Cream of Mushroom Soup

This mushroom soup is made creamy with a white sauce, then seasoned with paprika and nutmeg.
Course Soup


For the Soup Base

  • 2 Tbs butter
  • 8 ounces mushrooms with stems
  • 2 cups chicken broth or water
  • 1/2 cup chopped celery
  • 2/4 cup sliced white or yellow onion
  • 2 Tbs chopped parsley

White Sauce (Thin Bechamel)

  • 1 Tbs butter
  • 1 Tbs flour
  • 1 cup milk

To Finish the Soup

  • 1/2 tsp salt
  • 1/8 tsp paprika
  • 1/8 tsp grated nutmeg (optional)
  • 3 Tbs white wine
  • parsley sprigs or chopped chives to garnish
  • sour cream to garnish


For the Soup Base

  • In a soup pot, melt the butter, then add the mushrooms and cook a few minutes while they release their juices. 
  • Add the broth or water, celery, onion and parsley. Bring to a boil, cover, and reduce the heat to a simmer and cook 20 minutes. 
  • Take off the heat and use an immersion blender to puree the soup.  Then make the white sauce in a separate small pan.

White Sauce / Thin Bechamel Sauce

  • Melt the butter in a small saucepan over medium low heat. Whisk in the flour and keep stirring until smooth, about 1 - 2 minutes.
  • Slowly whisk in the milk and bring to a simmer, whisking the entire time. Keep whisking another 1-2 minutes until thickened slightly. 

To Finish the Soup

  • Stir the white sauce into the mushroom puree and let everything get hot but don't let the soup boil.
  • Stir the salt, paprika, nutmeg and wine into the soup, then serve.
  • Garnish with sour cream and parsley or chives.