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    You are in: Home / Recipes / Fresh Cream of Mushroom Soup Recipe
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    Fresh Cream of Mushroom Soup

    Fresh Cream of Mushroom Soup. Photo by Mrs Goodall

    1/13 Photos of Fresh Cream of Mushroom Soup

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    PanNan's Note:

    This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Lighly saute mushrooms in butter.
    2. 2
      Add flour and stir constantly for about 5 minutes.
    3. 3
      Slowly add stock, stirring until all is incorporated.
    4. 4
      Simmer about 10 minutes.
    5. 5
      Add cream, stir and serve.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:

    • on March 18, 2011

      This recipe is good but it really needs more mushrooms! I have made it twice now. The first time I made it exactly as written and the flavor bland and mushrooms were more of a garnish than the star. Second time I added a dash of nutmeg, sea salt, cracked pepper, thyme and garlic powder. Then I upped mushies from 8 oz. to approx. 30 oz. of mixed shitaki, white, king trumpet and beech. Second time was AMAZING. I made this for the family and they ate the whole pot :)

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    • on September 15, 2011

      55

      Very nice! I added a clove of minced garlic, some fresh grated nutmeg, a pinch of thyme, a bay leaf, and some white pepper. I used 6 cups of stock made with beef bouillon and whole milk. I followed the recipe for timing and it worked well for me. The soup was thickened just right for our taste. Very enjoyable! Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2010

      55

      Great recipe. I add some rosemary and thyme to it, and keep trying different combinations of mushrooms every time I make it. I make my own mushroom stock using either dried porcini or dried shittake mushrooms, and use Coffee Rich instead of milk since I'm allergic to dairy, and it has always turned out great! My husband and I have also found that this freezes well. Thank you for posting.

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

    Read All Reviews (90)

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    Nutritional Facts for Fresh Cream of Mushroom Soup

    Serving Size: 1 (651 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 640.9
     
    Calories from Fat 443
    69%
    Total Fat 49.2 g
    75%
    Saturated Fat 30.6 g
    153%
    Cholesterol 136.3 mg
    45%
    Sodium 360.6 mg
    15%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.7 g
    10%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    stock

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