How to Make Mushroom Soup  

Have you ever learned how to make mushroom soup? I have always loved a good soup or anything made with mushrooms. I look forward to every spring when the warm sun comes out to warm the ground and the wild mushrooms pop up out of the ground. I am only sure of the morels (also called sponge) so I stick to that one. There are a lot of different types which are edible but many are poisonous.

For years I tried to learn how to make mushroom soup recipes. The best one that I ever ate was made with a blend of several different types. I love the wild ones in soup but you can also find a great selection of beautiful mushrooms in groceries like the Fresh Market. It is so easy to make a pot of soup with these; simply cook them, process in blender, add cream and seasoning. That is a very simple version!

After I learned how to make mushroom soup, the creamed ones quickly became my favorites but there are many great tasting recipes without cream. Some are in a basic beef or chicken broth; adding other ingredients help to produce great taste. The mild flavor of most mushrooms enables blending many other ingredients with them. Not only do mushrooms have a good flavor but let us not over look the health benefits. Depending on which mushrooms we are talking about, there are quite a few vitamins and minerals to obtain.


How to Make Mushroom SoupHow to Make Mushroom Soup
  • 4 Tablespoons butter
  • ½ Pound fresh mushrooms, washed and chopped
  • 2 Tablespoons flour
  • 4 Cups rich chicken broth
  • Salt to taste
  • 1/8 Teaspoon black pepper
  • 1 Cup heavy cream
  • Chopped parsley for garnish

Melt butter in a heavy saucepan. Blend in the mushrooms and flour. Gradually add the chicken broth while stirring to blend. Heat to boiling, reduce heat to medium and cook for 5 to 10 minutes stirring until it thickens. Stir in the cream (do not boil) and season with salt and pepper. Ladle into bowls and garnish with chopped parsley. NOTE: Any leftovers should be refrigerated immediately.


Learn how to make mushroom soup without the cream but still tasty. 

  • 1 Large thinly sliced onion (divide rings)
  • ½ Cup butter
  • 2 Tablespoons flour
  • 1 Pound sliced mushrooms
  • 8 Cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • Salt/ pepper to taste
  • ¼ Cup sherry

Sauté onions in ¼ cup butter blend in flour.

Sauté mushrooms in ¼ cup butter.

Add mushrooms, beef broth, Worcestershire, seasonings and sherry to onion mixture.

Simmer 15 minutes.


This mushroom soup is made with a white sauce and is very creamy and delicious.

  • ½ Pound mushrooms
  • 2 Tablespoons butter
  • 2 ½ Cups chicken broth
  • ½ Cup chopped celery
  • ¼ Cup thinly sliced onion
  • 2 Tablespoons chopped parsley
  • 3 Tablespoons white wine
  • 1 Cup whipped cream

Sauté mushrooms in butter, add chicken broth, celery, onion and parsley.

Simmer for 20 minutes; drain vegetables and reserve broth.

Blend vegetables in blender.

Make white sauce below.

Pour liquid from vegetables, the blended vegetables and white wine into the white sauce.

Cook just to a boil over low heat.

Garnish with whipped cream and fresh chopped chives.

White Sauce

  • 2 Tablespoons butter
  • 1 ½ to 2 Tablespoons flour
  • 1 Cup milk
  • 1 Small onion studded with 2 0r 3 chives
  • ½ Bay leaf
  • ½ Teaspoon salt
  • 1/8 Teaspoon paprika

Preheat oven to 325F degrees
Mix butter with flour slowly stirring in the milk; add seasoning, onion and bay leaf.
Cook in oven for 20 minutes stirring occasionally Remove from oven and remove bay leaf and onion.


  • 1 Cup sliced fresh mushrooms
  • 3 Sliced green onions
  • 2 Cups bok choy leaves cut in 1 inch pieces
  • 1 Tablespoon peanut oil
  • 3 Cups water
  • 2 Teaspoons chicken base or bouillon
  • Salt/pepper to taste

Stir fry mushrooms in hot oil until they begin to soften.
Add cabbage and stir fry 2 minutes longer.
Add water, green onions and bouillon; bring to a boil and cook uncovered until cabbage is tender.
Season to taste.
NOTE: You can use dried Chinese mushrooms but they should be soaked in warm water for 30 minutes before using; drain and slice.


Learn how to make mushroom soup with the addition of barley. 

  • 2 Cups thinly sliced mushrooms
  • 1 Cup pearl barley
  • 1 Pound beef bones
  • 1 Sliced carrot
  • 2 Stalks celery sliced
  • 1 Pound chicken backs
  • 3 Quarts water
  • 1 Tablespoon salt
  • ½ Teaspoon freshly ground black pepper
  • 4 Tablespoons solid shortening
  • 1 Cup finely chopped onion
  • 2 Tablespoons chopped fresh parsley

Place beef bones, carrot, celery and chicken pieces in a soup pot; add water salt and pepper.
Bring to a boil, reduce heat and simmer 2 to 3 hours.
Sauté HALF of barley in 2 tablespoons of melted shortening until it starts to turn yellow.
Add onion and continue cooking stirring constantly until onion is tender.
Melt remaining shortening in another pan; sauté fresh mushrooms and parsley and set aside.
Strain broth through sieve discarding bones and vegetables.
Add remaining uncooked barley and dried mushrooms; cook for 30 minutes.
Add mushroom parsley mixture and simmer additional 10 minutes.
Cover and let soup set 30 minutes; reheat and serve.


In 6 tablespoons hot bacon fat sauté 2 teaspoons finely chopped onion, 2 teaspoons finely chopped green peppers and 2 teaspoons finely chopped celery.

Add 1 can cream of mushroom soup and 1 can cream of shrimp soup; stir to blend.
Stir in 4 Tablespoons of chopped ripe olives and 1 cup small shrimp or shrimp pieces.
Heat until hot and shrimp is cooked; serve in hot cups and top with avocado slices.

› Mushroom

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