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Cream of Mushroom Soup

Makes 6 servings


  • 8 oz 4 cups baby bella mushrooms, sliced thin
  • 1/2 large Vidalia onion minced
  • 1/4 cup 1/2 stick unsalted butter, cubed
  • 2 cups milk or heavy cream
  • 1 cup chicken broth
  • 8 oz cream cheese softened and cubed
  • 1 tbsp dried chopped tarragon
  • salt and pepper to taste


  • Melt 1/2 the butter in a large sauté pan.
  • Add onions and sauté for a few minutes.
  • Add mushrooms and the rest of the butter and cook for 10 minutes until caramelized.
  • In a large saucepan bring milk, broth, and cream cheese to a simmer over medium heat.
  • Add mushroom mixture and mix well.
  • Season with tarragon,  salt, and  black pepper.
  • Let simmer for 10 minutes, stirring constantly making sure milk does not scald.
  • Serve hot and enjoy this comforting soup on a cold winter day!