Cream of Mushroom Soup

Cindi Bauer


A delicious homemade cream of mushroom soup, that's a family favorite!


☆☆☆☆☆ 0 votes

Stove Top


  • 4 tablesp.
  • 1 lb.
    fresh white button mushrooms, thinly sliced
  • 1 small
    onion, diced
  • 1/2 tsp.
  • 1/8 tsp.
    black pepper
  • 3 cloves
    garlic, minced
  • 6 tablesp.
    all-purpose flour
  • 4 cups
    chicken broth
  • 1/2 cup
    half-and-half cream

How to Make Cream of Mushroom Soup


  1. In a stock-pot, melt the butter over medium heat.
  2. Add the mushrooms, onion, salt, and pepper. Sauté vegetables until tender (about 10 minutes.)
  3. After 9 minutes of sautéing the mushrooms and onions, I then add the garlic, and continue sautéing the vegetables for 1 more minute.
  4. Add the flour, stirring constantly, and until the vegetables and flour has thickened. (Mine always seems to thicken immediately.)
  5. Gradually stir in the broth, bring to a boil, then reduce the heat to low, and simmer (uncovered) for 10 minutes; stirring frequently.
  6. Slowly stir in the half-and-half, and simmer an additional 5 minutes, or until the soup has thickened and is heated through.
  7. Ladle soup into bowls or mugs, and serve immediately.

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