My Mushroom Soup

"We've enjoyed this very tasty, creamy mushroom soup for years. Now, at last, I've written down the recipe! This soup freezes well and can be thawed and reheated in the microwave."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • Melt butter in a large saucepan over a medium heat.
  • Fry onions in butter until transparent.
  • Add mushrooms and black pepper and fry, stirring frequently, for 10 minutes.
  • Sprinkle over flour, stir into the mushroom mixture with a wooden spoon and cook for 30 seconds.
  • Remove saucepan from heat.
  • Gradually add chicken stock and white wine, stirring constantly.
  • Return saucepan to heat, bring to boil, then lower heat and simmer for 20 minutes.
  • Add mustard, then blend soup until smooth with a stick mixer or blender.
  • Stir in cream, check seasonings (you shouldn't have to add salt, but check) and reheat.

Questions & Replies

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  1. mommymakeit4u
    DH and I both thought this was a great soup. Added 1/2 tsp thyme while frying the mushroom. I think a good homemade chicken broth is key in this recipe.
  2. iris5555
    Although I used skim milk rather than cream, this still tasted creamy and wonderful. Loved the subtle flavors added by the wine and mustard. I left the mushrooms and onions a little chunky rather than blending until smooth.
  3. mmlwjr
    I absolutly well we the DH too loved this. I use cornstarch instead of the flour, once I left out the wine but that was a mistake, my sister wants this recipe so will send it to her, thanks for posting it
  4. gruntlady
    VERY VERY VERY GOOD...had for a wonderful lunch... used my homemade chicken stock didn't have quite enogh wine to equal a 1/2 cup BUT it was still wonderful and you could tell there was a hint of wine there...I had such a feast that there is probably only 2 "healthy" servings for tomorrow's lunch & i to freeze for later..thanks it is really easy and quick to make and it is so very good....
  5. *Parsley*
    Wonderful mushroom soup! Those two onions and the french mustard really gives the soup lots of flavor. I used a little bit of salt to season at the end of cooking. I'll make this again. Thanx for sharing your recipe.


  1. mmlwjr
    I absolutly well we the DH too loved this. I use cornstarch instead of the flour, once I left out the wine but that was a mistake, my sister wants this recipe so will send it to her, thanks for posting it


<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
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