Cream of Mushroom Soup Recipe

  • Prep Time

    10 minutes

  • Serves

    Eight 8 fluid ounce servings

  • Calories


  • Nutrition Facts     estimate only



  • 1 1/2 cups, fairlife® Whole Ultra-Filtered Milk

  • 4 cups Mushrooms
  • 1/4 cup Chopped Onions
  • 1 each Celery Stock
  • 1 each Carrot
  • 2 tablespoons Butter
  • 2 1/2 cups Beef Broth
  • 2 cloves Garlic (crushed)
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Dried Basil
  • 1/4 teaspoon Worcestershire Sauce
  • 3 tablespoons Butter
  • 4 1/2 tablespoons Flour


  • Step 1

    For the stock: Add carrot and celery to 2 tablespoon butter and stir on medium heat for 1 minute. Add mushrooms and sauté for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms.

  • Step 2

    Prepare Roux: Melt 3 tablespoons of butter in shallow saucepan. Add flour, a bit at a time, while stirring. Stir for 2 minutes without burning. Add 1 and 1/2 cups milk, a bit at a time, while stirring. When all milk has been added, add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.

Made with

fairlife® Whole Ultra-Filtered Milk Buy Now Find a Store

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