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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (335g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt |
||
| Calories 222 | ||
| Calories from Fat 113 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.6g | 19% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 139mg | 5% | |
| Potassium 608mg | 17% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.4g | ||
| Protein 9.9g | 19% | |
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10 Minute Cream of Mushroom Soup
By: najwa
Feb 9, 2004
This is extremely quick and easy, great for work days. Add some bread and you're all set! SOURCE: WWW.
SERVES 4
Ingredients
- 2 (7 ounce) cans chopped mushrooms, undrained
- 2 cups water
- 2 tablespoons butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon seasoning salt
- 1 (12 ounce) can evaporated milk
Directions
1
Drain mushroom liquid into a measuring cup, and add water to make 2 cups.2
Melt butter in large saucepan over medium heat, add onion and cook until softened; Remove from heat.3
Stir in flour and seasoning salt.4
Slowly add the mushroom liquid mixture and milk, stirring to prevent lumps; return to heat.5
Add mushrooms and cook until mixture comes to a boil.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Eggs/Dairy
- Cuisine > European
- Cuisine > North American
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
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- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Shazzie T
On Nov 26, 2008
I was looking for an easy recipe so I could make this soup to make a gluten-free green bean casserole tomorrow for Thanksgiving. I only subbed gluten-free all-purpose flour for the regular all-purpose flour, and this came out absolutely delicious. I put it away for tomorrow, but not before pouring myself a bowl for dinner! Thanks for the great recipe!
From: Susiecat too
On Sep 8, 2008
This is a super-fast, easy dinner. I will confess I used fresh, pre-sliced mushrooms instead of canned. I sauteed them with the onions, and did everything else according to the recipe. It maybe added three additional minutes to the cooking time. I also added just the tiniest pinch of nutmeg as the soup was finishing. Delicious! Thanks, Najwa.
From: Darlene Summers
On Oct 2, 2005
Najwa,This was a great soup,and SOOOOO easy to make,just minutes to the table!!! I cook with evaporated milk a lot,so I like the taste it gave this soup,very creamy and Yummy. Thanks,Darlene
From: Kasha
On Feb 23, 2004
Very fast, very inexpensive to make. Maybe a bit too much of the taste of evaporated milk for us. I suggest a little bit of sherry in there, at the end, just a touch.
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