Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Course: Soup
Cuisine: French


  • 1 pound mushrooms
  • 1/2 cup butter
  • 1 tsp lemon juice
  • 1 small onion sliced
  • 1/3 cup all-purpose flour
  • 3.5 cups water
  • 3 chicken bouillon cubes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup whipping cream


  • Remove stems from mushrooms. Slice mushroom caps thinly.
  • Over medium-high heat, melt butter. Cook mushroom caps and lemon juice until tender.
  • Remove mushrooms using a slotted spoon. Add onion and mushroom stems. Reduce heat to medium-low and cook until onion is tender.
  • Stir in the flour and cook until thickened.
  • Stir in the water and bouillon, making sure to dissolve all the flour.
  • Blend all the liquid, onions, and mushroom stems.
  • Over medium heat, bring the liquid to a boil, and heat until thickened.
  • Add the mushroom caps, whipping cream, salt, and pepper.