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- Dish type
- Mushroom soup
- Cream of mushroom soup
This soup is delicious and packed full of mushroomy goodness. Enjoy with thick wodges of crusty bread.
257 people made this
- 50g butter
- 450g fresh mushrooms, sliced
- 4 tablespoons plain flour
- 1.2 litres chicken stock
- 1 cube beef stock
- 125ml sherry
- 250ml double cream
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. Bring to the boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.
Reviews & ratingsAverage global rating:(86)
Reviews in English (72)
Really simple to make and tastes amazing. Made one lot with the sherry and one lot without as my mum can't tolerate alcohol and both were equally as good!-25 Nov 2013
This is a lovely simple recipe,totally simple I did add a little cornflour to thicken it a bit more cos I didnt put in enough flour at the beginning,went down a treat here my husband had brought a huge box of mushrooms aop a great way to use them!fab!-29 Mar 2013
Fabulous very tasty and so easy and cheap to make. I did not add all the cream I saved some and swirled it in the serving bowls delicious.-30 Oct 2013
Oma's Cream of Mushroom Soup Recipe
Looking for a German cream of mushroom soup recipe, aka Champignon-Cremesuppe, that is quick and easy?
Here, you'll find one way of how to cook mushrooms that makes a soup that is so delicious. It's made from scratch but really is easy.
Dress it up with a swirl of cream, some raw mushroom slices and chopped parsley. Or, you could slightly fry some sliced mushrooms, if you prefer, and garnish with them.
Want super quick and easy? Below this recipe, you'll to find a link to a soup that uses both fresh mushrooms and canned soup.
It's my Mutti's creation of one of her best quick and easy soup recipes. Absolutely delicious and nutritious as well. But first, take a look at my cream of mushroom soup recipe and see how easy it is.
Grab your copy of Oma's favorite soups collection in Quick Fix German Soups e-Cookbook. You'll LOVE it!
Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!
A bit of this and a bit of that .
- Add a swirl of whipping cream (heavy cream) to each bowl.
- Cooking mushrooms this way by chopping them finely and simmering them is great for those who don't like the 'mushroom feel' in their mouth, but like the flavour.
- Vegetarian? Use vegetable stock instead of chicken stock.
- Use a good quality chicken stock or, if you go vegetarian, use a vegetable stock. Don't have that available, then use water and bouillon cubes. Works great as well.
- 4 tablespoons unsalted butter (50g)
- 2 pounds mixed mushrooms such as button, cremini, portabello, or shiitake (1kg), sliced
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped (about 8 ounces 225g)
- 4 medium cloves garlic, minced
- 2 tablespoons flour (45g)
- 1 cup dry sherry or white wine (235ml)
- 1 cup milk (235ml)
- 5 cups (1.2L) homemade or store-bought low-sodium chicken stock, or water
- 2 bay leaves
- 2 sprigs fresh thyme
- Squeeze of lemon juice (optional)
- Minced fresh herbs such as parsley, chervil, tarragon, and chives for serving.
- Drizzle extra-virgin olive oil, for serving
Easy Cream of Mushroom Soup Recipe
A good cream of mushroom soup recipe is very versatile. It can be used as a starting ingredient for casseroles and other soups, or as a comforting meal on its own.
While many people love the Campbell’s version from a can, I find homemade cream of mushroom soup to be far superior. You have more control over the amount of sodium, and the resulting soup is much heartier!
Some recipes will have you begin cooking the mushrooms directly with the liquids. I think they absorb the flavors much better if they’re sautéed first. For detailed instructions on how to do this see the how to sauté mushrooms page.
The use of heavy cream here keeps the soup from curdling, although it doesn’t do your waistline any favors! For a lighter soup you can substitute olive oil for butter, and half and half or a lower fat cream for the heavy cream. Be aware that you may get a chunkier texture if you don’t use heavy cream.
If this creamy mushroom soup sounds too heavy try a mushroom barley soup recipe. Mushroom barley is equally hearty and delicious, and a lot healthier.
Recommended mushrooms: Cremini mushrooms but white buttons, oysters, or shiitake also work well. You can even get a little fancier and use gourmet mushrooms such as morels, chanterelles, black trumpets, or porcini.
- 1 lb fresh mushrooms, chopped
- 2 cups chicken broth (substitute mushroom broth if you like)
- 1 cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp butter
- 1 medium white onion, chopped
- 1/4 cup flour
- Salt and pepper to taste
Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. Chop the onion as well.
Heat the butter over medium-high heat in a large pot. Add mushrooms and lightly sauté for about 3 minutes.
Add the onion pieces and cook with the mushrooms until the onion is soft, about 10 – 15 minutes.
Next add the lemon juice, broth, and flour. Whisk until the flour has blended in smoothly with no lumps.
