food 4 tots

Cream of mushroom soup (2)


Recipe for Cream of Mushroom Soup (2)

Source: Own concoction by modifying my cream of mushroom soup (1)

Serve: 2-3

200g (1 box) Swiss brown (see photo below)/ button mushrooms (chopped)
1 medium stalk of celery (diced)
1 medium white onion (diced)
1 tbsp plain flour (heapful)
30g butter
300ml chicken stock/ broth (or dilute 2 tbsp Maggi concentrated chicken stocks with water) – You can add another 50ml stock if you want a more diluted soup
100g pure cream (I use Bulla pure cream with 45% milk fat content)
Salt and black pepper to taste
Fresh chopped parley and sliced mushrooms for garnishing (optional)


  1. Melt butter in a cooking pot.
  2. Lightly sauté onion under medium heat until soft and translucent.
  3. Add in mushrooms and celery, and sauté until medium heat for 10-15 minutes, or until the liquid released by the mushrooms is fully evaporated.
  4. Stir in flour and mix well with the ingredients.
  5. Gradually stir in the chicken stock until the soup becomes thick. Bring to a boil.
  6. Cover with lid and simmer for about 20 minutes. Stir occasionally to prevent the soup from sticking to the bottom.
  7. After that, turn off the heat and let the soup cool a little. Then pour into a blender and blend in batches.
  8. Pour the blended soup back into the pot.
  9. Add in pure cream and reheat gently for another 3-4 minutes. Be careful not to over-boil it.
  10. Season with salt and black pepper. Garnish with some chopped parsleys and sliced mushrooms. Serve with some garlic breads.


  1. Do not soak fresh mushrooms in water as they are very absorbent and will release too much liquid during cooking. Wipe off any dirt from the mushrooms with damp paper towels. If the mushrooms are really dirty, put them in a colander and rinse quickly under a running water. Pat dry with a paper towel.
  2. Black pepper, preferably fresh grounded, is the key seasoning for this soup.
  3. Mushroom stems are used in this soup.


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  1. homeladychef says:

    Hmm…nice one. Thanks for the tips! 😉

  2. Amy says:

    LK – how funny. I was JUST writing about mushrooms yesterday for a different post. I love them and I think they are totally underutilized. One of my favorite soups is with mushrooms and sherry, but I rarely make it because Paul isn’t a fan.

    That picture is gorgeous!

  3. Cookie says:

    I love your mushroom tips! My honey loves mushrooms but they always go bad so quickly cuz I buy the pre-sliced ones and keep them in the plastic bag that they come in. Now I know!

  4. I love mushrooms, and your soup looks incredible! I’ve never made a cream of mushroom soup, but now I’m inspired.

  5. Little Inbox says:

    Hmm…just recently I started to use fresh button mushroom, Swiss brown mushroom, enoki mushroom and oyster mushroom in my cooking. I love it!
    The cream of mushroom can be used as pasta sauce too? Sounds great to me.
    Give me a bowl of your mushroom soup with few pcs of garlic bread. That can be my complete meal. 🙂

  6. i like mushroom soup… but never know how to make it… only know how to buy those can to make for myself. 🙁

  7. anncoo says:

    My kids at home love mushrooms soup, will add this in my to do lists. Thanks for sharing.

  8. Alice says:

    Hi friend! How nice to have a bowl of mushroom soup during this rainy season here! I love your version of mushroom soup, can’t wait to make them again! 😉

  9. Tanya says:

    I haven’t tried mushroom soup yet so I can’t wait to try this.

  10. Mrs Ergül says:

    This looks lovely! I have been craving for a good mushroom soup (like that of TCC’s) for a long time to come! I’m glad this uses a lot lesser cream!

  11. this soup is always been on my top list! so have to make sure it is done properly! 🙂

  12. noobcook says:

    looks super yummy. It is chunky and with mushroom bits. Drools.

  13. Selba says:

    Good to be reminded again about the general information about mushroom.

    The soup looks so delicious!

  14. felicia says:

    omg this got me so excited.
    am a big big fan of cream of mushroom soup!
    especially the one at soup spoon!
    can NEVER have enough of it.
    if this tastes like the one i like (or even better..)

    • food-4tots says:

      Felicia: You really made me feel so excited reading your wonderful comments. I am sure after trying to make your own cream of mushroom soup, you will say “bye-bye” to others! It will save you a lot too! 😉

  15. Ching says:

    Looks so good and delicious! I love to drink mushroom soup but never make it myself.

  16. mycookinghut says:

    I love mushroom soup. I tend to add a lot of black pepper cos I like it with a bit of spice.. hehehe

    • food-4tots says:

      Lee Mei (MCH): Me too! I luv those freshly ground pepper but my son can’t take it. So I only added extra pepper for both my hubby and my own’s portions. 😉

  17. Looks so creamy..lovely presentation too! I’m normally too lazy to get rid of the stems, I just eat them =P

  18. angeline says:

    Hi, may i know what is meant by pure cream? Is it UHT whipping cream?

    • food-4tots says:

      Angeline: According to this source, cream is categorised according to its milk fat content and comes in two forms – pure and treated. It mentioned that pure cream does not usually contain any thickening agents and has a fat content of around 40%. I am using Bulla pure cream with 45% milk fat content. Not sure about UHT whipping cream. Maybe you need to compare the milk fat content. Hope it helps! Happy trying! 😉

  19. Christine says:

    I love your little decorations on top of the soup… looks too good to eat! It’ll be a great winter warmer!

  20. MyF says:

    Hi, thanks for the Raya wishes… so thoughtful of you! 🙂
    Conngrats on the new website, i really like the layout & all, it’s very nice 🙂
    Have a great week!

