Basic cream of mushroom soup

`Mommy, the soup was de-li-ci-ous!’  Here’s your soup number 2 of the week. Just the basic variety. I hadn’t made one for the longest time so I had to check quantities. I followed the suggestions here (post at simply recipes) and they worked well.



  • 1/2 half kilo mushrooms, cleaned and cut in four
  • 1 tablespoon  lemon juice
  • 1 tablespoon   butter
  • 2 tablespoons green onions, chopped
  • 1  teaspoon dried thyme (or twice as much fresh if you have it)
  • 1 bay leaf, cut in couple of pieces
  • salt, pepper
  • 2 cups heavy cream
  • 1 1/2 cups or more chicken broth
  • 1 teaspoon cornstarch or flour dissolved in a little water

How to make: Chop mushrooms in a food processor. Not too finely but it’s up to you. This is `what you see is what you get in the soup’. Wet the chopped mushrooms with the lemon juice. Melt butter in a pot and saute the green onions. Add mushrooms, thyme and bay leaf and sautee for another 10 minutes or until the liquid from the mushrooms is gone.  Add heavy cream, chicken broth, salt and pepper and cook at low heat for about 20 minutes. Add the dissolved flour and cook for another 10 minutes. Ready!

Notes and tips: If you store the soup in the fridge overnight and becomes too thick, just add some water when your reheat it.

One thought on “Basic cream of mushroom soup

  1. Pingback: Mushroom soup with baby portobello « Mydinnertoday's Blog

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