Cream of Mushroom Soup

I love green bean casserole, but I abandoned mainstream canned soups a year ago because of the non-food additions found in most of them (like high-fructose corn syrup). So I’ve had to learn how to make my own creamy soups for such delicious comfort foods as the green bean casserole. Here’s my cream of mushroom soup – it’s easy, it’s delicious and well worth making.

Cream of Mushroom Soup


* 4 Tablespoons butter, divided use
* 1 pound mushrooms
* 1 teaspoon salt
* 1 medium sweet onion, chopped
* 1/4 cup flour
* 1/4 teaspoon white pepper, or to taste
* 3 cups veggie broth
* 1/8 tsp ground nutmeg
* 1 cup heavy cream
* Chopped parsley for garnish

Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Yield: 2 entree servings or 4 smaller appetizer servings


2 responses to this post.

  1. Posted by Rose Ann on February 2, 2010 at 10:20 pm

    I’m delighted to find your recipe for Mushroom soup. I’ve tried to replicate the basic canned c/m soups to no avail and will look forward to using this in several favorite recipes.


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