Total Time
Prep 15 mins
Cook 0 mins

I got this recipe from a friend. I think it is a very good soup. I made this when I had to eat gluten free. I thickened it with a cornstarch/water mix as I had to substitute for can Cream of Mushroom soup. I used fresh mushrooms in this soup. The recipe says you can use 4 small cans of sliced mushroom if you do not have fresh on hand.

Ingredients Nutrition


  1. Melt butter in a saucepan.
  2. Add mushrooms and onion and cook until tender.
  3. Add flour and stir well.
  4. Slowly add milk, bouillon cube, salt and pepper.
  5. Bring to a boil.
  6. Boil and stir for 2 minutes.
  7. Reduce heat and simmer 15 minutes.
Most Helpful

5 5

I couldn't believe how fast this soup was to put together and to taste so Delicous !!! The only different things I did was that I put in 16 oz of fresh sliced mushrooms (chopped a little bit) As well I wanted more soup so being there were more mushrooms I added about 2 cups of chicken stock and 1/2 Cup cream. It turned out real yummy. This is a keeper for my cookbook.

5 5

This was very good! Instead of regular milk I used 2 cans of non-fat evaporated milk plus about 1/2 c. water to get it to the consistency I wanted. Next time I might double the mushrooms to make it a little hardier, but it was excellent as it was.