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+ servings

Classic Cream of Mushroom Soup

Course: 25 minutes total
Servings: 2 -4
Author: Mary Ann Dwyer


  • 16 ounces fresh mushrooms sliced
  • 1/2 cup yellow onion finely chopped
  • 2 garlic cloves minced
  • 8 Tbsp. butter separated
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • 1 tsp. instant chicken bouillon granules
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 1/4 tsp. nutmeg
  • 1 cup evaporated milk


  • Melt 4 Tbsp. butter in saute pan. Add sliced mushrooms and onion. Cook until onions are transparent. Add minced garlic and cook two minutes more. Set aside.
  • In a large pot melt the remaining 4 Tbsp. of butter. Stir in the flour over low heat to form a roux. Stir constantly for 2 minutes. Add the 3 cups milk and increase the heat, stirring with whisk until thickened (about 15 minutes). Add the chicken bouillon and continue to stir. Add contents of saute pan and season with salt, pepper and nutmeg. Simmer for 20 minutes. Stir in the evaporated milk and heat through.
  • I prefer to take out about half the mushrooms and puree in a blender with some of the liquid and then return to the pot.