Simple Cream of Mushroom Soup

Cream of mushroom soup
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  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Ratings (6)

This easy cream of mushroom soup is a combination of fresh sliced mushrooms, bouillon, and seasonings. The mushrooms are simmered in the broth for 20 minutes, and then a roux is added along with milk or cream.

For extra mushroom flavor, soak some dried mushrooms in boiling water and add them along with the fresh mushrooms. 

Take a look at the reader comments for some additional suggestions.

What You'll Need

  • 8 ounces mushrooms (thinly sliced)
  • 2 cups boiling water
  • 3 chicken bouillon cubes (or equivalent base or granules)
  • 2 tablespoons onion (finely chopped)
  • 1/4 cup butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk (or half-and-half)
  • salt to taste
  • black pepper to taste

How to Make It

  1. In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Bring to a boil; cover and simmer for 20 minutes.
  2. Melt butter in another saucepan; blend in flour. Gradually add milk; cook, stirring constantly, until thickened.
  3. Add sauce to the mushroom mixture and season to taste with salt and pepper.
  4. If desired, blend some or all of the soup. See: How to Puree Soup in a Blender

Makes about 6 cups.

Reader Comments

  • "It's getting cold outside and this is a wonderful soup. reminds me of the old days at home. Soup and crackers. Love it - you will too!" Geo
  • "We really loved this soup ... so creamy and buttery. I added cooked chicken to this and it was awesome." Chaf
  • "This is very easy to make. Next time, as I am a HUGE mushroom lover, I will add whole button mushrooms....and A LOT of them! My kids loved this as well." T.R.

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