Condensed Cream Of Mushroom Soup

Serving 8 people

25 min


  • baby bella mushrooms 8 ounce package baby bella mushrooms, sliced thin
  • butter 4 tablespoons butter
  • extra virgin olive oil 1 tablespoon extra virgin olive oil
  • flour 3 tablespoons all-purpose flour
  • garlic 1 tablespoon fresh garlic, minced
  • half & half ½ cup half-and-half or light cream
  • kosher salt 1 teaspoon kosher salt
  • nutmeg ¼ teaspoon freshly grated nutmeg
  • onions ½ cup onions, chopped
  • parsley flakes 2 teaspoons dry parsley flakes
  • thyme 1 teaspoon dry thyme
  • vegetable stock 1 cup vegetable stock
  • white pepper ¼ teaspoon white pepper
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How to make it

  1. In a non-stick medium sauce pan, heat oil and butter over medium heat and add onions and garlic. Saut for five minutes just until the onions start to brown.
  2. Add mushrooms, salt, pepper, nutmeg, thyme and parsley. Saut for five more minutes.
  3. Add flour and stir and cook for three minutes.
  4. Add stock and stir until bubbly.
  5. Remove from heat and stir in cream.This mixture can now be used in a variety of recipes that call for canned cream of mushroom soup. To use just as soup, add enough milk to yield a creamy soup consistency.