Cream of Mushroom Soup with Croutons Recipe

cream of mushroom soup with croutons in a bowl
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 Updated 14/01/2016

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For a home-made soup, this is an exceptionally good one. Made carefully with fresh mushrooms it really may convince you to stop buying tinned soup.

You may be interested to try this suggested menu:

Starter - Cream of Mushroom Soup with Croutons
Main Course - Sausage Pie with Cheese and Spinach
Dessert - Double Whipped Lime Soufflé


  • 8oz button mushrooms, stalks removed and reserved, mushroom caps sliced
  • 6oz onions, skinned and chopped
  • 3oz butter
  • 1 1/2oz plain flour
  • 1 1/2 pints chicken stock
  • 1/2 pint milk
  • salt and pepper
  • pinch garlic salt
  • a little lemon juice
  • croutons to serve
(see measure conversions for more information on quantites)


  1. Melt the butter in a saucepan.
  2. Fry the mushroom caps until tender.
  3. Remove from pan and reserve.
  4. In the butter left in the pan fry the mushroom stalks with the onions until tender.
  5. Add the flour, cook stirring for about 3 minutes.
  6. Pour in the stock slowly.
  7. Bring to the boil stirring all the time.
  8. Simmer gently for 20 minutes.
  9. Cool the mixture.
  10. Puree in a blender.
  11. Put the soup in a saucepan.
  12. Add the milk, pepper, salt, garlic salt and lemon juice to taste.
  13. Heat by simmering for 10 minutes.
  14. Do not allow to boil.
  15. Add the reserved mushroom slices and heat through.
  16. Serve with croutons.

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 portions


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