Old-Fashioned Cream of Mushroom Soup

Old-Fashioned Cream of Mushroom Soup


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Sometimes, the can just doesn't cut it. When I get a hankering for mushroom soup, I absolutely have to make it from scratch. This the recipe I use most often.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

6 servings


  • 1 8-oz. pkg. white mushrooms, sliced
  • 2 Tbs. onions, chopped
  • 2 garlic cloves, minced
  • 2 Tbs. butter
  • 2 Tbs. flour, divided
  • 2 C. chicken broth
  • 1 C. half and half
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. onion powder
  • 1/4 tsp. cayenne pepper

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Saute onions, garlic, and mushrooms in butter in a frying pan. When the onions begin to become transluscent and the mushrooms start to brown, add the flour. Stir. 

Add the chicken broth and allow it to thicken. Stir frequently.

Add half and half and additional flour (if needed). Also add seasonings. Heat to thicken. 

Serve with some sauteed mushrooms on top and some sprinkled cheese. Great for a cold winter's day!

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