Cream Of Mushroom Soup Recipes Easy

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3 hours ago 11 Apple Crumble Recipes for Celebrating Fall If you're craving a sweet fall treat, look no further than these apple crumble recipes. Crumbles get their name because the fruit filling is typically covered with a crumbly mix of butter, flour, and sugar, creating a delightful golden brown topping once baked.

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3 hours ago That can of cream of mushroom soup in your pantry is so much more than it appears. It's been a staple in casseroles, sauces, and soups for decades for a reason—the smooth, creamy ingredient is a flavor-packed powerhouse. Whether you're making an easy weeknight dinner (we love this Chicken Tetrazzini) or a holiday side dish (you can't go wrong with a classic Green Bean Casserole), …

Estimated Reading Time: 3 mins

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5 hours ago Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, …

Rating: 4.7/5(109)
Total Time: 30 mins
Category: Lunch
Calories: 136 per serving
1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender., Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture.
2. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
3. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.

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2 hours ago Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside. In a soup pot, heat remaining 1 T olive oil and butter until butter melts and …

Servings: 6
Total Time: 40 mins
Category: Vegetable
Calories: 243 per serving
1. In a small skillet, heat 1/2 T olive oil over medium heat until shimmering. Add 1/2 c sliced mushrooms. Saute until limp and browned, 5-8 minutes. Remove from heat and set aside.
2. In a soup pot, heat remaining 1 T olive oil and butter until butter melts and foaming subsides. Add onions and saute 1-2 minutes until beginning to soften. Add garlic, mushrooms, salt, pepper, thyme and bay leaf. Cook until mushrooms collapse and exude liquid, about 8-10 minutes.
3. Add chicken broth, beef broth, Worcestershire sauce and sherry. Simmer 10 minutes. Remove and discard bay leaf.
4. Add cream cheese and half-and-half. Stir until cheese is melted. Using an immersion blender, puree the soup until smooth. Simmer an additional 10 minutes. Serve with a few pieces of sauteed sliced mushrooms on top.

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5 hours ago Step 1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. Advertisement. Step 2. In …

Rating: 5/5(1.3K)
Calories: 148 per serving
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

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2 hours ago DIRECTIONS. Saute onions in butter til translucent. Add mushrooms and garlic and saute til tender. Sprinkle with flour and cook 1 minute. Add broth, stir and cook for 5 minutes. Add milk and cream cheese, stirring until mixed. Add parmesan cheese.

Servings: 4
Total Time: 30 mins
Category: Vegetable
Calories: 246 per serving

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1 hours ago Step 1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or …

Rating: 5/5(338)
Total Time: 25 mins
Servings: 4
Calories: 234 per serving
1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

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2 hours ago This stroganoff recipe is packed with beef and cheese flavors and tastes just like a cheeseburger. The cream of mushroom soup ties it all together in a thick, …

Estimated Reading Time: 6 mins

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2 hours ago Recipes Using Cream of Mushroom Soup. Campbell’s Condensed Cream of Mushroom Soup is a versatile meal-starter for many delicious recipes. Expand your recipe repertoire by using it as the flavorful base to endless recipes. Start here for dinnertime inspiration.

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1 hours ago Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring frequently, for 3-5 minutes. While stirring, slowly add the flour and mix …

Rating: 5/5(4)
Total Time: 20 mins
Servings: 6
Calories: 307 per serving

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6 hours ago Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft. Blend in 2 T. flour and stir. …

Rating: 5/5(243)
Total Time: 20 mins
Category: Vegetable
Calories: 146 per serving
1. Cut the mushrooms into slices.
2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
3. Blend in 2 T. flour and stir.
4. Add in the chicken broth and heat until slightly thickened while stirring frequently.

