Name: Cream of Mushroom Soup
Prep time: 30 min
Cook time: 20 min
Yield: 4 people
Cuisine: France
Ingredients: 500 g ofbutton mushrooms; 25 g ofbutter; 1 white onion; 1 pod ofgarlic; 1 boot ofparsley (small); 0,5 l ofspelt milk (or oat milk, or semi-skimmed milk); 25 cl ofvegetable broth (or, if not, a bouillon cube—you can find ones that are low in salt and free of palm oil); 2 tbsp ofcornstarch (for a gluten-free recipe); 1 tbsp oflemon juice; freshly ground pepper

appetizers creamy soups and clear soups mushrooms

Updated on 02 January 2026 by

ratatouille

8 reviews 4.9 : Very good

Diet

Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

20 minutes

In my series of winter soups, this mushroom soup recipe is truly one of my favorites.

I first discovered this soup during a meal at a restaurant, and I was delighted to find that it’s very easy to make. This mushroom soup is nonetheless just as delicious as I remember it from my gourmet experience. The mushrooms and their earthy, forest-like scents blend beautifully here with the rich, creamy flavors of butter and milk.

Made with low-fat milk, this recipe isn’t very high in fat but is still full of flavor.

Additionally, for those who are lactose intolerant, you can even replace cow’s milk with sheep’s milk. You can also substitute the milk with plant-based milk (oat or almond, for example) to make it completely vegan.

For

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For the sautéed mushrooms
500 g of button mushrooms
25 g of butter
1 white onion
1 pod of garlic
1 boot of parsley small

For the cream soup
0,5 l of spelt milk or oat milk, or semi-skimmed milk
25 cl of vegetable broth or, if not, a bouillon cube—you can find ones that are low in salt and free of palm oil
2 tbsp of cornstarch for a gluten-free recipe
1 tbsp of lemon juice
freshly ground pepper

Cooking mushrooms
- 1
  Start by cleaning the mushrooms: rinse them quickly under running water without peeling them. Trim off the earthy stems. Shake each mushroom to remove any excess water before setting them aside.
- 2
  Slice the mushrooms. Set aside a few slices for the final garnish.
- 3
  Peel and chop the onion into small pieces. Crush the garlic clove to make it easier to peel, then remove the germ before finely chopping it.
- 4
  Melt the butter in a skillet or sauté pan, then add the mushrooms, onions, and garlic.
  Cook over low heat for 10 minutes until the mushrooms release their juices.
  Add the chopped parsley toward the end of cooking (set aside a few leaves for garnish).
- 5
  In the meantime, if you don't have any ready-made vegetable broth, make some using the freeze-dried bouillon cube according to the instructions.
- 6
  Sprinkle the flour over the mushrooms while stirring. Then gradually
  pour the milk, followed by the broth, into the pan with the mushrooms, stirring constantly.
- 7
  Season with pepper (I don’t add salt because the vegetable broth already contains enough).
  Cook the soup over medium heat for about 10 minutes, stirring occasionally.
- 8
  Squeeze the lemon.
  Once the mushrooms are cooked, pour the lemon juice over them and blend until smooth.
- 9
  There you go—all that’s left is to serve this mushroom soup in pretty bowls or soup plates, gently placing a few slices of mushroom and a few sprigs of parsley on top!