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Easy Cream of Mushroom Soup

recipe at a glance
Rating: 5/5 5 stars
2 reviews

ready in: under 30 minutes
serves/makes:   6
  

recipe id: 14824
cook method: stovetop

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ingredients

1 1/2 pound mushrooms ( variety of choice and chopped to include stems and caps)
4 tablespoons butter or margarine
4 tablespoons flour
6 cups chicken, beef or vegetable stock
1/2 cup heavy cream, more if desired
salt and pepper, to taste
1 dash nutmeg if desired
1 dash sherry if desired

directions

This is a basic delicious soup which freezes very well.

Clean and slice mushrooms. Melt butter in pot and saute mushrooms over medium high heat 3 to 5 minutes. Sir in flour to make a pasty mixture. Gradually stir in hot liquid, whisking constantly until mixture gets thickened. Simmer about 10 minutes. Sir in sherry if desired. Stir in cream last. Sprinkle soup with parsley if desired.

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nutrition

307 calories, 24 grams fat, 16 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



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Guest at CDKitchen.com



REVIEW: recipe rating
I found a recipe I really wanted to make but it called for a can of cream of mushroom soup which I refuse to cook with because of all the sodium and preservatives. This soup was a fantastic and much healthier substitute! It is of course more work than just opening a can but if you care about food and your health it's worth it. And it freezes so I'm going to make more and freeze it in quantities the size of a typical can of soup so I always have it on hand. Thank you for such a great recipe!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is easy and delicious. It take some time to reduce it down to a creamy consistency, but the result is a wonderful earthy mushroom soup that also can be kept over.