Cream of Mushroom Soup

I wanted to make soup for a long time and finally decided on making a Mushroom soup. This recipe was taken from The complete book of soups and stews by Bernard Clayton, JR.


Mushroom, sliced into thin pieces – 1 1/2 pounds
Heavy Cream – 2 cups
Milk – 2 cups
Butter – 1 stick
All purpose Flour – 2 tbsp
Ground Pepper – 2 tbsp
Salt to taste


  1. Melt half a stick of butter in a heavy bottom pan.
  2. Once it melts, add the mushroom and toss them around for a minute and close the pan for about 10 min or more till the mushroom is fully cooked.
  3. Once done, keep aside to cool and then grind them in a blender or food processer. Grind them to a smooth paste.
  4. Melt the remaining butter in the pan, stir in the flour and cook gently for a moment or so until it bubbles.
  5. Gradually, add the cream and milk mixture, stirring over medium heat until the soup is smooth and thick, about 5 min.
  6. Add the mushrooms, season with salt and pepper and bring it to boil.
  7. Turn down the heat and simmer for about 5 min, stirring occasionally.
  8. Serve hot.

    P.S. This soup is so much filling that you don’t need an entrée 😀 . Just serve this with a toast.

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