  21. tigerfish says:

    The kind of cream of mushroom soup that I love…earthy, fresh and just slightly chunky with mushroom bits 😀

  22. Dora says:

    Cool! Looks like those served in restaurant! Yum. Going to dip some “jiam tao lo ti” in it now. ;p

  23. fast cooker says:

    I never made a testy mushroom soup. I must try this recipe maybe this one will work.

  24. Christine says:

    I love eating mushrooms since I have moved to Australia. Here we can easily find all kinds of fresh mushrooms at affordable price. You know what? I’d always keep a packet of fresh mushrooms in my fridge. ^0^

  25. Thanks for the research on the mushroom, you really studied the ingredient well…. very professional!!!!

  26. the first pictures shows the amazing texture of the soup
    i’d like to jup into the screen and have a spoon of it
    or all 😀

  27. Your mushroom soup looks delicious. Can’t wait to try it in our test kitchen. Mushrooms are so tasty in all sorts of recipes and most importantly, soooo nutritious for our families.


  28. Mikii says:

    Wow…I’m sure my kids will be very happy if mummy know how to make mushroom soap, it’s their fav soap.

    Can this mushroom soup keep in the fridge, think of doing more and just heat up when we need.

    • food-4tots says:

      Mikii: Yes, you can do that but only add in milk/ thickening cream during heating up. If you want to keep it for a longer period, store it in the freezer. Hope your kids will enjoy it! 😉

  29. Sherlyn says:

    May i ask, will the soup hv this creamy texture if i don’t blend?

    • food-4tots says:

      Sherlyn: There are 3 things that will make the soup creamy. 1st: flour, 2nd: milk/cream and 3rd: blending. I will definitely recommend you to blend it to achieve the best results. But if you don’t have blender, then chopping finely mushrooms and the rest of the ingredients may help as well (to certain extend). Hope it helps and looking forward to hearing your feedback. 😉

  30. Mushroom soup lover says:

    Hi there, thanks for the soup recipes…i tried today and it was really good 🙂 yummy. I have friend who doesn’t have blender, can she cook without blender the mushroom ? how will it taste ?

    thanks !

    • food-4tots says:

      Mushroom soup lover: You’re welcome! Thanks for the kind feedback and glad that it suits your palate. Your friend can chop finely mushrooms and other ingredients to cook. It may help to certain degree. Tastewise, it will not be as creamy and flavourful as the recommended method. No harm trying the former and judge for yourself. Let me know how it goes. 😉

  31. Philomena says:

    Hi there, i tried ur recipe yesterday. Wow, indeed it was easy to make & my boys like it.

    Tks a million. I will surely make it again & again coz both my boys love campbell soups so with this soup I can substitute it. It’s healthier. I will experiment with other mushrooms coz i had only shitake & porcillini yesterday. Tks again.

    • food-4tots says:

      Philomena: Thanks so much for your kind feedback!!! So glad that it suits your boys’ taste bud. Yeah, it is definitely healthier and tastier than those canned soups. Feel free to experiment with other mushrooms. Happy trying! 😉

  32. Sharon says:

    Hi hi… I am a new fan :))))) I tried your mushroom soup 2 today. Yummy! My 11month old boy loved it too 🙂 Thanks for sharing.

    • food-4tots says:

      Sharon: Thanks for being my fan and glad that your little boy loved my recipe!! Please note that most of my recipes are suitable for toddlers above 2.5 years old. Hence, you may need to adjust the seasonings accordingly. 😉

  33. lin says:

    I want to try this recipe for my little one 🙂

    thanks Dollie!!

  34. Mei Ling says:

    Hi, I tried the recipe today. Your recipe says to simmer for 20 min but before 10 min was up, my soup became paste-like even though I have added extra chicken stock. I ended up simmered the soup for only abt 10min. It was still paste-like after I blended it and added the pure cream. Is it suppose to be like that? I ended up added some water to make it to the consistency of a cream of mushroom soup.

    Do you use home-made or ready-made chicken stock? If you use home-made, can you pls share how to prepare chicken stock?


    • food-4tots says:

      Mei Ling: Thanks for your kind feedback. This soup will be at the thick side as compared to Chinese soup but it will not like a paste. Did all your ingredients fully cover by water/ stock? When you simmer the soup, try to stir it occasionally and make sure the heat is low. Try to reduce slightly the plain flour and add more chicken stock for a diluted soup. For this recipe, I didn’t use homemade chicken stock. I diluted 2 tbsp of Maggi concentrated chicken stocks with water. If you want homemade chicken stock, I would suggest that you google for the recipe as it is quite difficult for me to explain in this comment section. Sorry about that.

  35. Ice says:

    Thanks for your sharing! I made it yesterday for my Hubby and he likes it! Anyway, I omitted celery and using original super flour instead of plain flour since I don’t have it at home. Surprisingly, it still turn up yummy! Hurray, i can now say NO to those canned creamy soup 🙂

  36. SL says:

    Hi! Tried this soup today and it taste absolutely heavenly!

  37. Donna says:

    Hi, instead of pouring it inside a blender?
    It is fine to use a hand held blender instead?

  38. Ven says:

    Hi Lai Kuan.. Can I use shitake instead of button/swiss brown?

    • food-4tots says:

      Ven: I won’t suggest shiitake as they can yield a nice taste as compared to white or brown button mushrooms. Baby Portobello can also be used. 😉

  39. Ven says:

    Thanks for your reply. Btw I really like your blog. It helps me much.

  40. Donna says:

    I tried this today and it is so easy to make.
    The blending part was easy for me as I have a hand held blender.
    Only worry was the simmering part that the ingredients will burn n stick to the pot. I added more water to suit my family’s preference :))

  41. Ida says:

    Thanks for your beautiful recipe. Im a newbie and have a question : Why can we only add pure cream after we blend?

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