Homemade Cream of Mushroom Soup
Prep time
Cook time
Total time
You'll never go back to the canned stuff once you try this super easy Homemade Cream of Mushroom Soup - Ready in just 20 min, vegetarian and with tons of flavor, it's the best soup EVER!
Recipe type: Soup
Cuisine: American
Serves: 4
  • ¼ cup / 60gr butter (I use homemade)
  • 1 gold or white onion, finely chopped
  • 2 garlic cloves, minced
  • 12oz / 350gr chestnut mushroom, sliced
  • 5oz / 150gr shiitake mushroom, sliced
  • 2 tbsp all purpose flour
  • 2 cups / 480 ml vegetable or chicken stock
  • 4oz / 120ml fresh double cream
  • a handful of chopped parsley, to garnish (optional)
  • Sea salt and freshly cracked black pepper
  1. In a large pot, met the butter over medium-low heat. Add in onion, garlic and mushrooms, and stir-fry, stirring occasionally, until soften, about 5 min.
  2. Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.
  3. Pour in the stock and bring to a boil, then reduce the heat and simmer until slightly reduced, about 5 min.
  4. Reserve ¼ cup of mushrooms and set aside. Transfer the remaining mixture into a food processor and pulse until creamy and smooth.
  5. Return the mixture into the pot, pour in double cream and season to taste. Continue to cook and reduce for another 5 min, or until desired thickness is reached.
  6. Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.
  7. Store in an airtight container for up to 2 days.
Recipe by The Petite Cook at https://www.thepetitecook.com/homemade-cream-of-mushroom-soup/