Creamy Mushroom Soup
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.
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6 servings
Preparation
What You Need
Instructions
In a medium saucepan combine mushrooms, onion, bouillon cubes and water. 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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 148 CaloriesProtein: 6 g
Carbohydrate: 11 g
Fat: 9 g
Fibre: 0.6 g
Sodium: 848 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
15 %
/
161
mg
Vitamin D:
34 %
Vitamin B12:
31 %
Riboflavin:
26 %
Selenium:
19 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Diane
January 16th, 2012
I've been making this soup since the calendar came out. In fact I saved the original page and keep it in my favourite cookbook.
Mixed mushrooms, varying the herbs, using half and half, it doesn't seem to matter, the soup is always wonderful.
Thanks
Diane
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From the 1974 Milk Calendar
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