Cream of Mushroom Soup

Recipe by Anita Harris

This is a nice and creamy soup. Easy to make and very tasty in flavor. It works really well in the bread bowls. I like to serve a nice green salad along with the soup for a complete meal or its great as a first course at a dinner party.

Top Review by Bluenoser

I left out the wine but still it was a great tasting soup---Thanks for sharing.

Ingredients Nutrition


  1. Melt butter is a large saucepan over med-high heat.
  2. Add mushrooms and onion and cook, stirring constantly until tender.
  3. Add flour.
  4. Cook for 1 minute, stirring constantly.
  5. Gradually add broth, cook, stirring constantly until thickened; remove from heat.
  6. Stir in cream, white pepper, nutmeg and marsala wine.
  7. Serve hot.
  8. Note: I always serve mine in bread bowls.
  9. To Prepare bowls: I cut a piece off of the top of each bread bowl and scoop out the bread from the inside.
  10. I lightly butter the inside, place prepared bread bowls on a cookie sheet and place in a 350 degree oven for about 10-15 mins or until the bowls are toasted on the inside.
  11. (This keeps the soup from soaking too fast into the bread).

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