Easy Creamy Mushroom Soup

Total Time
5 mins
25 mins

This recipe uses canned mushrooms to speed up the cooking time. Make sure the can is 16 oz DRY weight of mushroom pieces. If you can't find those large cans, just by small ones to equal 16 oz DRY weight.

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  1. Melt butter in a saucepan. Add the onions, garlic, parsley and thyme; sautee until very soft but NOT brown.
  2. Stir in the flour until blended and bubbly.
  3. Stir in the chicken broth and stir until well mixed and thickened.
  4. Stir in the drained mushrooms and milk. Stir in the half and half and pepper.
  5. Bring to a light simmer; reduce heat and lightly simmer for about 10 minutes, stirring occasionally.
  6. Salt to taste, if needed.