CREAM OF MUSHROOM SOUP CAN RECIPES
QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Lunch
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 136 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 842mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CREAM OF MUSHROOM SOUP - DELICIOUS. MAGAZINE
If you’re on the lookout for the ultimate classic soup recipe, this cream of mushroom soup hits the spot every time. It’s also an easy veggie meal to make for a winter’s lunch at home. Alternatively, throw together this smooth, soothing and seasonal sweet potato soup topped with toasted pumpkin seeds and garlic croûtes.
Provided by delicious. magazine
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large deep frying pan over a medium heat. Add the shallots and mushrooms and fry for 5-6 minutes until starting to soften. Increase the heat to high and fry for 10 minutes more until golden.
- Add the garlic and fry for 1-2 minutes. Pour in the stock, bring to the boil, then reduce the heat and simmer for 8-10 minutes.
- Remove from the heat and leave to cool slightly. Use a stick blender to whizz the soup to a smooth consistency (see Make Ahead).
- Heat the soup until piping hot, stir in the cream and herbs and season. Serve immediately, sprinkled with the herbs. (Alternatively, transfer to a Thermos and seal tightly. Put some chopped herbs in a small sealed container, if you like. Pour the soup into mugs and, if using, sprinkle with herbs to serve.)
Nutrition Facts : Calories 243kcals, FatContent 22.1g fat (13.3g saturated), ProteinContent 6.4g protein, CarbohydrateContent 3.5g carbs (2.8g sugars), FiberContent 1.9g fibre
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