++ UPDATE — I changed the amount of butter back to the original 1/4 cup (from 2 Tbs.) because I realized 1/4 cup of butter is necessary to make a roux so the soup thickens properly.)
I love this mushroom soup – it’s easy to make and delicious! I brought some of this soup to a friend’s home recently and a very, very fussy man really, really liked it! ‘Nough said – here’s the recipe!
Ingredients & Method
Makes 7 cups – enough for 4 people
- 12 ounces fresh mushrooms – sliced thin (about 4 – 4 1/2 cups)
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/2 cup flour
- 4 cups water (Or chicken broth… if using chicken broth you don’t need bouillon cubes.)
- 2 chicken bouillon cubes – I like Knorr – they’re bigger and pack more flavor
- 1/2 tsp. salt – or to taste
- 1/4 tsp. pepper – or to taste
- 1 cup Half & Half
- 2 tsp. fresh parsley, chopped
Place sliced mushrooms, 1/2 cup chopped onion and 1/4 cup butter in a 3 quart microwavable bowl.
Cover with a microwavable lid – or waxed paper. Microwave on high for 4 minutes – STIRRING ONCE – just until mushrooms release their liquid.
Stir in 1/2 cup flour to make a smooth past.
Gradually stir in 4 cups water (or chicken broth…. no bullion cubes needed). Continue to stir until well-blended and no lumps remain.
Add 1 cup Half & Half, 2 chicken bouillon cubes, 1/2 tsp. salt & 1/4 tsp. pepper. (Remember – no bouillon cubes needed if you’re using broth.)
Microwave – UNCOVERED – on high for 9 – 10 minutes – until soup is bubbling and slightly thickened. Stir several times – especially during the last few minutes !
Remove bowl with pot holders ’cause it’ll be HOT !! Sprinkle on 2 tsp. fresh parsley. Enjoy!
myyellowfarmhouse.com 
Hi Liz – I found this recipe in the 1980s, when people were cooking much more with their microwaves. I think you’ll like it. I also have a recipe for a version of ‘a sort-of’ Chicken Cordon Bleu which is cooked in the microwave and served with a Swiss cheese sauce – it’s is really delicious. (Who would’ve ‘thunk’ it!!) I should post that recipe!!
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I didn’t know I could make mushroom soup in the microwave, wow! this is something I gotta try very soon. I hope it tastes as good as it looks. Thanks for giving me a new insight. Have a lovely weekend!
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Glad you liked the Mushroom Soup recipe – it’s really good, plus easy !
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Creamy mushroom soup is a particular fave of mine, and in the microwave! Wow, how awesome is that? I wouldn’t have thought to try it, but I like it very much!
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Before I even make this I know I’m going to be in love with this delicious soup!
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Thanks Pam. After I made it, I ate three small bowls right in a row !!
Have a wonderful Thanksgiving!
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Glad you like the recipe John! About ‘the can opener’… I just spoke to one of my sons on the phone… he asked (kidding), “Why is mushroom soup ‘blog-able’ – you just open a can?” Between my two sons and my dear neighbor Frank, it’s a wonder I have any ego left at all. They all LOVE to tease me!! (But I’ll always have you, my sweet friend.)
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That’s right! I’ve got your back. It’s the Chicago Way.
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Aren’t mushroom soups great, Cecile? I love ’em. This one, made in a microwave, takes the cake! If you’ve got the ingredients on-hand, you can have a warming bowl of soup on the table in minutes — and no can opener required. You can’t beat that. Thanks for sharing.
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I’ve never thought of making soup in my microwave. Your mushroom soup sounds terrific.
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Thanks Karen – I think I found this recipe about 20 years ago. People seemed to be a bit more interested in using their microwaves for cooking at that time. In the upcoming months, I plan to post two really excellent recipes which both feature chicken – and they’re cooked in the microwave. The chicken turns out really great – who would’ve ‘thunk it’ !!
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