Creamy Comfort Mushroom Soup

Cindy DeVore


Our family adores cream soups... The creamier, the better!

With this one, we love to make a loaf of sourdough in the bread maker and serve thick slices with the soup for dipping.

A variety of mushrooms can be used in this soup, but we like to keep it easy and inexpensive. This is one of those ultimate comfort foods, pure and simple!

★★★★★ 2 votes
6 to 8
20 Min
20 Min


1/4 lb
organic butter
1 1/2 lb
white mushrooms, washed and thinly sliced
shallots, finely chopped
1 tsp
kosher salt
1 pinch
ground pepper
5 Tbsp
all-purpose flour
1 c
organic whole milk
1 c
organic half and half
16 oz
organic chicken broth or stock


1Melt 3 tablespoons of butter in a medium pot over medium heat. Add mushrooms and shallots. Cook in butter for 1 to 2 minutes. Reduce heat to very low. Cover and cook mushrooms, stirring occasionally, until they are soft, 5 to 7 minutes.
2Uncover pot and increase heat to medium. Add salt and pepper, and cook on medium heat for 1 minute. Turn off heat and set aside.
3In a separate pot over medium heat, melt the remaining 4 tablespoons of butter. Slowly whisk in the flour, milk, and half & half. Continue whisking until smooth. Cook mixture, stirring often, until thickened and bubbling.
4Continue stirring and slowly add the chicken broth or stock. Bring mixture to a gentle simmer. Add cooked mushrooms, and season with salt and pepper to taste. Soup may be thinned with milk or half & half if desired. Ladle into bowls and serve with thick slices of bread.

About Creamy Comfort Mushroom Soup

Course/Dish: Cream Soups, Vegetable Soup
Hashtags: #comfort, #food