Posted by: twolittlebumpkins | December 25, 2009

Recipe: Cream of Mushroom Soup

Remember the days where a good can of Campbells Cream of Mushroom soup would make a great meal – whether in Tuna Casserole or Green Bean Casserole or Chicken/Lipton Soup Casserole, it tasted so darn good…

Well here’s a great Mushroom Soup Recipe to try… and experiment with…

Cream of Mushroom Soup Recipe


  • 1 pound portabella mushrooms, cleaned, quartered or sliced
  • 1 Tbsp lemon juice
  • 1 Tbsp unsalted butter (use Heart Smart Butter)
  • 2 Tbsp minced shallots
  • 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
  • 1/2 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups heavy cream
  • 1 1/2 cups chicken stock (Gluten Free)
  • 1 teaspoon cornstarch (Gluten Free) dissolved in 1 Tbsp water
  • Minced parsley for garnish


1 Coarsely chop mushrooms and lemon juice.

2 Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat. Add mushrooms, thyme and bay leaf, sauté over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears.

3 Add salt, pepper, cream and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes.

4 Add cornstarch and simmer for 10 minutes, stirring constantly. Correct seasoning and add more lemon juice to taste.

Serves 4. Serve sprinkled with a little parsley.

Note: you can freeze this for later use in your favorite Cambell’s Mushroom Soup Recipe!


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