Cream of Mushroom Soup Recipe

Name: Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 4 cups mushrooms, washed and sliced; 1 onion, finely chopped; 2 ½ teaspoons thyme; 1 ½ teaspoons rosemary; 2 garlic cloves, crushed; ½ cup butter; ½ cup flour; 4 cups chicken broth; 2 cups heavy cream (I use 18% or whipping); 2 teaspoons pepper; 1 tablespoon chicken bouillon; 2 teaspoons seasoning salt; 1 tablespoon parsley

Servings: persons

2 tablespoons olive oil
4 cups mushrooms, washed and sliced
1 onion, finely chopped
2 ½ teaspoons thyme
1 ½ teaspoons rosemary
2 garlic cloves, crushed
½ cup butter
½ cup flour
4 cups chicken broth
2 cups heavy cream (I use 18% or whipping)
2 teaspoons pepper
1 tablespoon chicken bouillon
2 teaspoons seasoning salt
1 tablespoon parsley

1
Heat olive oil in a large soup pot and saute the mushrooms and onions until the onions are translucent and the mushrooms cooked down a little, then add the thyme, rosemary, and garlic.
2
Saute another few minutes until the mushrooms are cooked down and the onions are starting to carmelize.
3
Add butter to melt and then whisk in the flour, allowing the flour to cook out for a minute or two.
4
Then slowly whisk in the chicken broth until it is all incorporated, then add the cream, and remaining ingredients.
5
Bring to a simmer, allowing it to thicken and then serve!

1282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 cups mushrooms, washed and sliced, 1 onion, finely chopped, 2 ½ teaspoons thyme, and more.

Yes, Cream of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Mushroom Soup

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