Cream of Mushroom Soup

Recipe courtesy of Seasons and Suppers

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings 3


  • 3  tbsp  unsalted butter  cut into 1 tbsp pieces
  • 1/2  cup  onions  finely dices
  • 8-10   ounces  mushrooms 
  • 1   tsp  fresh thyme 
  • 1/2  tsp  salt 
  • 1/4  tsp  black pepper 
  • 1/4  cup  all purpose flour 
  • 3  cups  chicken stock/broth 
  • 1/2  cup  35% whipping cream  if using a lighter cream mix with a couple tbsp of cornstarch before adding


In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes. Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.

*At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you’d rather leave it with all whole mushroom pieces.

Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!

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