Cream of Mushroom Soup II

Cream of Mushroom Soup II

136 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Michelle Chen
Recipe by  Michelle Chen

“Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.”

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Adjust Servings

Original recipe yields 4 servings



  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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Reviews (136)

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I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too.



This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn''s very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.



I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of portabella, and approx. 8 oz. of white mushrooms. I did not have fresh thyme, so I used about 1/2 tsp. dry. I also used a 1/2 of a med. onion instead of the green, and sauted with the garlic. I had to add corn starch after the flour addition, as it was a little runny. I also had a 1/2 of a lemon in the fridge, and gave the soup a few good squirts after adding the 1/2 & 1/2. It was really good...especially with garlic toast!

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Amount Per Serving (4 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 23.8 g
  • 37%
  • Carbs
  • 16 g
  • 5%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 624 mg
  • 25%

Based on a 2,000 calorie diet



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Cream of Mushroom Soup I


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Delicious Mushroom Soup