Cream of Mushroom Soup with Buttered Crackers
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.
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.
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!
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
AuthorJulie
Heat 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.
Cook 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.
Add 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.
Ingredients
Directions
Heat 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.
Cook 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.
Add 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.
I do NOT thank you for this post!
Omg just made this. IT IS SO DELICIOUS!!!!!!!!!!
Have made this twice, it is delicious !!
Oh yay!!
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..
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. 😉
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.
Has anyone tried replacing the cream with coconut milk ?
You could leave it out.. coconut milk would definitely add a coconut flavour.
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!
-Shannon
Perfect….just what I need…and I was going to start my diet today! 🙁 Damn it sounds soooo good!
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??
Ha ha…that was me who warned you not to do it…but did you listen?!!! Pure indulgence, yum!!
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).
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.
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.
One of my favourite meals from childhood. HAVE to have buttered premium plus crackers with mushroom soup!!!
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.
OMG this soup looks good. Gonna try make it this weekend!
Your next cookbook should be all about soups !
Thank you for another great recipe!
just had it for lunch – 2 servings… left me breathless
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?
Thanks.
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!
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.
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
Made this yesterday and brought it to work for my lunch- along with half a sleeve of soda crackers and butter!
Totally unrelated to mushroom soup…why don’t you bake with unsalted butter? I never bake with salted butter, should I change it up?
Thanks!
Sara – good question! I do believe that calls for a post as an answer. 🙂
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.
Thanks Julie! I look forward to reading it!
okay so made this on the weekend…fantastic!
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.
julie,
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
Making this tonight! Can’t wait!
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. 🙂
Would the soup be tasty without the crackers too?? I don’t have crackers in the house 🙁
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. 🙂
Sounds like a great idea – I love the soup both ways!
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!!
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.
Absolutely delicious!
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!
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!
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.
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.
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.
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!
Lovely tips! I’m so glad it worked out well!
I just made this tonight and it came out perfectly. Thank you so much!
I just made this for Christmas Eve dinner. DELICIOUS! !!!
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.
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.
Absolutely delicious….. with or without the crackers. I will for sure make this again and again.
Thanks for the recipe. YUMMY 🙂
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!
Amazing soup!! I shared recipe with my mum and she also loves it. Thank you 🙂
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!
Yay! So glad to hear it!!
have everything except fresh thyme. would dried work? really looking forward to trying this.
thanks
Dried would be just fine! Just don’t use quite as much!
How much will this recipe yield? Thanks
The crackers in your pic look perfect! What brand/kind are they? TIA!
Wheat Thins!
When do you add the cream?
After reading this recipe I noticed I had just about everything already. Just had to pick up more mushrooms. I made this today and it is super delicious. I am looking forward to having more tomorrow. Thanks Julie!! This recipe is a keeper.
So great to hear it! Now I want a bowl of mushroom soup… 🙂
This soup has to be tasted to be believed!!!!!! I fixed this today for lunch. Usually my husband and I converse during a meal. Not today lol he was too busy stuffing his face with soup! After he had eaten two big bowls of it, he finally said wow that was really good. I had to agree. I did change the wine to brandy other than that I followed the receipe exactly. I think the next time I make this I will triple the mushrooms and use it as a sauce for snitzel
Thanks!!!
Amazing to hear!! and yes – brandy would be divine!
When does the heavy cream get added?
For some reason it had never occurred to me to try making home made mushroom soup! I always have a can or two in the pantry for cooking with – I guess I just always assumed that it would be too time consuming to make. Boy was I wrong lol. The part that took the longest was chopping up the mushrooms (I diced them to about 1.4′ thick). I made a batch of home made rolls – thank you bread machine for doing all the hard work – and had those with this soup for dinner. It tasted like I had been cooking all day when it really only took maybe half hour to throw together! I think its safe to say that there will be no more canned mushroom soup in this house 🙂
Amazing to hear Jane! I know.. I’ve made it, and keep forgetting how easy (and delicious!) it is!!
