Mushroom Soup Cream

Mushroom Soup Cream


This great recipe is for cold winter nights. It take 50 minutes to prepare it but believe me you’ll enjoy!


  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 6 tablespoons margarine
  • 3 cups button mushrooms
  • 1/2 cup flour
  • 2 1/2 cups chicken stock
  • salt and pepper
  • 1 pinch ground mace
  • 2 1/2 cups milk
  • 1 -2 teaspoon lemon juice
  • 2/3 cup cream
  • French fried onion rings (garnish) (optional)


  1. Fry onions and garlic in margarine in a heavy pot until soft.
  2. Roughly chop about 3/4’s of the mushrooms, add to the pot and fry until soft.
  3. Stir in the flour until well mixed, gradually add stock and bring to a boil.
  4. Lower heat, add seasonings and mace and simmer for 15- 20 minutes.
  5. Liquidize the soup in a blender and return to the pot.
  6. Finely chop remaining mushrooms and add to the soup along with the milk.
  7. Bring back to the boil, reduce heat and simmer for 10 minutes.
  8. Add lemon juice and cream and reheat.
  10. Ladle into bowls and garnish with onion rings, if desired.

Prep Time: 50 minutes

Servings: 6