Review Recipe

Cream of Mushroom Soups

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Course Lunch, Soup
Cuisine American
This recipe is great on its own or served over your favorite entree! Try it in your next tuna casserole or served over baked pork chops! 
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  • 1 small onion finely diced
  • 1/2 teaspoon thyme
  • 3 tablespoons butter
  • 3/4 lb mushrooms brown or white, sliced
  • 1 clove garlic
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup heavy cream

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  1. Cook onion & thyme in butter 3 minutes or until slightly soft. Add sliced mushrooms and cook until juices are released, about 5 minutes. Stir in garlic and cook 1 minute more.

  2. Cook mushrooms 2 minutes while stirring. Add white wine and allow to cook down until almost evaporated (about 4-5 minutes).

  3. Sprinkle flour over mushrooms and stir. Add chicken broth a little at a time until smooth. Add bay leaf and bring to a boil. Reduce heat and simmer 20 minutes uncovered.

  4. Discard bay leaf. Remove about 1/2 cup of mushrooms and finely chop (or blend with a little bit of liquid if preferred). Return to the soup with heavy cream.

  5. Simmer 3 minutes more and serve.

Recipe Notes

Once soup is cooked (before adding the cream) you can puree if you'd prefer a smoother soup or chop mushrooms and return to the soup to reach desired consistency.
Nutrition Information
Calories: 346, Fat: 31g, Saturated Fat: 19g, Cholesterol: 104mg, Sodium: 749mg, Potassium: 510mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 3g, Protein: 5g, Vitamin A: 1135%, Vitamin C: 16.7%, Calcium: 61%, Iron: 1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Cream of Mushroom Soup