- 2 tablespoons butter
- one/2 pound sliced fresh mushrooms
- one/four cup chopped onion
- 6 tablespoons all-function flour
- 1/two teaspoon salt
- one/eight teaspoon pepper
- two cans (14-one/two ounces each and every) chicken broth
- one cup half-and-half cream
- In a large saucepan, heat butter over medium-large heat saute mushrooms and onion until finally tender.
- Mix flour, salt, pepper and 1 can broth right up until smooth stir into mushroom mixture. Stir in remaining broth. Deliver to a boil cook and stir until thickened, about two minutes. Reduce heat stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring sometimes.
Requirements to be a small bit thicker for my taste , flavor excellent
This is a winner. I used3 kinda of mushrooms ?? and a lot of extras. Sooo very good??
Omg so straightforward and excellent!
Can Nestle Cream be a substitute for the half-half cream? Loved the authentic recipe even though. Tasty and Quite simple
effortless and tasty!
This will get 5 stars for pushing me in the right course, although I also manufactured really couple of changes based mostly on earlier reviews. Doubled the recipe (which means I doubled practically* every ingredient) due to the fact 1) hubby loves cream of mushroom soup, and 2) I had a good deal of mushrooms I essential to use. *The only ingredient I did not double was the flour. I also extra cooking sherry (which functions just fine). I utilised 4 tbsp. butter, melted. Then added the onion and cooked for about five minutes. Then, the flour which I speedily stirred so it was virtually a roux, but it was very dry, so which is when I tossed in about one tsp. or so of cooking sherry. Next I additional 29 oz. of chicken broth (mixed of Swanson’s organic and some homemade leftovers) and the mushrooms. I extra some thyme since, in my planet, fairly much each mushroom dish is a small bit much better with thyme (for this I extra about one tsp.) Then I let it simmer until the onions and mushrooms were soft. NOTE: I did NOT add salt. When the onions and mushrooms were soft, I additional a bit of the broth to a combo of 1/2 c. half
I have in no way created mushroom soup before and I’m glad I made this recipe. I absolutly loved it! The only thing I did diverse is include garlic powder and thyme:-)
It’s a lazy Sunday among Christmas and New Year’s and I’m indulging in my favorite items: reading recipes, cooking, and reading through my library guide. This soup recipe referred to as out to me as I have all ingredients and it is ideal for this cold day. I deviated just a bit by including the flour to the veggies as they have been cooking in the butter. I also extra a finely chopped stalk of celery because I required to use it and imagined it would increase the soup. I utilized evaporated – once again since that’s what I had offered. I considered the soup required a minor some thing, so I additional a sprinkling of thyme and poultry seasoning. I will make this once again and again with this modifications. 5 stars and 2 thumbs up. I’m enjoying a mug of the creamy soup right now as I view a film. Lynne, TOH Volunteer Area Editor
I have Celiac so obtaining cream soups that don’t include flour is up coming to impossible. I utilised cornstarch instead of flour and I will by no means purchase any other mushroom soup. This can be utilized for anything and I totally adore it.
Love this soup! It is basic and straightforward. I enjoy to include garlic salt and lemon thyme.