Cream of Mushroom Soup

Delightfully Creamy

Cream of Mushroom Soup myfavouritepastime.com_6738_2_3The weather has been perfect for us here. Our summer took a long break. We can’t even remember what it used to look like. I hope you are having a great time wherever you are?

Cream of Mushroom Soup myfavouritepastime.com_6742Today I want to share with you a recipe for Mushroom Soup made from button mushrooms. The Button mushroom (Agaricus bisporus) is also called table mushroom, common mushroom, cultivated mushroom, ‘meat of the vegetable world’ and ‘champignon de Paris in France’. It’s the most widely cultivated mushroom and is grown in over 70 countries worldwide. It contains an especially high amount of vitamin B and potassium. Raw mushrooms are naturally cholesterol, fat, and sodium free.

Cream of Mushroom Soup myfavouritepastime.com_4492Button mushroom is one of the few mushrooms that can be eaten raw in salads or dips. They may also be sautéed in butter and frozen, or may be pickled, spiced, dried, or canned. They can also be used as a garnish. According to Wiki, China produces about half, of all cultivated mushrooms and around 2.7 kilograms (6.0 Ib) of mushrooms are consumed per person per year by over a billion people. Now, for the recipe of the mushroom soup, which I did enjoy eating very much. Hope you enjoy it.

  • Ingredients 
  • 400g (140z) button mushrooms, caps separated from stalks ( I used 450g because of packaging)
  • 10ml (2 teaspoons) olive oil
  • 45g (3 tablespoons) butter or margarine
  • 1 small onion finely chopped
  • 2-3 garlic cloves crushed
  • 2 stalks celery, sliced finely
  • 30g (3 tablespoons) plain (all-purpose flour)
  • 500ml (2 cups) vegetable broth (stock) or (chicken if you are a carnivore)
  • 500ml (2 cups) milk
  • Salt and freshly ground black pepper for seasoning
  • 60ml (¼ cup, 2 fl. oz) cream (10-18%) (you can add more if you wish)
  • A sprig fresh thyme finely chopped
  • Fresh basil leaves to garnish

Cream of Mushroom Soup myfavouritepastime.com_4447Please always remember to assemble ingredients before you start.

Cream of Mushroom Soup myfavouritepastime_4449Heat the olive oil in a saucepan (skillet) over medium heat and add one-quarter of the mushroom caps and fry gently 3-4 minutes until just tender. Remove with a slotted spoon and set aside.

Cream of Mushroom Soup myfavouritepastime_4453Heat butter in the same saucepan over medium heat,

Cream of Mushroom Soup myfavouritepastime_4455add onions, celery, and garlic.

Cream of Mushroom Soup myfavouritepastime_4456 Sauté for 5 minutes until soft.

Cream of Mushroom Soup myfavouritepastime.com_4461Add mushroom stalks and the remaining three-quarters of the mushroom caps.

Cream of Mushroom Soup myfavouritepastime.com_4463Sauté for 2-3 minutes, stirring frequently, then cover and sweat over gentle heat for 8 minutes, stirring from time to time.

Cream of Mushroom Soup myfavouritepastime.com_4468Stir in the flour .

Cream of Mushroom Soup myfavouritepastime.com_4472and cook for 2 minutes

Cream of Mushroom Soup myfavouritepastime.com_4476Remove from heat, gradually stir in the stock and then milk, to make a smooth, thin sauce,

Cream of Mushroom Soup myfavouritepastime.com_4481 return to the heat, season to taste and bring to the boil,  simmer, partly covered, for 15 minutes.

Cream of Mushroom Soup myfavouritepastime.com_4485Blend the soup until smooth, using a blender or food processor. Pour the soup back into the cleaned saucepan, and stir in the fried mushroom caps and finely chopped thyme. Heat until piping hot but not boiling, adjust seasoning and stir in cream.

Cream of Mushroom Soup myfavouritepastime.com_6767Serve soup, hot or cold if you wish, with some bread. I served mine with Sweet Corn Bread

Cream of Mushroom Soup myfavouritepastime.com_6757The soup tasted very nice and was really easy to make.

