Here is one. I haven't tried it myself, but I tried it at my aunt's (made with wild mushrooms) and it was delicious.

Creamy mushroom soup:
200 g fresh mushrooms (if you can get wild mushrooms that's even better)
50 g (2 tbs) butter
1 1/2 litre (1 1/2 quarts is as near as makes no difference) meat stock (you can use vegetable stock as well, but the flavour will be slightly different) or try mushroom stock if you can get some
1 small onion or leek
100 ml cream
Salt, pepper

Clean the mushrooms and chop half of them very finely. Do the same with the onion. If the remaining mushrooms are small, use them whole, but otherwise slice or quarter them.

Melt half the butter in a saucepan. Gently simmer the whole or sliced mushrooms in the butter for 2-3 minutes without browning. Remove them and put the rest of the butter in the saucepan and add the chopped mushrooms and onion and again simmer gently for 2-3 minutes without browning. Add the stock and cook for 5 minutes. Add the bigger mushroom pieces and cook for 2-3 minutes. Add the cream just before serving and bring to the boil. Add salt if needed. Serve with freshly baked crusty bread.

My recipe is almost the same as Netla's. I suggest adding a swig/gulp/splash of dry sherry to it!

Cream of Mushroom Soup
250g mushrooms, chopped
1 litre chicken or veal stock
1 slice of onion
2 tablespoons butter
2 tablespoons flour
1 cup cream
salt and pepper to taste

Add mushrooms to stock with the onion, cook for 20 minutes, then rub through a sieve. Re-heat. In a saucepan, heat butter and flour together. As soon as the mixture bubbles, add 2-3 cups of the mushroom mixture, and stir well. Add the remainder of the mushroom mixture, then stir in the cream and seasoning, without allowing to come to the boil.

It's one of my favorite winter quick soups.
8oz button mushrooms
4 oz portobello
1/4 cup finely chopped yellow onions
1/2 stick butter
4 T flour
10 to 12 oz chicken broth
2 cups milk ( or half and half)
4 oz sherry wine
2 oz cream cheese
Chopped parsley
Dash of worchestershire
Salt and pepper to taste.
Chop half or the button muchrooms and all the portobellos, slice the remaining button mushrooms.
Put the mushrooms, onion and butter in a heavy bottomed sauce pan and sautee until the mushrooms are soft and they have given up their moisture.
Add 1 cup of the broth and cover and simmer 10 or 15 minutes.
Make a slurry of the flour and the rest of the chicken broth and slowly add to the pan...bring to a simmer, whisking all the while.
When thick and the flour has cooked add sherry the chopped parsley, worchestershire, and the milk. bring to a simmer ( do not boil or it may curdle) and the cream cheese cut into chunks. Whisk and heat until smooth, correct salt and pepper seasoning and serve.
Linda C

Here's one that I made last year and it is very good. I pretty sure I pasted it from this forum but did not note who posted it.

Cream of Mushroom Soup

3 tablespoons olive oil; divided
8 oz. Crimini mushrooms; sliced
24 oz. white mushrooms; sliced
Kosher salt and fresh ground pepper
1/2 teaspoon dried thyme
1/2 cup dry white wine (Pinot Grigio)
4 cups chicken broth (Do not use beef in this!)
1/2 cup heavy cream or half & half

In a large pot, heat 1 tablespoon olive oil and sauté Crimini mushrooms along with a sprinkle of salt and pepper until very tender; remove from pot, cover and set aside. Add 2 tablespoon olive oil to the pot, over medium heat. Sauté white mushroom slices with about 1 teaspoon kosher salt, a sprinkle of pepper and thyme. Sauté until mushrooms are soft and browned (they well appear dry and then will release their juices). Stir in wine and continue to cook until most of the moisture is evaporated. Stir in 3 cups of the broth and heat to a simmer.

Carefully puree soup in 2 batches in the blender until very smooth; remove from blender and return to pot. Stir in reserved mushrooms, remaining 1 cup of broth and the cream. Simmer soup for 5 minutes adding more seasoning if desired. If soup is too thick, stir in more broth as desired.

*Beef broth will give this soup an unappetizing color of mud after is pureed.

Michelle

Cream of Mushroom Soup
(Sande's Recipe)

1/3 c. butter
1/4 c. minced onions
3 Tblsp flour
3/4 tsp. salt (omit if using boullion for broth)
1/4 tsp. pepper
1-1/2 c. milk
1-1/2 c beef broth
Thyme
very small amount of something like Kitchen Bouquet for color
2 c. sliced mushrooms, sautéed

Melt butter in saucepan; add onions and flour; gently cook for a few minutes. Add all others -- except mushrooms -- adding coloring last to see what is needed, and then add sautéed Mushrooms. Heat thoroughly, but donÂt allow to boil.

