Creamy Mushroom Soup

If the only cream of mushroom soup you’ve ever eaten was out of a can, you’re in for a treat. This rich and creamy soup is a homemade classic.

Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 2 packages (8 oz.) sliced mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1⁄4 cup dry white wine
  • 3 cups 1% milk
  • 1⁄4 tsp. nutmeg
  • 1 can (13 oz.) evaporated skim milk
  • 2 Tbsp. flour
  • 2 Tbsp. cornstarch
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. white pepper
  • 2 tsp. lemon juice
  • 1⁄3 cup chopped flat-leaf parsley


  • In a large soup pot, combine mushrooms, onion, garlic, and celery with the wine over medium heat. Bring to a simmer and cook until vegetables are soft, about 5 to 6 minutes, stirring frequently.
  • Add the 1% milk and nutmeg and bring back to a simmer. Cover pan, reduce heat to very low, and simmer for 20 minutes.
  • In a small bowl, combine evaporated milk with flour, cornstarch, salt, and pepper and mix well. Add to soup and increase heat to medium. Cook, stirring frequently, until the soup thickens
  • Add lemon juice and stir. Serve topped with the parsley.