Slowly add the cream while stirring constantly. Only pour in 1/4 cup of cream at a time and don’t stop stirring. This helps to make the soup smooth rather than clumpy.
Bring the soup to a simmer (not an outright boil). Stir constantly while simmering until the soup has thickened.
If you like, you can wait until the soup has cooled a little and purée it in a blender or food processor. This will result give it a much smoother consistency. I prefer to just serve it warm and chunky with some bread!
Easy Cream of Mushroom Soup
This Easy Cream of Mushroom Soup is packed with fresh mushrooms and bursting with flavor!
- 4 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 2 pounds Cremini Or Baby Bella Mushrooms
- ½ Yellow Onion, Diced
- 2 teaspoons Minced Garlic
- ¼ teaspoons Dried Thyme
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 2 cups Chicken Broth
- 2 cups Beef Broth
- ½ cups Milk
Melt butter in large soup pot or sauce pan over medium heat. Once butter is melted, add olive oil, mushrooms, onion, garlic, thyme, salt, and pepper.
Cook over medium heat until mushrooms start to brown, about 5 minutes. Then remove 1 cup of the mushrooms and set aside.
Stir in chicken and beef broth and bring to a boil. Cover and simmer for 10 minutes.
Remove pot from heat. Using an immersion blender, blend soup until thickly pureed. If you do not have an immersion blender, pour soup into a regular blender and mix until pureed. Then pour back into pot.
Whisk in milk and stir in mushrooms. Heat over low heat to warm up, if needed. Serve immediately. Enjoy!
- 1/4 cup (1/2 stick) unsalted butter
- 1 medium yellow onion, diced small
- 1 1/2 pounds chopped cremini mushrooms
- 1/4 cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- Coarse salt and ground pepper
In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add mushrooms and cook until they soften and release their liquid.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth, 1 cup water, and thyme and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Transfer mixture to a large bowl and discard thyme. In batches, fill a blender halfway with mixture and puree until smooth to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Easy Cream of Mushroom Soup
I used to work in a small city where my office was several blocks from my parking garage. I remember dreading the rainy days because I’d end up chilled to the bone with soaking wet feet and could never really seem to feel warm.
Most days I’d pack my lunch so I could avoid running out into the weather again but sometimes life just got in the way and it was either….make my lunch/be late to work…or go to work on time and starve.
Starvation always seemed to win over. Because sleep trumps waking up early and packing lunch when you’re in your 20’s.
But once I was starving…so hungry I wanted to gnaw on my shoe, I grabbed my umbrella and sloshed my way down to the corner sandwich shop where I could always smell the wonderful aroma of caramelized mushrooms.
I immediately knew that I had to have a cup of the soup de jour. That’s when my crazy craving for Cream of Mushroom Soup started. And it never, ever ended.
Their recipe was rather thick…almost pudding-like but the flavor was seriously on point. Rich, creamy, full of mushroom-y flavor but not so much so that it tasted too earthy. I knew I had to recreate it at home but a little looser…like a real soup should be.
This Cream of Mushroom Soup is just that. Perfectly creamy, but light and silky. With large chunks of mushrooms and buttery, caramelized onions….it’s definitely not lackluster in the least.
Rich but light….it can be done. It’s like magic, really. I made my version with half and half instead of heavy cream. The butter used to sauté the vegetables gives it enough depth of flavor to make it seem like you’re really eating something leaning more on the decadent side.
I added a handful of fresh herbs to balance out the profile just a tad and simmered a bit to let all the happiness meld together. Set aside a few caramelized mushrooms to garnish, if you’d like…..this makes the perfect first course for a fun dinner party or a fabulous main course for a light lunch.
All day long, slow simmered taste in less than an hour….this is definitely the most wonderful comfort food there ever was. Serve with a green salad and a huge hunk of crusty bread, this could be your new favorite must have on a rainy weekday.
And if you’re looking for a few more slow simmered soups that take minutes to make you MUST try this easy Italian Sausage Soup recipe or my favorite Cheesecake Factory copycat….Creamy Chicken Soup with Artichokes and Mushrooms.
Cream of Mushroom Soup - Easy and Homemade from Scratch
This homemade cream of mushroom soup recipe is easy to make from scratch with just a few basic ingredients.
It seems like people either love or hate mushrooms. We happen to fall into the "love them" category.
I especially like Cremini mushrooms because they are meatier than the typical white button mushrooms you usually find in the store.
As it turns out, they are the same mushroom except that cremini mushrooms are older.
Options for Cream of Mushroom Soup
- Mix up or switch up the mushrooms - white, cremini and portabello are all good. You could try others too.
- Lighten up the soup with half n half or whole milk instead of heavy cream.
- Use cornstarch and water instead of making a roux to thicken the soup.
