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  • Servings: 3-4
  • Difficulty: Intermediate
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Cream of Mushroom Soup


  • 4 Tbsp of Butter
  • ½ large Onion, chopped
  • 2 pounds of Cremini Mushrooms (4 – 8oz Mushrooms)
  • 2 cloves of Garlic, chopped
  • Salt and Pepper
  • 1/3 cup of flour 
  • 6 cups of Chicken Stock
  • ½ cup of Cream cup Dry Sherry cooking wine or White Wine
  • ½ tsp Thyme
  • ¼ cup Parsley – chopped


  • In a large stockpot, on medium heat, add 2 Tbsp of butter.  Add onion and sauté until soft.  Remove and place in a small bowl. 
  • Add 2 Tbsp of butter, Mushrooms and garlic and sauté till mushrooms are golden browned.  Then add salt and pepper
  • Removed about ¼ – ½ cup of the mushroom and reserve till later
  • Add the flour and mix in with the mushroom mixture.  Cook for about 3 minutes until flour is slightly brown (helps to decrease that ‘flour’ taste).  Slowly add in the Chicken Stock and bring to a low boil and then reduce.  Add in the cream, Sherry or White Wine and thyme.  Simmer till the soup mixture thickens, for about 25 minutes.
  • With an immersion blender, puree the soup mixture until  smooth and creamy.  Don’t worry if you see little bits of mushrooms.  Cook for about another 15 minutes.  
  • Serve in bowls and sprinkle each bowl with a little of the reserved mushrooms and chopped parsley.  
  • This is a wonderful compliment to a nice cut of beef and salad and crusty bread or by itself with a small salad or sandwich for a nice lunch.