Cream of Mushroom Soup

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
Learn about The Spruce Eats' Editorial Process
Updated on 04/5/19
Mushroom Puree soup
Doug Berry / Getty Images
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 2 servings
Nutrition Facts (per serving)
921 Calories
73g Fat
55g Carbs
16g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 921
% Daily Value*
Total Fat 73g 94%
Saturated Fat 44g 218%
Cholesterol 196mg 65%
Sodium 1908mg 83%
Total Carbohydrate 55g 20%
Dietary Fiber 7g 25%
Protein 16g
Calcium 237mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The canned version comes in handy for casseroles, but for a stand-alone cream of mushroom soup, go for the real thing with lots of mushrooms. However, you can totally choose to add this to your favorite green bean casserole recipe (or any other casserole you see fit) if you feel like putting for the extra effort. It would definitely impress your guests when you tell them, that's for sure!

This recipe is really easy to create and is perfect for dinner after a long chilly day.

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Ingredients

  • 4 tablespoons butter (divided use)
  • 8 ounces mushrooms
  • 1 teaspoon salt
  • 1 medium sweet onion (chopped)
  • 1/4 cup flour
  • 1/4 teaspoon white pepper (or to taste)
  • 2 cans chicken broth (10 3/4 ounces each)
  • 1/8 teaspoon nutmeg
  • 1 cup heavy cream
  • Garnish: chopped parsley

Steps to Make It

  1. Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

  2. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often until onion is soft.

  3. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

  4. Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.