This classic Cream of Mushroom Soup recipe fits well with almost any meal. Luscious and tasty mushrooms in a creamy rich sauce is hearty AND delicious.
- 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
- 1/4 cup (1/2 stick) butter or margarine
- 2 tablespoons chopped onion
- 1/4 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
CHOP mushrooms. Add water to mushroom liquid to make 2 cups.
MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.
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Not so salty mushroom soup
I was delighted in this easy mushroom soup recipe. I almost always have canned in the cupboard for different recipes, but never just to eat. This was so good as a light meal. After working all week I like easy fast recipes for Saturdays. This really made the grade. With salad and bread this was a complete meal. It is so much different than canned, I tasted more mushrooms than I did salt which was a pleasant surprise. I won't be afraid of cream soups any longer.
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