Cream of Mushroom Soup

Lillian Patterson


Almost as easy as opening a can and sooooo much better! This is the perfect creamy soup to serve on a cold day. Absolutely delicious, this is one of my go-to recipes when I want something easy, warm, and filling. You can use the base to make just about any cream soup. Recipe can be made vegetarian by substituting vegetable broth for the beef broth.


★★★★★ 1 vote

10 Min
20 Min


  • 16 oz
    heavy whipping cream
  • 32 oz
    beef broth
  • 1 medium
    white onion
  • 3 clove
  • 3 c
    fresh mushrooms, coarsely chopped
  • 1/4 c
  • 1/4 c
    olive oil
  • 1/2 c
  • 2 dash(es)
    salt, to taste
  • 2 Tbsp
    dried rosemary
  • 1 dash(es)
    cayenne pepper (can substitute white or black pepper according to taste)

How to Make Cream of Mushroom Soup


  1. Coarsely cut onion. Puree onion and garlic in food processor until reduced to pulp.
  2. Melt butter and olive oil in large pot on medium heat. Whisk flour into mixture and cook until bubbly. Slowly add beef broth, whisking constantly until smooth. Cook until mixture has thickened. Reduce heat.
  3. Stir in cream and add mushrooms, onion mixture, and seasonings. Stir to combine. Simmer on low for 15-20 minutes.

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About Cream of Mushroom Soup

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