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

Quick Cream of Mushroom Soup Recipe

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MY daughter-in-law, a gourmet cook, served this soup as the first course for Thanksgiving dinner. She'd gotten the recipe from her mom and graciously shared it with me. Now I'm happy to pass it along to Reminisce readers. -Anne Kulick, Phillipsburg, New Jersey
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 3 cups sliced fresh mushrooms
  • 6 tablespoons all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 131 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 538 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Yield: 4-6 servings.
Originally published as Cream of Mushroom Soup in Reminisce March/April 2000, p45

Nutritional Facts

1 serving (1 cup) equals 131 calories, 8 g fat (5 g saturated fat), 30 mg cholesterol, 538 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.

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Reviewed Sep. 23, 2014

"This was very good and easy. I did add a bit of Sherry, thyme and a bit of tarragon - just because I love tarragon. I had some heavy cream I needed to use so did substitute that for the half and half. Hubby loved the soup and I will definitely make it again. I'm sure the soup will be excellent without the heavy cream and following the recipe as submitted. Thanks for an easy, quick recipe."

Reviewed Sep. 3, 2014

"Excellent soup. I prepare very low sodium soup, omitting the salt and using very low sodium chicken broth. To make condensed soup add half the liquid (411 g chicken broth and 118 g half-and-half). I've prepared a scaled up condensed version, freezing the left overs in 10-3/4 oz (305 g) servings. I use in any recipe calling for condensed soup."

Reviewed Dec. 18, 2013

"I added 4 strips of chopped bacon to the onions and used heavy whipping cream since I like my soup real thick. I also use 3 different types of Thai mushrooms that I don't even know the names of due to their wonderful flavor. Because I used the bacon I didn't add any salt. Came out great and will use this recipe for the rest of my life."

Reviewed Nov. 24, 2013

"I am trying to let the soup finish cooking, but can't help stealing spoonfuls while it is on the stove. I think ingredient types are key here to get the flavor right. The mushrooms can't be plain white mushrooms. Their flavor is half the taste. I used Crimean but would have loved to use portabella/baby bellas. I also used sweet onions. (Peruvian) I cannot imagine using white or yellow with this. admittedly I fudged and used a whole onion since this is going to be a base for my green bean casserole, and it has plenty of onion flavor in it. Also, at the suggestion of a friend, I added a roux. Accidently made it very dark, but the toasted flavor was perfect. my chicken stock was from a rotisserie chicken and so I omitted salt and pepper. Simply amazing."

Reviewed Oct. 30, 2013

"This soup was delicious! I used baby Bella mushrooms sliced very thin. Because others said it tasted like flour, I only used 5 tbsp of flour. Instead of mixing the flour with the broth I added an extra tablespoon of butter to the mushrooms when they were about finished. Then I mixed the flour in with the onion mushroom mix before adding the broth. I also used a little bit more salt."

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