• Homemade Cream Of Mushroom Soup

    This is a soup that I especially like, and it can be made to be low carb. That’s another thing I really like about it! What I’m giving you are the basics; you can change it to suit the taste of your family.

    Today, we are actually having this soup for lunch. I added garlic toast to the mix for Rickey.

    We like a hearty soup so I use large slices of mushrooms.

    We like a hearty soup so I use large slices of mushrooms.



    A food photographer, I'm not, but I do make a mean cream of mushroom soup!

    A food photographer, I’m not, but I do make a mean cream of mushroom soup!


    2 Cups Fresh Mushrooms, sliced to size you prefer
    2-3 Tablespoons Olive Oil, Coconut Oil, or Butter
    3 Cloves Garlic, finely chopped and to taste
    Garlic Salt
    Fresh Oregano, because I still have it growing.
    Rosemary, because it was in the pantry
    1 Cup Chicken Stock
    1 Tablespoon Flour
    1 Tablespoon Hot Water
    1/2 Cup Heavy Cream
    1/2 Cup Half and Half, or milk
    Nutmeg, just a dash
    Freshly Ground Black Pepper, just a dash
    Fresh parsley, because I have it growing

    * Adjust ingredient amounts to your taste. This recipe also doubles and triples very well. As to the spices, I just use what I have. I did start to buy a bottle of thyme, but it was $7.00! I also usually add a little more heavy cream to our soup as well as chopped (well seasoned) chicken and a few sesame seeds.


    1. Sauté garlic in olive oil and butter in your soup pan.

    2. Add mushrooms, thyme, bay leaf, and Worcestershire sauce and continue cooking for about 5 minutes, stirring often.

    3. Add chicken broth and allow it to come to a boil before reducing to a  low medium heat. Simmer there for about 10 minutes.

    4. Put flour in a bowl or cup and stir in the hot water. Continue to stir until flour is dissolved.

    5. Stir flour into soup and stir until the soup thickens. If you want a thicker soup, use more flour. I usually take my portion out when it is done and then thicken Ric’s a bit more.

    6. Season with salt and nutmeg to taste.

    7. Add half and half and cream and simmer for another 10-15 minutes.

    8. Grind black pepper over soup if you like black pepper.

    9. Fresh parsley or any of your spices make a nice garnish.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

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