Cream of Mushroom Soup

Tish Young


I had an abundance of frozen mushrooms and a can of condensed milk. Cream of Mushroom came to be with a little of this and a little of that. Then I got the "share recipe!" request, haha.


☆☆☆☆☆ 0 votes

10 Min
55 Min
Stove Top


  • 1/4 tsp
  • 1/4 tsp
    rosemary, dried
  • 1/4 tsp
    basil, dried
  • a pinch
    celery seed
  • 1 small
  • 1 Tbsp
    olive oil, divided
  • 1 clove
  • 1 tsp
  • 1 Tbsp
  • 2 c
    chopped mushrooms, divided
  • 1/2 c
    condensed milk
  • ·
    salt and pepper to taste
  • 1/4 c
    heavy cream
  • ·
    water, to one's liking

How to Make Cream of Mushroom Soup


  1. Sauté the onion and herbs in one half of the olive oil until onions are soft and slightly caramelized. Add in the garlic.
  2. Take one half of the mushrooms and sauté them in the other half of the olive oil until fragrant.
  3. Melt the butter into the mushroom mix and add the flour creating a smooth mix.
  4. Add the condensed milk to the mix and stir. Add the rest of the mushrooms. Allow this to gently simmer for 20 minutes.
  5. Add the heavy cream and simmer again gently for 30 minutes. Add the salt and pepper to your liking. Add in water to your liking if too creamy.

Printable Recipe Card

About Cream of Mushroom Soup

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Dairy
Regional Style: Canadian
Other Tag: Quick & Easy

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