Cream of Mushroom Soup


Cream of Mushroom Soup

My adaptation of a classic
Servings 4


  • ¼ c. unsalted butter
  • 2 c. half and half
  • 1 small onion diced
  • ½ lb. fresh mushrooms cleaned, thinly sliced
  • 4 T. AP flour
  • 1 c. beef stock or broth
  • Salt and pepper to taste
  • ¼ t. ground nutmeg
  • 1 bay leaf


  • Melt butter in a heavy, medium-sized pan on medium temperature.
  • Add onion and sauté until golden brown.
  • Add the mushrooms and sauté until light brown.
  • Stir in the flour, then slowly add broth, stirring constantly.
  • Heat the half and half in a small saucepan, on medium temperature to prevent milk from burning. Add it to the mushrooms, along with salt, pepper, nutmeg, and bay leaf.
  • Cook over low heat for 10 minutes. Do NOT boil.
  • Remove bay leaf and serve.


Notes: This tummy-warming soup is far superior to the canned cream of mushroom soup! I never would venture to eat the canned version other than in recipes but I return to this winter recipe again and again. I am the only one in the family who loves it but it is one of my favorite recipes and I don’t mind having the pot to myself. It is just fine reheated over low heat.

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