Cream of Mushroom Soup


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 pound sliced fresh mushroom (about 450 grams) – I used baby Bella & shitake mushrooms
  • 2 tablespoons fresh oregano (optional)
  • 3 tablespoons all purpose flour
  • 4 cups beef or chicken broth
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 beef or chicken bouillon cube, crumbled
  • 1 teaspoon Thai fish sauce (optional)
  • 1 cup light cream, half & Half (or can be substituted by evaporated milk)


  1. In a large pot heat butter and oil over medium-high heat until butter is melted.
  2. Sauté chopped onion for 3 minutes until softened. Add garlic and cook for about a minute, until fragrant.
  3. Add sliced mushrooms, cook for 5 minutes.
  4. Sprinkle flour over mushrooms, mix well and cook for 2 minutes.
  5. Add the stock, mix again and bring to a boil. Reduce heat to low-medium, add salt, pepper, bouillon cubes and fish sauce.
  6. Cover and allow to simmer for 10 minutes, while stirring occasionally until soup has thickened.
  7. Reduce heat to low, stir in the cream and fresh oregano. Allow to gently simmer for 3 minutes (do not boil) and voila!!

Bon Appétit 👩🏻‍🍳👌🏻

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