Extra Creamy Mushroom Soup

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Extra Creamy Mushroom Soup

SERVES
8
PREP
8 Min
COOK TIME
35 Min

Thick and creamy and studded with loads of mushrooms, this is so good that you'd better start off with extra-big bowls!

What You'll Need

  • 1/4 cup butter
  • 2 pounds fresh mushrooms, sliced
  • 1 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour
  • 7 cups beef broth
  • 2 cups half-and-half

What to Do

  1. Melt the butter in a soup pot over medium heat. Add the mushrooms, onion powder, and pepper and sauté for 5 to 6 minutes, or until the mushrooms are tender. Stir in the flour for about 1 minute, or until absorbed.

  2. Add the broth and bring to a boil. Reduce the heat to medium, add the half-and-half and simmer for 25 to 30 minutes, or until slightly thickened, stirring occasionally. Cover and let sit for 10 minutes to thicken before serving.

Notes

Our markets have quite a variety of mushrooms available throughout the year, so go ahead and experiment with different ones!

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 228
  • Calories from Fat 123
  • Total Fat 14g 21 %
  • Saturated Fat 8.3g 41 %
  • Trans Fat 0.2g 0 %
  • Protein 9.4g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 38mg 13 %
  • Sodium 863mg 36 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 2.4g 0 %

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Could this be frozen with leftovers?

Unfortunately, mushroom soups definitely do not freeze. The mushrooms will be black and the soup will be very watery.

What do you think? I just made this wonderful soup. OMG this is great however I like just alittle more onion flavor so I added 2 more teaspoons of the onion powder and this came out very good.

This sounds delicious. Would taste good with several types of mushrooms. Will be trying this soon.

I imagine you could switch out some of the beef broth for onion broth as well. I am going to do that when I make this soup. It sounds wonderful.

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