Quick Cream of Mushroom Soup
My daughter-in-law, a gourmet cook, served this soup as the first course for a holiday dinner. She had received the recipe from her mom and then graciously shared it with me. Now I’m happy to share it, too!
—Anne Kulick, Phillipsburg, NJ
Takes: 30 min. • Makes: 6 servings
- 2 Tbsp. butter
- ½ lb. sliced fresh mushrooms
- ¼ cup chopped onion
- 6 Tbsp. all-purpose flour
- ½ tsp. salt
- ⅛ tsp. pepper
- 2 cans (14 ½ oz. each) chicken broth
- 1 cup half-and-half cream
- 1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
- 2. Mix flour, salt, pepper and 1 can of broth until smooth; stir into the mushroom mixture. Stir in the 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.
1 cup: 136 cal., 8g fat (5g sat. fat), 33mg chol., 842mg sod., 10g carb. (3g sugars, 1g fiber), 4g pro.
