Real cream of mushroom soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Connie Veneracion


  • 4 tablespoons butter (you might want to try herbed butter)
  • 1/3 cup chopped white onion
  • 1/3 cup chopped carrot
  • 1/3 cup chopped celery
  • 1/2 teaspoon minced garlic
  • salt and pepper
  • 1 cup chopped mushrooms
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 to 3 cups full cream milk
  • 2 to 3 cups chicken broth
  • cream and parsley to garnish


  • Heat the 4 tbsps. of butter in a pan. Sweat the onion, carrot and celery with a little salt and pepper until softened, about 10 minutes. Add the garlic and mushrooms. Cook, stirring, for another minute. Take the pan off the stove and keep warm.
  • In a large thick-bottomed pot, make a blonde roux. Add the vegetables to the roux including any liquid from the first pan.
  • Stir together the milk and broth. Pour into the pan little by little, mixing as you pour. Note that the soup thickens as it cools so what might look like a thin soup at this point may not be too thin at all after you remove the pot from the stove.
  • Taste the soup and add more salt and pepper, as needed.
  • When the soup reaches a gentle boil, set the heat to the lowest setting and simmer the soup for 10 to 15 minutes. Stir occasionally, scraping the bottom of the pan. It's a good idea to taste the soup every time you stir and adjust the seasonings, if needed.
  • Ladle hot soup into bowls, pour in a little cream and sprinkle in a bit of chopped parsley. Serve hot.