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Homemade Cream of Mushroom Soup

Serves 6
Prep Time15 mins
Cook Time40 mins
Course: main, Soup
Cuisine: American, French
Keyword: food waste, mushroom, vegetable soup
Servings: 6
Author: Virginia Willis


  • 2 tablespoons unsalted butter
  • 1 onion chopped
  • 2 pounds mixed fresh mushrooms such as white button, cremini, shiitake, morel, and chanterelle, sliced
  • 3 cups homemade vegetable or chicken stock class or reduced fat low sodium chicken or vegetable stock
  • Bouquet Garni 5 sprigs thyme; 4 sprigs flat-leaf parsley;2 bay leaves, preferably fresh; and 10 whole black peppercorns, tied together in cheesecloth
  • Heavy cream optional
  • Coarse salt and freshly ground black pepper


  • Melt the butter in a large pot over medium heat and add the onion. Cook until the onion is translucent, 3 to 5 minutes. Add the fresh mushrooms and cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes.
  • Add the stock and bouquet garni. Bring to a boil, decrease the heat to simmer. Cook until the mushrooms are very soft, about 30 minutes.
  • Remove the bouquet garni. Purée the soup with an immersion blender.Leave it coarse for a more rustic soup, or purée it until smooth for a more elegant soup. Add the cream and stir to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and serve immediately.