Cream of Mushroom Soup

Beverley Williams


I love cream of mushroom soup and this is so much better than the canned kind.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 8 oz
    cremini mushrooms
  • 4 oz
    shitake mushrooms
  • 4 oz
    porcini mushrooms
  • 1/2 c
    chopped leeks, white part only
  • 3 Tbsp
  • 2 can(s)
    chicken broth
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 1/4 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1 Tbsp
    chopped fresh parsley
  • 1 sprig(s)
    fresh thyme, leaves pinched off the stem, discard stem
  • 1 c
    half and half

How to Make Cream of Mushroom Soup


  1. Clean and coarsely chop the mushrooms. Set aside.
  2. Heat olive oil in a skillet. Add leeks and garlic and saute until leeks are tender.
  3. Add butter to the pan and stir until melted.
  4. Add the mushrooms and saute stirring often for 7 to 10 minutes or until mushrooms are cooked.
  5. Place the mushroom mixture in a large soup pot.
  6. Combine the broth and flour, whisking until smooth. Add to the mushroom mixture in the pot.
  7. Add the thyme, parsley Bring to a boil,
  8. Cook stirring often for 2 minutes or until thickened.
  9. Reduce heat.
  10. Stir in the half and half, salt and pepper.
  11. Simmer uncovered for 15 minutes, stirring often.

Printable Recipe Card

About Cream of Mushroom Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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