Cream Of Mushroom Soup

Ingredients

• 30 ml (2 tablespoons)butter
• 15 ml (1 tablespoon)oil
• 1/2onion, diced
• 4 clovesgarlic, minced
• 400 gmushrooms, sliced
• 2.5 ml (1/2 teaspoon)thyme
• 30 ml (2 tablespoons)plain flour
• 240 ml (1 cup) chicken broth or stock, or 1 chicken stock cube with 240 ml (1 cup) waterchicken broth or stock
• to tastesalt
• 2.5 ml (1/2 teaspoon)black pepper
• 240 ml (1 cup)half-and-half or milk
• to tastefresh parsley, chopped

Instructions

1. 1

   Soften the aromatics

   Melt the butter with the oil in a large pot over medium-high heat. Add the onion and sauté for 2–3 minutes until softened, then cook the garlic for about 1 minute, until fragrant.

2. 2

   Cook the mushrooms

   Add the sliced mushrooms and cook for 5 minutes.

3. 3

   Add the flour

   Sprinkle the flour over the mushrooms, stir to coat them well and cook for 2 minutes.

4. 4

   Add the stock

   Pour in the stock and stir, then bring the mixture to a boil. Lower the heat to low-medium and season with salt and pepper; if using a stock cube, crumble it in.

5. 5

   Simmer the soup

   Cover the pot and simmer for 10–15 minutes, stirring occasionally, until the soup has thickened.

6. 6

   Stir in the dairy

   Lower the heat, stir in the milk or half-and-half and let the soup simmer gently. Taste and adjust the salt and pepper.

7. 7

   Finish and serve

   Stir in the chopped parsley and serve warm.

What is cream of mushroom soup?

Cream of mushroom soup is a familiar, creamy soup built around mushrooms and a savoury stock. It has a long history as a home-style comfort food, with versions found in many European and North American kitchens.

This version starts by cooking onion, garlic and mushrooms, then uses flour to thicken the broth before adding milk or half-and-half. That sequence gives the soup a fuller texture without needing to blend it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 6g protein, 15g carbs, 16g fat.

The mushrooms and flour provide most of the carbohydrates, while butter, oil and the choice of half-and-half or milk contribute much of the fat. Mushrooms, dairy and stock supply some protein; pair a bowl with a protein-rich side such as beans or chicken and add salad or vegetables to round out the meal.

The mushroom base

Mushrooms: Sliced mushrooms cook down in the butter and oil, concentrating their earthy flavour. Give them the full 5 minutes so they soften before the flour goes in.

Aromatics: Onion and garlic add savoury depth. Let the onion soften first, and cook the garlic just until fragrant so it does not scorch.

Getting the thickening right

Flour: Stir it evenly through the mushrooms and cook for 2 minutes before adding the stock. This helps avoid a raw-flour taste and reduces the chance of lumps.

Stock: Pour it in while stirring, then bring the mixture to a boil before reducing the heat. If using a stock cube, crumble it in as directed and remember that it may make the soup saltier.

Simmering and texture

Covered simmer: Cook the soup for 10–15 minutes over low-medium heat, stirring occasionally. It should thicken and the mushrooms should be tender.

Dairy: Add the milk or half-and-half after the simmer, then keep the heat low and warm the soup gently. Avoid a vigorous boil after adding dairy.

Seasoning and finishing

Salt and pepper: Season once the stock is in, then taste again after the soup has simmered. Stock cubes vary in saltiness, so adjust gradually.

Parsley: Stir in the chopped parsley at the end for a fresh herbal note. Serve while warm.

What to serve alongside

Bread: Crusty bread or toast is useful for dipping into the creamy broth. A simple green salad can add a crisp contrast.

For a fuller meal: Pair a bowl with a sandwich or a baked potato. Keep the side simple so the mushroom flavour remains prominent.

Recipe notes & tips

• Slice the mushrooms evenly so they cook at a similar rate.
• Stir the flour through the mushrooms thoroughly before adding liquid.
• Add the stock gradually while stirring to help keep the soup smooth.
• Use low heat once the dairy has been added.
• Taste before adding extra salt, especially if using a stock cube.
• Chop the parsley shortly before serving for a fresher finish.

Variations

• Herb change: Swap the thyme for an equal amount of dried mixed herbs.
• Extra vegetables: Add finely diced celery with the onion and cook until softened.
• More pepper: Add a little extra black pepper at the end for a sharper finish.
• Dairy choice: Use milk for a lighter texture or half-and-half for a richer soup.
• Smooth soup: Blend the finished soup carefully if you prefer it without mushroom slices.

Common mistakes to avoid

• Burning the garlic: Add it after the onion and cook only until fragrant, about 1 minute.
• Lumpy flour: Stir the flour into the mushrooms well before pouring in the stock.
• Rushing the simmer: Allow 10–15 minutes so the soup thickens and the mushrooms soften.
• Boiling the dairy: Keep the heat low after adding milk or half-and-half and simmer gently.
• Over-seasoning early: Taste after the stock has cooked, particularly when using a stock cube.

How to store

Cool leftovers promptly, store in an airtight container in the fridge and use within 3 days. Reheat gently in a saucepan, stirring often; avoid boiling, as the dairy may separate.

Frequently asked questions