Creamy Portobello Mushroom Soup

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This soup is easy to make and tastes earthy, creamy and wonderful.


  • 1/4 cup butter
  • 2 cup chopped portobello mushrooms
  • 2 onions, chopped
  • 2 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 cup whole milk
  • 1 tablespoon rosemary
  • salt and pepper to taste
  • 1 pinch red pepper flake (optional)


  1. Melt the butter in a large saucepan over medium-high heat. Sauté the portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  2. Stir in the half-and-half, season with salt and pepper, and sprinkle with red pepper flake. Heat through, but do not boil.