Belleville Seventh-day Adventist Church

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Cream of Mushroom soup
  • 2 tbsp olive oil
  • 2 pkg mushrooms (16 oz size), sliced or chopped
  • 1tbsp margarine
  • 2 tsp roasted garlic paste or grated garlic to taste
  • 2 tbs flour
  • 3 c low salt broth
  • ½ tsp salt
  • ¼ tsp thyme
  • 4 tsp fresh chives, diagonal cut
  • 2 tbsp whipping cream or cashew nut cream (opt)
  • ½ cup plain croutons
  1. Heat oil on medium and sauté mushrooms; set aside in bowl.
  2. In same pot, melt margarine and cook onion until soft, then add garlic.
  3. Sprinkle flour into onions and stir to form a paste.
  4. Gradually add broth and then simmer until soup begins to thicken.
  5. Add half the mushrooms and juices.
  6. Reduce heat to low and simmer for 10 min.
  7. Using a hand held blender, puree soup until smooth.
  8. Stir in remaining mushrooms, salt, thyme, and bring to a simmer.
  9. Remove from heat and stir in cream if using, and garnish with chives, and top with croutons.