Creamy Mushroom Soup

Creamy Mushroom Soup

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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.


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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

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