Creamed Broccoli and Mushroom Soup

Creamed Broccoli and Mushroom Soup

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"This is a delicious and easy recipe that's great on cold winter days. I always use fresh ingredients when possible but you can use frozen or canned items if you wish."
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25 m servings 186 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 529 mg
  • 21%

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.


  • Prep

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  • Ready In

  1. In a large pot, mix the water, broccoli, mushrooms, and butter. Bring to a boil, reduce heat to low, and simmer 5 minutes, until broccoli is tender. Mix in milk powder, soup, hot sauce, pepper, and garlic powder. Continue cooking, stirring frequently, until heated through.


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This probably does not have any reviews because there are not enough "real" food items here. Try this with canned milk and a bag of grated cheese; people might be more tempted.

This was quick and easy, and very tasty.

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