Cream of Mushroom Soup

Cream of Mushroom Soup
Cream of Mushroom Soup

Cream of Mushroom Soup


February 20, 2013

  • Makes: Serves 4.


a drizzle of olive oil

1/4 cup butter

1 small onion, finely chopped

1-2 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 or vegetable stock

salt and pepper

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


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

2Cook 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.

3Add 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. Serves 4.


About Julie

You May Also Like

3 comments on “Cream of Mushroom Soup

  1. Katie
    February 11, 2019 at 12:09 pm

    I made this for supper last night. Super delicious. Quick and easy to make. Thanks for a great recipe!

  2. Amy Haislet
    January 12, 2020 at 2:49 pm

    This is my go to recipe for cream of mushroom soup! Have tried others and was disappointed I didn’t make this one instead. Have given many others this link, my favorite of all times!

    • Julie
      January 14, 2020 at 3:39 pm

      yay, so glad to hear it!!

Leave a Reply

Your email address will not be published.