Cream of Mushroom Soup

Lynn demonstrates how to make a really quick and easy Cream of Mushroom Soup.  This is a very delicious soup that you can make more elegant by adding some herbs, such as thyme or parsley.  Adapted from Taste of Home.


  • ¼ cup chopped onion
  • 2 Tablespoons butter
  • 3 cups of sliced fresh mushrooms, I used a mixture of baby bells, shitake and oyster mushrooms
  • 6 Tablespoons all purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth or stock
  • 1 cup half and half
  • ½ teaspoon salt, or to taste
  • 1/8 teaspoon fresh ground pepper, or to taste

Optional additions -- Fresh or dried thyme or parsley or both

In a large saucepan, sauté onion in butter until tender.  Add mushrooms and sauté until tender.  Combine flour and broth until smooth; stir into the mushroom mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Stir in the cream, salt and pepper and herbs if using.  Simmer, uncovered , for 15 minutes, stirring often.  4-6 servings.

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Lynn's Recipes: February 2013

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