Quick and Easy Cream of Mushroom Soup — Lynn’s Recipes



Lynn demonstrates how to make a really quick and easy Cream of Mushroom Soup. This is a very delicious soup that you can make more elegant by adding some herbs, such as thyme or parsley. Adapted from Taste of Home.

*Half and Half is half milk and half cream.

¼ cup chopped onion
2 Tablespoons butter
3 cups of sliced fresh mushrooms, I used a mixture of baby bells, shitake and oyster mushrooms
6 Tablespoons all purpose flour
2 cans (14-1/2 ounces each) chicken broth or stock
1 cup half and half
½ teaspoon salt, or to taste
1/8 teaspoon fresh ground pepper, or to taste

Optional additions — Fresh or dried thyme or parsley or both

In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper and herbs if using. Simmer, uncovered , for 15 minutes, stirring often. 4-6 servings.

Print Version: http://tinyurl.com/a3tz4fc

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Conversion Chart — http://tinyurl.com/9zwze3f

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