Cream of Mushroom Soup myfavouritepastime.com_4504If you do make the soup, please enjoy it and give me a feedback. Want to contribute a recipe? Contact me at myfavouritepastime(at)yahoo(dot)com

Cream of Mushroom Soup

Preparation Time: 30 minutes; Cooking Time: 45 minutes ; Serves: 4

Ingredients

  • 400g (140z) button mushrooms, caps separated from stalks ( I used 450g because of packaging)
  • 10ml (2 teaspoons) olive oil
  • 45g (3 tablespoons) butter or margarine
  • 1 small onion finely chopped
  • 2-3 garlic cloves crushed
  • 2 stalks celery, sliced finely
  • 30g (3 tablespoons) plain (all-purpose flour)
  • 500ml (2 cups) vegetable broth (stock) or (chicken if you are a carnivore)
  • 500ml (2 cups) milk
  • Salt and freshly ground black pepper for seasoning
  • 60ml  (¼ cup, 2 fl. oz)  cream (10-18%) (you can add more if you wish)
  • A sprig fresh thyme finely chopped
  • Fresh basil leaves to garnish

Instructions

  1. Finely slice the mushroom caps, and finely chop the mushroom stalks.
  2. Melt the olive oil in a saucepan (skillet) over medium heat and add one quarter of the mushroom caps and fry gently 3-4 minutes until just tender. Remove with a slotted spoon and set aside.
  3. Heat butter in the same saucepan over medium heat, add onions, celery, and garlic. Sauté for 5 minutes until soft.
  4. Add mushroom stalks and the remaining three-quarters of the mushroom caps. Sauté for 2-3 minutes, stirring frequently, then cover and sweat over gentle heat for 8 minutes, stirring from time to time.
  5. Stir in the flour and cook for 2 minutes. Remove from heat, gradually stir in the stock and then milk, to make a smooth, thin sauce, return to the heat, season to taste and bring to the boil and simmer partly covered, for 15 minutes.
  6. Blend the soup until smooth, using a blender or food processor.
  7. Pour the soup back into the cleaned saucepan, and stir in the fried mushroom caps and finely chopped thyme. Heat until piping hot but not boiling, adjust seasoning and stir in cream.
  8. Serve soup, hot.

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64 thoughts on “Cream of Mushroom Soup

    1. […] to suit your palate or omit it. altogether. If you prefer mushroom without chicken, then try this Cream of Mushroom Soup. It’s very creamy and delightful to the palate. I hope you’ll try one of the soups. I wish you […]

    1. Hi Hari,
      Thanks so much for advertising my soup. I really appreciate the link and your attempt to make the soup. How did it turn out for you? I hope you loved it the way I do. Thanks so much, Hari. I wish you a lovely evening. You must be preparing to go to bed right now. Best wishes!
      Liz

    1. Thanks so much for complimenting. I’m glad to hear it’s your favourite soup too. I love mushroom soup, so much. Thanks and have a lovely weekend!

  1. Cream of Mushroom soup has been my favourite since…I was born. I love anything cook with mushrooms. Believe it or not, I was jumping up and down while scrolling the delicious, tempting and mouth-watering dish. My mum tried to expose me to Cream of Onion, Vegetable Soup…she failed, actually. I tried to but, somehow, mushroom has been my fated ingredients/diet. It’s difficult to have a great bowl of such soup in Kuala Lumpur. The one in New Zealand and Vancouver truly amazing. Oh, I LOVE, LOVE, LOVE your blog! The best foodies’ platform ever! *Hugs*

    1. I never imagined I could eat onion soup of any kind but I learnt how to eat and enjoy onion soup in the Netherlands. Our University cafeteria made so much of it, you had no choice but to learn how to eat and like it. Surprisingly I haven’t made much of onion soup lately but I do love, fried, grilled, or caramelized onions (my favourite is onion rings). I think one of these days I shall post a recipe on onion soup.
      Thank you for loving my blog with such passion. I hope you will cook something from it. I wish you a wonderful weekend and hope to see you more often. Best wishes!

