Return to Content

Cream of Mushroom Soup

Cream of Mushroom Soup
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 4

A sprinkling of herbs or paprika will brighten up this creamy soup.


  • 1/2 pound mushrooms, thinly sliced
  • 1 onion, peeled and chopped
  • 1 small stalk celery, chopped
  • 2 cups water or chicken stock
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 1 quart milk, scalded
  • 2 teaspoons Worcestershire sauce
  • Salt and pepper to taste
  • Chopped parsley or paprika


Combine mushrooms, onion, celery, water, and 2 tablespoons butter in soup kettle; simmer, partially covered, 15 minutes. In a saucepan melt remaining 2 tablespoons butter. Add flour and stir with whisk over low heat until smooth. Slowly add hot milk. Cook over low heat, stirring, until mixture is smooth and thickened. Pour into soup kettle. Add Worcestershire sauce and season with salt and pepper. Garnish with chopped parsley or paprika.
Updated Wednesday, September 5th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.