Ingredients for 10 Minute Cream Of Mushroom Soup
- One (14 ounce) can of mushrooms, drained
- Water
- 2 tablespoons butter
- 1/2 cup chopped onion
- All Purpose Flour
- 1 teaspoon seasoning salt
- Evaporated Milk
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How to Make 10 Minute Cream Of Mushroom Soup
- Drain liquid from one (14 ounce) can of mushrooms into a measuring cup. Add enough water to reach 2 cups of liquid total.
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3-5 minutes.
- Remove saucepan from heat.
- Stir in 2 tablespoons of all-purpose flour and 1 teaspoon of seasoning salt.
- Slowly whisk in the 2 cups of mushroom liquid and 1 cup of milk, stirring constantly to prevent lumps.
- Return the saucepan to medium heat.
- Add the drained mushrooms and bring the soup to a gentle boil, stirring occasionally. Reduce heat and simmer for 2 minutes to allow flavors to meld.
- Taste and adjust seasoning as needed. Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
9g
Fat
38g
Carbs
6g
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15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Bisques Cream Soups Lunch Soups Stews Eggs Dairy Vegetables Easy European Beginner Cook Dinner Party Fall Heirloom Historical Holiday Event Kid Friendly Romantic Vegetarian Winter Easter Stove Top Dietary Christmas New Years Thanksgiving Seasonal Comfort Food Ramadan Valentines Day Inexpensive Mushrooms Onions Superbowl Taste Mood Savory Equipment Presentation Served Hot