      1. It sounds funny cos this morning when I woke up, my mum says we’re having dumplings and mung bean soup for lunch. Then I had this idea of writing a food poem. I then got to know your blog from Hari. It’s such an irony. 🙂

        1. LOL, Hari is my good friend. We chat lots and I have learnt a lot from him. He always has such interesting and unique posts. I hope you enjoyed your mung beans and dumplings. It’s long since I ate mung beans! I have to go to bed soon. It’s so late! Thanks and best wishes!

    1. Hi Miss Winnie,
      I love your name. it’s such a pretty name. The soup with a perfect roll? I absolutely agree with you. I had mine with fresh Sweet Corn Bread, straight from the oven, butter oozing, and I imagine I’ll lose that weight around my middle? Ha ha-maybe when I stop blogging. Thank you so much for visiting. Have lovely evening.

      1. Hahaha sweet corn bread + butter sounds heavenly! Especially if it’s straight out of the oven! Hehehe don’t worry about that weight around your middle. I have that too; ain’t gonna stop us from eating! 🙂 xxx

        1. Omg I’m totally happy there are others with some extra weight in the middle. I will stop worrying too much then. Thanks for cracking me up! Wish you a wonderful, week, ahead!

    1. Hi Sonal,
      Thanks for saving it. I hope you’ll enjoy it when you get round to making it. I am on a soup eating spree, so today I had some tomato soup. It was so filling. Thanks for visiting me and wish you a good-night!

    1. I have been having soup throughout the year because we haven’t had much of summer this year. Even now i have just finished a bowl of Tomato Soup, with roasted pepper and some smoked sausages. It’s quite cool, here, right now. Thank you for visiting me and wish you a lovely day or night whichever applies.

    1. Oh It’s nice to know Ewan loves mushrooms. Not all children love mushrooms, some do, others don’t. I am on a soup and bread making spree. I want to bake some easy bread I found in a certain website. It’s so easy to mix, it’s unbelievable. Thanks for popping in and wish you a lovely evening!

  2. One of my favourite soups! I always begged my aunt to make this when I was a child, now I’m going to make it myself! LOL. This is so yummy, thanks for sharing!

    1. I never ate mushrooms at a younger age. When I was told they were called Toadstools, I always imagined toads sitting on the caps and leaving some yucky slime on them, so I started eating mushrooms as an adult and now I just love them. Enjoy your soup. Wish you a wonderful evening. I’m just having late lunch. I wonder what time dinner will be.

    1. Hi Lidia,
      Thanks for visiting me and for complimenting the soup. I hope the temperatures cool down soon, for you. Wish you a wonderful day!

  3. This sounds wonderful, Liz. I associate mushroom soup with the Fall months, something warming to counter the chill in the air. I bet your delicious soup would certainly do that! I’ll have to wait a bit before making it, though. Summer has finally returned and brought with it July temperatures. The soup kitchen will remained closed for a while longer. 🙂 Thanks for sharing your recipe, Liz. Your corn bread would go very well on the side. Mmmm

    1. Hi there John,
      You are the kindest person I ever met. I want to thank you so much for liking my posts and supporting my blog even though I am on the lazy side and tend to drag my feet to ‘the Bartolini Kitchens’. I truly appreciate your kindness. I shall try and hasten my pace, in future.
      While your soup kitchen remains closed, ours, here is fully open, until further notice. We have been blessed with good weather, but I dread to imagine what winter will be like, as temperatures, this year, have been cooler than usual. Fortunately, I had this soup with the Corn Bread (you’re a great student, John), so I can share with you my experience.
      Thanks so much for your kindness. Wish you a wonderful and fulfilling week and as always, my best of wishes to Max.

    1. My favourite too. I have made it so many times, and I still make it and love it. Thank you so much for visiting me. I wish you a wonderful and fulfilling day!

  4. Hi Liz! We may be thousand miles apart but I feel like we are both cooking frame same kitchen. 😉 I just had this on monday night. But minus the food processor part. I love mushroom and the next time I make a mushroom soup, I’m gonna try this.

