Cream of mushroom soup is definitely an acquired taste. This soup is an excellent dish to consume if someone enjoys the taste of mushrooms.  My mother loves homemade cream of mushroom soup, and consumes the soup quite frequently.  I usually prepare a big batch of this delicious soup and freeze most of the soup to be used for future recipes.  I usually freeze by 2 cup measurements in individual size baggies, and thaw when needed.  I add this cream of mushroom soup in many recipes such as tuna noodle casserole, green bean casserole, beef stroganoff, beef roasts or baked chicken.  Homemade cream of mushroom soup is definitely better than canned, and is actually cheaper to prepare than canned.  This recipe took me many tries to get the flavors right, so I guess practice does make perfect results.


2 Lbs. Button Mushrooms, sliced

1 Lg. Onion, diced

1 Garlic Clove, minced

4 Tbsp. Butter

3 (14oz.) Chicken Broth

1/2 C. All-Purpose Flour

3 C. Milk or Heavy Cream

1/2 C. White Wine, if desired

2 Tbsp. Dried Parsley, or, 1/4 C. Fresh Parsley, chopped

1 Tbsp. Salt

2 Tbsp. Pepper

1 Tbsp. Lemon Juice

2 Tbsp. Sour Cream

In a large pot, melt butter on medium heat.  Add sliced mushrooms, onion and garlic in the pot and saute the vegetables for 10 minutes until soft. 

Add flour to pot and stir with a whisk until flour is combined into a paste and not lumpy.  Sometimes I will add the flour and milk together in a small bowl and whisk until flour is combined and not lumpy, then I pour into pot. 

Slowly, pour the milk in the pot with one hand while constantly whisking with the other hand.  Whisk milk until well blended together with flour.  Pour in the chicken stock and whisk until combined.  As the soup heats back up, the thicker the soup will become.

After soup is somewhat thick, turn burner down to medium-low and simmer for 10 minutes so the flavor from the mushrooms will incorporate into the soup mixture.  When soup is finished simmering for 10 minutes, turn off burner and stir in salt, pepper, lemon juice, parsley and sour cream until well combined.  Can individually season, to taste, per bowl. 

If preferred, can put soup in blender or food processor if not wanting to consume pieces of mushrooms and onion.  I prefer to leave the soup alone because I like the taste of mushrooms, and the texture of the soup.


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