Cream Of Mushroom Soup Recipe

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Cream of Mushroom Soup

laura washburn


I used fresh, sliced mushrooms. The recipe did not call for whipping cream but I added it after tasting it with the sour cream only. I did not care for the sour cream taste. Whipping Cream makes it much better. I simply poured in enough to suit my taste---maybe 1/2 cup---and oh what a difference it made! I will most definitely make this again and soon!

★★★★★ 1 vote
45 Min


3 Tbsp
1 lb
button mushrooms
3 1/2 c
vegtable stock
3 Tbsp
chopped tarragon
2/3 c
sour cream
salt and pepper to taste
whipping cream


1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!

About this Recipe

Course/Dish: Cream Soups
Hashtag: #mushrooms