Savory Mushroom Soup9 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“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!” - by Lois
Original recipe yields 2 -3 servings
- 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.
Amount Per Serving (2 total)
- 348 cal
- 24.7 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"my family loved this soup. i added chopped carrots and frech white mushrooms, the soup was great thank you for your recipe...." See more"
"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 ing..." See moreredients 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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