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


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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


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

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