Cream of Mushroom Soup

(from cokerlj’s recipe box)

Haven’t tried.
Sounds very good and rich!

Source: Unknown

Categories: Soup, Vegetables, haven't tried


  • 2 sticks unsalted butter or margarine
  • 2 cups flour
  • 1 1/2 pounds fresh mushrooms, sliced
  • 1 3/4 cups onion diced
  • 4 1/2 cups beef stock
  • 1 teaspoon nutmeg or less depending on individual preference
  • 1 1/2 teaspoons white pepper or less depending on individual preference
  • 1 teaspoon salt
  • dash Tabasco sauce
  • 4 tablespoons additional butter or margarine
  • 2 cups half & half
  • 2 cups whipping cream
  • 2 cups milk


  1. To prepare roux, melt the 2 sticks margarine in a heavy bottom, medium size sauce pan over low heat. Stir in the flour. Cook, stirring constantly over medium heat for 2 minutes. Set aside for later use.

  2. In a large heavy bottom medium size stock pot place sliced mushrooms, diced onion, stock or consomme, nutmeg, white pepper, salt, Tabasco and the additional 4 tablespoons butter or margarine.

  3. Bring mixture to boiling. Reduce heat and simmer mushroom mixture until mushrooms are tender…about 20 minutes.

  4. Add half & half, whipping cream and milk.

  5. Heat thoroughly, but do not let boil.

  6. Slowly add roux to soup mixture whisking constantly until desired thickness is reached.

  7. Makes about 1 gallon.

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