Creamy Mushroom Soup

October 14, 2018

Creamy Mushroom Soup

Button mushrooms are fine to use in a cream of mushroom soup, and it’s a great way to use them up if they are starting to dry out. Try meatier portobello mushrooms and exotic varieties such as shiitake, oyster and cremini to give it more substance and an intense flavour. To make a vegetarian soup, leave out the ham and use vegetable stock.

Creamy Mushroom Soup


A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 3/4 lb. mushrooms (button, shiitake, cremini, oyster, portobello, or a combination)
  • 1 Tbsp. Well Seasoned Olive Oil*
  • 1 – 2 Tbsp. butter
  • 1 onion or 3 shallots, peeled and finely chopped
  • 1-2 cloves garlic, crushed
  • 1/2 cup diced ham (optional)
  • 3 Tbsp. sherry or brandy (optional)
  • 1 Tbsp. flour
  • 3 cups chicken, beef or vegetable stock*
  • 1/2 cup light sour cream, half and half or whipping cream
  • Salt and pepper
    • Available from Well Seasoned


  1. Clean the mushrooms and slice half of them. Finely chop the other half. Heat the oil and butter in a medium saucepan set over medium-high heat, and sauté the onion, garlic and mushrooms until the moisture evaporates and the mushrooms begin to turn golden.
  2. Add the ham and cook for a minute. Add the sherry and cook until it evaporates, then add the flour and cook, stirring, for another 2 minutes. Add the stock and bring to a simmer. Reduce the heat to low and simmer for about 15 minutes.
  3. Remove the soup from the heat and stir in the sour cream or cream. Season to taste with salt and pepper. Serves 4-6. 

This yummy looking photo of Creamy Mushroom Soup is by stu_spivack, from Flickr (CC BY-SA 2.0)

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