Murray’s Mushroom Soup

My husband, Murray doesn’t do much in the kitchen in the way of cooking.. but what he does make is always delicious… from Schmaltz and Gribenes to smoking fish…. now he has found a really good mushroom soup recipe! I actually love it when Murray cooks,,,

He found the recipe online by doing a Google search for Mushroom Soup. The recipe is from Natasha of

I have not personally made this soup, but I have eaten it & throughly enjoyed it!

There is cream in this mushroom soup, but the broth is not heavy.  I usually stay away from making a dairy soup for some reason, but this is really good. I do love opening up a can of Campbell’s Cream of Mushroom soup from time to time though…… anyway, needless to say this soup is tastier than the canned soup! Full of mushrooms & vegetables, with dill & parsley for added flavour, this soup is really satisfying. The cream can be replaced with soy milk to make this a non-dairy vegan soup.

Here is the recipe 


8 cups of water

2 cups vegetable stock

3 potatoes, peeled & diced

oil to saute the mushrooms, maybe a tbsp…

2 lbs of mushrooms, cleaned & sliced *** Murray uses a variety of mushrooms

3 tbsp butter *** if you want a vegan/ non-dairy soup use oil

1 medium onion, diced

1 large carrot, grated

2 cups of half & half ***or you can use 1 cup of milk & 1 cup of heavy cream

4 tbsp flour


1/3 cup chopped parsley or dill *** Murray uses both, half & half

Salt & pepper


  1. Using a large enough soup pot, put the water & vegetable stock into the pot
  2. Add the potatoes to the pot & boil them until they are almost tender, about 10 minutes, lower the heat to a simmer when the potatoes are cooked
  3. While the potatoes are cooking, in a skillet, saute the mushrooms until the mushrooms are brown, softened & have released some liquid *** Murray’s note…it is difficult to get the mushrooms to brown so you will have to turn the heat up to accomplish that..
  4. When the mushrooms are ready, add them & any liquid in the skillet to the pot of water with the potatoes
  5. Next, you can use the same skillet that you cooked the mushrooms in, saute the onions & grated carrot in the butter or oil until they are softened & brown.
  6. Add the sautéed onion & carrot to the soup pot
  7. Whisk the half & half with the 4 tbsp of flour until smooth. Add this mixture to the soup
  8. Season with salt & pepper to taste
  9. Add the parsley/dil
  10. Bring the soup up to a boil now & boil for a few minutes.
  11. Check the potatoes to see if they are cooked & when they are your soup is done


I don’t have any pictures of the soup cooking but here is a picture of the soup when it is done!!!



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