Total Time
40mins
Prep 20 mins
Cook 20 mins

This is by far our favorite mushroom soup recipe. Even my kids will eat mushrooms in this soup! Yummm!

Ingredients Nutrition

Directions

  1. Melt butter in frypan. Saute mushrooms, onion, garlic until onions are translucent. Add flour, heat until bubbly. Whisk in broth, wine & parsley. Simmer for 10 minutes or more. Add 1/2 & 1/2, heat through but don't boil. Add salt or pepper to taste. I don't add more salt because I use a salted chicken base for my broth.
Most Helpful

5 5

This is awesome and so easy to make!!!! I did not make any changes and was sipping wine while adding wine ;). A keeper in my book!

5 5

Made for Spring PAC 2013 and I am so glad I did. This is delicious soup and really not hard at all if you're looking for an easy dish. I did use up some cremini and white button mushrooms. Delicious! Definately a keeper. Thank you for posting.

5 5

This was sooooo good. I was looking for something to take to a little get together at a friends house. She was making spaghetti and I knew some others were bringing desert. I love soup so I decided on this. I'm glad I did. It was a big hit and everyone wanted the recipe. I didn't change much at all. I only had two 6 ounce packages of baby portabellas, more would have made it a little hardier but that was my mistake. I didn't have white wine so I used red. I only had a half pint of heavy cream so I used that and the same amount of milk which made half and half. I can't believe I didn't have parsley so I use dried chives instead. I did add about a teaspoon of thyme because I like the pairing of mushrooms with thyme. People think this is hard to make, but it really takes no time at all. Thanks Darcy for a delicious recipe. UPDATE: I wanted to make this a little hardier so I added some ground turkey breast and kept everything else the same. It worked really well. I used two packages of mushrooms this time and it was even better.