Mushroom Soup

Mushroom soup or Cream of mushroom soup is a simple soup made out of basic roux thinned with cream of milk then flavoured with mushrooms. A relatively easy soup to make yet it packs a flavourful punch hence it is not just enjoyed as a soup but it can be used as a base ingredients in several dishes. I guess today very few households are making the home made variety due to the availability and affordability of ready-made mixes and canned versions around, but if you come to think of it it’s really not that hard to make and not that really expensive.

Knowing how do make one is really significant specially if cooking is your hobby like me as mushroom soup is a used commonly as base of different dishes such as casseroles. So give it a try regardless of using it as a base for your dish or just enjoying a warm soup.

Mushroom Soup
Prep time
Cook time
Total time
Serves: 4
  • 200g farmers brown mushrooms, sliced
  • 150g portabella mushrooms, sliced
  • 2 cups chicken broth
  • 2 cups fresh milk
  • ½ cup cream
  • 3 tablespoons flour (or you can adjust to the consistency you desire)
  • ½ brown onion, finely chopped
  • 3 cloves garlic
  • ¼ cup butter
  • ¼ tsp nutmeg
  • salt
  • pepper
  1. In a pot, melt half of butter in low heat. Sauté garlic and onions.
  2. Add mushrooms and cook for 3 minutes. Remove mushrooms from pan then set aside.
  3. Add the remaining butter over the pan then sprinkle flour over pan and mix.
  4. Add chicken broth to deglaze, then add milk.  Bring to a boil then simmer in low heat for 15 minutes.
  5. Place mushrooms in a blender and add a small amount of the creamy broth. Blend until mushrooms are finely chopped.
  6. Pour blended mushrooms in the pan and simmer for additional 15 minutes.
  7. Add cream and nutmeg then simmer for 5 more minutes
  8. Then finally, season with salt and pepper.



10 Responses

  1. goestjes says:

    Recently ate very good mushroom soup in London. Must have been your recipe they were following ;Good thing is, now I can try this at home 🙂
    Maybe you would also like my pumpkin-parsnip soup?

  2. Kristy says:

    I imagine your version is not only tastier, but healthier than the canned version. I’d love to try it. 🙂

  3. I do love mushroom soup. I’ll have to compare your recipe to the one I follow by Ina Garten.

  4. This is one of my favorite soups and you look like you made it perfectly. What a nice comforting bowl of deliciousness!

  5. Although I eat mushrooms almost everyday and love it, I somehow never tried mushroom soup before. I would love to make this at home!

  6. Tessa says:

    Great mushrooom soup recipe! I really like the addition of the nutmeg!

  7. Love the use of nutmeg in this soup! Yum!

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