Dinner/ Featured Article/ Lunch/ Recipes/ Vegetarian

Cream of Mushroom Soup

The perfect starter for a dinner party! Serve with a crusty roll or baguette for dipping!

Cream of Mushroom Soup

Print Recipe


  • 2 tbsp butter
  • 2 lb. fresh mushrooms, thinly sliced
  • 1/3 cup flour
  • 6 cups chicken broth
  • 1⁄2 tsp Italian seasoning
  • 1 bay leaf
  • 1⁄4 cup chopped green onions
  • 2 large egg yolks
  • 1⁄2 cup 5% table cream
  • Salt & pepper to taste
  • 2 tbsp minced parsley (optional)



In a large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute.


Slowly stir in broth; bring to boil, stirring constantly.


Add Italian seasoning, bay leaf and green onions; reduce heat and cover.


Simmer 15- 20 minutes. Remove bay leaf.


In a small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil.


Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste.


If desired, serve with a dollop of cream and fresh mushrooms, sprinkled with parsley.

Courtesy of Mushrooms Canada

Mushrooms Canada was founded in 1955 as a voluntary, non-profit organization. Mushrooms Canada advocates food safety, good nutrition and the proper care and handling of fresh Canadian mushrooms. Fresh mushrooms are available 24/7/365 from Canadian farms.

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