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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

Directions

  • 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
  • Many people don't know the difference between chicken broth and chicken stock. Chicken stock is made from bone, while chicken broth is made from meat.
  • Mushrooms are rich in vitamin B, which makes them a great supporter of heart health.
  • Check out 70 classic homemade soup recipes.
  • Nutrition Facts
    1 cup: 136 calories, 8g fat (5g saturated fat), 33mg cholesterol, 842mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 4g protein.