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Homemade Cream of Mushroom Soup

  • Yield: 4 cups 1x


  • 4 oz baby bella mushrooms
  • 4 oz shiitake mushrooms
  • 1/2 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tbs butter or ghee
  • 2-3 tbs flour (separated)
  • 2 cups veggie or chicken broth
  • 1 cup heavy cream (or 1 cup evaporated milk)
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 tbs light miso
  • 1/4 tsp nutmeg (fresh ground)


  1. Cut the mushrooms into slices.
  2. In large skillet, melt the butter.
  3. Add in the onions and garlic and cook until the onions are soft.
  4. Add the mushrooms and cook until the liquid is released.
  5. Blend in 2 Tbs of the flour and stir.
  6. Add in the broth and heat until slightly thickened, stirring frequently
  7. Place cream in a small bowl and add the remaining flour and seasonings and mix together.
  8. Add the cream mixture to the soup.
  9. Heat to thicken while stirring frequently.
  10. Serve hot.


Source: Food: SweetsLady


  • Serving Size: 1 cup
  • Calories: 293
  • Fat: 17.58
  • Carbohydrates: 34.14 g
  • Protein: 5.05 g
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