Cream Of Mushroom Soup

This easy homemade cream of mushroom soup is creamy but a lot of cream! It’s made with loads of mushrooms and that’s about it. So quick and easy, you’ll never think of ordering this in again.

Cream of Mushroom Soup
Cream of Mushroom Soup

Instead of using refined flour, this recipe uses a little bit of whole wheat flour (oats flour can be used too) to thicken the soup. It is mildly flavoured which brings out the earthy flavours of mushrooms too. A perfect soup for any season and for all ages!

Cream Of Mushroom Soup

Course: MainCuisine: AmericanDifficulty: Easy


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Cooking time


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Serve this cream of mushroom soup for lunch or as a starter with crusty bread


  • Butter – 2 tbsp

  • Bay Leaf – 1

  • Garlic – 5-6 cloves, finely chopped

  • Onion – 1 medium, finely chopped

  • Mushroom – 200 gms, sliced or quartered

  • Whole-wheat or Oats Flour – 1 tbsp

  • Water – 1 cup

  • Milk – 1 cup

  • Salt and Pepper – as per taste

  • Thyme – 1 tsp

  • Fresh Cream – 1/3 cup

  • Fresh Parsley or Coriander Leaves – – a few, chopped for garnish


  • Heat butter in a kadai. Add the bay leaf and garlic and fry till the garlic is fragrant.
  • To this, add the onion along with some salt and fry till the onion turns translucent.
  • Next, add the chopped mushrooms and saute till they sweat and are cooked.
  • Add the flour and fry for a couple of seconds.
  • To this, add the milk and water and let it all come to a boil together and thicken a little.
  • Add more salt, as needed, along with some pepper and thyme.
  • Add fresh cream to this and let it come to a boil Turn off the heat and serve hot.
  • Garnish with parsley or coriander leaves while serving.

Recipe Video

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