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Cream of Mushroom Soup

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Cream of Mushroom Soup
  • Prep 15 min
  • Total 30 min
  • Servings 4
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Traditional cream of mushroom soup - dinner ready in 30 minutes!
Updated Sep 18, 2015

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

350 Calories, 31g Total Fat, 7g Protein, 11g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
18g
88%
Trans Fat
1g
Cholesterol
95mg
32%
Sodium
840mg
35%
Potassium
560mg
16%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
6%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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