This study investigated the quality characteristics of cream soup added with Pleurotus eryngii powder. Pleurotus eryngii was dried in a hot air dryer at 40°C for 8 hours and at 60°C for 8 hours. The dried Pleurotus eryngii was pulverized using a pin mill, and the powder was sieved through a 60~100 mesh. Sensory evaluations of cream soup added with different- sized particles of Pleurotus eryngii powder were performed. Cream soup added with Pleurotus eryngii powder of particles below 150 µm showed good appearance, taste, and mouth-feel. Quality characterization of cream soup added with 5~20% Pleurotus eryngii powder showed that L value decreased with increasing Pleurotus eryngii, whereas a and b values increased. Sensory evaluations revealed that cream soup with 15% Pleurotus eryngii powder had significantly better taste, mouth-feel, and overall acceptability (p<0.05) than other samples. Thus, cream soup with 15% Pleurotus eryngii powder of particle size below 150 µm was the most desirable and could be successfully used as convenience food in the food processing industry.