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Just Now Instructions. Place a large stockpot over medium high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until liquid from mushrooms had evaporated and

Rating: 5/5(3)
Total Time: 1 hr 10 mins
Servings: 5
Calories: 480 per serving
1. Place a large stockpot over medium high heat. Add the butter, mushrooms and onions. Season with salt and pepper. Sauté until liquid from mushrooms had evaporated and mushrooms had turned lightly browned, about 30 minutes.
2. Pour in the red wine and bring to a simmer. Continue cooking until the wine has reduced by about two-thirds, about 10 minutes.
3. Add the chicken broth, heavy cream and fresh thyme. Stir well and bring the soup to a simmer.
4. Meanwhile dissolve the cornstarch in the water. Add this mixture slowly to the simmering soup, stirring until it returns to a simmer and thickens slightly. If you prefer your soup a bit thicker, feel free to add more cornstarch. Taste and add more salt and pepper, if desired. Serve immediately.

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9 hours ago This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The …

Category: Apps & Sides
Total Time: 25 mins
Estimated Reading Time: 1 min
1. Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
2. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
3. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
4. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

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4 hours ago Saute the onion and garlic in the butter until starting to brown and soften, 4 to 6 minutes. 2. Add the mushrooms, salt, pepper and thyme and saute until the mushrooms are reduced down and …

Reviews: 6
Calories: 179 per serving
Category: Soup
1. Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
2. Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
3. Sprinkle flour over the vegetable mixture and stir to coat.
4. stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.

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5 hours ago Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! The deep earthy flavours of a classic home-made cream of mushroom

Rating: 5/5(90)
Total Time: 40 mins
Category: Soup
Calories: 271 per serving
1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

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9 hours ago cream of mushroom soup recipe easy mushroom soup recipe with step by step photo and video recipe. homemade cream of mushroom soup recipe

Rating: 4.8/5(143)
Category: Soup
Cuisine: International
Total Time: 30 mins
1. firstly, in a large kadai heat oil and butter.
2. further add onions and garlic.
3. saute for a minute or till they just sweat.
4. further add sliced mushrooms. add variety of mushrooms if you prefer.

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3 hours ago Instructions Checklist. Step 1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms …

Rating: 5/5(534)
Calories: 272 per serving
1. Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
2. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
3. Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
4. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

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3 hours ago Vegetarian Nut Loaf with Shiitake Mushroom Gravy Yummly. pomegranate seeds, medium yellow onion, salt, black pepper, vegetable broth and 17 more. Baked Turkey Wings With Mushroom Gravy! Recipes Cooking Home. …

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3 hours ago Easy Tuna Casserole With Egg Noodles Unsophisticook.com. whole milk, Campbell's Cream of Mushroom Soup, chicken, chunk light tuna in water and 4 more.

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7 hours ago This easy cream of mushroom soup is a combination of fresh sliced mushrooms, bouillon, and seasonings. It is rich, creamy, and a delight to eat on chilly nights when all you want is pure comfort food. Serve it as a starter for a winter dinner, or enjoy it as the main, along with crusty garlic bread to soak up the delicious soup.

Rating: 4.2/5(51)
Total Time: 45 mins
Category: Side Dish, Lunch, Soup
Calories: 178 per serving

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8 hours ago HASH BROWN BREAKFAST CASSEROLE The Spiffy Cookie. cream of mushroom soup, parsley flakes, breakfast sausage, eggs and 10 more. Tex-Mex Breakfast Casserole BigOven. green chiles, eggs, cheddar cheese, chili powder, breakfast sausage and 3 more. Sausage & Cornbread Breakfast Casserole Mix and Match Mama.

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8 hours ago Preparation. In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute. Add …

Rating: 97%
Calories: 657 per serving
Category: Lunch
1. In a large saucepan over medium-high heat, melt the butter, then add the onion and saute until translucent, 3 minutes. Add the garlic and stir, then cook for 1 more minute.
2. Add the mushrooms, salt, and pepper and cook until they begin to turn golden brown, about 5 minutes.
3. Add the flour and stir to coat the mushrooms, until combined.
4. Add the white wine, stir, and cook until combined, about 1 minute.

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3 hours ago Rich and delicious mushroom soup is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup recipe prepared in just one pot, and is perfect to make even on a busy weeknight in only 30 minutes. Here you’ll find step-by-step instructions and photos with a video to make my savory, creamy, absolutely delightful cream of mushroom soup from scratch.

