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Super Creamy Mushroom Soup

(41 Votes)
Super Creamy Mushroom Soup
SERVES
4
COOK TIME
35 Min

Our Super Creamy Mushroom Soup is so rich and creamy, it tastes like a fancy restaurant chef made it. That's because our Test Kitchen team has shared some easy secrets to making the best homemade cream soups ever. Give it a try and we bet you'll agree.

What You'll Need:
  • 4 tablespoons (1/2 stick) butter
  • 1 pound fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1/4 teaspoon browning and seasoning sauce (like Kitchen Bouquet or Gravy Master)
What To Do:
  1. In a soup pot, melt butter over medium heat. Add mushrooms, onion, salt, and pepper; saute until tender.
     
  2. Add flour and cook 2 to 3 minutes, stirring constantly. Gradually add broth and bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally.
     
  3. Slowly stir in half-and-half and browning sauce and simmer 5 additional minutes, or until thickened. Serve immediately.
Notes

If you want to reheat leftover soup, just warm it over a low heat, stirring occasionally. And if you'd like to make this lighter, replace the half-and-half with 1% milk and use low-sodium chicken broth.

As far as we're concerned, there's nothing like some hearty bread to soak up any good-to-the-last-drop of soup in our bowls!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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After making this recipe so many times with the original, and some with small changes, I finally settled on just adding about a tsp of crushed garlic, and 1/4-1/2 tsp of pepper instead of the 1/8th. Tried the sherry thing, but to be honest, thought it changed the flavour too much. To those that wonder why it becomes runny when re-heated, I imagine it is the breakdown of milk fats. I usually just add some potato flakes as I start to reheat it, and it is just fine.

I also wanted to comment about this recipe, that if you have any leftover soup and reheat it, the soup is not as thick as when made the first time. It does become runny, but it still tastes good!!

I have always wondered why heating leftover creamed foods are not nearly as thick as the first time. Gets watered down. Do you know why this happens? Thank you in advance.

I have made this soup twice, and it's always delicious! I did however, add 4 tablespoons of diced onion, but I'm sure you could just add 3. I also added a 1/4 teaspoon of black pepper, to spice up the soup just a bit, and I added 7 tablespoons of cornstarch (not flour), to thicken the soup. I cooked the soup slightly different than the instructions written, and it turned out perfect! My husband and I thoroughly enjoy this soup. It tastes like a gourmet cream of mushroom soup. This is one soup I definitely enjoy preparing. It's a must try recipe!

This was the most delicious mushroom I have ever had. Will definitely make it time and time again!

Receipe looks easy and sounds good. I will definitely try it out.

Wonderful, Wonderful, and more Wonderful!! I added 2 Tbls of dry sherry and it was awesome.

Delicious recipe. I tried it both with 1//2 & 1/2 and non-fat 1/2 & 1/2....both great. It reminds me of the soup I make for our lenten Christmas dinner.

The Flavor is great, but it is not creamy at all. It is rather runny. I used the amount of flour and liquids called for, so I don't understand why.

I made this soup today and it was was delicious. I also added elbow macaroni to it. Very good!

I also used rice flour instead of req flour

This was very awesome soup. But instead of using chicken broth I used beef broth. That way I didn't have to use the browning sauce to give it color to the half and half.

This was so excellent!! I will need to try it with garlic the next time. I used 2 white mushrooms and 2 portabella mushrooms....it was so delicious. I also used heavy whipping cream and half & half. ooh it was so good!!

This recipe is very good. I added 1/4 tsp. garlic powder and 1/2 tsp. of tarragon. Excellent!

EXCELLENT I added a few things. 1 small clove garlic, minced ( do not burn, it will be bitter) add garlic powder 1/4 tea if you are afraid of burning fresh garlic. 1/4 tea basil. 1/4 dill weed. What a suttle change and a great taste. try it!

what is browning sauce

Kitchen Bouquet is one type of browning sauce. It only takes a small bit of it though. Has a strong, distinctive flavor but when used in sauces and gravies it works well.

OUTSTANDING *5 STAR GOURMET QUALITY SOUP RECIPE!!!! (I did add 1/8 teaspoon of thyme and 2 cloves of crushed garlic ;) Guests raved, "Ooh it's so good" Will make again and again.

Soup looks great, but what is browning sauce? Do you mean something like a gravy master?

Thanx to all who let us know what "browning" sauce is. I'll have to get some. I use corn starch to make a roux? Gravy made with flour always gives me indigestion, Corn starch does not. What is the diff I wonder?

where do I get the browning and seasoning sauce?

look's Ohhhhh so good!

I think it looks very very good.

I WOULD LIKE TO KNOW WHAT IS A BROWNING SAUCE?

A browning sauce is a sauce that adds depth of flavor and a nice brown color to soups and sauces. "Kitchen Bouquet" is one brand that is delicious. You can find it in grocery stores, in the spices and seasonings isle. A little goes a long way, and it's something that should be in every pantry.

A "browning sauce" is like Kitchen Bouquet. It is used to make gravy and sauces a nice brown color, and adds flavor. Be careful, because a little goes a long way. I have used it for 50 years.

I just saw this on TV, and it looked wonderful, I joined site and checked out recipie, cant wait to try it.

What are browning or seasoning sauces?

I'm with pattynan, what is browning or seasoning sauce???

See above reply to: grdone2003

HI COULD I USE MARGARINE INSTEAD OF BUTTER THANK YOU

yes, but it won't taste as rich.

This the great way me grandmother use to make her homemade mushroom soup and it was fantastic

I think it sounds wonderful. That is almost exactly the way I've been doing it for years. I did lighten it up with 1% milk and that works just as well. Sure wouldn't be any good to use mashed potatoes as lucas said, for diabetics though, and I usually thicken it with corn starch. Guess a little of either corn starch or flour wouldn't hurt a diabetic if not used very often.

Can't wait to try it!

iT SOUNDS TERRIBLE. WHY WOULD YOU USE CHICKEN BROTH! OR FLOUR???? I HAVE ONE THAT IS MADE WITH REAL POTATOES AND FRESH MUSROOMS PUREED YUMMY.

Can you post your recipe? I do not like to use flour in my cream soups

Thank you for your comments! We add chicken broth to this recipe to give it plenty of flavor and body. As far as the flour...when you combine flour and butter, it creates a roux, which is just a fancy name for a thickening agent. If you take a peek at the video, you will see that we explain that. Combine that with fresh mushrooms, onions, seasoning and half-and-half and the result is a rich, creamy mushroom soup. Enjoy!

What is your recipe, and what do you use for the broth? Please post,

Could you email me the recipe. I teach Culinary Arts at a high school in Los Angeles. I am getting ready to do milk soups next week. I would be interested in your recipe.

Sounds great. Thanks Mr. Food!

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