Creamy Mushroom Soup

Creamy Mushroom Soup

"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."
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Ingredients

25 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Reviews

Read all reviews 192
  1. 245 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Taste good but yes, looks like dirty dish water. What in the world. Looked even worse after I ran it through the blender. Next time I will not run it through the blender and make a the basic c...

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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 ...

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 garl...

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 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 won...

This was so delicious! I have been looking for a mushroom soup for a long time! unfortunately I didn't have any shiitake mushrooms or shallots so I used regular button along with the portobello,...

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 ...

Why use half-and-half when you can use heavy cream. Very good. Better double it.

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 m...

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 BEE...

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