Print Recipe

Cream of Mushrooms Soup

Course Soup
Cuisine French
Keyword mushrooms, soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Calories 733 kcal


  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 2 tablespoons unsalted butter 2 tablespoons unsalted butter
  • 1 pound white mushrooms 1 pound white mushrooms, stem removed and sliced thinly
  • .50 pound baby Bella mushrooms 1/2 pound baby Bella mushrooms, stem removed and sliced thinly
  • 1 cup Vidalia onion 1 cup Vidalia onion, chopped
  • .50 cup cream of sherry 1/2 cup cream of sherry
  • 5 tablespoons unbleached flour 5 tablespoons unbleached flour
  • 1 teaspoon thyme leaves 1 teaspoon thyme leaves
  • 3 fresh nutmeg 3 grinds fresh nutmeg
  • 5 cups chicken broth 5 cups chicken broth
  • .75 cup heavy cream 3/4 cup heavy cream
  • salt salt
  • pepper pepper
US - Metric


  1. In a large soup pot, melt butter and olive oil. Add the mushrooms and onion and cook over medium heat until the onions are translucent, and the mushrooms are tender, about 5 minutes.

  2. Sprinkle the flour and add the cream of sherry to the mushrooms, stirring constantly. Add the thyme, nutmeg, and chicken broth.

    Bring to a boil and then lower the heat to simmer. Simmer until the mushrooms are completely tender and soup slightly thickened. About 25 minutes. 

  3. Let it cool before adding it to a blender. Puree the soup and return it to the soup pot to simmer.

    Add the heavy cream to the soup and gently simmer to low. Taste and adjust the seasoning and serve.

Nutrition Facts
Cream of Mushrooms Soup
Amount Per Serving
Calories 733 Calories from Fat 486
% Daily Value*
Fat 54g83%
Saturated Fat 29g181%
Cholesterol 152mg51%
Sodium 2214mg96%
Potassium 1922mg55%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 12g13%
Protein 17g34%
Vitamin A 1710IU34%
Vitamin C 51.9mg63%
Calcium 147mg15%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.