Quick and Easy Cream of Mushroom Soup

Quick and Easy Cream of Mushroom Soup


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During the winter months, nothing comforts as more than a warm cup of soup. We share a seasonal classic that you have to try - cream of mushroom soup.

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Time needed

10-15 min preparation + 40-45 min cooking

Serving Size / Yield

8 servings


  • 2 lb. assorted fresh mushrooms; washed, stemmed and cut into 1/4" slices
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 C. half and half cream
  • 4 C. reduced sodium chicken stock
  • 2 Tbs. cornstarch
  • 6 C. water
  • 2 tsp. black pepper
  • 1/2 C. parsley, chopped

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Heat oil in bottom of large pot over medium heat. Sauté onion and garlic until tender. Pour mixture in blend. Add 1 C. water and mix well until smooth. You may need to add more to circulate the mixture. Return to pot. Add remaining water, chicken stock, and mushrooms. Bring to a simmer. Cook for 40 to 45 minutes. Mix cornstarch with cold water to make smooth. Stir into soup and let it simmer. Add half and half. Stir. Remove from heat and serve immediately. Season with black pepper and parsley. 

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