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Cream of Mushroom Soup

I have been buying Campbell Cream of Mushroom soup for years until I discovered this recipe. Since then, this is the go-to solution whenever the craving calls. Occasionally, I substitute dried thyme and parsley for fresh herbs, but no more 1 can Campbell soup + 1 can water; gone are the college days …



  1. Clean the mushrooms and separate the stems from the caps.
  2. Slice the mushroom caps, set aside.
  3. Chop the mushroom stems, onion, carrot, and leeks. Keep the chopped leeks separate from the mushroom stems, onions, and carrots.
  4. Heat olive oil and 1 Tbsp of butter in a large stock pot. Brown the chopped onions, add the chopped carrots, mushroom stems, 1 tsp salt, 1/2 tsp black pepper, and cook over medium-low heat for 10 minutes. Add 6 cups water, bring to a boil. Reduce the heat, and simmer uncovered for 30 minutes. Strain, reserve 4 1/2 cups of stock, add water if needed. Use vegetable bouillon instead to prepare the stock if you are short on time.
  5. Meanwhile, heat the remaining 8 Tbsp butter and chopped leek. Cook over low heat for 20 mins, until the leek begins to brown.
  6. Add the sliced mushroom caps and cook for 10 mins, until they are brown and tender.
  7. Add the flour and cook for 1 min. Add the white wine, stir for another minute, scrapping the bottom of the pot.
  8. Add the mushroom stock, minced thyme leaves, 1 1/2 tsp salt, 1 tsp pepper, and bring to a boil. Reduce the heat and simmer for 15 mins.
  9. Add the half-and-half, heavy cream, and minced parsley. Season with salt and pepper to taste, and heat through but do not boil.
  10. Serve hot.