Quick Cream of Mushroom Soup
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Test Kitchen Tips
Nutrition Facts1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.
Aug 19, 2020
This recipe is outstandingly good--and easy! For the health conscious, you can substitute 2% milk for cream and it is still delicious. The addition of thyme, marjoram, and oregano spices it up a little. The use of multiple mushroom types adds a mix of textures and flavors. This is an outstanding recipe that could be built on in many ways (next time I will try adding chicken). Thank you for sharing it!
Aug 1, 2020
I made this recipe, but added cooked ground sausage (drained) and 1/2 anaheim pepper cut in small pieces. It was great!!!
Jul 9, 2020
Super fantastic. My hubby needed something hearty but liquid and this did the trick. I did read through the comments and did some changes. First I started with crimini mushrooms. When the onions and mushrooms were cooked I added crushed roasted garlic and dried thyme. I also added a splash (1/4 cup) of sherry to the broth. Let it boil for about 15min then added whipping cream, some more butter, another "splash" of sherry and some fresh lemon juice. Shimmered for about 1/2hr. Pulled out a 1/2 cup of mushrooms, then used the immersion blender to what it was in the pot. Added back the mushrooms set aside. Did add just a little cornstarch to thicken it a little bit more. The extra cooking allowed the flavor to developed. Definitely a keeper recipe.
Jul 5, 2020
This is without a doubt the best cream a mushroom soup recipe I have ever had! I don't know if it's because I used my own homemade chicken broth but it is hands down the best, I could not stop eating it while it was still in the Pan. Mmm good!
Jun 9, 2020
Very good and quick! I used shallots (didn’t have onions) and also added some fresh minced garlic and a splash of Sherry when the mushrooms and shallots were just about finished cooking. Also added some dried thyme, heavy cream, and squeezed in some fresh lemon juice...yum!
Jun 1, 2020
I made this today
May 25, 2020
I was a little worried after taste tasting after I added the flour. It really tasted like flour. Didn't give up, It did say to simmer to let the flavors meld. Glad I did. It was really tasty! May add some portobellos and a titch of sherry next time. Low calories for a creamy soup. Added benefit. Thanks Anne and other cooks who gave me the thumbs up to try it!
May 21, 2020
I have a question before I make this. Can I use heavy cream rather than 1/2 and 1/2?
May 10, 2020
I always have these ingredients on hand, which is great! I don't have to run to the store when I want to make mushroom soup. Thank you.
May 5, 2020
The best way to cook mushroom soup.I also add some shredded chicken breasts and corn starch at the end to thicken the soup.Thanks for sharing.