Creamy Mushroom Soup

This recipe is taken from the 1974 Milk Calendar. Homemade soups don't have to be fussy and time-consuming to make. Here's one that takes fresh milk and fresh mushrooms and puts them together with a minimum of preparation and a maximum of flavor- no stock pot, no hours of simmering.

  • Prep: 10 min
  • Cooking: 20 min
Yields 6 servings
creamy mushroom soup

Ingredients

  • 1/2 lb (225 g) fresh mushrooms thinly sliced
  • 1/4 cup (60 mL) chopped onion
  • 2 chicken bouillon cubes in 2 cups (500 mL) of boiling water OR 2 cups (500 mL) of chicken broth
  • 1/4 cup (60 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 1/2 tsp (7 mL) salt
  • 1/4 tsp (1 mL) poultry seasoning
  • 3 cups (750 mL) Milk

Preparation

In a medium saucepan combine mushrooms, onion, bouillon cubes and water or chicken broth. Cover and simmer 20 min.

Meanwhile, melt butter in a large saucepan. Blend in flour, salt and poultry seasoning. Gradually stir in milk.

Cook over medium heat stirring constantly until smoothly thickened and mixture comes to the boil. Stir in mushroom mixture, undrained. Serve hot.

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Nutrition

Nutritional Information

per serving
Energy: 148 Calories
Protein: 6 g
Carbohydrate: 11 g
Fat: 9 g
Fibre: 0.6 g
Sodium: 848 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 15 % / 161 mg
Vitamin D: 34 %
Vitamin B12: 31 %
Riboflavin: 26 %
Selenium: 19 %