Homemade Mushroom Soup

16 Oct

Creamy mushroom soup made at home – this is so much tastier, so much healthier than canned stuff. Simple ingredients, no fuss, very easy to make.

I prepared a pot of mushroom soup for a small house party last weekend, expecting leftovers to last another couple of meals. Well, everyone took second helpings of the soup and before we knew it the last drop was over. I was a pleased host :-)


You Need:

  • Fresh button mushrooms – 20 medium-sized
  • Onion – 1 large
  • Garlic – 4 pods
  • Flour (I used whole wheat flour, atta) – 1 heaped tablespoon
  • Water – approx. 2 cups
  • Milk – 3/4 cup
  • Cream – 1/2 cup
  • Salt – to taste
  • Bay leaf – 1
  • Peppercorns – 6-8, freshly ground
  • Nutmeg – freshly ground, a pinch
  • Fresh coriander – 2 tablespoons, finely chopped
  • Butter – 1 tablespoon
  • Olive oil – 1 teaspoon

How To:

Wash and slice mushrooms into thin pieces.

Finely chop garlic and onions.

Heat olive oil and butter in a non-stick pan. Add garlic followed by bay leaf and onions, fry on medium-high heat till the onions turn golden.

Add sliced mushrooms, salt and cook on high flame till all the moisture in the mushrooms evaporates.


Dissolve flour in a cup of warm water, make sure there are no lumps. Add another cup of water.

flour-mixture-for-soup Take the flour dissolved in water in another pan and bring to a boil. Lower heat, simmer for five minutes till the mixture becomes homogenous and thick.

Transfer the flour mixture to the pan with the mushrooms. Simmer for another five minutes, stirring frequently.

Add milk, salt, freshly ground pepper and freshly ground nutmeg to the pan. Discard the bay leaf.


Add more water to make the mushroom soup thinner if you like. Bring to a boil, continue to cook on low heat for another five minutes.

At the finish, stir in fresh cream and bring to a simmer – do not boil.

Stir in freshly chopped coriander leaves, a sprinkling of freshly ground pepper for the spice-inclined and a blob of butter for the indulgence-inclined.

Mushroom soup is ready to serve, piping hot.



Check out more mushroom recipes if you like.

7 Responses to “Homemade Mushroom Soup”

  1. Amanda October 19, 2012 at 9:27 AM #

    Gosh!! I LOVEEEE , LURVEEEEE…. mushroom soup especially if its homemade. We grew up on Campbell’s , and stumbling on ur recipe makes it so worthwhile to try it, especially it didn’t call for some wacky-hard-to-get ingredients. :) thanks for sharing

    • S October 20, 2012 at 6:09 PM #

      Hi Amanda, Glad you liked the recipe :-)

  2. Mushrooms Canada October 19, 2012 at 7:13 PM #

    Thank you for sharing such an easy recipe for homemade mushroom soup! As easy as the canned soup without the “canned soup” taste. Well done!


    • S October 20, 2012 at 6:11 PM #

      Hi Shannon,

      Welcome to my blog, and thank you. I’m browsing through yours…it is a treasure trove of mushroom recipes!

  3. Nick G November 13, 2012 at 8:00 AM #

    of all the mushroom soup recipes i’ve looked at THIS one looks like THE recipe. can’t wait to try it out. thanks!!

    • S November 13, 2012 at 9:25 AM #

      Thank you Nick, do try it out :-)

  4. Shree July 17, 2013 at 10:28 PM #

    such an easy and healthy recipe..my husband LOVES mushrooms.. I am going to try it out :)

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