1 Heat the oil in a large pan over medium-high heat. 2  Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. 3  Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. 4  Add the sour cream, and toss to combine.
There are 137 calories in 1 cup of Bean Soup. Get full nutrition facts and other common serving sizes of Bean Soup including 1 oz and 100 g.
The amount of ounces in a can of Campbell's Cream of Chicken soup are 10.75. This is true for other types of Campbell's soup products.or starters, I don't usually use canned soups of any kind. That being said a thick bechamel sauce could be used in place of cream of onion soup. In addition more onions can b â¦ e added to the recipe if desired. Bechamel is made as follows: Sautee 1/2 a chopped onion in 2 tablespoons butter.