cream of mushroom soup 2

Cream of Mushroom Soup with Buttered Crackers

cream of mushroom soup 2

I have an odd confession to make: I’ve never eaten buttered crackers before. Peanut buttered, yes – my mom used to sandwich saltines with peanut butter, and some of my clearest childhood memories are of squeezing them together so that it oozed out the holes on top, and that the all-natural just-peanuts butter my parents bought never squirted out as smoothly as the Skippy of my dreams.

Buttered crackers

So why did I start, after hearing sad tales of friends downing entire sleeves of crackers with cold butter on the couch in front of the PVR? Do I need another buttery carb in my life? No… but I do like to know what I’m missing out on. So I utilized some of my stash of unsalted butter – which I like for eating, not necessarily for baking – and a sleeve of salted crackers, and got to nibbling.

Cream of mushroom soup 3

And so I tweeted about my snacky new find, and someone tweeted back: don’t stack them in the bottom of a bowl and pour mushroom soup over top! Don’t do it!

cream of mushroom soup 1

And so I did. As good an excuse as any to make a pot of mushroom soup, don’t you think?

cream of mushroom soup 2
cream of mushroom soup 2

Cream of Mushroom Soup

Recipe link


February 20, 2013

Ham is divine in mushroom soup - if you have a chunk left over, chop it and stir it in along with the mushrooms. Or if you have a ham bone, simmer it in the soup.

  • Makes: Serves 4.


a drizzle of olive oil

1/4 cup butter

1 small onion, finely chopped

2 garlic cloves, crushed

2-3 cups sliced mushrooms - any kind

a few sprigs of fresh thyme

2 Tbsp. all-purpose flour

a splash of sherry or white wine (optional)

3-4 cups (or a 1L container) chicken stock

salt and pepper

1/2-1 cup cream (heavy or half & half)


1Heat a drizzle of oil and about half the butter in a pot set over medium-high heat.

2Add the onion and cook it for a few minutes, until it's soft. Add the garlic and cook for another minute, then the mushrooms, the rest of the butter, and pull the leaves off thyme off their stems and add them. If you like, add some chopped ham, too.

3Cook until the mushrooms get soft, then the moisture cooks off and they start to turn golden. Shake the flour overtop and stir to coat the mushrooms with flour. If you like, add a splash of sherry or white wine, and let it cook off.

4Add the stock and bring to a simmer. Cook for a few minutes, until smooth and thickened, then season with salt and pepper and stir in the cream. Serve over buttered crackers.

Makes: Serves 4.

About Julie

62 comments on “Cream of Mushroom Soup with Buttered Crackers

  1. Misty
    February 20, 2013 at 10:42 pm

    I do NOT thank you for this post!

  2. rose
    February 20, 2013 at 10:56 pm

    Hey Julie
    Made your browned butter icing from yesterday and it looks just like your pic! Drizzled it over a banana wheat germ muffin recipe done in a bundt pan! Great! Thank you..

  3. Jess
    February 21, 2013 at 12:06 am

    I have never heard of such a thing, but now I am utterly, inescapably drawn to making a pot of cream of mushroom soup just so I can pour it over buttered crackers. What trouble you’ve caused me. 😉

  4. erin
    February 21, 2013 at 6:04 am

    Mmmm…to this day I can’t eat mushroom soup without a stash of buttered crackers on my plate – I put them in one at a time and crack them with my spoon.

    Of course, my mushroom soup is usually Campbell’s, this looks so much better.

  5. Mushrooms Canada
    February 21, 2013 at 7:38 am

    Your bowl of mushroom soup looks so lovely!! I’m trying to shield my eyes from the deliciousness of those butter crackers though…gee thanks!


  6. Lanny
    February 21, 2013 at 8:13 am

    Perfect….just what I need…and I was going to start my diet today! :( Damn it sounds soooo good!

  7. Julie
    February 21, 2013 at 8:20 am

    Misty – You’re welcome!
    Rose – so great to hear!
    Sounds like you are all as enamoured with mushroom soup as I am… and yet I rarely make it. What’s up with that??

  8. Cathy
    February 21, 2013 at 12:43 pm

    Ha ha…that was me who warned you not to do it…but did you listen?!!! Pure indulgence, yum!!

  9. jeri
    February 21, 2013 at 4:53 pm

    I try to only eat buttered Saltines when I’m near the end of the sleeve or I WILL eat the whole thing. And that soup looks amazing, but in my house it would probably only serve 2 (we really like our soup and our mushrooms).

  10. maureen
    February 21, 2013 at 10:34 pm

    dear god, this looks incredible. cream of mushroom (from a can, of course) and buttered saltines were two of my favorite things to eat when i was a kid. this soup looks much more substantive and flavorful than the old campbell’s, although i suspect the saltines with butter would still be just as good.

