-
-
My review
Creamy Mushroom Soup
Lori
"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 234 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
Nutrition Facts
Per Serving: 234 calories; 18.6 g fat; 13.3 g carbohydrates; 4.4 g protein; 53 mg cholesterol; 119 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 213273 Ratings
-
-
-
-
-
Most helpful positive review
5/6/2007
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 ...
Most helpful critical review
11/29/2004
Taste good but yes, looks like dirty dish water. What in the world. Looked even worse after I ran it through the blender. Next time I will not run it through the blender and make a the basic c...
Most helpful
Most positive
Least positive
Newest
5/6/2007
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 ...
1/8/2006
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...
2/4/2005
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 ...
11/21/2001
The cook: 33 year-old, cooking-challenged bachelor. The victims: 5 family members over for Thanksgiving. The verdict: a great soup! Easy and quick to make, a hearty, rich soup that tastes won...
11/11/2010
This was so delicious! I have been looking for a mushroom soup for a long time! unfortunately I didn't have any shiitake mushrooms or shallots so I used regular button along with the portobello,...
3/31/2001
I served this at a formal dinner party and the guests raved! I tried a whole selection of mushrooms also. I just don't think you can mess this recipe up - it's so easy and so good! I saved some ...
3/7/2005
Why use half-and-half when you can use heavy cream. Very good. Better double it.
5/3/2006
This was fantastic!! I used an entire package of shiitake mushrooms (came out to 1 1/2 cups) and entire package of portobello mushrooms (came out to 2 cups), and it wasn't too much at all! I m...