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Cream of Mushroom Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Thick, creamy mushroom soup.
Course: Dinner
Author: Cristina
  • 8 oz . white button mushrooms AND/OR shiitake mushrooms , chopped
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 2 tbsp butter*
  • 5 cups
  • chicken broth (http://halifaxbloggers.ca/isaynomato/2015/01/07/homemade-chicken-stock/)**
  • 3 tbsp flour***
  • 2 cups milk , half and half, cream OR evaporated milk*
  • * Dairy-free option: margarine , coconut milk
  • ** Vegetarian option:
  • vegetable broth (http://halifaxbloggers.ca/isaynomato/2015/05/04/easy-homemade-vegetable-broth/)
  • *** Gluten- free option: gluten free flour or arrowroot flour (thanks for the tip, gluten-free friends!)
  1. Chop mushrooms and onion into small pieces.
  2. Melt butter in a pot, add flour and stir until it makes a paste.
  3. Add chopped mushrooms, onion, and mince garlic into the pot. Stir until coated with flour/butter paste, and cook until soft.
  4. Add chicken broth and cook about 5 minutes or until thickened, stirring occasionally.
  5. Add cream and turn to medium high heat, bring to a boil, turning down to simmer for about 5 minutes, or until thickened, stirring occasionally.
  6. Serve immediately, or store for later use. Can keep for 3 days in the fridge, or 6 months in the freezer.
  7. Notes on Freezing: If you intend to freeze the soup and store it, it’s important to use a higher fat-content dairy product, such as full fat cream or evaporated milk to prevent separation when thawing.