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  • Author: Chefjar
  • Total Time: 50 mins
  • Yield: 4


Homemade cream of mushroom soup has never been easier. It is so delicious and comforting and ready in 30 minutes. Make the most of mushrooms with this hearty and warming soup.


    • Unsalted butter-4 tbsp.
    • All-purpose flour- 4 tbsp.
  • Unsalted butter-4 tbsp.
  • All-purpose flour- 4 tbsp.
  • Onion (chopped) - ½ cup
  • Garlic cloves (minced)- 4
  • Hot chicken stock- 4 cups
  • Fresh brown mushrooms- 600 gm or 1.3 lb
  • Bay leaf- 1
  • Dried parsley flakes- 1 tsp.
  • Dried thyme- 1/8 tsp.
  • Lemon juice – 1tbsp.
  • Black pepper- ½ tsp.
  • Turkey ham – 3 tbsp.
  • Half & half cream -2 cups
  • Olive oil – 3 tbsp.
  • Himalayan salt- to taste


  1. Melt butter over medium heat in the large saucepan/ casserole.
  2. Add the onions and sauté for 8-10 minutes or until tender but not browned. Stir in garlic and cook until fragrant, about 1 minute.
  3. Add the flour and stir over for 2-3 minutes over medium heat without browning.
  4. Add half of the mushrooms and mix to coat in the flour mixture; then pour in the chicken stock, add the dried parsley,thyme, a bay leaf and allow to simmer for 10 minutes.
  5. In the meantime, heat olive oil in the large saucepan, add in the remaining mushrooms and cook 4-5 minutes, stir in turkey bacon and pour in lemon juice; cook another 2 minutes. Season with salt and pepper.
  6. Transfer the fried mushrooms to the soup, pour half & half cream and simmer another 5-7 minutes.
  7. Serve immediately.


1/2 pound or 250 gm of sliced fresh mushrooms equals about 2 1/2 cups.
1/2 pound or 250 gm of diced fresh mushrooms equals about 2 cups.

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Soup recipes
  • Cuisine: French cuisine