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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 threeovens

    1/1 Photo of Cream of Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    threeovens's Note:

    A lighter version of this French classic.

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    Units: US | Metric


    1. 1
      Heat olive oil in a large saucepan, over medium heat, add 1 tablespoon of the butter, mushroom stems, the onions, carrots, thyme, and bay leaf; cook, stirring occasionally, until the onions are translucent, about 5 minutes.
    2. 2
      Stir in the mushroom tops and saute 5 minutes.
    3. 3
      Stir in wine or beer and stir until nearly evaporated.
    4. 4
      Add in chicken broth, soaked chanterelles with their liquid, and cook about 10 minutes; taste broth and season with salt and pepper.
    5. 5
      Stir in remaining butter and cream and heat through, but do not allow to boil.
    6. 6
      If desired, you can thicken the broth with cornstarch mixed with a little water or cream; combine well then stir into soup.

    Ratings & Reviews:

    • on August 17, 2013


      Made for PRMR! Nothing beats homemade. This was quite flavorful! I can't believe it was this easy! Thanks for the recipe. Next time I will be using this soup in my casserole!

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


    Nutritional Facts for Cream of Mushroom Soup

    Serving Size: 1 (483 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 330.7
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 13.5 g
    Cholesterol 62.5 mg
    Sodium 800.8 mg
    Total Carbohydrate 13.7 g
    Dietary Fiber 1.6 g
    Sugars 4.6 g
    Protein 8.9 g

    The following items or measurements are not included:

    fresh thyme

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