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Cream of Mushroom Soup

by Mary Sacks

Mushroom Soup Recipe

Mushroom soup doesn't have to taste like chicken. Using Redi-Base Cooking's professional bases has endless flavoring possibilities.


  • 8 oz. fresh mushrooms
  • 2 Tbsp. onion, chopped
  • 1-2 garlic cloves, minced
  • 2 Tbsp. butter
  • 2-3 Tbsp. flour, separated
  • 3 tsp. RC No Added MSG Mushroom Base
  • 2 cups water
  • 1 cup light cream or evaporated milk
  • salt, pepper, and nutmeg to taste


  • Cut the mushrooms into slices. Melt butter in a large frying pan. Add onions, garlic, and mushrooms. Cook until onions are soft.
  • Blend in 2 Tbsp. flour and stir.
  • Stir in 3 tsp. RC No Added MSG Mushroom Base into 2 cups of water to make stock.
  • Add the mushroom stock and heat until slightly thickened while stirring frequently. Stir cream with remaining 1 Tbsp. of flour and seasonings. Add cream to soup. Heat to thicken. Serve.


  • 5 Cups

Mary Sacks
Mary Sacks


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