Total Time
Prep 20 mins
Cook 30 mins

Love this tasty mushroom soup

Ingredients Nutrition


  1. Pull the caps away from the mushroom stalks.
  2. Finely slice the caps and chop the stalks, keeping the 2 piles separate.
  3. Heat the oil and half the butter in a heavy based saucepan and add the chopped onion, mushroom stalks and 1/2-3/4 of the sliced mushroom caps.
  4. Fry about 1-2 minutes, stirring frequently, and then cover and sweat over a gentle heat for 6-7 minutes, stirring occasionally.
  5. Stir in flour and cook for 1 minute.
  6. Gradually add the stock and milk to make a smooth, thin sauce.
  7. Add the basil, and season with salt and pepper.
  8. Bring to the boil and then simmer, partly covered, for 15 minutes.
  9. Allow to cool slightly and then pour into a food processor or blender and process until smooth.
  10. Melt remaining butter in a heavy based frying pan, and fry the remaining mushrooms over a gentle heat for 3-4 minutes until they are just tender.
  11. Pour soup into a large clean saucepan and stir in sliced mushrooms.
  12. Heat until very hot but not boiling and add salt and pepper to taste.
  13. Add the cream.
  14. Serve at once garnished with the basil leaves.


Most Helpful

I am a Mushroom Lover! I can honestly say, without hesitation, that this is the best Cream of Mushroom Soup I have ever tasted! I admit, I have never made Cream of Mushroom Soup from scratch before, but this recipe is so easy and delicious that I will be making it from scratch from now on! I did add just a tiny bit more butter, but other than that, I changed nothing! Absolutely delicious, Evie*!!

Bev November 06, 2002

I did this recipe for this years Christmas day dinner starter (2009) and I was really pleased with it, it was so easy to do and it was so tasty. I will do it again. Shirley Crossley, England UK.

elliemegjerry December 29, 2009

This soup is yummy! I prefer my soups thicker and added an extra tablespoon of flour. I still thought the soup was a little thin to my liking and ended up adding extra sour cream. Instead of separating the mushrooms, I put them all in at the beginning of cooking and then used the blender to make it all smooth, as I prefer to have totally smooth mushroom soup. I'll definitely be making this again, but will add more flour to make it extra thick!

TreeSquirrel December 23, 2009

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