Cream of Mushroom Soup

My first exposure to mushroom soup was a type of condensed canned soup. Fast forward 10 years , I’ve tasted different versions of mushroom soup that did not come from a can and I absolutely loved it. From then, I’ve been making my own COM and it proved to be a hit especially at pot-luck parties. Oh, and this tastes even better the next day.

2 tablespoons vegetable oil (or olive oil)
a knob of butter
1 medium onion (minced)
1 clove garlic (a fat clove – minced)
3 punnets of mushroom (white button or mini portobello)
3 cups low sodium mushroom broth (or chicken stock)
3 cups water
1/2 tsp nutmeg powder
1 bay leave
few sprigs thyme
2 tbsp flour
salt (to taste)
pepper (to taste)
1 cup heavy cream

Serves 5 to 6

Recipe source: My Italian friend (who happens to be a chef)

Cream of Mushroom Soup a mix of white button and portobello mushrooms

I’m using a mix of white button and portobello mushrooms

Wipe the mushrooms with a dry paper towel. In order to retain the full mushroom flavor, do not attempt to wash them. Cut them into slices. Do not worry about the size as you will be blending them towards the end. In a food processor, mince the onion and garlic. Alternatively, you could chop them finely.

mincing onion and garlic

Mince in 6 secs!

In a big pot, melt the knob of butter and add in the oil. Saute the onion and garlic on medium heat. Add in the nutmeg powder.

making cream of mushroom soup

Sweating the onion and garlic

Once the onions are soft, throw in the mushroom, season with salt and pepper and continue to cook until soft. Refrain from adding too much salt as the stock has alot of flavor.

making cream of mushroom soup

making cream of mushroom soup

Mushrooms are cooked down nicely

Add in the flour and mix well with the mushrooms. This will help thicken the soup.

Creating a roux (pronounce as rue) using flour - sauce thickener

Creating a roux (pronounced as “rue”) using flour – sauce thickener

Once the flour is dissolved, add in the stock, water, bay leave and thyme. Cover and bring to boil. Turn down the heat and let it simmer for 20 minutes.

Making cream of mushroom soup


Taste the soup and adjust the seasoning accordingly. Allow the soup to be cooled before blending it. I’m using a hand held blender but if you don’t have one, feel free to use a stationary blender. Depending on the size, you might have to blend it in few batches.

Making cream of mushroom soup

Please remember to remove the bay leaves and thyme before blending

Heat the soup again and add in the heavy cream. Bring to boil and it’s done!

Making cream of mushroom soup

Smooth and creamy texture

Refrigerate or freeze unused portion (at room temperature) for up to 2 weeks.

Making cream of mushroom soup

Serve with toasted bread roll

P.S. If you like your soup chunky, reserve some mushrooms before blending and add them in after the cream.



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