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Cream of Mushroom Soup

Cream of Mushroom Soup

It’s a simple soup made with a base of milk or heavy cream. This mushroom soup is a very common product found in many super market shelves of the condensed soups
Course Appetizer
Cuisine American, Italian
Keyword cream of mushroom soup, Mushroom Recipe, mushroom soup, Mushrooms, soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories 1656 kcal
Author Kalyon Subbarao


  • 200 gms Button Mushrooms One Add Shitake or Oyster too
  • 2 tbsp Butter
  • 3 to 4 tsp Oil
  • 1 ½ tsp Oregano
  • 1 tsp Mixed Herbs
  • 3 Cloves Garlic finely chopped
  • 2 Cups Onions finely chopped
  • ½ Cup Plain Flour
  • 1 to 2 tsp Ground Pepper
  • 2 Cups Vegetable Stock
  • ¼ Cup Heavy Cream/ Milk
  • Salt to taste


How to Make Cream of Mushroom Soup….?

  1. Take a deep bottom pan and add butter and some oil (to avoid burning of the butter) heat it properly so that all the butter melts.
  2. Now add the finely chopped onions and sauté/fry them till they become translucent and start giving a nice aroma. Now add garlic and sauté till the raw smell goes.
  3. Then add the diced mushrooms (here I have used button mushroom one can use shitake, porcini or oyster mushrooms) let them be sautéed till they all the water is evaporated. (Mushrooms have tendency to leave water when cooked).
  4. At this stage sprinkle the flour and along with the flour add the spices i.e. (mixed herbs, oregano, ground pepper and salt) and let them sauté for some time.
  5. Now add some vegetable stock to the preparation and let it simmer for some time and reduce, then add the cream/milk stir nicely and let it sit for 10 to 15 minutes. The soup thickens as it cools...!
  6. Taste for seasoning and serve cream of mushroom soup hot with bread of your choice.