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    You are in: Home / Recipes / Simple Mushroom Soup Recipe
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    Simple Mushroom Soup

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 23, 2012

      This recipe couldn't be much easier! I made half of the recipe for lunch today and it was just perfect. I had beef broth on hand so I used that, made the recipe exactly as listed and just sprinkled some chopped chives on top. I used quite a bit of pepper - I like that in soup! Made for my fellow Chef Gone Wild for ZWT8. Thanks alvinakatz! :)

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    • on August 26, 2012

      Made using cremini's and it turned out to be delicious. It's light but satisfying and the health factor fabulous. It's easy peasy too. Made for ZWT 8

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    • on September 05, 2014

      light creamy and has no gluten in it for people that are looking for this type of recipe cakepops on parade

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    • on August 10, 2013

      I made a few changes and loved the result of the soup. It made a quick lunch and was filling without being too heavy. I used butter flavored cooking spray instead of oil & added a few onions too. For seasonings I used Mrs Dash (original), fresh cracked black pepper, and the paprika. The soup was thin, but could be easily thickened a bit if that floats your boat.

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    • on August 08, 2013

      This is a nice light soup, quick and easy to prepare. It really does have a surprising creaminess to it. Good for mushroom lovers. Thanks for sharing! ZWT9

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    • on August 29, 2012

      This was a very pleasant soup that was easy to make; however, it takes a bit longer than 15 minutes in total. I chose not to chop the mushrooms, but to slice them, and used 16 oz. instead (what can I say, I'm a mushroom lover). It took a bit of time to saute them until they were well cooked. I then used beef broth and simmered for a good 10 minutes or so, before adding the seasonings and evaporated milk. This is a simple soup that benefits from a longer, slower cooking time. I will definitely double the recipe next time, as it doesn't make a big pot of soup like we like sometimes. I also think the chives would be a good addition too. Made for ZWT 8.

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    • on August 26, 2012

      We LOVED this soup, but the recipe lacks adequate direction in quantity of paprika and temperatures and times for directions. I took about an hour to cook my soup because I wanted ultimate mushroom essence. I used 6 oz. of white mushrooms and 6 oz. of baby bella (mid-size cremini) mushrooms for the base. Because I also had some fresh Shitake mushrooms to use or lose, I cut those caps in large quarters and added them after my initial 15 minutes of simmering the base mushrooms in broth. I simmered my broth mixture about 40 minutes, until the chopped mushrooms projected from the broth level. After adding the evaporated milk, I left the heat on medium-low and waited for it to barely come to a boil, stirring periodically. This recipe makes 3 bowls; DH and I carefully divided the third bowl between us. For us mushroom lovers, this was heavenly! Made for The Wild Bunch for ZWT8 Family Picks.

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    Nutritional Facts for Simple Mushroom Soup

    Serving Size: 1 (120 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 70.5
     
    Calories from Fat 45
    65%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.2 mg
    0%
    Sodium 413.3 mg
    17%
    Total Carbohydrate 4.2 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.6 g
    10%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    low-fat evaporated milk

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