  11. June
    February 22, 2013 at 7:44 am

    I’m inspired. Soup makin’s and saltines going on the week’s grocery list as we speak. I don’t think I’ve ever had buttered crackers either although now I’m wondering why on earth not.

  12. Lana
    February 22, 2013 at 7:53 am

    One of my favourite meals from childhood. HAVE to have buttered premium plus crackers with mushroom soup!!!

  13. Fiona
    February 22, 2013 at 8:26 am

    Well, this would be awesome except one of us (the one who really loves mushroom soup) is on a low-fat diet right now thanks to Health Issues.

    I grew up eating buttered cream crackers with slices of sharp cheddar. Fat Central, but to this day it’s my go-to comfort food.

  14. Anonymous
    February 22, 2013 at 8:19 pm

    OMG this soup looks good. Gonna try make it this weekend!

  15. Brigitte
    February 23, 2013 at 9:38 am

    Your next cookbook should be all about soups !
    Thank you for another great recipe!

  16. Daniel
    February 23, 2013 at 12:16 pm

    just had it for lunch – 2 servings… left me breathless

  17. Anonymous
    February 24, 2013 at 7:50 am

    I’m guessing that you put the garlic in with the onions and remove it before serving. You also add flour twice…so a bit a first and then the rest before the chicken stock?

    • Julie
      February 24, 2013 at 8:23 am

      Whoops, sorry – looks like the recipe needs a little editing! I wrote it out quickly. Yes, cook the garlic with the onions, adding it at the end, but no need to remove it before serving!

  18. Jan @ Family Bites
    February 24, 2013 at 3:50 pm

    I’ve made this twice since you posted the recipe and Rob and I have devoured bowls of it for lunch and dinner. I don’t know about the buttered crackers part, but the soup is awesome as is.

  19. Laurie from Burnaby
    February 24, 2013 at 5:49 pm

    Oh, yum! Thanks so much – I love mushroom soup and buttered crackers. This is a great go to soup for this miserable weather
    Yum Yum

  20. Lana
    February 25, 2013 at 9:32 am

    Made this yesterday and brought it to work for my lunch- along with half a sleeve of soda crackers and butter!

  21. Sara
    February 25, 2013 at 6:20 pm

    Totally unrelated to mushroom soup…why don’t you bake with unsalted butter? I never bake with salted butter, should I change it up?

    • Julie
      February 25, 2013 at 10:54 pm

      Sara – good question! I do believe that calls for a post as an answer. :)

  22. Shauna Duncan
    February 27, 2013 at 5:28 pm

    On the topic of crackers and butter you NEED to try Jacob’s Cream crackers with buttter. This is the cat’s meow! My Grandma cursed me with this one.

  23. Sara
    February 27, 2013 at 10:30 pm

    Thanks Julie! I look forward to reading it!

  24. Lee-Ann
    March 6, 2013 at 5:13 pm

    okay so made this on the weekend…fantastic!

  25. Kathy
    April 20, 2013 at 11:01 pm

    WOW, I’ve made mushroom soup for years, and this is pretty much the way I make it. I’ve eaten butter on my crackers since I was a kid. I have never thought of combining the two. Guess I know what’s for dinner tomorrow.

  26. Low-Roller
    May 13, 2013 at 8:26 pm


    this recipe sounds and looks delicious! i used to also eat the premium crackers with butter/margarine on top. i think i did this because my mom always bought the unsalted ones. LR

  27. Sarah
    June 17, 2013 at 5:08 am

    Making this tonight! Can’t wait!

  28. Dee @ Sprinkle Some Sunshine
    September 6, 2013 at 12:08 am

    This soup is gorgeous & I can’t wait to try it! I grew up on buttered saltines & I’d forgotten how scrumptious they are. Thanks for the reminder. :)

  29. Anne
    September 18, 2013 at 6:56 am

    Would the soup be tasty without the crackers too?? I don’t have crackers in the house :(

  30. Janice
    September 28, 2013 at 12:57 pm

    The mushroom lover aka my husband absolutely loved this recipe! I doubled the batched for left overs on this rainy weekend we are having. I’m not a huge fan of the texture of mushrooms. I like their flavor tho. I think I will get one of those little submersible blenders for my servings so I can enjoy the flavors and not worry about the texture. Really is a terrific, easy, flavorful recipe. ( I did splurge and get the fresh thyme and I did use the splash of not too sweet local white wine. Thinking I will add the ham if I don’t have the fresh thyme and wine. :)

    • Julie
      September 30, 2013 at 12:27 pm

      Sounds like a great idea – I love the soup both ways!

  31. Janet
    January 1, 2014 at 8:48 pm

    Made this tonight and loved it!! It was our dinner, but would make a lovely first course for company. And yes the crackers and butter are fab!!

