Cream of Mushroom Soup

Mary Ann Jardine: "Very good but, I needed to use a little more flou…" Read More


  • olive oil (a drizzle of)
  • 1/4 cup butter
  • 1 onion (small, finely chopped)
  • 2 garlic cloves (crushed)
  • 3 cups sliced mushrooms (any kind)
  • 3 sprigs fresh thyme
  • 2 tablespoons all-purpose flour
  • sherry wine (a splash of, optional)
  • 4 cups chicken stock (or a 1L container)
  • salt
  • pepper
  • 1 cup cream (heavy or half & half)
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    NutritionView More

    Sodium27% DV650mg
    Fat51% DV33g
    Protein24% DV12g
    Carbs7% DV22g
    Fiber8% DV2g
    Calories420Calories from Fat300
    Total Fat33g51%
    Saturated Fat17g85%
    Trans Fat
    Calories from Fat300
    Total Carbohydrate22g7%
    Dietary Fiber2g8%
    Vitamin A20%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Mary Ann Jardine a month ago
    Very good but, I needed to use a little more flour to thicken it more.
    jen Clayton a month ago
    Turned out great. I used white button and shitake mushrooms. Added a slash of red wine instead of white. I doubled the flour since some reviews said the soup was very didn't thicken. After doing this you would need 4 cups of the stock and I used just over 1 cup of 1% milk instead of cream or half & half. Flavour was great and still tasted like a rich soup. Will be going into my regular recipe rotation.
    Jodiah J. 3 months ago
    It was really good, my daughter love it I’ve made it several times now. Don’t skip the buttered crackers, they make it better!
    Fei Wu 4 months ago
    Taste good and easy to make!
    Norma Murphy 8 months ago
    I had 28 ounces of mushrooms, used better than bouillon mushroom Flavor with 4 cups of water. Used small amount of ham. Didn't thicken up enough for me so added 1 can cream of mushroom soup. Extra flavor 😎. Did add a splash of sherry too with mushrooms and cooked down. Still needed to thicken some more so made a slurry, brought it to a boil and simmered. Added cream at last and we had a very good soup. I know I cheated, but a respectable soup.
    Lorena L. 9 months ago
    Really flavourful! For me it turned out 6 servings. Could have been more if I had done 4 cups of stock and still would have had lots of mushrooms. Paired it with irish scones with butter. also added a dash of white whine. Recommended!
    Emily H. a year ago
    YUM!!! I added carrots, cauliflower and a leek! Delish👌
    Asmaa Ali a year ago
    sooo delicious, all i wanted is to know it serves how many pple
    DKC a year ago
    Excellent soup! I would make this again and it was so easy. It's also very forgiving if one decides to add more than the 3 recommended cups of mushrooms. I might consider changing the thyme in the recipe to something; not bad but it felt like it was missing something. This reheats well too (2 weeks later and it still tastes great reheated).
    Elizabeth Gabari a year ago
    Delicious! Would definitely make again
    Bob M. a year ago
    mediocre, too many broth, i used half amount, but above 200ml of cream makes this soup heavy for me
    Tania B. a year ago
    Great creamy mushroom flavor, gourmet like
    Fisch a year ago
    Very good. Even though I used less broth, I still needed to thicken it at the end. The flavor was excellent.. adding Sherry a must. I would definitely make it again
    Kelly Krause a year ago
    awesome 😊 so good, making again for Christmas dinner !
    LauraKai R. a year ago
    Delicious, easy, and so comforting!
    Piatak a year ago
    this was a great find.. however I added some rice to the recipe
    Darrin a year ago
    very nice for a cold rainy day.
    Sandy Braendle a year ago
    This is an excellent recipe, flavorful and easy
    gretchen F. a year ago
    I added about a 1/4 cup of sherry and tarragon and thyme
    Alex Barham 2 years ago
    I used a combination of cremini and shitake mushrooms. I am on a keto diet, so I used coconut milk instead of cream. It turned out quite well.
    yanika b. 2 years ago
    great and very tasty
    Kathryn Hayzer 2 years ago
    This is a fantastic soup would make it again in a heartbeat!
    Jenn S. 2 years ago
    3rd time making it. Turned out great again. I tend to add whatever fresh herbs I have on hand, this time I added sage. I used one pack of baby bella and one pack of fancy mixed mushrooms. If you like it thick you'll need more flour. I also only used about 3/4 cup of heavy cream.
    Faddie M. 2 years ago
    tastes so good. gave the mushroom a quick blitz
    Nitin Khanwalkar 2 years ago
    Excellent. I did improvisation by adding fresh cream
    Liz H. 2 years ago
    Pretty tasty used 4 cup broth, next time less as I’d like a bit thicker
    sprague 2 years ago
    Very robust and earthy. I let it simmer at the end for an additional 20 min from adding the cream. Made it rich and filling. I will make it again.
    Very tasty 😋! Lots of flavor. Had lots of mushroom stems leftover from making stuffed mushrooms. I love cream of mushroom soup so I decided to try this recipe.
    Osterday 2 years ago
    I used a dried wild mushroom blend. It was amazing!
    Jess 2 years ago
    It was delicious! I was making it to add to homemade chicken enchiladas though so I needed to added cream cheese and cut out some of the other liquids and used more heavy cream. I’m also a low carber so I didn’t use the flour to thicken, just let the heavy cream simmer a bit longer.