Dear julie I saw your recipe on Pinterest I love anything with mushrooms I will try this but after reading the comments I will add more flour and heavy cream. I like A thick rich soup BTW I used to eat saltine peanut butter sandwich crackers till my aunt showed me a better way ritz peanut butter cracker sandwiches taste even better I used to eat them while watching dark shadows now I’m dating myself lol.also never heard of butter on crackers must be a cultural thing black people do not eat them that way ? yuck. Best wishes hope you had a lovely thanksgiving btw you are super model gorgeous I am just saying lol.
Yummy!!
Wal-Mart had the mushrooms on sale so bought them a load and then jumped to Pinterest to get a recipe .
First time making mushroom soup and just had a bowl for lunch.
Loved it! Thank you.
Quick question, how well does it freeze?
Looking to have it for lunch at work later in the week.
It should freeze well!
Have you ever substituted beef broth for the chicken broth in this recipe?
I haven’t, but it should work just fine!
How thick does this get? For some reason it didn’t get thick for me. What did I do wrong?
I made this last night and LOVED IT!!!!!! Thank you so much for this recipe!!!
Yay!! glad to hear it!
Quick, easy and delicious! I added a little more garlic, dried parsley and 1 t. of chicken bouillon. Oh I forgot, 1/4 c. creamed sherry!
Ooooh yes!
When I first read this recipe, I thought you were talking about a TYPE of cracker called buttered crackers! I’d never heard of them, but thought the soup was wonderful (making more today). Now, I know you’re talking about my nemesis – Premium salted crackers WITH BUTTER! lol I used to stack them 4 high; now it’s three high. Cracker, butter, cracker, butter, cracker. I can’t buy crackers because I could definitely eat most of a sleeve. But, if I keep them in the basement, sometimes I’ll buy a box on sale. I’ve never put buttered crackers in soup….
This soup is delicious. I made it with portobello mushrooms, hoping it would be as good as the Campbell’s Kettle cook version. Well it was so much better than store bought and definitely cheaper to make. I will be making this again and again. Thank you.
So great to hear it Eva!
Oh my goodness! I just made this soup and it is delicious. I’ve never made mushroom soup before but I’m adding it to my repertoire. I used a mixture of white and cremini mushrooms.
SO simple, right??
Made this tonight, came out AWESOME! Will definitely make again!
So glad you liked it as much as I do!
I am new to the buttered cracker scene… what type of crackers did you use? I feel like I need those exact kind!
Just made this for the first time! I blended it in the Vitamix to make it smooth and it was soooooo good!!!
Thank you!!!
So great to hear it!
I just made this for dinner tonight for a friend. OMG, it was so, so good. I added some Sriracha toward the end because we like a little spice and it was perfect. I honestly cannot wait to make it again.
Just made this for me and Hubby, he says its the best soup hes ever tasted. On my favourites list now thank you
So great to hear it!
Found this recipe and have just finished making. I love the addition of the ham. It is so good – definitely a ‘go-to’ recipe from now on. I used wine but may try with sherry next time. Thanks for sharing.
This is my go-to mushroom soup. It has amazing flavour and YES the buttered saltines make it 😀 My family and I can’t get enough of it. The only thing I do different is I scoop out 2 ladles full of soup, blend the rest with the immersion blender until course chunky and then add the 2 scoops back in. Thanks for the amazing recipe!
yay!!
So great to hear it – I love it too!
Absolutely love this recipe! So simply and quick!
I’d love to try this recipe but it’s impossible to read…
Sorry, I think there’s a glitch happening for people looking at recipes on iPhones… will look into it!
Wow.. Yummy!! i will try it
Thank you
I’ve made this several times and it is a household favorite! What are the chances it would turn out well in an instant pot? Any advice?
please help. need to make for six people. do i just multiply everything by 6??????
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