Simple Mushroom Soup recipe

Simple Mushroom Soup recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup
  • Mushroom soup
  • Cream of mushroom soup

This delicious soup is quick and easy to make. Mushrooms are simmered in a creamy soup base, then topped with toasted bread and grated Cheddar cheese.

288 people made this

IngredientsServes: 4

  • 200g chopped fresh mushrooms
  • 1 small onion, chopped
  • 475ml chicken stock
  • 50g butter, melted
  • 3 tablespoons plain flour
  • 350ml milk
  • 125ml double cream
  • salt and pepper to taste
  • 4 slices white bread, toasted
  • 15g softened butter
  • 140g grated mature Cheddar cheese

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. In a large saucepan, combine the mushrooms, onion and chicken stock. Bring to the boil, then simmer covered for 15 minutes over low heat.
  2. Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium and gradually stir in the milk. Continue stirring constantly.
  3. When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes or until the mushrooms are tender. Season with salt and pepper.
  4. Ladle the soup into bowls and trim pieces of toast to fit the bowls. Butter the toast and place on top of the soup. Sprinkle the cheese over the bread and serve.

Recently viewed

Reviews & ratingsAverage global rating:(81)

Reviews in English (66)

So simple but so tasty! Missed out the cream but didn't add any extra milk as I like my soup thick.-13 Feb 2012

Kids love it takes 30 mins tops I only put 100mls double cream and they didn't want the cheese but yep 10/10 from children nd granddaughter x-10 Apr 2017

I made this with 800g of mixed mushrooms after going out foraging for mushrooms in the woods and I used crème fraishè instead if double cream as I really don't like the taste of double cream and it came out perfect! I increased all quantities to match the amouny of mushrooms i had and i ended up with 2 slow cookers full of it! I have portioned it into containers and frozen it for future use great recipe thank you for sharing-12 Aug 2015

Recipe Summary

  • ¼ cup olive oil
  • 1 cup chopped onion
  • ¾ cup diced carrots
  • ½ cup chopped celery
  • 1 teaspoon minced garlic
  • 1 pound sliced fresh mushrooms
  • 6 cups chicken broth
  • ¾ cup barley
  • salt and pepper to taste

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.


This really must be the easiest mushroom soup there is.

You cook the mushrooms on a medium heat until they are soft and have released their juices and then you add dried herbs, seasoning and stock.

Anyone can make this soup!

Easy Cream of Mushroom Soup Recipe

Cream of Mushroom soup, or more simply known as mushroom soup, is one of the most popular soup dishes people love to order at a western restaurant as it makes a perfect starter to a meal.

Our easy Cream of Mushroom soup is definitely more flavourful than ready-made ones and also contains much less sodium. Trust us once you have tried this homemade version, you will never be reaching out for those canned ones at supermarkets anymore!

All you need is a pot and blender as well as a few simple ingredients you can easily grab from a supermarket.

Serve it with some freshly toasted garlic bread and you will be looking forward to the next time you make this again!


  • 250g of brown/swiss mushrooms (you can also mix with button mushrooms)
  • 1/2 onion
  • 1.5 tablespoon of butter
  • 2 cloves of garlic
  • 1 teaspoon of tarragon
  • 1 tablespoon of flour
  • 450ml of chicken/vegetable stock or water
  • 50ml of heavy cream/milk
  • salt, pepper, parsley to taste


Rinse the mushrooms. Slice them into thin pieces.

(Optional) Separate a handful of mushrooms to be used as toppings later.

Chop garlic and onion into fine pieces.

Step 1

Heat frying pan on medium and add butter. Once the butter has melted, add garlic and onion. Sauté for a few minutes till fragrant.

Step 2

Add the mushrooms into the pan. Cook till softened and add your choice of herbs (thyme, tarragon). Season with salt and pepper.

Step 3

Cook on low heat till all the moisture from the mushrooms has evaporated.

Step 4

Add flour and quickly mix evenly to prevent lumps.

Step 5

Add chicken stock. Once it starts boiling, turn off the heat.

Step 6

Transfer the mixture into a blender and blend till smooth.

Step 7

Pour the mixture back into the pot. Add heavy cream and stir till evenly mixed. Season with salt and pepper to taste.

Optional: Top with a few slices of mushrooms, drizzle a teaspoon of heavy cream over and sprinkle some parsley before serving.

Golden Mushroom Soup Recipe

Components. Beef Stock (Water, Dried Beef Stock), Water, Mushrooms, Modified Meals Starch, Wheat Flour, Vegetable Oil (Corn, Canola, And/Or Soybean), Tomato Paste, Includes Significantly less Than two% Of: Salt, Sauterne Wine, Yeast Extract, Monosodium Glutamate, Potassium Chloride, Beef Tallow, Beta Carotene For Colour, Organic Flavoring, Celery Extract, Onion Extract, Garlic Oil.

Directions. Preheat oven to 350 degrees. Location chicken in a glass casserole dish. Add mushrooms about the chicken. Sprinkle with salt and pepper. Pour can of soup more than the chicken and mushrooms. Add the water. Stir gently to combine. Cover with foil and bake for 50 minutes.

Fish maw soup with tiger lily and chinese mushroom. 30 mins. two servings. dried tiger lily buds ( golden needles), dried chinese mushrooms, fried fish maw, medium size, light soya sauce, white pepper powder, water, starch, dissolved in five tablespoons water. cindy4049.

When cooled, roughly chop sauteed mushrooms and add to preheated pot with sauteed onions. Add sherry if employing and enable to cook off for a min ahead of adding the mushroom chicken stock.. Turn to low and enable to simmer for 20 min.

-Lisa. Undiagnosed Celiac Illness

43 years. three/26/09 gluten-totally free - dignosed celiac - blood three/three/09, biopsy three/26/09, double DQ2 / single DQ8 good

1 (ten three/four ounce) can Campbell's Condensed Cream of Mushroom or Golden Mushroom Soup, divided use two lbs. ground beef 1/two cup fine dry breadcrumbs 1 egg, slightly beaten 1/three cup finely chopped onion 1 tsp. salt 1/three cup water, Mix completely 1/two cup (undiluted) soup, beef, breadcrumbs, egg, onion, and salt.

Veggie or Chicken Pho. six-eight servings. shiitake mushrooms, complete roasted chicken (recipe coming quickly), shredded, employing the bones for the stock. - OPTIONAL, firm tofu, reduce into 1 inch thick triangles, seasoned and roasted in a 400F oven for 15-20 minutes, till lightly golden.

Our most trusted Golden Mushroom Soup recipes. Reviewed by millions of property cooks.

Season chops with salt and . medium skillet sauté mushrooms in butter till tender, about . slow cooker pour soup more than all. Cover and cook . reads 160°F. Serves four.

cube steaks , reduce into 1-inch pieces or 1 -two lb stewing beef, reduce into 1/two inch pieces, condensed golden mushroom soup (no substitutes!), chopped onion, worcestershire sauce, beef broth, button mushrooms, cleaned and quartered (optional), salt and pepper, cream cheese, space temperature, sour cream

Mix collectively these sauce components only: golden mushroom soup, wine, sherry, and chicken broth. Set aside. Whilst waiting for the oven to preheat, take away the chicken from marinade and begin the procedure of browning your chicken.

The Most effective Crock Pot Golden Mushroom Soup Recipes on Yummly | Crock Pot Beef And Mushroom Soup, Most effective Ever Crock Pot Recipe Slow Cooker Fish Stew, Crock-pot Slow Cooker Spicy Pumpkin And Butter Bean Soup

Crawfish Or Shrimp Etouffee Recipe Go to crawfish etouffee recipe allrecipes com crawfish etouffee the effortless way recipe four 1 five lou s crawfish etouffee linda tinney copy me that crazy effortless crawfish etouffee just a pinch recipes. Whats people today lookup in this weblog: Crawfish Etouffee Recipe With Golden Mushroom Soup

Golden Mushroom & Potato Soup. I utilized leftover Salisbury Steak from my recipe "Easy Salisbury Steak" to make this soup. The soup could simply be produced with other leftovers like pot roast, ham, hamburgers, meatloaf or it could also be produced meatless but far more seasoning would be needed to enhance the flavor.

Oven Swiss Steak Recipe. There are some non-tomato versions out there as well, but numerous utilized cream of mushroom soup. Whilst cream of mushroom is in fact rather scrumptious, it does not make for a fairly hunting meal. I chose golden mushroom and beef broth for my version of Swiss steak.

Groups / Campbells soup golden mushroom chicken recipe () Chicken/Poultry Recipes Only. 1859 members. Chicken /Poultry Recipes Only, A group that is devoted to just poultry recipes, employing. Mama Mungo's Soup Kitchen. 27 members. make bread from scratch, soups, stews, affordable this group is for recipes that are affordable.

Easy mushroom soup

Mushroom soup is a real winner because it’s so quick and easy to do, but the flavour of the mushrooms gives it an incredible deep and savoury flavour that isn’t usually easy to achieve in such a quick soup.

I’ve opted for chestnut mushrooms for this as they have a strong flavour that is perfect for soup.

I added a little sage into this, I didn’t want it to be an overpowering flavour, just a hint. I love sage as it’s so hardy it grows really well out in the garden without any maintenance and through all weathers! The flavour is a perfect complement to mushrooms.

This is a very easy one to make Slimming World friendly as there really isn’t a need for oil or butter- I just use low calorie cooking spray to fry everything up which works perfectly well, the milk added at the end just adds a little richness and creaminess.

This easy mushroom soup only takes 20 minutes from start to finish, and you can store it in the fridge for up to 5 days.

For another easy, quick and tasty vegetarian soup, why not try this Easy leek and potato soup? Looking for more soup recipes? Take a peek here.

Serve this creamy gluten free cream of mushroom soup for dinner. It’s easy to make gluten free cream of mushroom soup recipe from scratch.


  • 1 1/2 teaspoon olive oil
  • 1/2 cup mushrooms, sliced
  • 1/2 cup butter (1 stick) or dairy-free butter substitute
  • 6 tablespoons all-purpose gluten free flour
  • 1 cup chicken broth or chicken stock
  • 1 cup milk, half-and-half, heavy cream, or dairy-free milk substitute
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1. Heat olive oil in a skillet over medium heat. Add mushrooms. Cook for 3-5 minutes, until tender. Remove from heat and set aside.
  2. In a medium or large saucepan or Dutch oven, melt butter over medium-low heat.
  3. Add in flour and whisk together until well combined.
  4. Add chicken broth and milk. Whisk until smooth, about 1-2 minutes.
  5. Season with salt, pepper, garlic powder, and onion powder.
  6. Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
  7. Add cooked mushrooms. Stir to combine.
  8. Lower heat. Serve while warm.
  9. Store leftovers in an airtight container in the refrigerator.

Nutrition Information:


Serving Size:

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.

Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.

Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.

Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

Easy Portobello Mushroom Soup Recipe

A good portobello mushroom soup recipe is a favorite of many. Portobello mushrooms are famous for their great flavor and meaty texture, making them a perfect addition to soups.

This portobello mushroom recipe is about as easy as it gets. There are few ingredients, and you can find these healthy mushrooms in any grocery store. The short preparation and cooking time make it a snap to create as a quick weeknight meal.

This recipe calls for half and half, but you can omit that for a less creamy soup. Or see the variations at the bottom for a lower fat option. You can serve this with bread, a side salad, or as a main course. Delicious!

Recommended mushrooms: Portobello mushrooms, but cremini and white buttons are also good choices.


  • 4 portobello mushroom caps, chopped
  • 1 tablespoon butter or olive oil
  • 4 cups stock (chicken, vegetable, or whatever)
  • 1 cup half and half
  • 4 leeks, chopped
  • 3 tablespoons flour
  • salt and pepper to taste

Clean the mushrooms with a damp cloth and chop them into smaller pieces.

Melt the olive oil or butter in a large soup pot over medium heat. Add the leeks and saute them until soft, about 3 minutes.

Add the mushrooms and sauté until they're slightly browned, about 5 minutes. This is not the most ideal mushroom saute, as the pan will be a little crowded.

As the mushrooms are cooking, whisk together the flour and stock in a separate bowl. After 5 minutes, slowly add the stock and flour to the mushroom/leek mixture.

Bring the soup to a boil for 1 minute, stirring frequently.

Reduce the heat to low and stir in the half and half. Let the soup simmer for about 10 minutes or longer, depending on desired thickness and heat.

Season to taste and serve with bread!

  • Add 4 tablespoons of sherry or white wine along with the half and half. Sherry/white wine tastes fantastic in most mushroom soup recipes.
  • Instead of 1 full cup of half and half, cut calories by using 1/2 cup low fat sour cream and 1/2 cup fat free half and half.
  • Add your favorite spices like parsley or thyme. Another great choice for this portobello mushroom soup recipe is to use 1/2 teaspoon of cayenne pepper.

You may have also found this page by searching for portabella mushroom recipes. For another tasty portobello mushroom recipe, see this page.

Simple and easy to make

If you’re in the mood for a quick lunch, appetizer, or side, this is the soup recipe. It’s so easy to make, it should be done in less than 15 minutes. It’s also super versatile: it starts light, but can be filling if you add vermicelli noodles.

Prep the vegetables and tofu

Use fresh and good quality vegetables, they are the stars of this soup. For mushrooms, use your favorite. I chose shiitake and brown beech (part of the gourmet blend pictured) but don’t feel like you can’t make this if you don’t have those available. Shiitake have an earthy flavor and their texture is much meatier. Enoki mushrooms are a Japanese favorite in soups with a delicate flavor, they are longer and almost look like strings. White button mushrooms, available everywhere, can also be used.

The only other vegetable you need is green onion – it wouldn’t be a Japanese, or Asian inspired soup, without it. It also goes so well with the miso. Feel free to also add carrots as well, they add a crunchy texture that breaks through the softness in this soup.

Silken tofu is so easy to use, no need to press the water out. Just slice and add to the broth, along with all your chopped vegetables. That’s it!

Mix the miso separately

Don’t try to save a few minutes by dropping the miso right into the broth – it can form lumps. Instead, mix it with hot water in a separate small bowl. It might take whisking it for a few minutes to get any clumps out, but it is well worth it. Then it is a simple step of just dropping the thickened liquid into the main soup.

How to Store

This soup makes at least 4 servings but can be more depending on if you are making it as a side or a meal. If you are making it as a meal with vermicelli noodles, which I highly recommend, do not store the noodles with the soup. Vermicelli takes a few minutes to cook, so boil the noodles as needed.

For storing the soup, place in an airtight Tupperware in the fridge. It will keep for at least 3-4 days. When you want to reheat it, place in a pan and warm for a few minutes.


  1. Eward

    In my opinion you commit an error. Let's discuss it. Write to me in PM.

  2. Lunn

    I'll take a look at work on Friday.

  3. Kafka

    very much even nothing. ... ... ...

  4. Mazukree

    The choice is uncomfortable

  5. Dervin

    A very useful thing

  6. Nanos

    which I will run out for a week now

Write a message