Cream of Mushroom Soup Recipes

Homemade mushroom soup recipes are so much better than the tinned variety. Warming, tasty, with the smell of fresh mushroom, soup made in your own kitchen beats all contenders into submission.

The best bit is that they are simple to make for the first time cook. You don't have to be extremely accurate with your measuring or timing, and yet can still guarantee an excellent result.

Whether you are serving them with crusty bread as a filling supper beside a roaring fire, or as a sophisticated starter when entertaining, these mushroom soup recipes will go down a treat.

Homemade Cream of Mushroom Soup

  • 1oz butter
  • 1/2 small onion, finely chopped
  • 1 small clove garlic (optional)
  • 1 tbsp flour
  • pinch nutmeg
  • 3/4 pint (425ml) warm chicken stock
  • 3oz flat mushrooms (including stalks) sliced
  • 1 egg yolk
  • 2 fl oz (60ml) single (light) cream
  • salt and freshly ground black pepper
  • lemon juice
  • 1 or 2 button mushrooms, sliced OR finely chopped chives to garnish


  1. Melt the butter in a heavy based saucepan, add the onion and garlic. Cook gently until soft but not brown.
  2. Stir in the flour and nutmeg and cook for 1 minute, then take the pan off the stove and let it cool down a little.
  3. Add the warm stock, stirring until the soup is smoothly blended. Return to a medium heat and stir until it boils.
  4. Pour the soup into a blender or liquidizer and add the mushrooms. Blend into a puree. Then pour back into the pan.
  5. Warm through, without boiling.
  6. Beat the egg yolk into the cream in a jug. Stir in a little of the hot soup and stir the contents of the jug back into the soup. Warm through again, gently. The soup should start to turn glossy and thicken up a little. Season with salt, pepper and lemon juice to taste.
  7. Serve garnished with the sliced button mushrooms or herbs.

Another cream of mushroom soup

This recipe is more economical than the one above; milk instead of cream and no egg yolk.

  • 3oz butter
  • 6oz onions, finely chopped
  • 8oz (240g) button mushrooms
  • 1.5oz (45g) flour
  • 1.5 pints chicken stock
  • 1.5 pints water
  • half a pint milk
  • salt and freshly ground black pepper


  1. Melt the butter in a heavy based saucepan and fry the onions gently for 10 minutes, until soft but not brown. Add the mushrooms and pop a lid on the pan. Continue to cook for a further 5 minutes.
  2. Stir in the flour and cook for 3 minutes, then slowly add in the stock, stirring all the time.
  3. Bring the soup to the boil, turn down the heat and simmer gently for 20 minutes.
  4. Add the milk and the seasonings. Simmer for a further 10 minutes, not allowing it to come to the boil this time.
  5. Serve with croutons (toasted bread squares) floating on the top.

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