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Cream of Mushroom Soup

Total Time

Prep: 30 min. Cook: 20 min.


16-18 servings (4-3/4 quarts)

I love to experiment with recipes. I developed this recipe after years of trying many different combinations of ingredients.—Jim Cosgrove, Burlington, Ontario


  • 2 garlic cloves, minced
  • 1 cup butter, divided
  • 2 medium onions, diced
  • 3 celery ribs, diced
  • 1 small green pepper, diced
  • 2-1/2 pounds fresh mushrooms, sliced
  • 6 cups chicken broth
  • 1 cup all-purpose flour
  • 9 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg


  1. In a large kettle, saute garlic in 2 tablespoons butter. Add onions, celery and green pepper; saute until tender. Add mushrooms; saute for 5 minutes. Stir in broth and simmer for 20 minutes. In a saucepan, melt remaining butter; stir in flour until smooth. Gradually stir in milk. Cook and stir over low heat until mixture comes to a boil; boil for 2 minutes. Add to mushroom mixture; stir in seasonings.

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