Creamy Mushroom Soup

Creamy Mushroom Soup

No Photo

Have you made this?

 Share your own photo!

Pat DiMercurio


I don't know how I've cooked for over 50 years and never made homemade mushroom soup before. Cooking the veggies and mushroom stems deepened the flavor of the stock. I liked the combination of the cremini and Shiitake mushrooms. I didn't need a lot of half & half to get a creamy texture.

Note: I've not tried it, but I think this could be vegan using a vegan margarine and a plant based 'cream'. Use the vegetable broth instead of the beef.


☆☆☆☆☆ 0 votes

25 Min
40 Min
Stove Top


  • 6 c
    beef or vegetable broth
  • 1
    carrot, washed
  • 1
    celery stalk, washed
  • 3
    shallots, washed, peeled (ends and skin saved)
  • 1
    bay leaf
  • 2 Tbsp
  • 2 Tbsp
    olive oil
  • 8 oz
    cremini mushrooms, sliced (stems saved)
  • 8 oz
    shiitake mushrooms, sliced (stems saved)
  • 2 clove
    garlic, mashed
  • 6 Tbsp
  • ·
    salt & pepper
  • 1 tsp
    dried parsley
  • 1 tsp
    dried thyme
  • 1/2 c
    half and half

How to Make Creamy Mushroom Soup


  1. Bring broth to a boil in a large sauce pot. Add carrot, celery, skins and ends of shallots, stems of mushrooms and bay leaf. Lower heat to simmer and cook until veggies are tender.
  2. Meanwhile, add butter and olive oil to a large fry pan. Heat to medium and add shallots; stir and cook until translucent. Add mushrooms and continue to cook until slightly tender. Add garlic and cook another 3 minutes.
  3. When the veggies in the stock are tender, pour liquid over a sieve into a bowl so all that's left is your stock. Return the stock to the sauce pot.
  4. Sprinkle the flour over the mushroom mixture and stir well. Pour some of the stock into the floured mushroom mixture and stir well to avoid lumps. Now stir this mixture back into the rest of the stock. Cook over medium heat while the stock thickens, stirring occasionally. Add parsley, thyme and salt & pepper to taste. Stir in the half & half and simmer the soup for about 5 more minutes to heat through, but don't boil.
  5. Serve with a nice crusty bread.

Printable Recipe Card

About Creamy Mushroom Soup

Course/Dish: Cream Soups
Main Ingredient: Non-Edible or Other
Regional Style: American

Leave a Comment

17 Sundae Topping Ideas

17 Sundae Topping Ideas

There’s nothing better than indulging in a frozen treat on those hot summer days, but it’s time to step up your ice cream game. These delicious sundae toppings will change how you scream for ice cream. From homemade strawberry sauce to skillet peaches to pretzel bites, your taste buds will jump for joy when you […]

5 Stellar Ways To Make Tuna Salad

5 Stellar Ways To Make Tuna Salad

Gone are the days of boring tuna fish sandwiches we used to get in the school cafeteria. Nowadays, a tuna sandwich is still a great lunch option, but it’s loaded with flavor and anything but basic. Easy to make, we’re sharing five stellar ways to make homemade tuna salad.

16 No-Bake Dessert Ideas To Make This Summer

16 No-Bake Dessert Ideas To Make This Summer

Turning on the oven during the summer should be illegal. These no-bake dessert ideas are going to be your new favorites! Sweet and rich, these no-bake desserts set up in the fridge or freezer for an easy summer treat. So get ready to indulge in these delicious no-bake desserts!