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Savory Mushroom Soup

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Lois

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 1149 mg
  • 46%

Based on a 2,000 calorie diet

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

MELISSAA88
9
1/1/2005

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

nurseminako
8
8/14/2007

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

Dragonflyqueen
7
12/15/2009

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!