Made famous by Campbell in 1934 in the States, but the creamy mushroom soup was already popular in Italy and France long before that. It’s filling. It warms you up. It’s a classic.

Preparation time of this mushroom soup: 60 minutes

Ingredients for 4 people

  • 1 kg mushrooms, sliced
  • 1 liter vegetable stock
  • 1 liter whole milk
  • 50 grams dried mushrooms
  • 100 grams butter
  • 120 grams flour
  • 100 grams onion
  • 2 spring onions


  1. Make a broth by bringing the stock to a boiling point. Then, add the dried mushrooms, reduce the heat and let it simmer for 30 minutes.
  2. Finely chop the onion and lightly fry in the butter.
  3. Once the onions become glazy, it’s time to add the flour and let it cook well, stirring continuously preferably with a wooden spoon. Don’t use a whisk as it will break down the gluten structure, making your soup too sweet.
  4. Add the milk little by little, and add the mushrooms and broth.
  5. Season with pepper and salt and garnish with finely chopped spring onions.

Creamy mushroom soup in Food Service

In Food Service, this mushroom soup can be made easily using Ecopouch®.

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