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Chive Mushroom Soup

SUBMITTED BY: Laurie Suhrke

"'I try to serve this rich savory soup at least once a month during our cold winters,' writes Laurie Suhrke (at left with husband Paul), Plymouth, Wisconsin. 'It's quick to make and has a wonderful fresh mushroom flavor.'"

RECIPE RATING:

Read Reviews (5)

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PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 cup finely chopped fresh mushrooms
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1 cup chicken broth
1 cup half-and-half cream
2 tablespoons snipped chives

DIRECTIONS

In a saucepan, saute mushrooms in butter until tender. Stir in flour, salt and mustard until blended; gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in the cream and chives. Cook 5 minutes longer or until heated through.

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REVIEWS

Reviewed on Sep. 15, 2008 by ManassasMa

I use Vegetable Bouillon (either granules or cubes are OK; no additional salt is necessary... MORE

Reviewed on Jan. 27, 2008 by Rauscher

Excellent soup! Easy to make. Tastes just like Campbell's cream of mushroom. I wouln't... MORE

Reviewed on Nov. 11, 2007 by shelboriah

I love this recipe! I've made it twice now, the first time I thought it was a little too... MORE

Reviewed on Nov. 9, 2007 by blue eyed CC

This was really good. Only change I made was to add about 1/2 teaspoon minced garlic while I... MORE

Reviewed on Jun. 12, 2007 by siegwarth203

Quick, easy meal! If you love soup, you'll love this!! MORE