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cream of mushroom soup

Cream of mushroom soup recipe

The Saporito
Delicate consistency, unique aroma, exquisite taste, French elegance ... this is all his Majesty Cream of mushroom soup with béchamel sauce
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Soup
Cuisine International
Servings 6
Calories 201 kcal


  • A blender


  • 1 lb (500g) white button mushrooms
  • 2 medium potatoes
  • 1 large onion
  • 1 large carrot
  • salt, paprika in powder and black pepper to taste
  • ¼ cup + 3Tbsp (100ml) milk or heavy cream
  • 1 clove of garlic

For the Bechamel sauce:

  • 2 cups + 1Tbsp (500ml) milk
  • 4 Tbsp (50g) butter
  • 3 Tbsp (30g) flour
  • a pinch of salt
  • a pinch of ground nutmeg


  • Cut the potatoes into small cubes. Add 3 cups (750ml) water and cook until potatoes are tender
  • While the potatoes are boiling, saute the grated carrots and diced onions in oil (until golden)
  • Add the chopped or sliced white button mushrooms and ½ cup of water. Season with salt and black pepper. Simmer under the lid until the mushrooms are cooked
  • Prepare Bechamel sauce (I cook my favorite "lazy" version - pour milk into a saucepan, add butter, flour, salt and nutmeg). Bring the mixture to a boil over medium heat (stirring constantly), and leave to boil for 1-2 minutes (no need to cook until too thick)
  • Transfer the cooked mushrooms, onions and carrots to a blender bowl. Add boiled potatoes too (don’t throw the water in which they were boiled, we will add it to the soup later). Grind everything into a homogeneous puree. Transfer the puree into a saucepan, add the Bechamel sauce, the water in which the potatoes were boiled and ¼ cup + 3Tbsp (100 ml) of milk or heavy cream. Season with salt, paprika and black pepper to taste, add garlic passed through a press, bring to a boil and leave to simmer for 5 minutes
  • Most of all I love this soup with croutons, but even without them it’s divine!


If you are a happy digital kitchen scale owner, I highly recommend using it instead of cups and spoons. Especially when it comes to baking recipes. A scale gives you far more accurate results than volume measurements (everyone scoops ingredients differently). Trust me, using a kitchen scale to measure ingredients will take your baking to a new level.