Cream Of Mushroom Soup

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"Not a pretty soup, but it tastes good. If anyone has an idea how to make it visually more appealing, please let me know."

Original recipe yields 4 servings


  • Serving Size: 1 (399.7 g)
  • Calories 202.8
  • Total Fat - 12 g
  • Saturated Fat - 6 g
  • Cholesterol - 23.1 mg
  • Sodium - 757.3 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.3 g
  • Protein - 4.8 g
  • Calcium - 86.7 mg
  • Iron - 1.8 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil and butter over medium heat, add onion and saute until soft.

Step 2

Add mushrooms and garlic and saute until tender.

Step 3

Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. I use a total of 1 teaspoons kosher salt for the entire recipe.

Step 4

Add just enough water to barely cover the veggies.

Step 5

Cover and bring to a low boil, then reduce heat to low and simmer until next step is complete.

Step 6

Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.

Step 7

Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.

Step 8

Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.

Step 9

Add the salt and pepper to taste.

Tips & Variations

  • I use a 4 quart pan with lid for the vegetables and a 3 quart pan without lid for the roux.