Hearty Cream of Mushroom Soup Recipe
Hearty Cream of Mushroom Soup Recipe photo by Taste of Home

Hearty Cream of Mushroom Soup Recipe

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Carolyn Zimmerman of Fairbury, Illinois lets the earthy mushroom flavor shine in this rich and hearty soup. It’ll have you arguing over who gets the last serving!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 3 servings


  • 1 teaspoon beef bouillon granules
  • 1/4 cup boiling water
  • 3 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 6 ounces cream cheese, cubed

Nutritional Facts

1 cup: 259 calories, 18g fat (12g saturated fat), 59mg cholesterol, 433mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 12g protein


  1. In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, saute mushrooms and onion in butter until tender. Stir in flour.
  2. Gradually add milk and reserved broth. Bring to a boil over medium heat, stirring constantly; cook for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until melted and soup is heated through. Yield: 3 cups.
Originally published as Cream of Mushroom Soup in Cooking for 2 Spring 2008, p25

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Reviewed Mar. 12, 2016

"We used 3 tablespoons of butter and 8 ounces of cream cheese, and it turned out delicious!"

Reviewed Apr. 5, 2010

"Excellent Recipe"

Reviewed Nov. 19, 2009

"Really good and so easy. I used less butter, more onions and only 4 oz cream cheese because that's what I had."

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