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Cream of Mushroom Soup II

"Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it."
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30 m servings 295 cals
Original recipe yields 4 servings


  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 624 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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Read all reviews 154
  1. 188 Ratings

Most helpful positive review

I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make...

Most helpful critical review

Very tasty soup. A little different as mushrooms are not pureed but still good. I had no light cream in the house I used sour cream and it worked quite well.

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Most positive
Least positive

I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make...

This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is...

I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of portabella, and approx. 8 oz. of white mushrooms. I did not have fresh thyme, so I used about 1/2 tsp. dry...

I like this because you don't puree the mushrooms, leaving nice pieces in the soup. I used chicken broth rather than vegetable and added an extra tablespoon of flour for a thicker soup.

Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and chicken stock in place of vegetable broth. I coarse chopped the mushrooms instead of slicing, for ...

This was the best soup I ever made. I used chicken broth instead and a little more flour. We Loved It!!!!

This is wonderful!! It was so easy! I doubled it and it all went. I tried it with asparagus that was great too. I also tried it with spinache, not so good. But the mushroom soup is the best i've...

This is a great recipe. I use a combination of wild mushrooms, any will do. Chop finely. For our tastes, I use more flour, for a thicker soup. I, too, use chicken broth, rather tha vegetable. I ...

We thought this was pretty good but prefer chicken broth to the vegetable and could use a little more flour for our desired consistancy.