Super Creamy Mushroom Soup

By Mr. Food

Super Creamy Mushroom Soup


Our Super Creamy Mushroom Soup is so rich and creamy, it tastes like a fancy restaurant chef made it. That’s because our Test Kitchen team has shared some easy secrets to making the best homemade cream soups ever. Give it a try and we bet you’ll agree.

Serves: 4

Cooking Time: 35 min

  • 4 tablespoons (1/2 stick) butter
  • 1 pound fresh mushrooms, sliced
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half-and-half
  • 1/4 teaspoon browning and seasoning sauce


  1. In a soup pot, melt butter over medium heat. Add mushrooms, onion, salt, and pepper; saute until tender.
  2. Add flour and cook 2 to 3 minutes, stirring constantly. Gradually add broth and bring to a boil, then reduce heat to low and simmer 10 minutes, stirring occasionally.
  3. Slowly stir in half-and-half and browning sauce and simmer 5 additional minutes, or until thickened. Serve immediately.

If you want to reheat leftover soup, just warm it over a low heat, stirring occasionally. And if you'd like to make this lighter, replace the half-and-half with 1% milk and use low-sodium chicken broth.

As far as we're concerned, there's nothing like some hearty bread to soak up any good-to-the-last-drop of soup in our bowls!


To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.