Cream of Mushroom Soup


January 14, 2015

Cream of Mushroom Soup 5 0 5 1
  • Prep: 10 mins
  • Cook: 5 hrs
  • 10 mins

    5 hrs

    5 hrs 10 mins

  • Yields: Serves 4


1 tbls/30g butter

500g sliced mushroom

1 large diced onion

4 cups/1L chicken stock

1 cup/250ml cream

1 1/2 cups/375ml milk

2 tbls cornflour

2 tbls finely chopped parsley

salt and pepper to taste


1Melt butter in a saucepan and add mushrooms and onion. Saute lightly.

2Place mushrooms, onion and chicken stock into the slow cooker insert and stir well.

3Cover with lid and cook on low for 5hrs.

430 minutes before serving, turn to high then stir in cream and milk.

5Blend cornflour with 2 tblsp of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened.

6Serve topped with parsley.

Submitted by Narelle Youngs


4 Reviews

Yes I don’t see why not 🙂

Deborah Clarke

August 12, 2019

Could you add more mushrooms and less liquid


August 11, 2018

Just wondered could this be frozen ??

Kellie Wright

May 10, 2018

My husband absolutely loved this. I did add some grated Parmesan as well.

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