Quick Cream Of Mushroom Soup Recipes

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CREAM OF MUSHROOM SOUP I



Cream of Mushroom Soup I image

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup 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

Time 30m

Yield 6 servings.

Number Of Ingredients 8

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, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 842mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

QUICK CREAM OF MUSHROOM SOUP



Quick Cream of Mushroom Soup image

Make and share this Quick Cream of Mushroom Soup recipe from Food.com.

Provided by Noreaster

Categories     Vegetable

Time 15m

Yield 3 serving(s)

Number Of Ingredients 8

2 (7 ounce) cans mushroom stems and pieces, undrained
1/4 cup butter or 1/4 cup margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 teaspoon parsley
1/2 teaspoon white pepper
1 (12 fluid ounce) can evaporated milk

Steps:

  • MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender.
  • Remove from heat. Stir in flour, seasoned salt, parsley and white pepper; return to heat.
  • Stir in, evaporated milk and mushrooms with juice. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  • Serve hot.

Nutrition Facts : Calories 382.6, Fat 25.4, SaturatedFat 15.6, Cholesterol 77.2, Sodium 810, Carbohydrate 29, Fiber 3.8, Sugar 3.5, Protein 12.5

10 MINUTE CREAM OF MUSHROOM SOUP



10 Minute Cream of Mushroom Soup image

This is extremely quick and easy, great for work days. Add some bread and you're all set! SOURCE: WWW.

Provided by najwa

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

2 (7 ounce) cans chopped mushrooms, undrained
2 cups water
2 tablespoons butter
1 small onion, chopped
1/4 cup all-purpose flour
1 teaspoon seasoning salt
1 (12 ounce) can evaporated milk

Steps:

  • Drain mushroom liquid into a measuring cup, and add water to make 2 cups.
  • Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.
  • Stir in flour and seasoning salt.
  • Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.
  • Add mushrooms and cook until mixture comes to a boil.

Nutrition Facts : Calories 222.5, Fat 12.6, SaturatedFat 7.6, Cholesterol 39.9, Sodium 139.1, Carbohydrate 19.5, Fiber 1.4, Sugar 2.4, Protein 9.9

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