Cream of Mushroom Soup I

Cream of Mushroom Soup I

Karena 0

"Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good."

Ingredients 50 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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  1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
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Reviews 681

  1. 850 Ratings


Some people need to get a grip....this is an excellent recipe as is.....If you want to make wholesale changes and completely re do it....make and submit your own recipe....some hints and brief adds/deletions fine...but come on. this person went to a lot of trouble for this recipe. and it is fabulous as is. completely change it? make your own recipe....not beleager us with wholesale changes..... Thanks, this recipe is great as is.....we all make our own LITTLE/subtle changes for taste preferences....good job..


Excellent! As good as any mushroom soup I've had in a restaurant. I did change it a little and made it a easier. I sauteed the onions in a little butter and oil until the onions were soft and clear. Then I added sliced baby portabella mushrooms with a little salt and cooked on low about 5 minutes. I think this step brings out the sweetness of the onions and flavor of the mushrooms. Then I added the chicken broth. When I don't have time to make the broth I use a good quality soup base that has chicken listed as the first ingredient on the label. This is as good as any broth you would make, not like bullion cubes. I skipped step two because I like whole mushrooms. I like it better this way and it also saves time and mess. To thicken the soup I just used my tupperware mixer and mixed the flour with a little water. I added this to the soup mixture then added the half and half and the sherry. I used the fat free half and half and no one had a clue. Everyone loved it! Next time I'll make a bigger batch.


I took others' advice and substituted heavy cream for half and half. Also, only pureed 1/2 of the mixture so that I would have large chunks of mushrooms in soup. Very yummy taste and easy to make! (5 cups was approx. (2) 8 oz. mushroom containers)