do some substitutions after I found out I didnt have any chicken broth- I did have one can of beef broth, and some chicken bouillon so I made due- Also. I got ahead of myself and DID NOT put all this in a blender- was fine with the pcs of mushrooms- No croutons on top for us- BUT still delicious- wanted to take some for my lunch today, but my husband finished it off!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      55

      Unfortunatly, I was unable to share this soup with anyone because I ATE IT ALL!! This was my breakfast , Lunch, and dinner. I used green onions instead of chives and made my own croutons. YUM. Opening a bottle of white to cook with was also a perk:)I will be making this again. I made this for My-3-Chefs November 2009. Thanks for sharing CarlAT!!

      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 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 444.8
     
    Calories from Fat 345
    77%
    Total Fat 38.3 g
    59%
    Saturated Fat 23.2 g
    116%
    Cholesterol 123.2 mg
    41%
    Sodium 205.2 mg
    8%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.1 g
    20%
    Protein 9.1 g
    18%

    The following items or measurements are not included:

    chives

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