Best Easy Creamy Mushroom Soup Recipes

EASY CREAMY MUSHROOM SOUP

Easy Creamy Mushroom Soup image

This soup turned out nice and creamy and full of flavor! I hope you enjoy this easy to make soup! Made for RSC contest, Feb. 2010!

Provided by Sharon123

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 lb white button mushrooms, diced
1/2 lb portabella mushroom, diced (baby bellas are good or use a mix of portobello and shitake)
4 -5 tablespoons butter
2 tablespoons scallions, sliced thin
3 roasted garlic cloves, minced (roast whole bulb of garlic wrapped in foil in 350*F. oven 1 hr)
1/4 teaspoon thyme
1 small bay leaf
1/2 lemon, juice of
1 teaspoon lemon zest, finely grated
1/2 teaspoon salt
1/4-1/2 teaspoon fresh ground black pepper
1 cup heavy cream
1/2 cup whole milk (or half and half)
1/2 cup cream cheese, softened (low fat-neufchatel is good)
1 1/2-2 cups vegetable stock (or chicken stock)
1 teaspoon cornstarch, dissolved in 1 tbls. water
parsley, chopped, to garnish
smoked paprika (optional)
dry sherry (optional)

Steps:

Dice and chop vegetables.
Melt butter in a high sided large saute pan. Lightly saute scallions about 3 minutes. Add mushrooms, roasted garlic, thyme, bay leaf and lemon juice and zest; saute over medium heat 10 minutes. Add salt, pepper, cream, whole milk, cream cheese and stock; bring just to a boil. Reduce heat and simmer for about 20 minutes.
Add cornstarch that has been dissolved in 1 tbls. water to soup, continue to simmer 10 more minutes, stirring continually until soup is desired consistency and mushrooms are tender.
Adjust seasoning to taste. Remove bay leaf.
Pour into bowls and sprinkle with chopped parsley.
If you like, sprinkle a dash of smoked paprika and a splash of sherry into each bowl. Enjoy!

Nutrition Facts : Calories 459.5, Fat 44.9, SaturatedFat 27.2, Cholesterol 147, Sodium 530, Carbohydrate 10.8, Fiber 1.7, Sugar 5.4, Protein 7.3

EASY CREAMY MUSHROOM SOUP

Easy Creamy Mushroom Soup image

This recipe uses canned mushrooms to speed up the cooking time. Make sure the can is 16 oz DRY weight of mushroom pieces. If you can't find those large cans, just by small ones to equal 16 oz DRY weight.

Provided by Parsley

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1/2 cup finely chopped onion
2 minced garlic cloves
2 tablespoons chopped parsley
1/2 teaspoon thyme
1/4 cup flour
2 cups reduced-fat chicken broth
1 (16 ounce) can mushroom stems and pieces, DRAINED, large can 16 oz dry wt written on can
2 cups 1% low-fat milk
1 cup half-and-half
1/4 teaspoon pepper
salt, to taste

Steps:

Melt butter in a saucepan. Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
Stir in the flour until blended and bubbly.
Stir in the chicken broth and stir until well mixed and thickened.
Stir in the drained mushrooms and milk. Stir in the half and half and pepper.
Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
Salt to taste, if needed.

Nutrition Facts : Calories 183.3, Fat 11.5, SaturatedFat 7.1, Cholesterol 34.3, Sodium 418.4, Carbohydrate 15.5, Fiber 2.2, Sugar 6.6, Protein 6.2

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