Creamy Mushroom Soup

Creamy Mushroom Soup is easy to make and is thickened by heat, mushrooms, and flour – heavy cream is not necessary!


  • 5 cups sliced mushrooms – they don’t have to be fancy – the same Pennsylvania small portobello we sell is fine, as are shitake or baby bellas.
  • 2 cups low sodium chicken broth (hold half a cup in reserve)
  • 1/2 cup finely chopped onion
  • 6 tablespoons unsalted butter
  • 4 tablespoons flour
  • Fresh parsley
  • Black pepper to taste
  • 1 cup whole milk or half-and-half
  • Optional:  splash of white wine or sherry


  1. In a large saucepan, melt butter and add chopped onions.  Let them cook a minute or two to soften up.
  2. Add mushrooms to butter and onion and allow to cook 2-3 minutes.  Stir a couple of times.
  3. Add 1 1/2 cups low sodium chicken broth.  Flavor soup to taste with black pepper.  Bring to simmer for about 30-45 minutes depending on the type of mushroom (for example – shitake mushrooms are a little tougher and take longer).
  4. Add in splash of white wine or sherry if desired.
  5. Add the flour and reserve half cup of broth together in a small bowl and whisk until it’s almost pasty.  Stir that into the simmering soup.  The flour is going to react with the contents and the heat and thicken the soup.
  6. Add in the milk or half-and-half at the end, stir it in, and shut the heat.  Soup’s on!  Garnish the soup with chopped fresh parsley.  Enjoy!