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How to Make Cream of Mushroom Soup

Estimated Cooking Difficulty: ★

Ingredients and Tools Required

  • White mushrooms
  • Onion
  • Butter
  • Flour
  • Milk
  • Heavy cream
  • Coarsely ground black pepper
  • Salt
  • Water

Quantities

Before starting, determine how many servings you wish to prepare. One serving is sufficient for 1–2 people.

Total amounts (per serving):

  • White mushrooms: 200 g
  • Onion: 50 g
  • Butter: 15 g
  • Flour: 10 g
  • Milk: 200 ml
  • Heavy cream: 30 ml
  • Water: 100 ml
  • Salt: 2 g
  • Coarsely ground black pepper: 1 g

Instructions

  1. Slice the white mushrooms and mince the onion; set aside.
  2. Melt the butter in a skillet over low heat, then add the onion and sauté until translucent.
  3. Add the mushrooms and cook until they release their moisture and become soft. Sprinkle in the flour and stir well to combine.
  4. Pour in the milk and water, stir continuously, and bring to a simmer over low heat. Keep stirring to prevent the mixture from sticking to the bottom.
  5. Reduce heat and simmer for about 10 minutes, or until the soup thickens.
  6. Stir in the heavy cream and heat for an additional minute. Season with salt and black pepper to taste.
  7. Optional: After removing from heat, use an immersion blender to puree the soup until smooth.

Additional Tips

  • Reserve some mushroom slices for garnish; sauté them separately until fragrant before adding to the finished soup.
  • Using chicken broth instead of water enhances the flavor. Keep the total liquid volume under 300 ml per serving.
  • For a thicker consistency, increase the amounts of flour and heavy cream.
  • Best served immediately. Refrigeration or freezing is not recommended.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.