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9 hours ago In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, …

Rating: 4.5/5(72)
Total Time: 30 mins

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9 hours ago Melt butter in a large saucepan or Dutch oven over medium-high heat. Add mushrooms, season with salt and pepper, and cook, stirring frequently, until liquid has evaporated and mushrooms are well-browned, about 12 minutes total. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.

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2 hours ago unsalted butter, minced garlic, bone-in pork chops, cream of mushroom soup and 4 more Baked Pork Chops with Cream of Mushroom Soup In A Southern Kitchen seasoning, cream of mushroom soup, minced garlic, bone-in pork chops …

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8 hours ago Instructions. Melt butter in a Dutch oven or soup pot over medium high heat. Add mushrooms and onions and saute for 4 to 5 minutes, or until tender. Whisk together flour, salt, …

Rating: 5/5(20)
Calories: 172 per serving
Category: Soup
1. Melt butter in a Dutch oven or soup pot over medium high heat. Add mushrooms and onions and saute for 4 to 5 minutes, or until tender.
2. Whisk together flour, salt, pepper, thyme, garlic powder and 2 cups of the chicken broth in a medium bowl until smooth. Pour into mushroom mixture and stir to combine.
3. Add remaining broth and bay leaf and stir to combine. Bring to a boil. Cook, stirring constantly for about 1 to 2 minutes, or until thickened.
4. Reduce heat to maintain a gentle simmer. Add half and half and stir to combine. Simmer (uncovered) for 10 minutes, stirring occasionally. Season with additional salt and pepper, if desired. Remove and discard bay leaf before serving.

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2 hours ago Crock Pot Cream of Mushroom Soup Recipe - Food.com hot www.food.com. Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.

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4 hours ago Easy Creamy Chicken Mushroom Soup Recipe. Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and what …

Ratings: 10
Calories: 241 per serving
Category: Soup
1. Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.
2. Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.
3. Whisk optional flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.
4. Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste.

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2 hours ago Mushroom soup is a quick and easy comfort food that can be made in the instant pot in just about 30 minutes from start to finish. This is an easy recipe to make gluten-free vegetarian cream of mushroom soup without any flour.

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9 hours ago Advertisement. Step 2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper. Step 3. …

Rating: 5/5(5)
Total Time: 10 mins
1. Variations:
2. Cream of Celery: Add 2 tablespoons finely chopped celery to onion and garlic. Stir in 1 tablespoon finely chopped celery leaves along with salt and pepper.
3. Cream of Mushroom: Sauté 1/2 cup finely chopped mushrooms in 1 tablespoon olive oil over medium-high. Proceed with step 1, and follow recipe as directed.

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4 hours ago In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the …

Ratings: 43
Calories: 315 per serving
Category: Soup
1. In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
2. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes.
3. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
4. *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you'd rather leave it with all whole mushroom pieces.

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3 hours ago Method. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.

Servings: 1
Category: Light Meals & Snacks

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8 hours ago Method. Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for 5 mins until starting to soften. Add the mushrooms, increase the heat to high …

Rating: 4/5(512)
Category: Dinner
Cuisine: British
Total Time: 25 mins

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Just Now Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture. Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir …

Rating: 3.3/5(18)
Category: Soup
Cuisine: Vegan
Total Time: 35 mins
1. In a large stock pot over medium high heat, saute onion in vegan margarine.
2. Once the onions are translucent, add the sliced mushrooms.
3. Mix flour, salt, pepper and one cup of vegetable broth until smooth. Stir into mushroom mixture.
4. Immediately add remaining vegetable broth, stirring to combine. Bring to a boil; cook and stir until thickened, about 2 minutes.

