Soup I made Sunday Night-Cream of Mushroom-Vegetarian

My friend Jean gave me this recipe last year and I made it exactly the way she gave it to me. This time out I took a few liberties with the recipe and made it for vegetarians. I am always trying to find recipes which will suit my vegetarian daughter, old habits die hard. I switched out the beef broth for veggie broth and had some hesitation as to the flavor but I actually liked it better. It is wonderful and has a totally different flavor with the Beef broth, use whichever you like or whichever you have on hand. It worked out beautifully though so I will stick with it this way. The freshly ground black pepper gives this soup a great flavor, so don’t skimp on it, unless you hate it. It doesn’t get alot of salt, just a bit. I know there is butter and cream in here, but it really needs it, and honestly how much in each serving? just saying….. This is such an easy recipe, not alot of ingredients, and cooks up very quickly. You will need an immersion blender stick, a cuisinart or a blender. It really tastes like a gourmet soup, throw in a crusty piece of bread on top, or some croutons and you are good to go. This soup will taste like you slaved for hours.

*serves 6 nicely , you can easily double but don’t have to double the butter just increase it to about 8 tablespoons of butter.


6 tablespoons butter (unsalted)

1 cup onion (yellow) finely chopped

1/2 lb. fresh mushrooms chopped ( I used Portabello , which also gave it a very rich flavor but you can use any kind)

3 tbs. flour

3 cups stock ( Vegetable or Beef)

1 Bay Leaf

Freshly Ground Black Pepper ( about 1/8 tsp. it’s really to taste, and the pepper is very important to this soup)

Kosher Salt ( just a bit)

3/4 cup half and half


Melt butter in a large heavy pan ( Le Creuset stock pot is the best ) Add onions and stir over moderate heat until onions are transparent. ( about 5 minutes) . Add mushrooms , and cook, stirring another 4 minutes or so, at this point I threw in a bit of kosher salt. ( A little bit)

Remove the mixture from the heat and place on a cool burner, and add the flour stirring as you go till it blends. Add in the stock slowly, stirring constantly, Add the bay leaf and pepper.

Bring the mixture to a boil, reduce heat, and simmer for about 5 minutes. Remove bay leaf and stir in the half and half. I took off of hot burner and let it cool a bit before I blended it.(about 15 minutes or so)

I then used my immersion blender stick and just pureed it for a few minutes, just do it till you get the consistency you would like. I didn’t puree it completely. I left some pieces of mushroom ,

Portabello Mushrooms for Soup

that’s how I like it. It had a nice texture without being totally smooth. Check for seasoning (salt and pepper) I served with croutons because I had them in the house, you can also serve with a nice piece of toasted baguette, or nothing . It’s really delicious.

2 responses to “Soup I made Sunday Night-Cream of Mushroom-Vegetarian

  1. Reblogged this on Cooking with Candi and commented:

    This is a most delicious soup that I made for the first time 2 years ago today!! Big recommendation on this re-blog and anniversary of Cream of Mushroom Soup. I have made it many times since then and I think you’ll truly love this one. Not Vegan but vegetarian. Enjoy!

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