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cream of mushroom soup

Cream of Mushroom Soup

Making quick and easy cream of mushroom soup at home kitchen with minimal ingredients. It's a classical creamy mushroom soup recipe video...
5 from 1 vote
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Course: Soup
Cuisine: American, International
Keyword: cream of mushroom soup, creamy mushroom soup, how to make cream of mushroom soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 Persons
Calories: 295kcal


  • Brown Mushrooms Freshly Sliced - 1.5 Cups
  • Oil - 2 Tsp
  • Butter - 2 Tsp
  • Salt - ½ Tsp
  • Paprika - ½ Tsp
  • Oil - 2 Tsp
  • Butter - 2 Tsp
  • Chopped Onion - 1.5 Tbsp
  • Grated Garlic - 1 Tsp
  • All Purpose Flour - 1 Tbsp
  • Milk - 1 Glass
  • Fresh Cream - 1 Cup
  • Salt - ½ Tsp
  • Black Pepper - ½ Tsp
  • Thyme / Rosemary - ½ Tsp optional
  • Parsley for garnish


  • Clean and Wash the Mushrooms.
  • Slice the Mushrooms.
  • Heat up oil and butter and add sliced mushroom to sauce.
  • Season the mushrooms with salt and paprika.
  • Saute for few minutes and take it out in a platter to use in sauce.
  • Let's prepare the sauce.
  • Heat up oil and butter in a pan.
  • Add chopped onions and grated garlic.
  • Saute for few minutes until the onions become transluscent.
  • Now add all purpose flour and quick stir.
  • Cook for 1 or 2 minutes on low heat until the flour become aromatic or start changing the color.
  • Now add milk on low heat and quick stir.
  • Season with salt, black peppers and thyme/rosemary.
  • Now add fresh cream in a sauce and quickly stir the sauce on low heat until it shows creamy texture.
  • Next is to add sauteed mushrooms and mix well.
  • Cover and Cook for 5 to 10 minutes.
  • Then it's ready to serve.
  • Sprinkle parsley and enjoy!



  • Clean the fresh mushrooms properly.
  • You can use any mushroom that you have.
  • Carefully wash the mushrooms as they can absorb water.
  • Avoid cooking the mushrooms for too long.
  • When making sauce, it's important to stir continuously as the roux can stick on the bottom and it will give a burnt taste in the soup.
  • When making sauce then avoid adding milk on high heat as it can curdle.
  • Continuous stirring is important to make the smooth and creamy texture of the soup.


Calories: 295kcal