Cream of Mushroom Soup

One of my daughter’s favorite soups is cream of mushroom.  She specifically has a deep seeded love of Campbell’s Cream of Mushroom.  Long before we removed processed foods from our house, I had removed all Campbell’s creamed soups because I needed to eliminate MSG from my husband’s diet for health reasons.  Granted, I had replaced them with Campbell’s Healthy Request Cream of Mushroom.  However, since we began the process of eliminating all processed foods from our home, I have learned so much about MSG and hidden sources of MSG.  Shockingly, or not so shockingly, the Healthy Request soup has potential hidden sources of MSG.

My daughter has been begging me for cream of mushroom soup for about a month now.  Tonight I made her soup.  My husband absolutely loved the soup.  My daughter liked the soup too, but still wants me to make a soup more like Campbell’s – white and creamy with only a few pieces of mushroom. But that’s a project for another day.  The recipe below is full of wonderful mushrooms.  It’s chunky and creamy and plain wonderful.  Enjoy!

Cream of Mushroom Soup

Serves 4
Meal type Lunch, Main Dish, Soup, Starter
This Cream of Mushroom Soup is full of wonderful mushroom flavor. It thick, rich, and creamy.


  • 4 tablespoons unsalted butter
  • 8oz button mushrooms (or Cemini or a mixture of both)
  • 1oz dried mushrooms (I use a mushroom soup blend that has several kinds in it)
  • 2 cups boiling water
  • 1/2 medium onion (finely chopped)
  • 2 cups chicken stock (homemade is best)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 1 bay leaf
  • 3 tablespoons whole wheat flour
  • 1 cup half and half


1. In a medium bowl, soak the dried mushrooms in the boiling water for about 5 minutes. Drain, saving the broth for later. Finely chop or run through the food processor until you reach a coarse chop.
2. Melt butter in large sauté pan. Add sliced mushrooms and sauté for about 5 minutes. Add the finely chopped onion & the rehydrated dried mushrooms. Continue to sauté for another 5 minutes or until a rich color is reached.
3. Remove half of the mushroom & onion mixture. You will add this back in later.
4. Add chicken stock & 1 cup of the remaining mushroom broth from steeping the dried mushrooms. Add the thyme, salt, pepper, and bay leaf. Bring to a boil, reduce to a simmer and cook for 10 minutes.
5. In a small bowl, combine the half & half with the whole wheat flour. Whisk together to form a slurry. Slowly add the slurry to the soup. Stir continuously until soup returns to a boil.
6. Remove bay leaf. Puree the soup until only small chunks of mushrooms remain. Return mushroom and onion mixture to soup and heat through.


Save any remaining mushroom broth and freeze it for future use in other recipes you wish to have a wonderful mushroom flavor.  Mushroom & onion gravy is what comes to my mind.