Cream Of Mushroom Soup - Better Than A Can!! Recipe

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Cream of Mushroom Soup - Better Than a Can!!

Alice C


The key to this soup is to combine different mushrooms/textures. Use as many kinds as you like, just keep it to 2 pounds. I make this often when I need some good old comfort food.

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6 - 8
10 Min
30 Min
Stove Top


1/2 c
1/2 c
1 medium
onion, finely chopped
1 lb
mushrooms, finely chopped
1 lb
mushrooms, roughly chopped
4 c
chicken broth, low sodium
4 c
half and half
1 tsp
1 tsp
ground black pepper
1 Tbsp
truffle oil
1 Tbsp
dried parsley flakes
1 Tbsp
dried basil


1Melt butter in soup pot over medium heat. Add onions, salt & pepper. Saute onions until soft. Add mushrooms and cook for 5 minutes.
2Add flour, a bit at a time, stirring as you do to prevent lumps.
3Add broth, a bit at a time, stirring to prevent lumps. After enough broth has been added to make everything liquid, add the remaining broth.
4Bring to a boil, reduce to low heat and simmer for 5 minutes. This will allow the flour to thicken the soup.
5Add the cream, basil, parsley and truffle oil. Gently simmer the soup without boiling for about ten minutes to allow the flavours to mix completely.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: Canadian
Dietary Needs: Low Carb