savory-mushroom-soup

Savory Mushroom Soup

9 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Lois
Recipe by  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!”

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Ingredients

Adjust Servings

Original recipe yields 2 -3 servings

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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 (9)

Rate This Recipe
MELISSAA88
9

MELISSAA88

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

nurseminako
8

nurseminako

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

Dragonflyqueen
7

Dragonflyqueen

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!

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Nutrition

Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet

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