Mushroom Cream Soup

This soup can be used as a base for casseroles; it’s particularly good in a chicken casserole.

Serves: 4Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. butter
  • 2 cups chopped mushrooms
  • 1 medium onion, peeled and chopped
  • 2 Tbsp. all-purpose flour
  • 1 cup chicken broth
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 cup light cream
  • 1⁄4 cup chopped parsley
  • 2 Tbsp. minced fresh chives


  • Melt the butter in a large saucepan over medium heat. Add the chopped mushrooms and onion; sauté 5 minutes. Stir in the flour, then add the chicken broth. Season with salt and pepper, reduce heat to low, and simmer for 10 minutes.
  • Transfer half the soup to a blender. Vent the top of the blender and cover with a dishcloth to avoid the mixture erupting from the blender. Puree and move to a bowl. Repeat the process with the remaining soup and return all the soup to the pot. Bring back to a simmer and cook for 15 minutes.
  • Stir in the cream and chopped parsley. Simmer for another 10 minutes. Garnish with chives.