Super Creamy Mushroom Soup
Our Super Creamy Mushroom Soup is so rich and creamy, it tastes like a fancy restaurant chef made it. That's because our Test Kitchen team has shared some easy secrets to making the best homemade cream soups ever. Give it a try and we bet you'll agree.
Notes
If you want to reheat leftover soup, just warm it over a low heat, stirring occasionally. And if you'd like to make this lighter, replace the half-and-half with 1% milk and use low-sodium chicken broth.
As far as we're concerned, there's nothing like some hearty bread to soak up any good-to-the-last-drop of soup in our bowls!
Serves4
Cooking Time35 min
Ingredients
- 4 tablespoons (1/2 stick) butter
- 1 pound fresh mushrooms, sliced
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 5 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half
- 1/4 teaspoon browning and seasoning sauce (like Kitchen Bouquet or Gravy Master)
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douglasdherbert
Oct 12, 2015
After making this recipe so many times with the original, and some with small changes, I finally settled on just adding about a tsp of crushed garlic, and 1/4-1/2 tsp of pepper instead of the 1/8th. Tried the sherry thing, but to be honest, thought it changed the flavour too much. To those that wonder why it becomes runny when re-heated, I imagine it is the breakdown of milk fats. I usually just add some potato flakes as I start to reheat it, and it is just fine.
Cowboy Chef Jeff
Oct 10, 2020
The reason why it turns runny when it is reheated is because mushrooms give off a lot of water when cooked. Reheating any dish with mushrooms in it, a casserole, a cream sauce, gravy, will all be runny because of the mushrooms. Potato flakes are a good option for re thickening. I usually use a mixture of flour and water shaken in a small jar and pour that in and it thickens very nicely
Cindi Bauer
Feb 21, 2014
I also wanted to comment about this recipe, that if you have any leftover soup and reheat it, the soup is not as thick as when made the first time. It does become runny, but it still tastes good!!
Cindi Bauer
Feb 18, 2014
I have made this soup twice, and it's always delicious! I did however, add 4 tablespoons of diced onion, but I'm sure you could just add 3. I also added a 1/4 teaspoon of black pepper, to spice up the soup just a bit, and I added 7 tablespoons of cornstarch (not flour), to thicken the soup. I cooked the soup slightly different than the instructions written, and it turned out perfect! My husband and I thoroughly enjoy this soup. It tastes like a gourmet cream of mushroom soup. This is one soup I definitely enjoy preparing. It's a must try recipe!
ieschmigiel1 57765 90
Jul 06, 2013
This was the most delicious mushroom I have ever had. Will definitely make it time and time again!
cwade1982 8126005
Mar 14, 2013
Receipe looks easy and sounds good. I will definitely try it out.
sandyimageline 112 7803
Aug 16, 2012
Wonderful, Wonderful, and more Wonderful!! I added 2 Tbls of dry sherry and it was awesome.
gaca30del 5152581
May 15, 2012
Delicious recipe. I tried it both with 1//2 & 1/2 and non-fat 1/2 & 1/2....both great. It reminds me of the soup I make for our lenten Christmas dinner.
drketchum 1461339
Mar 04, 2012
The Flavor is great, but it is not creamy at all. It is rather runny. I used the amount of flour and liquids called for, so I don't understand why.
cpluvspc 1237242
Feb 25, 2012
I made this soup today and it was was delicious. I also added elbow macaroni to it. Very good!
teh300 4230609
Feb 25, 2012
This was very awesome soup. But instead of using chicken broth I used beef broth. That way I didn't have to use the browning sauce to give it color to the half and half.
gab319 0789219
Feb 20, 2012
This was so excellent!! I will need to try it with garlic the next time. I used 2 white mushrooms and 2 portabella mushrooms....it was so delicious. I also used heavy whipping cream and half & half. ooh it was so good!!
sbrueckner 8168721
Feb 20, 2012
This recipe is very good. I added 1/4 tsp. garlic powder and 1/2 tsp. of tarragon. Excellent!
rarbnsn 5597547
Feb 19, 2012
EXCELLENT I added a few things. 1 small clove garlic, minced ( do not burn, it will be bitter) add garlic powder 1/4 tea if you are afraid of burning fresh garlic. 1/4 tea basil. 1/4 dill weed. What a suttle change and a great taste. try it!
clewicke 1306963
Feb 17, 2012
OUTSTANDING *5 STAR GOURMET QUALITY SOUP RECIPE!!!! (I did add 1/8 teaspoon of thyme and 2 cloves of crushed garlic ;) Guests raved, "Ooh it's so good" Will make again and again.
Judy C
Feb 16, 2012
Soup looks great, but what is browning sauce? Do you mean something like a gravy master?
imikie 7505557
Feb 16, 2012
Thanx to all who let us know what "browning" sauce is. I'll have to get some. I use corn starch to make a roux? Gravy made with flour always gives me indigestion, Corn starch does not. What is the diff I wonder?
grdone2003 8318858
Feb 16, 2012
I WOULD LIKE TO KNOW WHAT IS A BROWNING SAUCE?
ima4given1
Feb 16, 2012
A browning sauce is a sauce that adds depth of flavor and a nice brown color to soups and sauces. "Kitchen Bouquet" is one brand that is delicious. You can find it in grocery stores, in the spices and seasonings isle. A little goes a long way, and it's something that should be in every pantry.
jsm42 2250298
Feb 16, 2012
A "browning sauce" is like Kitchen Bouquet. It is used to make gravy and sauces a nice brown color, and adds flavor. Be careful, because a little goes a long way. I have used it for 50 years.
possumpointer 8603 169
Feb 16, 2012
I just saw this on TV, and it looked wonderful, I joined site and checked out recipie, cant wait to try it.
flock1234 4154012
Feb 16, 2012
This the great way me grandmother use to make her homemade mushroom soup and it was fantastic
janetw 1376589
Feb 16, 2012
I think it sounds wonderful. That is almost exactly the way I've been doing it for years. I did lighten it up with 1% milk and that works just as well. Sure wouldn't be any good to use mashed potatoes as lucas said, for diabetics though, and I usually thicken it with corn starch. Guess a little of either corn starch or flour wouldn't hurt a diabetic if not used very often.
dlucas 7071581
Feb 16, 2012
iT SOUNDS TERRIBLE. WHY WOULD YOU USE CHICKEN BROTH! OR FLOUR???? I HAVE ONE THAT IS MADE WITH REAL POTATOES AND FRESH MUSROOMS PUREED YUMMY.
Test Kitchen Team
Feb 16, 2012
Thank you for your comments! We add chicken broth to this recipe to give it plenty of flavor and body. As far as the flour...when you combine flour and butter, it creates a roux, which is just a fancy name for a thickening agent. If you take a peek at the video, you will see that we explain that. Combine that with fresh mushrooms, onions, seasoning and half-and-half and the result is a rich, creamy mushroom soup. Enjoy!
clewicke 1306963
Feb 16, 2012
What is your recipe, and what do you use for the broth? Please post,
LaNeita
Feb 18, 2012
Could you email me the recipe. I teach Culinary Arts at a high school in Los Angeles. I am getting ready to do milk soups next week. I would be interested in your recipe.
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