Serves 4

THANKS EVERYONE!!! THEY ALL LOOK GREAT. I WILL HAVE TO DECIDE WHICH ONE TO MAKE. I LOVE WILD MUSHROOMS, SO I MIGHT MAKE THAT ONE THIS WEEKEND. I WILL EVENTUALLY MAKE THEM ALL. THANKS AGAIN!!! DIANA55

I've made the one Michelle posted, it's very good and here's one more that's very good!

Cream of Mushroom and Wild Rice Soup
1/2 teaspoon coarse salt, plus more for seasoning
1/2 cup wild rice
3 teaspoons olive oil
1 1/4 pounds assorted mushrooms, such as button, cremini, shiitake (stems removed) and chanterelle, sliced
into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
1 tablespoon Porcini Powder
1/2 cup sherry or Madeira
3 tablespoons soy sauce
6 cups chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh flat-leaf parsley

In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside

In a large saucepan, heat half the oil over medium-high heat. Add half th mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat wit remaining oil and mushrooms.

Reduce heat to medium-low. Melt butter; add leeks. Cook, stirring, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sauce; cook 1 minute more.

Add stock to pot; bring to a boil over medium-high heat. Add mushrooms; return turn to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning, and serve.

PORCINI POWDER (1/3 cup) -
1 ounce dried porcini mushrooms
In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature.
Martha Stewart Living September 2003

Michelle, that is one of my cream of mushroom soup recipes, here is a picture of it:

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This one is also good:

Portabello with Roasted Garlic Soup

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1 large garlic bulb
2 slices thick sliced bacon; minced
12 ounces portabella mushrooms-4 large caps
1 shallot (or small onion); minced
½ teaspoon thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil + 1 tablespoon butter
¼ cup brandy or Cognac
1/3 cup flour
4 cups chicken broth
1/3 cup heavy cream

Roast the garlic first. This can be done up to a day ahead of time. Pre-heat oven to 350°. Remove the peel from the garlic bulb, cut the top off and drizzle with a little olive oil. Wrap up completely in foil and roast in the oven for 50 minutes until very tender, cool in foil for about 25 minutes, remove from foil and cool enough to handle. Squeeze soft roasted garlic from each garlic clove, discard peel. Mash garlic with a fork until smooth and creamy.

Meanwhile make the soup: In a medium size, heavy sauce pan brown bacon until almost crisp. Remove the dark brown gills from the mushrooms, cut in half and slice; add to bacon in the pot along with the minced shallot. Sprinkle with thyme, salt and pepper, add olive oil and butter, cover and sweat until very tender 5 to 8 minutes, uncover and stir in brandy and continue to simmer until liquid is almost all evaporated; stir in garlic. Make a Veloute (white sauce (roux) made with stock or broth instead of milk): Sprinkle flour over mushrooms and stir, continuing to cook and stir while pouring in broth. Cook and stir until mixture comes to a boil and thickens. Stir in cream, taste and add more salt and fresh ground pepper as desired.

Marilyn

I used part regular milk and cut way back on the cream in this recipe and it was still extremely creamy. The liquid smoke helps make this recipe.

Smoky Portobello Soup Recipe

1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
8 cups chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish

Preheat oven to 350 degrees F.
Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives.

Courtesy Paula Deen

Yum, I love homemade cream of mushroom soup.

This is the basic recipe but you can adjust it too your own taste. Sometimes I add dill and a little sour cream. Or paprika.

Home Cookin Chapter: Recipes From Thibeault's Table

Mushroom - Cream Of Mushroom Soup
=================================
2 to 3 cups Sliced mushrooms
1 large shallot minced
1 garlic clove minced
3 to 4 tablespoons butter
2 tablespoons flour.
1 sprig of fresh thyme
1/4 - 1/2 teaspoon dried tarragon (optional)
3 to 4 tablespoons flour
2 to 4 cups chicken broth
1 to 2 cups milk or use cream for a richer soup (depending on how thick you like your soup)

. Saute sliced mushrooms in butter, add shallot, cook for a few minutes
being careful not to brown the shallots. Add the minced garlic and
saute for one minute. Add a couple of tablespoons of flour and saute
for a couple of minutes. Add the chicken broth and fresh thyme, bring
to a boil and then simmer for 20 minutes. Add the cream or milk and
simmer for a few more minutes.

Optional - Coarsely puree soup with a stick blender.