Creamy Mushroom Soup For Two

Prep Time
Cook Time
Ready In

"This make two generous bowls of soup. I had a little left overs and the next day I added heavy cream and poiur it over pasta. It was delicious."

Original recipe yields 2 servings


  • Serving Size: 1 (269.2 g)
  • Calories 945.3
  • Total Fat - 88.1 g
  • Saturated Fat - 42.4 g
  • Cholesterol - 282.7 mg
  • Sodium - 441.6 mg
  • Total Carbohydrate - 21.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 1.7 g
  • Protein - 21.9 g
  • Calcium - 94.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Soak dry mushrooms in 1 cup of boiling water for 20 minutes.

Step 2

Meanwhile start making croutons, by cutting up the bread and sauteing it in 3 Tbs of butter, seasoned with garlic salt. Set aside.

Step 3

In the same pan, melt 3 Tbs of butter and cook onion in a low heat until translucent, add fresh mushrooms, bring heat to med/high and saute until soft.

Step 4

Add flour, mix well with the mushrooms, cook for a minute until lightly golden and stir in the chicken broth. Lower the heat and continue stirring until it thickens.

Step 5

Drain soaked mushrooms, reserving mushroom water. Add soaked mushrooms to the soup and filter mushroom water through a cloth just in case there is some dirt. Add filter water to the soup. Simmer for 5 minutes.

Step 6

Add heavy cream, turn off the heat, stir well and season with salt and pepper.

Step 7

Serve on warmed up bowls, decorate with reserved croutons.

Step 8


Tips & Variations

No special items needed.

1 Reviews


This tasted great, but the dried mushrooms, even after soaking, were too "chewy". We don't care much for them in anything, so next time I will use a mix of fresh mushrooms, since we have all kinds available here year round. I would also slice the button mushrooms instead of quartering them. Other than that, the recipe is great.


review by:
(9 Jan 2017)