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  • Servings: 3-4
  • Difficulty: Intermediate
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Cream of Mushroom Soup


  • 4 Tbsp of Butter
  • ยฝ large Onion, chopped
  • 2 pounds of Cremini Mushrooms (4 โ€“ 8oz Mushrooms)
  • 2 cloves of Garlic, chopped
  • Salt and Pepper
  • 1/3 cup of flourย 
  • 6 cups of Chicken Stock
  • ยฝ cup of Cream cup Dry Sherry cooking wine or White Wine
  • ยฝ tsp Thyme
  • ยผ cup Parsley – chopped


  • In a large stockpot, on medium heat, add 2 Tbsp of butter.ย  Add onion and sautรฉ until soft.ย  Remove and place in a small bowl.ย 
  • Add 2 Tbsp of butter, Mushrooms and garlic and sautรฉ till mushrooms are golden browned.ย  Then add salt and pepper
  • Removed about ยผ – ยฝ cup of the mushroom and reserve till later
  • Add the flour and mix in with the mushroom mixture.ย  Cook for about 3 minutes until flour is slightly brown (helps to decrease that โ€˜flourโ€™ taste).ย  Slowly add in the Chicken Stock and bring to a low boil and then reduce.ย  Add in the cream, Sherry or White Wine and thyme.ย  Simmer till the soup mixture thickens, for about 25 minutes.
  • With an immersion blender, puree the soup mixture untilย  smooth and creamy.ย  Donโ€™t worry if you see little bits of mushrooms.ย  Cook for about another 15 minutes.ย ย 
  • Serve in bowls and sprinkle each bowl with a little of the reserved mushrooms and chopped parsley.ย ย 
  • This is a wonderful compliment to a nice cut of beef and salad and crusty bread or by itself with a small salad or sandwich for a nice lunch.ย ย 

Enjoy.ย ย