This quick and easy mushroom soup recipe is ideal for a light lunch. Serve with a large chunk of crusty bread!
This is my go-to homemade cream of mushroom soup recipe. It always surprises me just how delicious it is, when it is really so simple to make. If you love mushrooms, you will love this soup.
This easy recipe for mushroom soup is enough for two bowls of soup. However it is easy to double or triple the recipe if you have more people or if you want to save some for later.
What mushrooms to use in an easy cream of mushroom soup
You can use any mushrooms you happen to have. As you will see in the photo above, I have made a button mushroom soup here. This is what I would usually use as I tend to have some in my fridge.
However, I have also made it with dark gilled mushrooms, and you could experiment with any other kind of mushrooms you have.
What stock to use in a creamy mushroom soup
As with any soup, the best mushroom soup flavor will come from a good flavored stock.
As with most of my recipes, I usually use a homemade chicken bone broth to make this simple mushroom soup recipe. I use this as it always tastes great, and it is full of amazing nutrients.
However, as always, you can use any stock you have – vegetable stock, store-bought stock or even a stock cube. Just be mindful that the stock is important for flavor.
Do I need to blend my mushroom soup?
You don’t have to blend the soup if you don’t want to. I know some people prefer the pieces of mushroom in the soup.
However, I do think blending the soup helps to infuse the flavor throughout the soup and makes it even tastier, so I definitely recommend it.
If you are going to blend the soup in a blender, ensure you allow it to cool a some first and use a tea towel over the blender lid to avoid burns from spills. You can easily re-heat it again afterwards if necessary.
I blend mine in my Thermomix, so it can go in straight in hot from the pan.
Can you freeze mushroom soup?
You can freeze this soup. However, for the best results, I recommend freezing it before you add the cream and lemon juice.
So I would blend it up first, then freeze it. Then when you re-heat it you can add in the cream and lemon after it is hot.
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- 25g / 1 oz butter
- 100g / 4oz mushrooms, finely chopped
- 2 tbsp all purpose flour
- 300ml / 1/2 pint chicken stock
- 300ml / 1/2 pint milk
- 1 tbsp chopped parsley
- Salt & Pepper
- 1 tbsp lemon juice
- 2 tbsp double cream
- Melt the butter in a large saucepan.
- Add the mushrooms and stir until they start to soften.
- Stir in the flour until mushrooms are coated.
- Combine the stock and milk in a jug then slowly stir into the mushrooms.
- Add the parsley and season with salt & pepper.
- Bring to the boil, stirring occasionally and ensuring to scrape the bottom of the pan.
- Cover and simmer for 10 minutes.
- Remove from heat. Add lemon juice and cream, stirring well.
- Blend until smooth (You should allow the soup to cool before blending to avoid accidents).
Amount Per Serving: Calories: 305Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 61mgSodium: 482mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 10g