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A very tasty homemade cream of mushroom soup. Serve piping hot with warm crusty bread. An ideal starter or snack for chilly winter months.

One reader suggests looking out for mushrooms which are near their sell by date because these are often very cheap. An excellent idea because you can make a large batch of this soup at low cost and freeze it for use over the next few weeks. Have a look at the comments left about this recipe at the bottom of this page, some of the ideas and suggestions will be sure to inspire you even more.

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Mushroom Soup


500g / 1lb 1oz mushrooms

90g / 3oz butter (see Cook's Notes above)

2 medium onions, chopped

1 clove garlic, crushed

2 tablespoons plain flour

1 litre / 1.8 pints hot chicken stock (or vegetable stock for vegetarians) (2 or 3 stock cubes)

One bay leaf

½ cup / 4 tablespoons single cream

Salt and freshly ground black pepper to taste

Nutrition information per portion


: 16 minutes


: 20 minutes


: Easy


? Yes (see Cook's Notes below)


: 4 portions


: 1 large pan.
Ingredients for Mushroom Soup
Some of the ingredients for Mushroom Soup


Start by cleaning the mushrooms with a damp cloth and chop the caps and stems. Peel and finely chop the onions and garlic.

This part is rather tedious, it takes quite a while to chop the the veg, but it is worthwhile as it takes less time for the soup to cook.


Although the ingredients for this soup are simple, this recipe makes the tastiest homemade mushroom soup ever. We include cream in the list of ingredients but many of the comments about this soup (see lower down this page for lots of user comments) suggest leaving out the cream. Apparently it doesn't affect the taste very much and cuts down on the calories and cholesterol. One reader suggests using crème fraiche instead of the cream. The choice is yours.

If you use spray Low-Cal oil instead of butter, you end up with a soup which is extremely low on calories and cholesterol, ideal for those on a diet. If you do this then add the flour after the stock has been poured into the pan and not before. Also, you can substitute margarine for the butter if you want.

This recipe was written by .



Heat up the butter in a medium pan and cook the garlic and onions until they're soft but not browned. This should take five to six minutes.


The next step is to add the mushrooms, and cook over a high heat for 3 minutes whilst stirring constantly.


Sprinkle the flour over the mushrooms, mix well to combine.

Stir in the flour and mix well, making sure all the mushrooms are well coated.


Pour in the hot chicken stock and bring to the boil. Add the bay leaf and simmer for 10 minutes.

Remove the bay leaf and leave the soup to cool for a few minutes.


Place the soup in a food processor or if you have a hand blender this is much easier to use.

Blend well till smooth, it may be necessary to do this in two batches.


Rinse the saucepan and pour the soup back in again, season with salt and pepper and reheat until boiling.

Stir in the cream.....

