Creamy Mushroom Soup

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By Susan Bickta
from Kutztown, PA

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

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serves 8
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients

  •   1 stick
    margarine
  •   1 small
    onion, finely diced
  •   1 1/4 lb
    sliced mushrooms
  •   1/2 tsp
    salt
  •   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

  • 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.