*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
A Fresher/Healthier Option (I made up on the fly): I used the 98% Fat Free Mushroom Soup. I subbed fresh asapargus (coursely chopped) for the frozen peas. I sauteed fresh sliced baby Bella mushrooms yellow onion and the asparagus. I try to keep my butter intake light so cut back on some of the butter & added some olive oil to make up the difference for the sautee. I added herbs to the sautee mix (garlic salt garlic powder a pinch of dill a dash of black pepper and some freshly chopped parsley). Instead of Sour Cream I used Laughing Cow Light Swiss wedges (Qty 3). It turned out great and my skeptical boyfriend was singing praises once he actually tried it. Definitely making this again! I loved how thick the soup turned out too.
Still tasted like condensed soup to me... but the onions and peas did give it a lift. I used "Roasted Garlic" flavor condensed mushroom soup as it was what I had on hand. Found it too plain via the recipe so added a pinch of cayenne pepper and a few twists of fresh black pepper as well. A friend liked it but she's dieting and cheated by trying... If you like/are used to canned condensed soup you will like this.
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