Pixie’s Perfect Homemade Cream of Mushroom Soup

First off, I’m gonna say that you can legit do this with a host of veggies and other fun stuff, as it’s similar to the cream of multi-veggie soup I posted back in… November I think it was. Creamy Veggie Soup Recipe

If this is your first recipe from me, you’ve gotta know, I’m not your typical recipe-giver.

Examples: You can substitute them with cauliflower (steam them lightly – not overcooking them!!! They should be slightly crunchy but not raw), broccoli (this can stand a bit longer cooking, especially if you include the stem part rather than only the florets), and so many more. I would not advise making a solo cream of spinach soup, or anything that has a overabundance of water (ie celery stalks*) because you could muddy up or water down your amazing flavours. Squashes are fantastic for these, though you will want to reduce the cream content, as they cream very well on their own. If you want to mix squashes, I’d recommend NOT using spaghetti squash, unless you’re looking to change the creamy texture to one of stringy bits.

*Celery root/celeriac is NOT the same as the celery stalks, so if you intend to make a cream of celery soup, add the root/celeriac to it as well, and that will not only give the actual flavour profile you’re looking for, but an added depth of richness as well.

I’m kinda limited here on the island, so I had to use what was available to me at the time. The other times I’ve made this soup, it’s been for dinner parties or special occasions, and I have bought 5 different types of mushrooms for the various levels and flavour enhancements that they provide.

white cap/button mushrooms

The ones I usually use are white buttons (the small ones are perfect to leave whole),

cremini/baby portas with a portobella/portabello mushroom

portabella mushroom  – these are those large ones you see in the store, that vegans/veggie loves use to subsitute a hamburger – (usually roasted in the oven with olive oil and salt/pepper before heading into the soup), cremini (aka Baby Portas) (those near-nutty flavoured brown delectable super yummy awesometastically delicious ones),

enoki happy sprouty mushrooms of joy

enoki mushrooms (so pretty and it’s totally up to you if you want to leave them as epic microtrees or have them blended into just give a bit of a crisper note to the soup, and 1-2 (depending on the size of the batch itself) rehydrated ((I rarely could afford the fresh ones)) shitake. You do NOT want more than 2 for a huge batch, or you might just as well only chuck in the shitakes alone.

fresh shitake mushroom

They are to compliment one another, not overpower and bully the other mushrooms.

Ingredients I used:

  • Baby Portas aka Cremini
  • Button (White cap)
  • Portabella
  • Heavy [Whipping] Cream
  • ½ & ½ ((this is half cream, half milk))
  • Butter
  • Flour
  • Salt & Pepper

One beef cube [ie oxo or maggi] (or veg if you’re a lactose vegetarian, or chicken if you prefer, but honestly, the mushrooms can handle the richness of the beef one. (YOU CAN use beef stock/broth as well, but it’s up to you for sure.)

Now, you’ll notice I don’t give measurements, because it all depends on how many you’re making for, what consistency of the soup you personally like, etc. but you will be able to see (honestly, I eyeball everything in cooking, so I rarely ever know an exact measurement, sorry!) what amount you personally need.

Just remember, if you’re feeding two people, you’ll likely want at least 6-8 cups worth of the initial soup base, as it is going to cook down, and the waters are going to evaporate some, and you may actually like it enough to have seconds. You can always add milk to thin out the broth as well, if you’re making it for someone who is a bit fussy and doesn’t like thick tasting foods.

Part 1:

DO NOT, I repeat, DO NOT WASH YOUR MUSHROOMS. This is an illegal act of wrongness that even though it is not punishable, it is absolutely deplorable, and you should never ever ever put water on your mushrooms. Wipe them gentle. Softly. Carefully, and sweetly. Take care of them, and they will reward you with flavour. If you wash your mushrooms, you shall reap the soggy ill-fated non-rewards for your treasonous act.

Chop all the mushrooms.

But, don’t chop them all the same. Some of them are going to be chucked in (when you’re done part 3, so don’t rush yourself. This is a labour of love and you want to give the depth to your soup.) Separate the “pretty” looking pieces from the rough chopped ones, as the prettiest mushroom parts will be added later than the first batch of not-manky, but not-fantastic looking bits.

Open your cream containers, if you want to substitute for water/milk/broth instead, have all of that ready to go. Part two can go really fast, so being prepared ahead of time will save you scrambling and potentially burning your stuff and starting again.


Part 2:

#JusticeForRue (it is GEEKS after all, so I had to get a geeky morsel of Hunger Games in here!)

Roux Making 101 – butter/flour/salt/pepper/stock or broth or water and flavour cube.

