Cream of Mushroom Soup

Cindi Bauer


A delicious homemade cream of mushroom soup, that's a family favorite!


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4 tablesp.
1 lb.
fresh white button mushrooms, thinly sliced
1 small
onion, diced
1/2 tsp.
1/8 tsp.
black pepper
3 cloves
garlic, minced
6 tablesp.
all-purpose flour
4 cups
chicken broth
1/2 cup
half-and-half cream

How to Make Cream of Mushroom Soup


  • 1In a stock-pot, melt the butter over medium heat.
  • 2Add the mushrooms, onion, salt, and pepper. Sauté vegetables until tender (about 10 minutes.)
  • 3After 9 minutes of sautéing the mushrooms and onions, I then add the garlic, and continue sautéing the vegetables for 1 more minute.
  • 4Add the flour, stirring constantly, and until the vegetables and flour has thickened. (Mine always seems to thicken immediately.)
  • 5Gradually stir in the broth, bring to a boil, then reduce the heat to low, and simmer (uncovered) for 10 minutes; stirring frequently.
  • 6Slowly stir in the half-and-half, and simmer an additional 5 minutes, or until the soup has thickened and is heated through.
  • 7Ladle soup into bowls or mugs, and serve immediately.

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