Cream of Mushroom Soup

Cream of Mushroom Soup


  • 8 ounces fresh mushrooms, sliced or coarsely chopped
  • 2 tablespoons onions, chopped
  • 1 - 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 - 3 tablespoons flour (separated)
  • 2 cups chicken broth
  • 1 cup light cream or 1 cup evaporated milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg


  1. Melt butter in large frying pan. Add onions, garlic and mushrooms. Cook until onions are soft.
  2. Stir in 2 tablespoons flour.
  3. Add in the chicken broth and heat until slightly thickened, adding the remaining 1 tablespoon flour if needed, while stirring frequently.
  4. Stir cream with additional 1 tablespoon flour and seasonings. Add cream to soup. Heat to thicken while stirring frequently.

Yield: 4 servings

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