Cream of Mushroom Soup

Submitted by Narelle Youngs

Cream of Mushroom Soup

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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes


  • 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


  • Melt butter in a saucepan and add mushrooms and onion. Saute lightly.
  • Place mushrooms, onion and chicken stock into the slow cooker insert and stir well.
  • Cover with lid and cook on low for 5hrs.
  • 30 minutes before serving, turn to high then stir in cream and milk.
  • Blend cornflour with 2 tblsp of the hot soup and blend until smooth. Stir flour mixture into the soup and cook until thickened.
  • Serve topped with parsley.

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