Recipe by Michelle Chen
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
green onions, thinly sliced
chopped fresh thyme
salt and pepper to taste
fresh thyme leaves
chopped fresh chives
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 the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too.
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.
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 wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.
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 also used a 1/2 of a med. onion instead of the green, and sauted with the garlic. I had to add corn starch after the flour addition, as it was a little runny. I also had a 1/2 of a lemon in the fridge, and gave the soup a few good squirts after adding the 1/2 & 1/2. It was really good...especially with garlic toast!
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 ease of eating. The only thing keeping this recipe from being 5 stars is it rather thin. Next time I will thicken it further. Serves 4 small soup bowls. If using for a main I would definitely double. Thank you for this keeper recipe!
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 ever had. I am a poor cook and this was sooo easy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Mushroom Soup II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 214
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make rich, creamy mushroom soup from scratch.
Discover the simple trick to delicious homemade creamy mushroom soup.
See how to make creamy fresh asparagus soup.