Cream of Mushroom Soup I

Cream of Mushroom Soup I

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup chopped onion

  • 2

    tablespoons butter

  • 1

    package (12 oz) sliced fresh mushrooms (any kind)

  • 6

    tablespoons all-purpose flour

  • 2

    (14.5 ounce) cans chicken broth

  • 1

    cup half-and-half cream

  • ½

    teaspoon salt

  • teaspoon pepper

  • 1

    small bag sauerkraut (can use canned)

  • cooked peas

  • small pasta or dumplings


In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. To serve: everyone gets a bowl of the soup, and adds as much of the sauerkraut, peas and noodles as they like. When I first heard of this I thought it was a very strange combo,,, but its good!


Facebook Conversations