Mom’s Famous Cream of Mushroom Soup (It’s Freaking Amazing)

Hey friends! And happy Wednesday!

I’m sorry I’ve been MIA for the last few days. It’s been a big weekend for a lot of reasons, and I’ll fill you in when I can — sorry to be so cryptic, that’s literally the worst thing every, BUT, I promise that when I can, I will!


Our parish priest who we love dearly (who married Steven and I) had his wisdom teeth pulled over the weekend and so I made him soup!

It had to be easy to eat and super delicious, and this soup was BOTH of those things.

This recipe is my mother’s famous Cream of Mushroom Soup. Truly, it is beloved by our family and friends, because this is the soup that my mom delivers whenever someone has surgery, is going through a tough time, etc — and people can’t get enough!

Now for the long and short of it: it doesn’t look pretty. As in, it actually looks pretty sad — it is a beige-gray color and from the appearance of it, if I didn’t know what it was, I would rather leave it than take it. But don’t let its humble appearance fool you — this soup is DIVINE.

Serve it with some crusty bread and you have got one of the most comforting meals — that actually fills you up!

Here’s What You Need: (Makes 4-6 bowls of soup!)

1 onion, chopped
1/4 cup butter
1 large package of fresh sliced mushrooms
1 small package of fresh sliced mushrooms
1/4 cup flour
64 oz chicken broth
1 cup Quaker Quick Barley
1 cup half and half or whipping cream
Salt and pepper to taste

Large soup pot

In a large soup pot, saute 1 chopped onion in 1/4 cup butter. Add one large package of fresh sliced mushrooms. Stir quickly until the mushrooms are soft.

Add about 1/4 cup of flour and stir quickly to make a roux. It will be very thicks and will brown a bit. Gradually add 64oz or chicken broth.

Bring to a boil, then set aside to cool.

When cool, run the mixture through the blender or food processor. (Do in 2 batches).

Return to the large soup pot. Bring mixture to a boil again, and turn heat to medium.

Add 1 cup of Quaker Quick Barley, and also add another small container of fresh sliced mushrooms. Add salt and pepper to taste.

Simmer until the barley is cooked. Do no overcook.

Turn off heat and stir in about 1 cup of either half and half or whipping cream. (My mom uses whipping cream).

If your soup becomes too thick, add either skim milk or chicken broth.

Serve with crusty bread and enjoy!

Now listen — I didn’t say this recipe was healthy…I said it was good!

Hahah But seriously it is divine.

People rave about this soup. It is so creamy and savory and it is exactly what you crave when the temperatures drop and winter is here.

Truly. I promise you will love it. My mom literally has this recipe memorized and always has the ingredients on hand so she can make this hug-in-a-bowl on a moment’s notice!

I hope you enjoy it!

Until Tomorrow!

3 responses to “Mom’s Famous Cream of Mushroom Soup (It’s Freaking Amazing)”

  1. I’ve never had homemade cream of mushroom soup. I’m not sure I could get my kids to eat it though. Kids definitely eat with their eyes first haha

    • Hi Rachael! Haha you’re right — kids are the ultimate “eyes first” eaters! But gosh — this is truly delicious. And even my nephews enjoy it…so perhaps there’s hope! 🙂 hehe thanks for stopping by! Hugs and love xox

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