197 RATINGS GIVEN - AVERAGE 4.5 star rating
five star rating
11 December 14
From: Errol
Used chestnut mushrooms, touch more garlic and one teaspoon of Chinese 5 spice powder. One tablespoon of cream served with each bowl. Lovely
five star rating
7 October 2014
From: Victoria
Really quick and easy to make. I used chestnut mushrooms - I only had 250g, so I adjusted the other ingredients accordingly. Skipped the cream and I don't think it needs it. Added a bit of milk at the end just to thin it down a bit. It doesn't have a very appetising appearance but let's face it, mushroom soup seldom does! Tastes divine though. I'll definitely be making it again this week.
five star rating
10 September 2014
From: Kath
Made this soup today so easy great taste defo make again.
five star rating
10 August 2014
From: Sarah
Very easy recipe, we get loads of mushrooms were we live so very cheap meal i also added more garlic and used corn flour.
four star rating
24 June 2014
From: Harry
Strait from freezer to microwave no problems.
four star rating
3 April 2014
From: Angela
Instead of stirring in cream, whirl pattern with it just before serving and add sprinkle chopped parsley...detracts from unappetising appearance of what is absolutely delicious !
five star rating
16 September 2013
From: Anita
Great recipe, I used half milk half stock and three cloves of garlic ... gorgeous and very tasty.
five star rating
19 April 2013
From: Not Given
Loved it, used some chopped chives for serving.
five star rating
17 April 2013
From: Claire
So easy but so delicious!
Not Given
16 April 2013
From: Not Given
I made it with half milk and half stock and no cream, delicious.
five star rating
16 April 2013
From: Heather
Easy peasy, I looked for a recipe to use up left over mushrooms, this looked easy and it was, it looks good to eat and it is. I don't feel it needs the cream, delicious!
five star rating
15 April 2013
From: Jenny
I use low fat spray for the frying and add sweet potato. A very simple recipe but bursting with flavour. It is one of my favourite soups.
five star rating
11 April 2013
From: M
I added chopped green chilli and ginger while trying the onions, and then added bit of chilli powder and curry powder when frying the mushrooms, the flavours were amazing, nice recipe.
five star rating
9 April 2013
From: Debbie from Liverpool
So simple and yet so tasty. A child could make it (as long as the adult does the chopping of course!). I added a potato for thickness, lovely!!!!
five star rating
6 April 2013
From: Jackie
My family love this recipe. I added mild curry powder for an added kick.So tasty on a cold night.
five star rating
4 April 2013
From: Christine
Wow - I thought soup would be difficult but this is so easy and delicious - I used thyme instead of bay leaf - works well :-)
five star rating
4 April 2013
From: Kristy and Patrick
A lovely soup which was very cheap to make, will certainly be making it again
five star rating
4 April 2013
From: Paul
This is a great soup, it's dead easy to make. I changed the butter for olive oil and added low fat creme fresh. Will defo make this again
five star rating
3 April 2013
five star rating
2 April 2013
From: Bhavik Patel
Perfect blend of taste and healthiness. I replaced flour with corn flour and used low fat creme fraiche. Any recommendations of other vegetables to thicken it up?
five star rating
10 October 2012
From: Christina
Oh gosh! this is a superb mushroom soup recipe, truly first class by all measure
five star rating
12 October 2012
From: Stuart
Delightful and easy to make. Look out for mushrooms approaching their sell by date at supermarkets as you'll be able to buy them much cheaper and they are ideal for this recipe
five star rating
15 October 2012
From: Mags
Excellent. Absolutely delicious. Didn't have any cream but don't think it needed it.
five star rating
16 October 2012
From: Not Given
I loved this. I adapted to suit as I had no bay leaves, and only one onion, a small piece of a leek and half the amount of mushrooms. I basically made half the mixture except the butter because that thickens the soup with the flour. I only had one stock cube which makes 3/4 pint so I made it up to a pint with white wine, and left out the cream because it tasted so nice without it. Thank you so much it was lovely
five star rating
16 October 2012
From: Stuart
I made this soup as a starter for our Christmas dinner a few years ago and I have made it so many times since. Very simple but very tasty (and keeps me in the good books with the wife).
four star rating
21 October 2012
From: Anne
Brill taste but very dark in colour. My son said it looked like industrial waste! He walked through the door and said something smelled good in the first place. Moaned when I told him it was mushroom soup but agreed it was tasty.
four star rating
22 October 2012
From: James
It says this is suitable for freezing - at what stage, and does it need room temp defrosting or will a microwave be ok?
ANSWER: Cook it but don't add cream and then freeze. You can add the cream after defrosting and re-heating if you want. I've never tried microwaving it because I normally freeze it in individual portions. It then takes only a short time to defrost in warmish water. Has anyone tried microwaving the soup from frozen?
four star rating
22 October 2012
From: James
It says this is suitable for freezing - at what stage, and does it need room temp defrosting or will a microwave be ok?
ANSWER: Cook it but don't add cream and then freeze. You can add the cream after defrosting and re-heating if you want. I've never tried microwaving it because I normally freeze it in individual portions. It then takes only a short time to defrost in warmish water. Has anyone tried microwaving the soup from frozen?
five star rating
22 October 2012
From: Neris
Don't need cream, I put it in the first time, but not after that...easy and Mmmmmmmmmmmm!
five star rating
28 October 2012
From: Jan
Delicious. Will be making again!
five star rating
28 October 2012
From: Hartley
Quick, easy and quite delicious!
five star rating
31 October 2012
From: Kerstin
Perfect and easy to make
five star rating
3 November 2012
From: Theresa
Very easy and very good
five star rating
5 November 2012
From: Not Given
Like everyone else says, v good recipe. I didn't use cream and added a bit more garlic, and a mixture of chicken and veg stock. yummm

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