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Creamy Mushroom Soup

Creamy Mushroom Soup

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Lori

Lori

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
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Reviews

chellebelle
133

chellebelle

5/7/2007

Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread.

Photog
115

Photog

1/11/2006

Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, too. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!!

LITTLEONE250
71

LITTLEONE250

1/18/2007

This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left the other half chunky. Wonderful! It's just what mushroom soup is supposed to be, creamy and comforting!

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