Cream of Mushroom Soup

Cream of Mushroom Soup

  By skstiffler  

March 1, 2013

  • Yields: 6 Servings
Cream of Mushroom Soup


1In soup pot, melt butter over medium-high heat.

2Add mushrooms and onion; cook and stir until liquid evaporates, about 15 to 20 minutes.

3Add flour, dry seasonings, mushroom and chicken bases; stir to combine.

4Add water and bring to boil. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.

5Remove soup from heat and puree with a hand held immersion blender, or in batches in the blender.

6Return blended soup to medium-low heat and add cream.

7Cook and stir until soup is thoroughly heated, about 5 to 8 minutes.

8Season to taste with salt and pepper.

source: Family Featuers | Southeastern Mills


1/4 cup butter

1 16-ounce package button mushrooms, rinsed, stems trimmed and sliced

1/2 cup chopped yellow onion (1 small onion)

2 tablespoons all-purpose flour

1 teaspoon dried tarragon

1/4teaspoon ground nutmeg

1/4 teaspoon garlic powder

1/2 teaspoon white pepper

2 teaspoons Better Than Bouillon Organic Mushroom Base

1 tablespoon Better Than Bouillon Organic Chicken Base

4 cups water

2 cups heavy cream

Salt and pepper to taste


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