Cream of Mushroom Soup

Cream of mushroom soup is a  staple in our home for casseroles. I am not a fan of the canned stuff as you all know. This recipe will make about 7-8 pints. You will notice there are 2 different variations of it in this post. I will call them Round 1 and Round 2. My Father In Law was one of my testers. His taste testing pallet was not impressed with the small size of the mushrooms in Round 1 (I used the food processor). He recommended that I make a modification to the soup by making the mushrooms bigger. So, I did just that. He was very pleased with Round 2. You will also notice that I used shallots (instead of onions) and beef stock (instead of chicken stock) in Round 2. I did it on purpose to show that you can modify the recipe easily. Both soups taste incredible! I have never been a fan of eating cream of mushroom soup as a meal….This recipe is having me rethink that.

Let’s get to it shall we….

Round 1 and Round 2

You will notice the only 2 changes to the recipe are noted in ( ).

Supply List:

Lots of mushrooms (I used Cremini, but any kind of mushroom will work easily)

Onion or shallot (I used an onion for round 1 and shallots for round 2)

3 cloves of garlic

1 quart cream

1/2 cup of flour

3 pints stock (I used chicken for 1 and beef stock for 2)






Cutting board

Large bowl

Food processor (optional)

Mince or dice onion or shallot and garlic.  Add stock, onion or shallot and stock to the pot.

Onions and garlic Oh My!
Onions and garlic Oh My!

On to the mushrooms….

Got mushrooms???
Got mushrooms???
Siamese twin mushrooms
Siamese twin mushrooms

Place mushrooms in the food processor and pulse if you want them quick and really small.

Mushrooms obviously not sliced...
Mushrooms obviously not sliced…

If you want them a little bigger then slicing is the way to go.

Perfect amount of mushrooms to stock ratio...
Perfect amount of mushrooms to stock ratio…

Add them to the pot, cover with a lid, and simmer on med heat.

While the mushrooms are simmering with the garlic and onion or shallot, pour the cream in the bowl and add the flour.

Flour being added to the cream....
Flour being added to the cream….

Whisk until smooth and clump free.

Time to whisk
Time to whisk

Once the mushroom mix is simmered and cooked (you are looking for the mushrooms to be fully cooked and soft)

Mushrooms ready for the cream
Mushrooms ready for the cream

Add the cream mix to it.

Mixing in the cream...
Mixing in the cream…

Time to salt and pepper to taste.

Pepper coming to join the party...
Pepper coming to join the party…

Simmer on med heat.

Whisk often as burnt cream is not very appealing to the taste buds!

Whisking the soup
Whisking the soup

Once it reaches the thickness you want, turn it off.

Round 1 Finally
Round 1…
Round 2...
Round 2…


2 Replies to “Cream of Mushroom Soup”

  1. I made this soup to this recipe and it was so easy to follow and the soup was yummy. Love your recipes and your blog.

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