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Creamy Mushroom Soup
SUBMITTED BY:
Lori
PHOTO BY:
LITTLEONE250
"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."
RECIPE RATING:
Read Reviews
(68)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon (optional)
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DIRECTIONS
Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
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REVIEWS
Reviewed on Jan. 11, 2006 by
Photog
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Photog
Jan. 11, 2006
Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, too. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!!
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8 users found this review helpful
Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to ...
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Reviewed on Jan. 3, 2004 by JATKINS679
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JATKINS679
Jan. 3, 2004
The cook: 33 year-old, cooking-challenged bachelor. The victims: 5 family members over for Thanksgiving. The verdict: a great soup! Easy and quick to make, a hearty, rich soup that tastes wonderful. Not for the lactose-intolerant, though.
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8 users found this review helpful
The cook: 33 year-old, cooking-challenged bachelor. The victims: 5 family members over for...
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Reviewed on Jan. 18, 2007 by
LITTLEONE250
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LITTLEONE250
Jan. 18, 2007
This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left the other half chunky. Wonderful! It's just what mushroom soup is supposed to be, creamy and comforting!
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7 users found this review helpful
This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it...
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Reviewed on Mar. 7, 2005 by TROY96
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TROY96
Mar. 7, 2005
Why use half-and-half when you can use heavy cream. Very good. Better double it.
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6 users found this review helpful
Why use half-and-half when you can use heavy cream. Very good. Better double it.
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Reviewed on May 3, 2006 by
KRANEY
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KRANEY
May 3, 2006
This was fantastic!! I used an entire package of shiitake mushrooms (came out to 1 1/2 cups) and entire package of portobello mushrooms (came out to 2 cups), and it wasn't too much at all! I made mine soup lowfat by using only 1 Tbl. butter and fat-free half-and-half. I also added 3/4 tsp. salt and 1/8 tsp. pepper. Perfect amounts! Thanks so much for the recipe!
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4 users found this review helpful
This was fantastic!! I used an entire package of shiitake mushrooms (came out to 1 1/2 cups)...
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Reviewed on Nov. 27, 2004 by 352DANIELLE
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352DANIELLE
Nov. 27, 2004
I added some fresh thyme and two small cloves of minced garlic! It was delicious, fast, and easy!
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4 users found this review helpful
I added some fresh thyme and two small cloves of minced garlic! It was delicious, fast, and easy!
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Reviewed on Nov. 10, 2003 by FAYE L.
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FAYE L.
Nov. 10, 2003
MY HUSBAND AND I BELONG TO A CHURCH BASED ON POLISH HERITAGE. EACH CHRISTMAS WE HAVE A CHRISTMAS DINNER AT CHURCH (CALLED WIGILIA) AND IT BEGINS WITH A MOST DELICIOUS MUSHROOM SOUP. I HAVE BEEN LOOKING FOR ANYTHING THAT RESEMBLES THIS SOUP. THIS RECIPE IS ABOUT THE CLOSEST I'VE FOUND. IT IS S-O-O-O-O-O EASY TO MAKE AND IS ESPECIALLY DELICIOUS.
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4 users found this review helpful
MY HUSBAND AND I BELONG TO A CHURCH BASED ON POLISH HERITAGE. EACH CHRISTMAS WE HAVE A...
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Reviewed on May 7, 2007 by
chellebelle
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chellebelle
May 7, 2007
Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread.
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3 users found this review helpful
Outstanding! I did make some modifications based on what seemed right to me. Beef instead of...
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Reviewed on Oct. 14, 2006 by Hillymeg
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Hillymeg
Oct. 14, 2006
Surprisingly delicious and incredibly simple to make - I added Thyme and a pinch of tarragon and it was fantastic.
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3 users found this review helpful
Surprisingly delicious and incredibly simple to make - I added Thyme and a pinch of tarragon...
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Reviewed on Nov. 10, 2003 by
TMoore
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TMoore
Nov. 10, 2003
I served this at a formal dinner party and the guests raved! I tried a whole selection of mushrooms also. I just don't think you can mess this recipe up - it's so easy and so good! I saved some of the mushrooms to garnish on top too. Great presentation!
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3 users found this review helpful
I served this at a formal dinner party and the guests raved! I tried a whole selection of...
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