  32. Cathy
    January 24, 2014 at 7:09 pm

    Finally went to the store to get the mushrooms to make this soup. I’m afraid that it will not serve four as I ate almost half of it tonight. It was delicious. I even put the buttered crackers in it to see what that was all about, but being diabetic, I have to revert to skim milk, etc. next time. I’m sure it will still taste fabulous.

  33. Meghan
    February 5, 2014 at 3:14 pm

    Absolutely delicious!

  34. Marcia
    July 24, 2014 at 11:52 am

    Just made your mushroom soup, it was so stinking easy, but so good! I didn’t change a thing .. We’ll minus the little blue cheese topping… Thank you I now have a go to mushroom soup!

  35. Kirsten Parris
    August 31, 2014 at 4:08 pm

    I made this soup today to bring to school for my lunch. It is really a delicious soup. I had some porcini salt that I used, and some dried porcini that I put in 1/4 cup of water to impart that lovely flavor that these mushrooms have. Everything else I followed as the recipe directed. The soup is, in one word, delicious. Thank you for the recipe!

  36. Nate Estlund
    September 15, 2014 at 6:17 pm

    Made this for dinner tonight. It was amazing. Only change I would make it to add more flour for rue. I used 3 cups chicken stock and 1 cup heavy cream. I would increase flour to 3-3 1/2 T.

  37. Laurie
    October 8, 2014 at 7:37 am

    I just made this last night after having found the recipe on Pinterest. I chopped my mushrooms in a food chopper to make the soup extra thick, and it was absolutely amazing. Such a delicious and easy recipe! My boyfriend loved it, too! Will become a staple since we both love mushrooms and soup so much.

  38. Aunt Doris
    October 27, 2014 at 8:41 am

    Love soups…love mushrooms…and this sounds scrumptious! I have never heard of saltines with butter but more than willing to give it a try.
    Thank you for the recipe.

  39. Kris Culberson
    November 1, 2014 at 4:41 pm

    We made this soup tonight, and it was really delicious. Nate’s suggestion was spot-on with increasing the flour to 3-3 1/2. Additionally, Laurie suggested chopping the mushroom into smaller pieces to maximize thickness. I ended up using an emulsion blender to get the consistency even thicker after these two suggestions. I had used unsalted stock, unsure of which to use. Now I know to use salted, since I ended up adding a liberal amount of salt to get it tasting right.

    This is a wonderful recipe. Perfect for a cold day.

    Thanks for sharing!

    • Julie
      November 2, 2014 at 8:47 am

      Lovely tips! I’m so glad it worked out well!

  40. Mary
    December 19, 2014 at 7:15 pm

    I just made this tonight and it came out perfectly. Thank you so much!

  41. missy
    December 24, 2014 at 2:39 pm

    I just made this for Christmas Eve dinner. DELICIOUS! !!!

  42. Ruth
    December 30, 2014 at 1:34 pm

    just made this mushroom soup and it was awesome! I had some leftover roasted cauliflower and added it to the pot as well. I only used 1/4 cup of half n half and for those looking for low fat, it was still delicious and also tasted very good before I added it.
    Thanks for the recipe. I’ll be making this again… And again.

  43. Darlene T
    January 1, 2015 at 12:08 pm

    The soup seemed very, well, “soupy” to me. I was expecting something much thicker and heartier I suppose. Perhaps I will let more juices boil off next time. How much liquid should there really be in the pan before adding stock? While the flavor was good, I needed to add more flour as other reviewers suggested.

  44. Beth
    January 7, 2015 at 10:55 am

    Absolutely delicious….. with or without the crackers. I will for sure make this again and again.
    Thanks for the recipe. YUMMY :-)

  45. Melissa
    April 16, 2015 at 8:16 pm

    Just finished making this soup and it was amazing! My mum described it as having all of the flavours required for a perfect mushroom soup.

    I did find it a little watery, so I’m going to do as others have said and up the flour for my next go around.

    Thanks for the great recipe!

  46. Erika
    August 20, 2015 at 8:34 am

    Amazing soup!! I shared recipe with my mum and she also loves it. Thank you :-)

  47. Austin Lee
    January 18, 2016 at 4:41 pm

    This soup is unbelievably delicious. This is my go to cold day, sick day, good day, every day soup. It is a hit with every person I know, even those that don’t like mushroom soup. Thank you for this wonderful recipe!

    • Julie
      January 18, 2016 at 8:28 pm

      Yay! So glad to hear it!!

  48. kim
    January 31, 2016 at 8:05 am

    have everything except fresh thyme. would dried work? really looking forward to trying this.

    • Julie
      February 7, 2016 at 9:40 pm

      Dried would be just fine! Just don’t use quite as much!

  49. Sarah
    October 10, 2016 at 11:11 pm

    How much will this recipe yield? Thanks

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