Cream of mushroom soup

Cream of Mushroom Soup



1 pound fresh mushrooms, sliced,
2 tablespoons butter,
1 chopped onion,
1 teaspoon minced garlic,
1 teaspoon chopped fresh thyme,
2 tbsp. all-purpose flour (optional),
1 litre vegetable broth or chicken stock,
1/2 cup table cream,
salt and pepper to taste.


1. Slice the mushroom caps thinly, melt the butter in a heavy-based saucepan and saute the onion, garlic and thyme, stirring, for 2 minutes, or until the garlic is golden.

2. Add the mushrooms and season with salt and white pepper.

3. Cook for 3-4 minutes or until the mushrooms are soft.

4. Add flour and cook, stirring for 1 minute. 

5. Remove from the heat and add the stock, stirring continuously.

6. Return to heat and bring to a boil.

7. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.

8. Blend with a stick blender and whisk the cream into the soup, then reheat gently. Do not allow the soup to boil.

9. Adjust the seasoning and serve the cream of mushroom soup with some fresh thyme sprinkled on top.

Cooking Tip: Cream of mushroom soup can be prepared from cremini mushrooms, button mushrooms, shitake or other kinds of mushrooms or a blend of few kinds.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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