Easy Simple Cream of Mushroom Soup Recipe

This simple mushroom soup recipe is inspired by the Cream of Mushroom soup recipe (Potage Veloute aux Champignons) in Julia Child’s Mastering the Art of French Cooking Vol. 1 on page 40. Below the simplified recipe are step-by-step process shots of the recipe.

Don’t let the name (the English or French) fool you, this is a very quick, easy, and tasty mushroom soup recipe. Once you make this homemade cream of mushroom soup recipe, you’ll be hard-pressed to buy the store-bought variety again.

Easy Cream of Mushroom Soup Recipe

This soup has a nice delicate mushroom flavor. The mushrooms are sliced, not minced, so it has a robust texture. If you like a smoother consistency, blend it in a blender or with an immersion blender on high for several minutes.

Even though the following list of ingredients may seem a little long, this is an easy mushroom soup to make.

Mushroom Soup Ingredients

• 3 tablespoons butter, unsalted
• 2 tablespoons butter, unsalted
• 3/4 cup onions, minced
• 3 tablespoons flour
• 6 cups chicken broth or stock
• 3 parsley sprigs
• 1 bay leaf
• 1/4 teaspoon thyme, dried (or 1 sprig fresh thyme)
• stems from 1 lb of mushrooms, washed and chopped
• 1 lb of mushrooms, caps washed and thinly sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon lemon juice, fresh
• 2 egg yolks
• 1/2 cup heavy cream
• chopped fresh parsley, garnish

Mushroom Soup Instructions

1. In a large pot, melt 3 tablespoons butter.
2. Add the onions and cook them until they are soft and translucent.
3. Sprinkle 3 tablespoons flour over the onions and cook the flour for 2 minutes.
4. Whisk in 6 cups of chicken stock, bring to a boil, and immediately reduce to a simmer.
5. Add the parsley, bay leaf, thyme, chopped mushroom stems, salt, and pepper. Simmer for 20 minutes stirring occasionally.
6. Strain and return the soup to the pot. Discard the parsley, bay leaf, thyme, and mushroom stems.
7. In a separate pan, melt 2 tablespoons butter.
8. Add the sliced mushrooms to the melted butter with 1/4 teaspoon salt, and 1 teaspoon lemon juice.
9. Sauté the mushrooms until they are brown over medium-high heat, about 5 minutes.
10. Add the mushrooms and their juices into the soup and simmer for 10 minutes.**
11. Beat the egg yolks and cream together in a small bowl.
12. Take the soup off the heat and slowly whisk in the cream mixture.
13. Taste and correct seasoning with salt and fresh ground pepper if needed.
14. Ladle the soup into bowls and garnish with parsley.

**Make Ahead Notes:

After you finish step 10, you can freeze the soup in an airtight container for up to 3-4 months. Once the yolks and cream are added, this soup will last refrigerated for 7 days.

What mushrooms are best for creamy mushroom soup?

We typically use white button mushrooms, cremini mushrooms, or baby portobello mushrooms for this soup. These mushrooms all have great flavor, release a lot of juice, and maintain their structure. However, if you feel like experimenting with different varieties, there are many to choose from.

Other Soups Inspired by Mastering the Art of French Cooking in Pictures

Soupe au Pistou

French Onion Soup

Potage Parmentier (Leek or Onion and Potato Soup)