Super Creamy Mushroom Soup

By Scott Sarvay

Super Creamy Mushroom Soup

February 16, 2012 Updated Feb 16, 2012 at 11:38 AM EDT

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.

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