Cream of Mushroom soup

Cream Of Mushroom Soup

Course: Appetiser, Main Course, Side Dish
Cuisine: Continental
Servings: 4
Author: Maria Jose Martin
Print Recipe


  • 500 gms Regular white mushrooms cleaned, quartered or sliced
  • 1 tbsp Lemon juice
  • 1 tbsp Unsalted butter
  • 6 Shallots / small onion sliced
  • 1 tsp Dried thyme
  • 1 small Bay leaf
  • 1/2 tsp Pepper powder
  • 2.5 cups Milk refer notes
  • 1/2 - 1 cup Chicken stock / veg stock / water refer notes
  • Minced parsley for garnish
  • Salt

For white sauce (refer notes)

  • 1/2 tbsp Salted butter
  • 1/2 tbsp Plain flour
  • 1/2 - 3/4 cup Whipping cream


  • Keep aside 4-5 mushrooms. Slice them finely and stir fry them with salt and pepper till it becomes golden brown n crispy.
  • In a food processor, coarsely chop rest of the mushrooms and lemon juice.
  • Melt butter in (4-5 quart) sauce pan and lightly sauté sliced shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.
  • Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. Add white sauce (if using) and cook for another 5-7 mins. Add more salt and pepper if required and remove from fire.
  • Add chopped fresh parsley and garnish with stir fried mushrooms.
  • To make white sauce:
  • Melt butter in a deep sauce pan and add flour. Roast it till the raw smell goes, 3-5 mins, on low flame. Add the whipping cream gradually and mix well. If it becomes too thick, add little milk to loosen it. It should have a pouring consistency.


I used 2.5 cups of low fat milk and 1/2 cup of water. I added 3 frozen chicken stock cubes.
You can also add Maggie or Knorr soup cubes instead of chicken stock for more flavour.
Since I used low fat milk, the soup wasnt creamy. So I added the white sauce to make it creamier.
The original recipe uses 2 cups of heavy / whipping cream instead of milk and 1.5 cups of chicken stock. If you prefer a rich and creamier version, you can use that. Also you can use half milk and half cream. You can customise the recipe to suit your requirements.