Cream of Mushroom Soup

Francine Lizotte


This delicious, rich and earthy soup is amazingly flavorful! It's a great comfort food that's also very elegant to serve to your guests!


☆☆☆☆☆ 0 votes

6 servings
10 Min
45 Min
Stove Top


  • 2 large
    enoki mushrooms, washed and sliced
  • 1 large
    portobello mushroom
  • 2 large
    king oyster mushrooms, washed and sliced
  • 12 large
    shiitake mushrooms, washed and sliced
  • 6 large
    cremini mushrooms, washed and sliced
  • 1 Tbsp
    olive oil
  • 4 Tbsp
    butter, divided
  • 2 c
    yellow onions, sliced and halved
  • 1/2 tsp
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 3 Tbsp
    unbleached all-purpose flour
  • 2 c
    35% heavy cream
  • 2 c
  • 2 oz
    cooking sherry
  • 1 tsp
    dried basil
  • 1/2 tsp
    ground thyme
  • 1/8 tsp
    cayenne pepper, or more to taste

How to Make Cream of Mushroom Soup


  1. In a large deep saucepan over medium heat, add oil and 1 tbsp. butter. When melted and hot, add onions, stir, cover and cook for 3 minutes. Add mushrooms, stir well and reduce heat to medium-low, add remaining butter and a generous pinch sea salt; cook for 4 minutes. Half way though cooking, stir to prevent from sticking and crack black pepper; cover and return to cooking.
  2. Add flour, stir to coat and cook for 1 ½ minutes. Pour in heavy cream and milk. Increase heat to medium-high, stir, add cooking sherry, basil, thyme and cayenne pepper. Combine the ingredients and bring to a boil.
  3. Reduce heat to medium-low and simmer gently for 30 minutes, stirring often; taste and adjust if necessary. If the consistency of the soup is too thick, add about ¼ to 1/3 cup chicken or vegetable broth. Makes 6 servings
  4. Note: The amount of chopped mushrooms should equal to 10 cups.
  5. To view this recipe on YouTube, click on this link >>>>

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