Best Ever Mushroom Soup

"This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup."
photo by Katanashrp photo by Katanashrp
photo by Katanashrp
photo by Bess M. photo by Bess M.
Ready In:
1hr 3mins


  • 8 ounces mixed mushrooms
  • 1 medium onion
  • 1 ounce butter
  • 2 tablespoons sunflower oil
  • 1 pint chicken stock
  • 2 tablespoons flour
  • 14 pint whole milk
  • fresh ground salt & pepper


  • dice onion small.
  • clean and halve mushrooms.
  • fry onion in the butter and oil for 2 minutes.
  • add mushrooms for a further 4 minutes.
  • sprinkle flour into pan and stir well to remove lumps.
  • add half of the stock.
  • stir and scrape cooked flour off bottom until thickening.
  • add half the milk stirring all the time.
  • continue to add stock and milk in turn until all added.
  • adjust seasoning and add plenty of pepper.
  • simmer very gently for 20 minutes.

Questions & Replies

  1. Do I put the flour in the pan with the onions and mushrooms in it?
  2. Can you freeze this soup?


  1. This was the best mushroom soup that I've ever made/had. I was tempted to add some herbs but decided to stick to the original recipe. I am glad I did. Thank you.
  2. This was delicious but I kept thinking that I must be doing something wrong because it was so easy!
  3. Absolutely amazing creamy mushroom soup that is easy and simple to prepare. I like to use wild mushrooms if I can get them, but portobello and crimini mushrooms work well and white button mushrooms will do in a pinch. Make a big pot and freeze small portions for work and/or school lunches (as long as there is a microwave available). Fantastic with fresh french bread. I especially like that this recipe uses flour that soaks up the flavors of the cooked onions and mushrooms rather than cornstarch that is added at the end to thicken. Just make sure to keep an eye on the pot and stir often because this soup is thick from start to finish and could scald if left unattended for too long.
  4. This was sooo easy to make and the taste was great! I don't think the preparation took me 35 minutes, I'm pretty sure I was done in half an hour, including the simmering part. So if you don't have much time, there's no need to skip the recipe on that account! I used vegetable stock from a bouillon cube and it tasted fine.
  5. The Best Ever Mushroom Soup is really the Best Ever that I have tasted! This is the first time I have attempted to make mushroom soup. I had a box of nearly- past- their- prime regular white mushroom slices, so thought I needed to do something with them, so why not try this soup? I cooked it on "saute" in my Instant Pot , but any pot will do. Sauteing the mushrooms in butter and oil--I used olive oil-- and the half and half really added a rich flavor to this soup. Whole milk should be great too. The 20 minutes of simmer time is perfect to further thicken up the soup. A great soup that will be one of my favorites. Thanks for posting.


  1. Used coconut oil instead of sunflower oil and sliced the mushrooms instead of halving them. And used 2%milk and made my own stock from bullion cubes.
  2. Sauteed it in my new Instant Pot; used olive oil --what I had--in place of sunflower oil; used half and half-what I had on hand- instead of whole milk.



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