    1. Ha ha what a great coincidence. I had mine on Tuesday night with the Sweet Corn Bread and I love it blended but with some mushroom slices in it. Gives it some nice texture. Please enjoy your soup, the next time you make it. I wish you a lovely day. I’m glad you enjoyed your birthday!

    1. I hear you! I feel the same way too. I always want some texture too, otherwise it feels like you are eating some baby food. I always do that to blended soups even the chick pea soup. That crunch make a big difference. I totally agree with you!

    1. Thank you, Jo Ann for complimenting my soup. I make this soup very often and usually I give it a twist of spices depending on what I want. Thanks so much for your support on Facebook as well. I wish you a wonderful and fulfilling day!

    1. Ha ha, what a coincidence. You can make the soup and even add your own twist to it, if you want more spices etc. Hope you enjoy your bag of mushrooms. Thanks for visiting me and wish you a very pleasant day!

  5. I think the soup will go very well with Chinese crullers. Wouldn’t it be a very nice East & West Combo? 😀
    By the way, you have very nice bowls!

    1. Thank you Hari, for noticing my bowls. I really love them too. I didn’t know what Chinese crullers were, but I’ve just googled and seen them. I would like to have my soup with them too. Thanks, Hari, for visiting. Wish you a lovely evening!

  6. Mushroom soup is one of my favourites. I’m slightly worried to be talking about soup in August – along with the darker nights and the start of the Great British Bake Off it’s a sign that Autumn is on the way 😦

    1. Sure sign that Autumn is on the way. My heart skips a beat every time I think of Autumn because winter follows, thereafter, and the days become shorter and the year ends before I accomplish all those things on my long list. Sigh! Thanks for visiting me I want to read more about the Great British Bake off, I don’t really know much about it. Enjoy the rest of your week!

  7. Here I am just home from working at the bingo tonight and I missed dinner so I’m feeling really hungry. Perhaps I will have to substitute some canned mushroom soup. My it looks good! Oh the other hand, missing a meal won’t hurt me, it’s too late to eat now. This recipe sure looks easy to follow and sounds really tasty. Perhaps I will have a go. I’ve never made my own cream of mushroom soup before! Thank you for always providing the most beautiful photos of your food and I just love those 4 little blue bowls you put in the center with bits in them amongst your ingredients. So cute! Warm one here today….happy Thursday Liz.

    1. Lucky you. Did you win anything? or staff are not supposed to win anything? sorry I wish I could ship you some chicken soup. That’s what I had tonight. The mushroom soup is so easy to make. I made it the day I made the cornbread and had it with the cornbread. I have made it several times and I like it. A few weeks ago I was also on the “I have never made my own cream of mushroom soup group” not anymore. I have now crossed the line to the other side. Thank you for being here always. You always motivate me to continue blogging. It was a bit warm today, but tomorrow it drops again, lovely isn’t it? Thank you so much Sandy. I treasure you, always!

    1. Thank you so much for complimenting. It could do well with that ‘breaded chicken’ on the side. Thank you. I am almost going to sleep. Have a lovely day!

    1. Yes two, SMALL servings. Omg it’s long since I had a panini. I shall be making one tomorrow. Thanks for reminding me! I am half asleep, yesterday I slept very late, answering messages. Have a good night!

  8. So as you know … I have not been around a lot … but … ‘Please always remember to assemble ingredients before you start…” … it has a wonderful … wonderful calmness in that to me.

    One day … we will have to meet….if only so I can dine with your grand dishes…and be your assistant in the kitchen *smiles*

    *huggss*

    1. Hi Katie,
      OMG this is the best surprise I have received in August. I am so happy to hear from you. i understand your absence and every time I write “please always remember to assemble…” I smile and think of you.
      I am missing your little jokes and your beautiful photo. One day, of course I would love to meet you. I hope you are coping. I know you are. Keep on keeping on, with the same spirit. I wish you all the best and lots of Polar Bear Hugs from Canada. My best wishes to your brother, daughter and family and friends of course. Take care.smiles!

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