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Hearty Cream of Mushroom Soup

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 cups


  • 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


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

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Average Rating:
  • sgronholz
    May 2, 2018

    After looking for a cream soup to make with the ingredients I had on hand, I decided to try this mushroom soup recipe. Oh was absolutely delicious! Definitely a winner and something I'll make again!

  • misscoffeepot
    Aug 28, 2016

    great, thick and very creamy. I think you could get away with a bit less cream cheese...but it is a lovely soup.

  • Harlejen
    Mar 12, 2016

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

  • Judy Sparks
    Apr 5, 2010

    Excellent Recipe

  • lareemorris
    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.

  • pssclev
    Jun 4, 2009

    No comment left