MUSHROOM NOODLE SOUP RECIPE RECIPES

Name: Quick Cream of Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings.
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

QUICK CREAM OF MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Quick Cream of Mushroom Soup Recipe: How to Make It image

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

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

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.

CREAMY CHICKEN NOODLE SOUP RECIPE | SANDRA LEE - FOOD NE…

Creamy Chicken Noodle Soup Recipe | Sandra Lee - Food Ne… image

Provided by Sandra Lee

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Cook Time 9 hours 0 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 store-bought roasted chicken
1 cup diced onions
1 cup diced celery
1 cup diced carrot
4 (14-ounce) cans low-sodium chicken broth
2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
2 teaspoon fines herbs*
Salt and pepper
2 cups egg noodles, cooked

Steps:

Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
When soup is finished, stir in egg noodles. Adjust seasonings and serve.
*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.

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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
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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.

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