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mushroom soup with chicken stock
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5 from 2 votes

Mushroom soup with chicken stock

Course Soup
Cuisine World
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 small bowls


For mushroom puree

  • 3 tablespoon butter
  • ¾ can mushroom, cut into pieces (reserve can water)
  • 1 small onion, chopped
  • 2 tablespoon garlic, chopped

For Soup

  • 4 tablespoon butter
  • 4 tablespoon plain flour
  • 4 cups chicken stock, homemade
  • 2 cups milk
  • 200 ml cream
  • 1 tablespoon sugar
  • ½ teaspoon freshly grounded black pepper
  • ¼ teaspoon oregano powder, optional
  • ¼ can mushroom, sliced
  • salt to taste


For Mushroom puree

  • In a pot add mushroom, onion, garlic and butter. Fry for 5 minute on medium flame.
  • Add mushroom can water. Transfer mixture to blender and blend it into a smooth puree.

For Soup

  • In the same pot fry flour in butter for 1 minute and pour chicken stock gradually breaking the lumps.
  • Next add milk, cream, salt, pepper, sugar, oregano and mushroom slices.
  • Simmer on low heat until thick.
  • Serve hot.


  • Fresh mushroom tastes best.
  • You can add baby corns or corn, thyme,  parsley too.
  • Make it creamier with extra cream or evaporated milk.