Cream of Mushroom Soup
This chicken builds button or chestnut mushrooms, double cream and fresh parsley into a comforting meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 8 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 8 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Finely dice the onion and slice the mushrooms, setting aside a small handful of slices to garnish.
- Melt the butter in a large saucepan over medium heat, add the onion and cook gently for 4 to 5 minutes until soft but not coloured.
- Add the mushrooms and the bay leaves, raise the heat slightly, and cook for 6 to 8 minutes until the mushrooms release their liquid and it cooks away.
- Sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste, then gradually pour in the stock and milk a little at a time, stirring well after each addition to keep the soup smooth.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until thickened, then remove and discard the bay leaves.
- For a smooth soup, blend until silky with a stick blender; for a chunkier texture, blend only half and stir it back in.
- Stir in the cream, season generously with salt and pepper, and warm through gently without letting it boil.
- Quickly fry the reserved mushroom slices in a little butter, then ladle the soup into bowls and finish with the fried mushrooms and chopped parsley.
You'll use: Frying pan / skillet · Saucepan · Pan · Blender
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Double Cream
- heavy cream · whipping cream
Tips & common questions
How long does Cream of Mushroom Soup take to make?
About 70 minutes from start to finish — an estimate based on the 8 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cream of Mushroom Soup is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cream Mushroom soup 2.jpg by Redeemer|Vodesnet, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.