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1 hours ago Add shallots, garlic: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. Add salt, tarragon, stock: …

Rating: 4.5/5(50)
Calories: 340 per serving

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2 hours ago Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. Chop the onion as well. Heat the butter over medium-high heat in a large pot. Add mushrooms and lightly sauté for about 3 minutes. Add the onion pieces and cook with the mushrooms until the onion is soft, about 10 - …

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9 hours ago Heat a non-stick skillet (10 inches) over medium-high heat. Add the butter. When the butter is fully melted, add the onions and garlic. Sauté until the onions are just softened. Add the …

Rating: 5/5(1)
Total Time: 30 mins
Category: Brunch, Lunch
Calories: 188 per serving
1. Measure 600ml of water, pour it in a 3-quart stockpot and bring to the boil. Add the vegetable stock cube, potatoes and season with salt if needed. Reduce the heat and simmer until the potatoes are tender. It should take around 8-10 min depends on the size of the potato cubes. Remove the pot from the heat and set aside.
2. Heat a non-stick skillet (10 inches) over medium-high heat. Add the butter.
3. When the butter is fully melted, add the onions and garlic. Sauté until the onions are just softened. Add the mushrooms, season with salt and freshly ground black pepper to taste, and cook until the mushrooms are golden brown and reduced in size.
4. Remove the skillet from the heat; add the onions and mushrooms into the stockpot with potatoes in it.

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4 hours ago Remove and set aside ¼ cup mushrooms for garnish. Add garlic and cook until fragrant, about 1 minute. Stir in cauliflower, thyme and chicken broth. Simmer uncovered for 10 minutes or until cauliflower is tender. Add cream cheese and simmer 1 minute more. Blend soup with a hand mixer until smooth. Season with salt and pepper to taste.

Ratings: 2
Category: Main Course, Soup
Cuisine: American
Total Time: 25 mins

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8 hours ago Use this Keto Cream of Mushroom Soup in countless other recipes or enjoy it by itself. Quick, easy, and bursting with flavor, this recipe only takes 6 ingredients. Heavy cream, butter, …

Cuisine: Keto
Category: Keto Recipes
Servings: 4
Total Time: 25 mins
1. Roughly chop your mushrooms into smaller chunks. They don’t have to be perfect, just smaller.
2. In a medium sized saucepan, melt the butter and saute the garlic and minced onion for two minutes.
3. Add in the chopped mushrooms. Stir well and cook for another 4 minutes.
4. Add in the rest of the ingredients except the xanthan gum. Cook for about 10 minutes, bringing to a low boil, then reducing and simmering for the remainder of the time.

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4 hours ago Lighten up the soup with half n half or whole milk instead of heavy cream. Use cornstarch and water instead of making a roux to thicken the soup. Use different fresh or dried herbs such as …

Reviews: 2
Category: Recipes
Servings: 4
Total Time: 35 mins
1. Clean and slice mushrooms
2. Saute garlic, onions and mushrooms for 15 minutes.
3. Add broth, cream, parsley, salt and pepper.
4. Bring to a boil and then turn down heat and simmer for 5 minutes.

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6 hours ago In a large saucepan, over medium heat, add the cooking oil and diced onions and cook about 5 – 7 minutes. Click for a large sauce pan. Add the mushrooms and cook 5 minutes uncovered, …

Rating: 4.5/5(49)
Calories: 253 per serving
Category: Soups And Stews
1. Dice the onion on a cutting board.
2. In a large saucepan, over medium heat, add the cooking oil and diced onions and cook about 5 - 7 minutes. Click for a large sauce pan.
3. Add the mushrooms and cook 5 minutes uncovered, stirring occasionally.
4. Sprinkle in the thyme and continue to cook, about 10 minutes.

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5 hours ago Directions. In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly …

Servings: 2
Calories: 394 per serving
1. In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.
2. Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.

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Frequently Asked Questions

How do you make homemade cream of mushroom soup?

Directions In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Return soup to pot and stir in cream and reserved mushrooms. Serve.

How do you make homemade cream of mushroom?

DIRECTIONS Cut the mushrooms into slices. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Blend in 2 T. flour and stir. Add in the chicken broth and heat until slightly thickened while stirring frequently. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Serve and enjoy!

What are the best mushrooms for Soup?

If this creamy mushroom soup sounds too heavy try a mushroom barley soup recipe. Mushroom barley is equally hearty and delicious, and a lot healthier. Recommended mushrooms: Cremini mushrooms but white buttons, oysters, or shiitake also work well.

How do you make chicken and rice with mushroom soup?

Directions Preheat oven to 400 degrees F (200 degrees C). Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.

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