Cream of Mushroom Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy mushroom soup made with sautéed mushrooms, onion, garlic, beef broth, and milk. Smooth and satisfying, it works as a weeknight main or as a base for casseroles and sauces.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 tablespoons butter
- 3 medium portobello mushrooms (sliced)
- 8 ounces baby portobello mushrooms (diced)
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
- 2 cups low-sodium beef broth
- 2 cups whole milk (or heavy cream, at room temperature)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 846mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 846MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.