Savory Mushroom Soup Recipe - Allrecipes.com
  • READY IN 20 mins

Savory Mushroom Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 -3 servings Change Servings
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  • PREP

    5 mins
  • COOK

    15 mins
  • READY IN

    20 mins

Directions

  1. In small saucepan saute onion in butter. Add soup, milk, and peas. Heat on medium-low until peas are soft. Add sour cream. Stir. When hot, serve. Add sour cream to thickness desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2005

my family loved this soup. i added chopped carrots and frech white mushrooms, the soup was great thank you for your recipe.

 
Most Helpful Critical Review
Feb 15, 2007

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.

 

10 Ratings

Aug 14, 2007

I sauteed up some fresh mushrooms and added those, also some pepper.

 
Dec 15, 2009

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!

 
Mar 30, 2009

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.

 
Dec 10, 2008

good, milk can be substituted with water

 
Apr 26, 2013

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.

 
Dec 07, 2006

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.

 

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Nutrition

  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 1149 mg
  • 46%

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

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