- Use different fresh or dried herbs such as thyme, chives or rosemary. Just remember when using dried herbs to cut the amount by one-third. For example, if a recipe calls for 1 tablespoon of fresh thyme, and you want to use dried, then only use 1 teaspoon.
Also, you could try placing this into a blender or food processor to puree the mushrooms but I really like the taste and look of the sliced mushrooms in this soup.
I think this cream of mushroom soup tastes just as good if not better than any comparable soup I've had at top restaurants and it was easy to make.
Just a reminder of how great food tastes when using fresh ingredients at home.
How to make cream of mushroom soup
It's such an easy recipe! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by cooking the mushrooms and garlic in butter with some salt.
2. Add the remaining ingredients except for the cream and cornstarch. Bring to a boil, then simmer for 10 minutes.
3. Puree the soup using an immersion blender. Stir in the cream (and the cornstarch slurry if using), heat and serve.
Quick and Easy Cream of Mushroom Soup
Lynn demonstrates how to make a really quick and easy Cream of Mushroom Soup. This is a very delicious soup that you can make more elegant by adding some herbs, such as thyme or parsley. Adapted from Taste of Home.
- ¼ cup chopped onion
- 2 Tablespoons butter
- 3 cups of sliced fresh mushrooms, I used a mixture of baby bells, shitake and oyster mushrooms
- 6 Tablespoons all purpose flour
- 2 cans (14-1/2 ounces each) chicken broth or stock
- 1 cup half and half
- ½ teaspoon salt, or to taste
- 1/8 teaspoon fresh ground pepper, or to taste
Optional additions -- Fresh or dried thyme or parsley or both
In a large saucepan, sauté onion in butter until tender. Add mushrooms and sauté until tender. Combine flour and broth until smooth stir into the mushroom mixture. Bring to a boil cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper and herbs if using. Simmer, uncovered , for 15 minutes, stirring often. 4-6 servings.
The Best Cream Of Mushroom Soup
This recipe is perfect for me because it calls for evaporated milk instead. This cuts a lot of calories and provides the same creamy taste.
The earthiness of mushrooms pairs perfectly with the creamy taste of the evaporated milk, resulting in a very luscious but yet light-tasting soup.
I added Marsala wine, which I love cooking with because I think it adds a touch of sweetness to the soup. This easy homemade cream of mushroom soup has become a favorite at my house.
HOW TO MAKE CREAM OF MUSHROOM SOUP?
- In a large pot, cook the sliced mushrooms, onions, and thyme in the broth until they are tender, about 15 mins
- Transfer cooked mushroom mixture to the blender or food processor and pulse until pureed but still a bit chunky
- In the same pot, melt the butter whisk in the flour, and cook the mixture for about a minute
- Whisk in the evaporated milk until flour is dissolved and pour in the mushroom mixture. Stirring constantly, bring the soup to a boil, and cook until thickened.
- Add the Marsala wine and adjust seasoning if needed.
SUBSTITUTIONS AND SUGGESTIONS FOR CREAM OF MUSHROOM SOUP
This recipe is very easy and on the lighter side, but if you want to take the extra steps, sauteeing the onions and mushrooms in a little butter instead of just boiling them gives it an extra layer of flavor.
Also, if you like your soups a bit more creamy, you can add heavy cream instead of the half and half.
I just think we should keep things simple and a bit low calorie.
You can substitute the mushrooms with carrots, broccoli, or asparagus for other great-tasting soups. Or simply add these on and have a Cream of Vegetables Soup too!
WHAT TO SERVE WITH MUSHROOM SOUP?
This could be the starter for any meal you choose to serve. Personally, I like to pair the mushroom soup with a meat dish like a roast or a steak.
I think mushrooms and meat work very well together. Sometimes, a great big bowl of soup is all I need, so I just toast a couple of slices of great crusty bread to go with it, so check out our fabulous recipes: &ldquoHomemade focaccia bread&rdquo and &ldquoDutch oven no-knead bread&rdquo. Another great side dish to serve with Mushroom soup is Rice Pilaf, and we have a great recipe for that too!
FREEZE CREAM OF MUSHROOM SOUP
Generally, with high-fat content soups that call for heavy cream, the fat will separate upon freezing but this recipe uses evaporated milk so you won&rsquot have that problem.
It is where to separate, don&rsquot worry it comes together again when reheated.
STORING AND FREEZING CREAM OF VEGETABLE SOUP
Regardless of how you want to store Cream of Mushroom soup, you should do it in an airtight container and wait for it to cool completely before storing.
It keeps in the fridge for up to 3 days, and in the freezer for up to 3 months. Remember always to label the bags with the date so you always know how long they have been in storage.
Looking for more soup recipes? Do check some of my favorite soup recipes.