Mushroom Soup Recipes like leftovers so much! Keep a couple cups-worth Recipee the freezer for easy pasta sauces, casseroles, and more. And can we all agree that homemade soup is x better than mushroom soup in a can?

Mushroom Soup Recipes -

A guess would be fine as I too am just guessing. Tina W. See 2 Replies. see 12 more questions. Reviews MOST POPULAR MOST RECENT. I stuck strictly to the recipe as it is printed here because I always do that with a new recipe when making it for the first time.

The recipe truly only makes about 4 servings. I recommend starting the roux separately while the mushrooms are simmering. I melted 2 Tbsp. butter with 2 Tbsp.

flour and stirred that continuously until it was slightly golden. I gradually added the rest of the chicken broth. Adding it very slowly keeps the mixture smooth, lump-free and thick.

After about minutes simmering the mushrooms, I poured that mixture into the roux and stirred that all together. Following the directions, I mixed the 1 Tbsp.

of flour with just a small amount of the light cream to keep the flour from lumping up. Then added the rest of the cream and the seasonings; then put that all into the soup mixture.

I let it heat for another 5 minutes. It was awesome! I put leftovers into the refrigerator and it was even better the next day! I could definitely see me using this in recipes that call for cream of mushroom soup. I imagine it will take any other recipe up a notch or two and will impress the heck out of my friends and family at the next potluck dinner.

I've always loved cream of mushroom soup. Most people just use the canned version as an addition to other recipes, but I've always liked to eat it as-is.

That is, until I tried this recipe. It was simple and easy enough that I could see me making this on any given day. Zen Foodie. See 3 Replies. Most reviews essentially say "Great! But I did it this way ", and then go on about all the differences.

I made the recipe exactly as written. It was GREAT! I wouldn't change a thing. I made this today with sliced mushrooms I needed to use up and oh my goodness! This was the most delicious cream of mushroom soup I've ever had.

I will never buy canned cream of mushroom soup again. I didn't change a thing while making this and it was perfect! It was so creamy and flavorful. Thanks so much for the wonderful recipe. I will definitely be making this again. I made this recipe in about 10 minutes with frozen mushrooms.

Sauteed onion, garlic and shrooms in very small amount of white truffle oil. Used canned milk and powdered chicken base. Did not add salt but extra fresh ground pepper. Absolutely PERFECT flavor. Like the captain asked a few months ago "Do you remember when canned mushroom soup used to have mushrooms in it?

Thanks for a perfect base soup recipe. This was an awesome recipe for the base of the soup. I altered it by making the following changes: 16 ounces of mushrooms, most chopped in large slices with some minced.

Added a teaspoon of corn starch. Added a pinch of Spanish saffron. Added a dash of parsley. Added about an hour of heating on low low heat to blend the flavors with regular stirring.

Julie Julie Julie. Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes. Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.

Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture. Bring soup to a boil and cook, stirring constantly, until thickened. Stir in sherry. Taste and season with more salt and pepper if needed.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © , ESHA Research, Inc.

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Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes. Cream of Mushroom Soup. Submitted by Karena. Add Photo Prep Time:. Jump to Nutrition Facts.

This mushroom Natural weight loss program is Slup and rich — it's one of Mushroom Soup Recipes Reclpes soups Recieps all time Muehroom it's so easy! The long, Mushroom Soup Recipes caramelization of the mushrooms requires a little patience, but it really unlocks Mushhroom magical flavor, which is the secret to this mushroom soup. You're bound to love the uniquely earthy and creamy flavor of Chef John 's mushroom soup recipe. Garlic, cream, and fresh thyme join meaty caramelized mushrooms and diced onions for a rich, fragrant bowlful of homemade goodness. This comforting soup recipe makes an enticing appetizer course or stand-alone dish — experience the velvety swirls of flavor for yourself and never buy the store-bought stuff again. Luscious, herb-infused mushroom soup is just a few steps away. This simple, Mushroom Soup Recipes recipe is Mushroom Soup Recipes without cream or milk. A mix of butter and Recipex thicken chicken stock Recipse create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth. This is my go-to mushroom soup. My friend made it for the holidays and, thankfully, shared the recipe.