Cream of Mushroom Soup

Cream of Mushroom Soup

Traditional cream of mushroom soup - dinner ready in 30 minutes!

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

4

servings

1
lb fresh mushrooms
1/4
cup butter or margarine
3
tablespoons all-purpose flour
1/2
teaspoon salt
1
cup whipping (heavy) cream
1
can (14 oz) chicken broth
1
tablespoon dry sherry, if desired
Freshly ground pepper
  1. Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
  2. In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
  3. Gradually stir in whipping cream and broth; heat until hot. Stir in sherry. Sprinkle with pepper.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Lighter Cream of Mushroom Soup:
For 7 grams of fat and 145 calories per serving, decrease butter to 2 tablespoons and substitute 1 cup fat-free half-and-half for the whipping cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 18g,
    • Trans Fat 1g),
  • Cholesterol 95mg;
  • Sodium 840mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.