Cream of Mushroom Soup

Level: Easy
Prep Time: 15 min
Cook Time: 15 min
Cooling Time:
Yields: 4


This classic Cream of Mushroom Soup recipe fits well with almost any meal. Luscious and tasty mushrooms in a creamy rich sauce is hearty AND delicious.


  • 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 tablespoons chopped onion
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk


CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.


by C. CAROL , cocoa, FL on Jul. 2010

Did not have canned mushrooms so used fresh and added veg broth for the water to make up the two cups. It was delicious!

Fresh Mushrooms are good too!

by D. Debra , on May. 2010

I added fresh mushrooms in as well and it came out great!

great base

by B. Becky , Reading Pa on Mar. 2010

I may use this base for other vegetables too!

Session's Mushroom Soup Rating

by C. Cheryl , Atlanta, GA on Feb. 2010

One excellent soup! I love it. This soup is relatively simple to make.


by T. Tracy , Bronx, NY on Jan. 2010

Easy to make, made as is the first time, and will probably make some additions and substitutions the second time around!

A few suggestions for healthier version

by C. Christine , Eagle River, AK on May. 2009

I substitutied Whole wheat all purpose for the flour and used one half butter and substituted canola oil for the other half of butter. Leaving some mushrooms whole and some cut was nice also. Great recipe all around.

Cream of Mushroom Soup

by K. KATHY , South Daytona, FL on Feb. 2009

One of my favorite soups. It sure is easy to make.

Cream of Mushroom Soup

by v. vicki , BOZEMAN, MT on Oct. 2008

This was excellent making soups from scratch and not opening a can is what we like to do. Thank you for all the wonderful recipes.


by l. lola , on Oct. 2008

This soup was very creamy, mushroomy, and oniony!! I really liked it. it was easy to make exept when i had to chop the canned mushrooms, that takes a ling time. TIP: add some fresh crused black pepper to it and YUMMY!!!

mushroom soup

by J. Jaime , INWOOD, WV on Feb. 2008

i loved it!! it was great my husband loved it it had to be the best soup we ever had.