My Homemade Cream of Mushroom Soup

Judi Thompson


I love mushrooms...any way they are prepared. I love mushroom soup...canned even! So, since I have a 99cent store, produce there is beautiful and I tend to "over" indulge, especially beautiful 99cent mushrooms. Finding myself in a delimma of too many and having the rest of ingredients, this was what I came up with. It's a favorite of ours. Hope yours too. (Can also be frozen)

☆☆☆☆☆ 0 votes
Depending on amount...4-8.
10 Min
30 Min
Stove Top


fresh mushrooms (sometimes i use regular white sometimes baby bellas) or a mixture
1/2-1 lg
onion, chopped
1/2-full p
heavy cream
1-2 C
1/2 & 1/2
salt and pepper, to taste
garlic, to taste if desired
1 stick
real butter (do not substitute)


1Wash mushrooms carefully (they are delicate). If you use sliced, just rinse thoroughly, otherwise, remove and save stems. Pat mushrooms dry with paper towel. Slice mushroom tops and stems. Chop onion.
2Melt butter (depending on amount you are making will determine pan you use). Add onion and simmer until translucent not brown. Add mushroom slices and stems. Mushrooms will add liquid and will simmer nicely. Add butter as needed, or to taste. This step takes anywhere from 15-20 minutes.
3After mushroom mixture is cooked, add cream and 1/2 & 1/2. If this seems to "rich" for you, use, use milk for half the 1/2 & 1/2. Do not allow to boil.
4If you want a thicker soup, use a mixture of milk and flour to thicken.

Serve with warm, buttered French bread. If you do not have the bread, you can always use crackers.


About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American