Creamy Mushroom Soup

Creamy Mushroom Soup

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Susan Bickta


This smooth and creamy soup is a family favorite (and an alternative to our traditional oyster stew on Christmas Eve).


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5 Min
20 Min
Stove Top


  • 1 stick
  • 1 small
    onion, finely diced
  • 1 1/4 lb
    sliced mushrooms
  • 1/2 tsp
  • 1/2 tsp
    freshly ground black pepper
  • pinch
    garlic powder
  • 1 can(s)
    chicken broth (14.5 ounces), divided
  • 3 c
    half and half
  • 1 c
    whole milk
  • 6 Tbsp
    all purpose flour

How to Make Creamy Mushroom Soup


  1. Place a 3-4 quart Dutch oven over medium high heat. Add the margarine, onions and mushrooms. Saute 5 minutes.
  2. Add the salt, pepper, garlic powder, 1/2 can chicken broth, half & half and milk. Bring to a simmer and cook about 10 minutes, stirring often.
  3. Meanwhile, whisk the remaining chicken broth and flour in a small bowl until smooth.
  4. Slowly add flour mixture to soup stirring as you add. Keep stirring until soup has thickened.
  5. Serves 8.

Printable Recipe Card

About Creamy Mushroom Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Heirloom

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