4.8333 (12 reviews)
  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Total Time 25 minutes
  • Yield 3-4 1x
Author Mushroom Council

This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.

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  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 4 ounces crimini mushrooms, chopped
  • 4 ounces white button mushrooms, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ¼ teaspoon fine sea salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • Sliced sautéed mushrooms for garnish, optional
  • Chopped parsley for garnish, optional


  1. Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl.
  2. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition.
  3. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy.
  4. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.

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Reviews (20)

  1. This is my go-to mushroom soup. My friend made it for the holidays and, thankfully, shared the recipe. So good! And so easy! I will stop looking for the perfect mushroom soup recipe… this is it!

    1. I have swapped in different varieties before, just using the same weights called for in the recipe. Oyster mushrooms are more delicate and can cook a little more quickly, so the cook time can vary a bit when you use different varieties. I just keep an eye on them and adjust accordingly as they cook!

  2. Tried this recipe with fresh-picked found Belwits from my area. So easy and tasteful. Thanks for posting this recipe.

  3. I found this recipe to be not only simple to make, but outstanding in flavor.
    I used King Oyster mushrooms and modified the instructions to add the last of the butter and flour to the sauteed mushroom and shallot mix, then slowly add the broth. No lumps! Use your whisk.
    Best mushroom soup I’ve ever made thanks to this recipe.

  4. Absolutely gorgeous!! As a vegetarian I used veggie stock , and added a little ground chilli for extra pizzazz!!Yum!!

  5. for the single recipe, i need 3 TB butter, split 2 vs 1. if i want to make triple the recipe, i need 9 TB butter, split 2 vs 1. what am i going to do with the other 6? who in blazes does multiplication at the muchroom council?

    1. Yes our multiplication features do not round up to larger volume sizes. Sorry for the inconvenience!

  6. Love this soup. I used beef broth because I had some that needed to be used and I browned my butter before adding the mushrooms and again before adding the flour because I like the nutty flavor if browned butter. It tastes delish!!

  7. Just delicious! I made this as a rescue job for a bag of leftover mushrooms that had become dedicated in the fridge. It started out as 8 ounces, so I figured it would work! Used a medium sized shallot and 2 fat garlic cloves, and leftover beef broth. Followed another comment to just add the 3rd TB of butter to the sauteed veg, and sprinkle the flour over. Stired to incorporate the flour, and used the 3 1/2 cups of broth left in the carton. Brought to a boil and reduced heat to simmer for 15 minutes. Added a pinch of dried thyme while sauteing, and a tablespoon of balsamic vinegar just before serving. Served 2 for supper with some good bread. So good!

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