Cream Of Mushroom Soup

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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by Marsha D. photo by Marsha D.
Ready In:
40mins
Ingredients:
8
Serves:
4-6
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ingredients

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directions

  • In a large saucepan, saute onion in butter until tender.
  • Add mushrooms and saute until tender.
  • Combine flour and broth until smooth,stir into the mushroom mixture.
  • Bring to a boil; cook and stir for 2 min.
  • or until thickened.
  • Reduce heat.
  • Stir in the cream,salt and pepper.
  • Simmer, uncovered, for 15 minutes, stirring often.

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Reviews

  1. What a great soup for a cold day! It's just as good as any canned cream of mushroom soup, but without all those nasty chemicals they have to use. I subsituted skim milk for the half-and-half and added a little bit of garlic as well.
     
  2. My first cream of mushroom soup that I made. Turned out great. I did use heavy cream instead of Half and H, since that's what I had on hand. I imagine this will be the only cream of mushroom recipe that I will ever use. Thanks for the keeper.
     
  3. This was absolutely delicious. I added garlic powder and a little cayenne powder too. It's a keeper!
     
  4. This soup is excellent. I received nothing but rave reviews from my family and others. I did use heavy cream instead of half n half because I prefer a more full bodied soup. I also tried with portobellos. If using large portobellos, be sure to remove gills or you will have alot of "dirt" in soup.
     
  5. So delicious! I added garlic salt and cayenne pepper as others have done-- it made for a wonderful meal with home-baked bread! Thank you for sharing this easy recipe. I also don't think I can ever go back to the canned version.
     
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RECIPE SUBMITTED BY

Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!
 
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