Yum, mushroom!  I love them.  I have yet to eat a mushroom I didn’t love…portabella, cremini, shiitake, even the simple button mushrooms. 

With the weather cooling down and my container of heavy cream ready to expire, I decided to make some cream of mushroom soup from scratch.

It’s ridiculously easy and the outcome is so delicious. 

  • 2 TBSP butter
  • 3 containers of mushrooms — I used button, baby portabella, and cremini
    • Half of them should be sliced while the other half are chopped
  • 2 TBSP butter
  • 1 medium yellow onion, chopped
  • 1/4 cup-1/2 cup flour
  • 1.5 cup of chicken stock (homemade is preferred, but bouillon cubes work too)
  • 1 cup of heavy cream
  • Salt & pepper (to taste)
  • Parsley, chopped

In a medium pan, melt 2 TBSP of butter.  Add the sliced mushrooms and saute until they’re softened (about 4-6 minutes) on medium heat (at no point during this recipe, should your ingredients ever boil — boiling is not good).  Remove from the pan.

Cream of Mushroom Soup  Cream of Mushroom Soup  Cream of Mushroom Soup 

Put another 2 TBSP of butter and add the chopped onions and the chopped mushrooms on medium heat.  Cook until the onions are soft. 

Now put 1/4 cup of flour in the pan and stir constantly to thicken the onions and mushrooms.  Next add about 1.5 cups of chicken stock.  Keep mixing.  At this point, you’ll probably need to add another 1/4 cup of flour to thicken everything.  BUT, if it’s thickening on it’s own, DON’T ADD MORE. 

Here’s where you can reduce the fat content of the soup.  For full fat, add a cup of whipped cream.  For a lower in fat, add only 1/2 cup and 1/2 cup of low-fat milk.  It won’t be quite the same, but it will be good. 

Keep stirring until mixed.  Add the salt and pepper to taste.  Serve and garnish with the chopped parsley.

Cream of Mushroom Soup  Cream of Mushroom Soup

This makes about 4-6 cups of soup.  It’s so good!