Creamy Mushroom Soup

Creamy Mushroom Soup

173

"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."

Ingredients

25 m {{adjustedServings}} servings 234 cals
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Nutrition

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  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

173
  1. 224 Ratings

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Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market ...

Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garl...

This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left ...