Recipe by Lois
"A quick and savory recipe for two that is sure to please. It is thick and creamy...and the onions let the "nose know" that this is going to be good!"
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red onion, minced
1 1/2 tablespoons
1 (10.75 ounce) can
condensed cream of mushroom soup
frozen green peas
my family loved this soup. i added chopped carrots and frech white mushrooms, the soup was great thank you for your recipe.
Still tasted like condensed soup to me... but the onions and peas did give it a lift. I used "Roasted Garlic" flavor condensed mushroom soup, as it was what I had on hand. Found it too plain via the recipe, so added a pinch of cayenne pepper and a few twists of fresh black pepper as well. A friend liked it, but she's dieting and cheated by trying... If you like/are used to canned condensed soup, you will like this.
I sauteed up some fresh mushrooms and added those, also some pepper.
OMG! This is a favorite new recipe! Had last minute guests & had to raid the fridge and pantry. Used sweet onion, chopped celery, a container of sliced brown mushrooms. Before I chopped the above ingredients and then sauteed, I chopped 6 small red and purple potatoes,added evoo, tarragon, a sea salt herb blend and then oven roasted for about a half hour. Then I blended all the veggies and potato together, added the soup (3 cans & 3 cups milk)sour cream and peas. EVERYONE went WILD over this !! Didn't share my secret since the unexpected guests are food snobs. Served w/ a spinach salad. Have also made it since, omitted the potato and served over brown rice or herb and wild rice---in this instance, used a little less milk, instead of soup it's a savory sauce. Thanks Lois for a fabulous recipe, I would NEVER had tried this w/ canned soup before!
Loved this soup. I didn't change anything. Everyone I have served it to has told me they enjoyed it very much. Goes great a long with salad.
good, milk can be substituted with water
A Fresher/Healthier Option (I made up on the fly): I used the 98% Fat Free Mushroom Soup. I subbed fresh asapargus (coursely chopped) for the frozen peas. I sauteed fresh sliced baby Bella mushrooms, yellow onion, and the asparagus. I try to keep my butter intake light, so cut back on some of the butter & added some olive oil to make up the difference for the sautee. I added herbs to the sautee mix (garlic salt, garlic powder, a pinch of dill, a dash of black pepper, and some freshly chopped parsley). Instead of Sour Cream, I used Laughing Cow Light Swiss wedges (Qty 3). It turned out great, and my skeptical boyfriend was singing praises once he actually tried it. Definitely making this again! I loved how thick the soup turned out too.
amazing! a simple, quick recipe that is absolutely fabulous! the sour cream gives a great flavor! i also added celery and mushrooms to add to the flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Mushroom Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 222
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