Cream of Mushroom Soup

Cream of Mushroom Soup

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4

    • About This Recipe

    “Love this tasty mushroom soup”

    Ingredients

  • 4cupsbutton mushrooms
  • 1tablespoonsunflower oil
  • 3tablespoonsbutter
  • 1smallonion, finely chopped
  • 1tablespoonflour
  • 1 3/4 cupsvegetable stock
  • 1 3/4 cupsmilk
  • 1pinchdried basil
  • 2 -3tablespoonscream
  • salt
  • freshly ground black pepper
  • fresh basil leaf, to garnish

    • Directions

  • Pull the caps away from the mushroom stalks.
  • Finely slice the caps and chop the stalks, keeping the 2 piles separate.
  • Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
  • Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
  • Stir in flour and cook for 1 minute.
  • Gradually add the stock and milk to make a smooth, thin sauce.
  • Add the basil, and season with salt and pepper.
  • Bring to the boil and then simmer, partly covered, for 15 minutes.
  • Allow to cool slightly and then pour into a food processor or blender and process until smooth.
  • Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
  • Pour soup into a large clean saucepan and stir in sliced mushrooms.
  • Heat until very hot but not boiling and add salt and pepper to taste.
  • Add the cream.
  • Serve at once garnished with the basil leaves.

    • Reviews

  • “I am a Mushroom Lover!I can honestly say, without hesitation, that this is the best Cream of Mushroom Soup I have ever tasted!I admit, I have never made Cream of Mushroom Soup from scratch before, but this recipe is so easy and delicious that I will be making it from scratch from now on! I did add just a tiny bit more butter, but other than that, I changed nothing!Absolutely delicious, Evie*!!”

  • “I did this recipe for this years Christmas day dinner starter (2009) and I was really pleased with it, it was so easy to do and it was so tasty.I will do it again.Shirley Crossley, England UK.”

  • “This soup is yummy!I prefer my soups thicker and added an extra tablespoon of flour. I still thought the soup was a little thin to my liking and ended up adding extra sour cream.Instead of separating the mushrooms, I put them all in at the beginning of cooking and then used the blender to make it all smooth, as I prefer to have totally smooth mushroom soup.I’ll definitely be making this again, but will add more flour to make it extra thick!”

  • “I love this easy to make recipe even my kids will eat it and thats truly saying something! Thank you for sharing xx”

  • “It was great!Easy to make and tastes great!Thanks for sharing!”

  • “We used to use a lot of canned cream of mushroom soup and then we found multiple food additive intolerances in the family.THIS SOUP IS FANTASTIC!!!!! Better than the canned variety and so quick and easy to make.I tossed the mushrooms into the food processor(Thermomix, which can also mix as it cooks) and then added everything else except the flour and let it cook in the Thermomix for 10 minutes.Lastly added the flour until the I got the consistency I wanted and ‘voila’ gorgeous soup.Will definitely make this again.”

  • “This recipe is really very easy and satisfying=)i added more types of mushroom; japanese honjemeji mushroom…rosemary goes well with this soup too.I would prefer a thicker soup, so, i’ll add more milk, butter and cornstarch.lastly, to make it more tasty, add more chicken meat/broth.overall, wonderful dish!!”

  • “What a delicious soup.I modified it slightly by using field mushrooms, a bit more flour to make it a bit thicker and I also added thyme as a herb.Very very tasty soup.I will definitely be making this again.”

  • “This was wonderful!I modified it by reducing the liquid per other reviewers and also by my need to use it as a “1 can cream of mushroom soup” substitute for Recipe #160405.Loved it!Will do it again for just eating straight!”

  • “Wonderful!There is a little bakery in my town that makes the best Cream of Mushroom soup I have ever had.The first time I ordered it, I was really concerned because it was brown in color and thin.One taste, though, and WOW was it ever good.This one is so similar, it must be almost her exact recipe.Thanks, this is something I will have over and over this winter.”

  • “This was very easy to make. I had no cream so I substituted cottage cheese. I got lots of compliments!!”

  • “This is the first time I have ever made cream of mushroom soup and it turned out delicious! I did take advice below and halved the broth and the milk. The result was fabulous; a nice creamy flavorful soup! I will be making this again and maybe experiment with some mixed mushrooms. Thank you Evie.”

  • “This is a very nice cream of mushroom soup, although I did find it a bit thin. Next time I will add just a little less stock and milk. The flavour is great though, goodbye Campbells! I added a sprinkling of crumbled blue cheese on top to dress it up.”

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