Drop the butter in a pot large enough to do all the things. The pot should be hot enough to instantly start melting the butter, and if you want to speed up how fast you put it in, chop it into pieces first. I use one of those ¼ brick bars from Land-o-Lakes right now, but I think that’s ¼ of a cup of butter. I toss in salt and pepper (not a ton, just a good smattering) and wait for the butter to melt completely.

Now, here’s where you’re gonna need to work a bit like you have 3 hands. Whatever amount of butter you put in, chuck in the same amount roughly of flour. Whisk that up until you’re making flour butterballs, and here’s where you gotta start working super efficiently.

**SLOWLY** Pour in a bit of your stock/broth/cube mix – NOT THE CREAM YET.

The slower/better you do this, the thicker the consistency, and you’re going to have a richness that you’re looking for.

Only do a bit at a time, and you’ll see that slowly, you’re gonna have that perfect creamy consistency, so don’t worry at the start if it looks like it’s gonna never ever ever be a sexy creamy saucy soup: patience is your best friend in this stage.

KEEP WHISKING. It will happen. I believe in you!!!

Soon, you’re gonna be out of broth, and the heat is still on, and you need to start to add your milk if you’re using any, or the ½ & ½ cream. I tend to go with the lighter cream first, as it is less likely to scald when you still can see the bottom of the pot. When you can’t see the bottom of the pot anymore, and it’s creamy and smooth, switch creams, and you can (while you still are whisking) slowly but steadily add about ¼-½ the heavy cream container (or pour in a full one if you’re using just the tiny 250ml ones), and keep whisking until it’s all combined thoroughly.

TURN DOWN YOUR HEAT!!! From this point on, low-medium heat is your bestie. If you want, you can even chuck this portion into the slow cooker and dump in the first portion of mushies, unless you want to hold off on that until they are blended.


Let’s say you don’t have any fun mushrooms around, but you do have a pack of those cute little white buttons, and you have a couple cans of the pieces/stems of the mushrooms.

Hold a quiet vigil for the mushrooms that never got to be great tasting, and drain those into a colander. Be sad they were soaked in a water bath. #CERSEIshame and chuck them into your soup base.


If you did have good fresh pieces and stems that aren’t so pretty but get to be the star attraction for flavour and depth of the soup, BATHE THEM IN THE CREAMY BATH OF AWESOMENESS. Give them like, five or ten minutes to chill in their happy warm dreamy creaminess, and then grab an emersion blender and Fargo those pieces into oblivion for their flavour to be amazing.

If you don’t have an emersion handheld, you can use a bullet, a blender, or even a food processor. BUT SHUT OFF YOUR STOVE if you’re taking things off. Just helpin’ ye out, as I don’t want you to worry about burning the house down while you make excellent noms.


Blend all of that together.

It is now your choice to put this back on the stove, or transfer all of this to a slow cooker (it doesn’t really need it, but if you have errands to run, it’s a good idea).

Part 4: Meet the Cute Mushies!

So, you want to enjoy the flavour of the mushrooms, and SEE them as well, so the happy fun little buttons (or flat cross sections, depending on how you choose to cut them) are begging to join their blended bros & sissys, and you concede, and drop them into the soup.

If you have them in the slow cooker, you want to have it on LOW setting for a max of like 2-3 hrs. If you want it on the stove, as it’s close to dinnertime, you can do low-medium (4 or 5 on your dial if you have the numbers) and then crank it up – stirring occasionally, so it doesn’t start to scald the pan. If your stove is gas, you may want to even drop the temp down to the lowest setting, as it will heat up faster than electric and stay consistent as well.

This serves as many people as you can, and makes every mushie lover happy.

I’ve made this over … 40 times? 50? I honestly don’t even know how many times I’ve made it in retrospect, but I have yet to meet someone who didn’t love it from the first bite.

I almost skipped part 3 because I was so bummed about the lack of diversity in my soup. Persevere onward!! {{Savvy gets bumps for this for asking and in doing so, convinced me I should do the right step three, so super kudos to her}}

I will also add that I generally pair this with something acidic or otherwise palate changing, as it is an incredibly rich thick soup.

It is straight up comfort food, and it’s excellent on a cold day in Canada or a hot day in Antigua.

Finished product: super freakin’ creamy and delicious!

Let me know what you think of it in the comments below!


Sera Hicks on Blogger
Sera Hicks
Creative Journey Leader, Intern Supervisor, Admin, Writer at Geeks and Geeklets
Geeky Hobbit-loving Whovian. Lover of chocolate, cats, and crafty things. Writer, Creative Journey Leader. It has to be better tomorrow.