Cream Of Mushroom Soup


A warming and hearty and soup, just perfect for a cold day! This cream of mushroom soup is ready in 20 minutes and serves up to 4 people.

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Cream of mushroom soup
Veronique van Ohmydish

Made by Véronique

Published at 2014-08-06, this recipe is for 4 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 04-05-2023

20 minutes 4 people Soup
Cream of mushroom soup


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  • 2 onions
  • 3 cloves of garlic
  • 400 grams of mushrooms, a mixture of button and chestnut
  • 1.2 litres of chicken stock
  • 200 ml of double cream
  • 60 grams of unsalted butter
  • 60 grams of flour
  • Salt and pepper to taste
Cream of mushroom soup ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Large saucepan
  • Kitchen paper

Cream Of Mushroom Soup

20 minutes 4 people Soup

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Preparation 5 minutes

Begin by dicing the onion. Finely chop the three cloves of garlic and set aside until needed. If you want the soup to be ready quickly, you can heat up the chicken stock in advance. Just be careful not to let it boil. 

Cream of mushroom soup
Cream of mushroom soup

Finishing the cream of mushroom soup 15 minutes

Start by heating a large saucepan over a medium-high heat. Melt the butter and add in the diced onions and garlic. Sauté the onions and garlic until soft. Turn the heat down to a medium-low setting to prevent the onions and garlic from taking on any extra colour.

Add the flour to make a roux. a roux is produced by cooking flour with fat (usually butter). In this recipe, we are making a garlic and onion roux. Turn up the heat and add the chicken stock to the saucepan.

Once the stock reaches the boil, turn down the heat a little. Add the mushrooms and simmer until soft enough to be eaten with just a spoon. Add cream, salt and pepper to taste.

Give the soup a good stir, and adjust the seasoning if needed. Enjoy your meal!

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