Rating: 4.6 stars
223 Ratings
  • 5 star values: 152
  • 4 star values: 57
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1

Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it.

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice the mushroom caps, discarding the stalks.

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  • Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.

  • Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

  • Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

Nutrition Facts

297 calories; protein 7.1g; carbohydrates 15.9g; fat 24.1g; cholesterol 70.1mg; sodium 574.3mg. Full Nutrition
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Reviews (226)

Most helpful positive review

Rating: 5 stars
02/17/2008
I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too. Read More
(216)

Most helpful critical review

Rating: 3 stars
01/27/2004
Very tasty soup. A little different as mushrooms are not pureed but still good. I had no light cream in the house I used sour cream and it worked quite well. Read More
(22)
223 Ratings
  • 5 star values: 152
  • 4 star values: 57
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/17/2008
I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too. Read More
(216)
Rating: 5 stars
10/16/2007
This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms. Read More
(102)
Rating: 4 stars
02/28/2006
I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of portabella, and approx. 8 oz. of white mushrooms. I did not have fresh thyme, so I used about 1/2 tsp. dry. I also used a 1/2 of a med. onion instead of the green, and sauted with the garlic. I had to add corn starch after the flour addition, as it was a little runny. I also had a 1/2 of a lemon in the fridge, and gave the soup a few good squirts after adding the 1/2 & 1/2. It was really good...especially with garlic toast! Read More
(90)
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Rating: 4 stars
07/02/2005
I like this because you don't puree the mushrooms, leaving nice pieces in the soup. I used chicken broth rather than vegetable and added an extra tablespoon of flour for a thicker soup. Read More
(39)
Rating: 4 stars
03/21/2008
Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and chicken stock in place of vegetable broth. I coarse chopped the mushrooms instead of slicing, for ease of eating. The only thing keeping this recipe from being 5 stars is it rather thin. Next time I will thicken it further. Serves 4 small soup bowls. If using for a main I would definitely double. Thank you for this keeper recipe! Read More
(34)
Rating: 5 stars
10/23/2006
This was the best soup I ever made. I used chicken broth instead and a little more flour. We Loved It!!!! Read More
(29)
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Rating: 5 stars
10/13/2003
This is wonderful!! It was so easy! I doubled it and it all went. I tried it with asparagus that was great too. I also tried it with spinache not so good. But the mushroom soup is the best i've ever had. I am a poor cook and this was sooo easy!! Read More
(27)
Rating: 4 stars
01/17/2007
We thought this was pretty good but prefer chicken broth to the vegetable and could use a little more flour for our desired consistancy. Read More
(24)
Rating: 4 stars
04/12/2007
This is a great recipe. I use a combination of wild mushrooms any will do. Chop finely. For our tastes I use more flour for a thicker soup. I too use chicken broth rather tha vegetable. I just don't care for vegetable broth. I also don't use garlic as I get sick on garlic. Re-hydrated dried mushrooms are fine to use in this. Also instead of onions try shallots or leeks. Very tasty. Read More
(23)
Rating: 3 stars
01/27/2004
Very tasty soup. A little different as mushrooms are not pureed but still good. I had no light cream in the house I used sour cream and it worked quite well. Read More
(22)