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: 4 cups button mushrooms; 1 tablespoon sunflower oil; 3 tablespoons butter; 1 small onion, finely chopped; 1 tablespoon flour; 1 3/4 cups vegetable stock; 1 3/4 cups milk; 1 pinch dried basil; 2 -3 tablespoons cream; salt; freshly ground black pepper; fresh basil leaf, to garnish

Servings: persons

4 cups button mushrooms
1 tablespoon sunflower oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour
1 3/4 cups vegetable stock
1 3/4 cups milk
1 pinch dried basil
2 -3 tablespoons cream
salt
freshly ground black pepper
fresh basil leaf, to garnish

1
Pull the caps away from the mushroom stalks.
2
Finely slice the caps and chop the stalks, keeping the 2 piles separate.
3
Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
4
Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
5
Stir in flour and cook for 1 minute.
6
Gradually add the stock and milk to make a smooth, thin sauce.
7
Add the basil, and season with salt and pepper.
8
Bring to the boil and then simmer, partly covered, for 15 minutes.
9
Allow to cool slightly and then pour into a food processor or blender and process until smooth.
10
Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
11
Pour soup into a large clean saucepan and stir in sliced mushrooms.
12
Heat until very hot but not boiling and add salt and pepper to taste.
13
Add the cream.
14
Serve at once garnished with the basil leaves.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups button mushrooms, 1 tablespoon sunflower oil, 3 tablespoons butter, 1 small onion, finely chopped, 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.

That's it — enjoy your meal!

Cream Of Mushroom Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions