Cream of mushroom soup recipe | Creamy mushroom soup recipe
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Cream of mushroom soup recipe

US measuring cups are used (1 cup = 240 ml)
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings
Calories 117kcal
Author Kanan


  • 1 tablespoon Butter
  • 1 small or ½ cup Onion chopped
  • 100 grams or 1 cup Mushrooms sliced
  • ½ tablespoon All purpose flour (Maida)
  • ½ cup Milk
  • 3 Black peppercorns
  • 3 Cloves
  • 1 Bay leaf
  • ½ cup Vegetable stock or water
  • Salt to taste
  • Black pepper powder to taste
  • ¼ teaspoon Freshly grated nutmeg


  • Heat the butter in a saucepan on medium heat.
  • Once melted, add chopped onions. Sprinkle some salt and cook till onions are soft and translucent.
  • Then add sliced mushrooms. Mix and cook. It will leave its water.
  • Continue cooking till it gets soft. By the time all the water is evaporated.
  • Add all purpose flour. Mix and cook for 1 minute.
  • Then add milk, bay leaf, cloves and peppercorns.
  • Let it simmer for 5 minutes. Milk will get thick because of the flour in it.
  • Remove the bay leaf. Make smooth puree out of it. Use grinder or immersion hand blender.
  • Pour the puree back into the pan.
  • Add water or vegetable stock.
  • Add black pepper powder and freshly grated nutmeg. Mix well.
  • And bring it to boil.
  • Then turn off the stove.


Calories: 117kcal | Carbohydrates: 10.1g | Protein: 4.3g | Fat: 7.8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 836mg | Potassium: 254mg | Fiber: 1.5g | Sugar: 5.4g
*Nutrition information is a rough estimate for 1 serving
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