忌廉蘑菇汤是一种很普遍的西餐汤，在香港的西餐厅俗称为白汤，与罗宋汤一样几乎每家西餐厅必备的餐汤。

• 材料：蘑菇、忌廉、牛奶、玉米油
• 步骤：蘑菇切片，以黄油翻炒备用（可加入洋葱丁）。

适量黄油、牛奶与面粉加热混合，加入蘑菇焖煮。

• 快捷办法：蘑菇可以为罐装切片盐水蘑菇，懒人亦可省略翻炒步骤。加热、闷煮诸项微波炉亦能完成。
• 变化：若将蘑菇换作玉米/罐装玉米，即成奶油玉米汤。亦可加什蔬（诸如胡萝卜丁、青豆粒）、火腿丁，成就奶油汤的种种变化。

Cream of mushroom soup is a simple type of soup where a basic roux is thinned with cream or milk and then mushrooms and/or mushroom broth are added. It is well known in North America as a common type of condensed canned soup. Cream of mushroom soup is often used as a base ingredient in casseroles and comfort foods. This use is similar to that of a mushroom flavored gravy.