How to make it

  • Heat butter on medium heat in a sauce pan.
  • Add the mushrooms,and saute until cooked through.
  • Add salt,pepper and parsley.
  • Cook and stir one minute more.
  • Add half-and-half.
  • Allow mixture to just come to a boil.Stir tapioca flour and water in a small bowl.Add to sauce pan.Add worstershire,stir.
  • Cook until thickened.
  • Makes about 3 cups of soup.
  • I like to add garlic to the mushroom saute.
  • The consistency is kind of glutinous but this works and tastes very well for all those recipes that call for cream of mushroom soup.
  • This can also be frozen to keep on hand.

Reviews & Comments 3

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  • elsie09 10 years ago
    I will try it, i love mushrooms, it don't matter in what way. The soup sound's devine.
    Thank you.
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    " It was excellent "
    crabhappychick ate it and said...
    Although I use Progresso mushroom soup when a cream of...soup is called for, it doesn't have the consistency of good old Campbell's condensed soups in recipes. I can't wait to try this! Thanks, Sola!
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    " It was excellent "
    peetabear ate it and said...
    sounds good... it's always a problem when we have a recipe calling for a cream of .....soup... we don't have a substitute.... will try this...probably could freeze it if we didn't put the 1/2 and 1/2 and the tapioca flour..
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