Super Creamy Mushroom Soup

By Scott Sarvay

Super Creamy Mushroom Soup

February 16, 2012 Updated Feb 16, 2012 at 10:38 AM EST

Our Super Creamy Mushroom Soup is so rich and creamy, it tastes like a fancy restaurant chef made it. That’s because our Test Kitchen team has shared some easy secrets to making the best homemade cream soups ever. Give it a try and we bet you’ll agree.

Serves: 4
Cooking Time: 35 min

4 tablespoons (1/2 stick) butter
1 pound fresh mushrooms, sliced
1 small onion, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons all-purpose flour
4 cups chicken broth
1 cup half-and-half
1/4 teaspoon browning and seasoning sauce

1. In a soup pot, melt butter over medium heat. Add mushrooms, onion, salt, and pepper; saute until tender.

2. Add flour and cook 2 to 3 minutes, stirring constantly. Gradually add broth and bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally.

3. Slowly stir in half-and-half and browning sauce and simmer 5 additional minutes, or until thickened. Serve immediately.

If you want to reheat leftover soup, just warm it over a low heat, stirring occasionally. And if you'd like to make this lighter, replace the half-and-half with 1% milk and use low-sodium chicken broth.

What are your thoughts CLICK HERE to leave us a "QUESTION OF THE DAY” comment.

Want to be in the know for the next weather event, the next school closing or the next big breaking news story?

TextCaster alerts from 21Alive.com are your defining source for instant information delivered right to your cell phone and email. It's free, easy and instant. Sign-Up Now!

Powered by Summit City Chevrolet

© Copyright 2015, A Granite Broadcasting Station. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.