Easy Cream of Mushroom Soup

Prep Time
Cook Time
Ready In

"A quick and easy soup to put together."

Original recipe yields 4 servings


  • Serving Size: 1 (412.1 g)
  • Calories 146.9
  • Total Fat - 7.3 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 11 mg
  • Sodium - 1354.1 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 4.2 g
  • Sugars - 5.2 g
  • Protein - 1.9 g
  • Calcium - 74.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.1 mg

Step 1

Drizzle the oil into a heavy bottom pot; bring to medium-high heat.

Step 2

Add mushrooms and onions and cook until onions are translucent.

Step 3

Add the red wine and cook for another minute.

Step 4

Add the broth and bring to a boil; reduce to low heat and simmer for 30 to 45 minutes, until liquid is reduced to about half.

Step 5

Bring to desired consistency using an emmersion blender.

Step 6

Add the milk and heat through, do not bring to a boil.

Step 7

Remove from heat and ladle into bowls.

Step 8

Add pepper to taste.

Tips & Variations

No special items needed.



Easy delicious mushroom soup! I'm not sure why mine came out a darker color from the photo that QueenBea posted? I think maybe it is because I let my onions caramelize plus I used a combo of white button mushrooms and baby portabellas. I also chose to leave the mushrooms chunky. Made because DH wanted cream of mushroom soup.

review by:
(18 Oct 2012)