Cream Of Mushroom Soup Recipe

Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! Ready and on your table in minutes.

Prep: 10min

Total: 40min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 271 kcal, Carbohydrate 21 g, Protein 8 g, Fat 13 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 583 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 4 tablespoons butter
• 1 tablespoon oil
• 2 onions (diced)
• 4 cloves garlic (minced)
• 1 1/2 pounds (750 g) fresh brown mushrooms (sliced)
• 4 teaspoons chopped thyme (divided)
• 1/2 cup Marsala wine ((any dry red or white wine))
• 6 tablespoons all-purpose flour
• 4 cups low sodium chicken broth (or stock)
• 1-2 teaspoons salt (adjust to taste)
• 1/2-1 teaspoons black cracked pepper (adjust to taste)
• 2 beef bouillon cubes, (crumbled)
• 1 cup heavy cream or half and half ((sub with evaporated milk))
• Chopped fresh parsley and thyme to serve

Instruction:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.

Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet cook, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I’m happy to share it with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Prep: 15min

Total: 30min

Yield: 6 servings.

Nutrition Facts: calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients:

• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 1/4 cup chopped onion
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cans (14-1/2 ounces each) chicken broth
• 1 cup half-and-half cream

Instruction:

In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

Homemade Cream of Mushroom Soup Recipe

FAQ

What are the ingredients in cream of mushroom soup?

How to make canned cream of mushroom soup better?

What goes good with cream of mushroom soup?

• Grilled cheese sandwich. Soup and a sandwich isn’t exactly a new idea, but there’s a very good reason why it’s so popular. …
• Cheese and pesto whirls. …
• Oxo roast potatoes. …
• Parmesan crisps. …
• Rice with peas and green beans. …
• Cheesy tear and share bread. …
• Chicken tenders. …
• Roasted broccoli.