Rich and Creamy Mushroom Soup

Rich and Creamy Mushroom Soup


(1 vote) 5 1

A rich and creamy soup that is easy to make. One taste and you'll never buy canned again.

Shared by
Malden, MA

Serving Size / Yield

4 Servings


  • 1 lb. mushrooms
  • 1/2 C. butter
  • 1 tsp. lemon juice
  • 1 sm. onion, diced
  • 1/3 C. flour
  • 4 C. chicken stock (or canned broth)
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 C. whipping cream

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Remove stems from mushrooms and set aside. Slice mushroom caps thinly. In a large heavy saucepot, melt butter over medium-high heat. Add sliced mushroom caps and lemon juice. Cook until mushrooms are tender. Reduce heat to low. With a slotted spoon, transfer mushrooms to a small plate. Add onion and mushroom stems to saucepot and cook until onion is tender. Stir in flour until blended, then cook one minute, stirring constantly. Gradually stir in chicken stock and stir constantly until thickened. Transfer mixture to a blender and blend until smooth and creamy. Pour blended mixture back into saucepot and add salt, pepper, cream and the cooked sliced mushroom caps. Cook until warm throughout.

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