Community Pick
Fresh Cream of Mushroom Soup
"This quick and easy recipe is so much better than the canned stuff. Great as a first course, or with salad or sandwiches. Of course, you can use it in your favorite recipes, too. To make it thicker, use less stock and/or use heavy cream instead of the half-and-half cream or milk."
photo by Swirling F.
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
2 quarts
ingredients
- 8 ounces fresh mushrooms, cleaned and chopped
- 6 tablespoons butter
- 2⁄3 cup flour
- 2 quarts stock (chicken, beef or vegetable, canned or bouillon is OK)
- 1 cup half-and-half cream or 1 cup milk
directions
- Lighly saute mushrooms in butter.
- Add flour and stir constantly for about 5 minutes.
- Slowly add stock, stirring until all is incorporated.
- Simmer about 10 minutes.
- Add cream, stir and serve.
Questions & Replies
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Does it taste good?
Reviews
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This recipe is good but it really needs more mushrooms! I have made it twice now. The first time I made it exactly as written and the flavor bland and mushrooms were more of a garnish than the star. Second time I added a dash of nutmeg, sea salt, cracked pepper, thyme and garlic powder. Then I upped mushies from 8 oz. to approx. 30 oz. of mixed shitaki, white, king trumpet and beech. Second time was AMAZING. I made this for the family and they ate the whole pot :) -
Very nice! I added a clove of minced garlic, some fresh grated nutmeg, a pinch of thyme, a bay leaf, and some white pepper. I used 6 cups of stock made with beef bouillon and whole milk. I followed the recipe for timing and it worked well for me. The soup was thickened just right for our taste. Very enjoyable! Thanks for sharing. -
Great recipe. I add some rosemary and thyme to it, and keep trying different combinations of mushrooms every time I make it. I make my own mushroom stock using either dried porcini or dried shittake mushrooms, and use Coffee Rich instead of milk since I'm allergic to dairy, and it has always turned out great! My husband and I have also found that this freezes well. Thank you for posting. -
I must admit I had my doubts with such a simple recipe but decided to give it a try after reading many of the raving reviews. I agree with one reviewer that this is a great starter mushroom soup, but it definitely needs something. I added salt, pepper and garlic powder and it all came together beautifully. Also, I used brown cremini mushrooms and this had a really authentic 'canned' taste. I used whipping cream instead of half and half b/c that's all I had. This soup converted some of the pickiest "I hate mushrooms" eaters in my house!! Will be making this again!! -
This a good quick cream of mushroom soup that definitely is better than any instant soup mix and really quick. Great for quick meals. I scaled the recipe down to half and it worked out well.
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Tweaks
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First attempt at making a cream anything soup and it was super easy!!! Couple notes, I used a whole stick of real butter and increased the flour to 3/4 C. I also used multigrain flour instead of AP, turned out fine. I reduce the stock to around 6-7 cups depending on how thick / thin you like it. Also I heat my stock up in another small stock pot to move the process along while I am prepping, then when it is time to add the stock I add a few ladles at a time to incorporate into the roux and keep any lumps / bumps out. I have also used this several times as a base recipe for variations of other cream soups broc cheddar, clam chowder, asparagus chick, but use chopped onions instead of the mushrooms in the roux. All and all a must have for any cream ____ soup lovers! Fantastic with Baby Bellas! Cheers~
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That was very good and very easy to make. I just replaced half the butter with olive oil (personal preference), and it was equally good. I also added some salt and pepper.
RECIPE SUBMITTED BY
PanNan
Needville, Texas
