Cream of Mushroom Soup II Recipe

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Most Helpful Positive Review

Feb 17, 2008

I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too.

—ktleeg

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Most Helpful Critical Review

Jan 27, 2004

Very tasty soup. A little different as mushrooms are not pureed but still good. I had no light cream in the house I used sour cream and it worked quite well.

—GMCHAP

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160 Ratings

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Feb 28, 2006

I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of portabella, and approx. 8 oz. of white mushrooms. I did not have fresh thyme, so I used about 1/2 tsp. dry. I also used a 1/2 of a med. onion instead of the green, and sauted with the garlic. I had to add corn starch after the flour addition, as it was a little runny. I also had a 1/2 of a lemon in the fridge, and gave the soup a few good squirts after adding the 1/2 & 1/2. It was really good...especially with garlic toast!

—SUMRFUN1

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Oct 16, 2007

This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.

—MommyInBliss

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Jul 02, 2005

I like this because you don't puree the mushrooms, leaving nice pieces in the soup. I used chicken broth rather than vegetable and added an extra tablespoon of flour for a thicker soup.

—chellebelle

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Mar 21, 2008

Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and chicken stock in place of vegetable broth. I coarse chopped the mushrooms instead of slicing, for ease of eating. The only thing keeping this recipe from being 5 stars is it rather thin. Next time I will thicken it further. Serves 4 small soup bowls. If using for a main I would definitely double. Thank you for this keeper recipe!

—Lori

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Oct 23, 2006

This was the best soup I ever made. I used chicken broth instead and a little more flour. We Loved It!!!!

—Kim H

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Oct 13, 2003

This is wonderful!! It was so easy! I doubled it and it all went. I tried it with asparagus that was great too. I also tried it with spinache, not so good. But the mushroom soup is the best i've ever had. I am a poor cook and this was sooo easy!!

—BREEZIE

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Nutrition

Calories
295 kcal
15%

Carbohydrates
16 g
5%

Cholesterol
40 mg
13%

Fat
23.8 g
37%

Fiber
2.7 g
11%

Protein
7.1 g
14%

Sodium
624 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cream of Mushroom Soup II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 295
Calories from Fat: 214

% Daily Value *
Total Fat 23.8g 37 %
Saturated Fat 9.2g 46 %
Cholesterol 40mg 13 %
Sodium 624mg 25 %
** Potassium 499mg 14 %
Total Carbohydrates 16g 5 %
Dietary Fiber 2.7g 11 %
Protein 7.1g 14 %
** Sugars 5.5g
Vitamin A 42 %
Vitamin C 12 %
Calcium 13 %
Iron 15 %
** Thiamin 17 %
** Niacin 44 %
** Vitamin B6 11 %
** Magnesium 8 %
** Folate 21 %

* 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.