Cream of Mushroom Soup

Few recipes are as timeless and beloved as Cream of Mushroom Soup. Velvety smooth, rich in flavor, and endlessly versatile, this comforting dish has found its way into kitchens around the world. It can be enjoyed as a cozy appetizer, a light lunch paired with crusty bread, or even used as a base for countless casseroles and sauces.

The beauty of Cream of Mushroom Soup lies in its balance of earthiness and creaminess. Fresh mushrooms bring depth and umami, while the cream transforms the soup into something luxuriously smooth. Whether you prepare it for a chilly evening or a holiday feast, this soup is always a welcome dish at the table.

Why This Recipe Works

The secret to great Cream of Mushroom Soup is layering flavors and using fresh, high-quality ingredients.

Mushrooms Are the Star – Cremini, button, or a mix of wild mushrooms create earthy depth.

A Perfect Roux – Butter and flour form the base that thickens the soup.

Aromatic Base – Garlic, onion, and fresh thyme enhance the mushrooms.

Broth for Balance – Chicken or vegetable broth gives structure without overpowering the flavor.

Heavy Cream – The addition of cream makes the soup smooth, indulgent, and satisfying.

When all these elements come together, Cream of Mushroom Soup becomes a rich and soul-warming classic.

Ingredients

Here’s everything you’ll need to make homemade Cream of Mushroom Soup:

2 tbsp unsalted butter – for sautéing and flavor.

2 tbsp olive oil – prevents butter from burning.

1 large onion, finely chopped

3 cloves garlic, minced

1 lb (450g) mushrooms, sliced – cremini, button, or a mix of wild mushrooms.

2 tbsp all-purpose flour – thickens the soup.

4 cups chicken or vegetable broth

1 cup heavy cream

1 tsp fresh thyme (or ½ tsp dried)

1 bay leaf

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Optional: A splash of white wine or sherry for extra depth.

Equipment Needed

Large soup pot or Dutch oven

Wooden spoon

Ladle for serving

Sharp knife and cutting board

Blender (immersion or countertop)

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Melt butter with olive oil in a large pot over medium heat. Add onion and cook until translucent, then stir in garlic until fragrant.

Step 2: Cook the Mushrooms

Add sliced mushrooms and sauté for 10–12 minutes until golden brown and their liquid evaporates. This step deepens the flavor of Cream of Mushroom Soup.

Step 3: Make the Roux

Sprinkle flour over the mushrooms, stirring constantly for 2 minutes to cook out the raw taste.

Step 4: Add the Liquids

Slowly pour in the broth while stirring to prevent lumps. Add thyme, bay leaf, salt, and pepper. Bring to a simmer.

Step 5: Blend (Optional)

For a silky texture, blend the soup using an immersion blender or in batches in a countertop blender. You can also leave some chunks for a rustic style.

Step 6: Add Cream

Stir in the heavy cream and simmer for another 5 minutes. Taste and adjust seasoning.

Step 7: Serve and Garnish

Remove bay leaf. Ladle into bowls, garnish with parsley, and enjoy hot.

Tips + Tricks for Success

Use a Mix of Mushrooms – Combining varieties like cremini, shiitake, and porcini enhances depth.

Don’t Rush the Sauté – Let mushrooms caramelize for the best flavor.

Deglaze with Wine – A splash of white wine lifts and balances the richness.

For Extra Creaminess – Add a dollop of sour cream or mascarpone.

Make It Dairy-Free – Use coconut cream and vegetable broth for a vegan version.

Serving Suggestions

Cream of Mushroom Soup can be enjoyed on its own, but it shines even brighter with accompaniments:

Serve with crusty bread, garlic toast, or warm dinner rolls.

Pair with a light green salad for a balanced meal.

Use as a base for casseroles like green bean casserole.

Serve in small cups as a starter for a dinner party.

This flexibility makes Cream of Mushroom Soup a true kitchen essential.

Variations

Rustic Style – Skip blending and leave the mushrooms chunky.

Healthy Twist – Use milk instead of cream for a lighter version.

Wild Mushroom Soup – Use chanterelles, porcini, or morels for gourmet flavor.

Herb Lovers’ Version – Add rosemary or sage for an aromatic twist.

Spicy Kick – Sprinkle in red chili flakes or cayenne.

Storage & Make Ahead

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months (though cream may separate; stir well after reheating).

Reheat: Warm on the stove over medium heat, stirring gently.

Nutrition (Approx. per serving, 1 cup)

• Calories: 230
• Protein: 6g
• Carbs: 15g
• Fat: 17g
• Fiber: 3g
• Sodium: 780mg

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Conclusion

There’s a reason why Cream of Mushroom Soup has stood the test of time. With its earthy richness, velvety texture, and endless versatility, it’s a dish that can be both rustic and elegant. Whether you’re making it as a simple weeknight dinner, a cozy holiday appetizer, or the foundation of another recipe, this soup delivers comfort in every spoonful.

By using fresh mushrooms, taking time to build flavors, and finishing with cream, you’ll create a homemade version far superior to anything from a can. Once you taste the difference, you’ll never go back.

So grab your pot, slice up some mushrooms, and let the aroma of simmering Cream of Mushroom Soup fill your kitchen. It’s comfort food at its finest—simple, nourishing, and unforgettable.

Cream of Mushroom Soup: A Classic Comfort Food

Few recipes are as timeless and beloved as **Cream of Mushroom Soup**. Velvety smooth, rich in flavor, and endlessly versatile, this comforting dish has found its way into kitchens around the world. It can be enjoyed as a cozy appetizer, a light lunch paired with crusty bread, or even used as a base for countless casseroles and sauces. The beauty of **Cream of Mushroom Soup** lies in its balance of earthiness and creaminess. Fresh mushrooms bring depth and umami, while the cream transforms the soup into something luxuriously smooth. Whether you prepare it for a chilly evening or a holiday feast, this soup is always a welcome dish at the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 4

Equipment

• Large soup pot or Dutch oven
• * Wooden spoon
• Ladle for serving
• Sharp knife and cutting board
• * Blender (immersion or countertop)

Ingredients

  

• * **2 tbsp unsalted butter** – for sautéing and flavor.
• * **2 tbsp olive oil** – prevents butter from burning.
• * **1 large onion finely chopped**
• * **3 cloves garlic minced**
• * **1 lb 450g mushrooms, sliced** – cremini, button, or a mix of wild mushrooms.
• * **2 tbsp all-purpose flour** – thickens the soup.
• * **4 cups chicken or vegetable broth**
• * **1 cup heavy cream**
• * **1 tsp fresh thyme or ½ tsp dried**
• * **1 bay leaf**
• * **Salt and pepper to taste**
• * **Fresh parsley chopped (for garnish)**

Instructions

 

### Step 1: Sauté the Aromatics

• Melt butter with olive oil in a large pot over medium heat. Add onion and cook until translucent, then stir in garlic until fragrant.

### Step 2: Cook the Mushrooms

• Add sliced mushrooms and sauté for 10–12 minutes until golden brown and their liquid evaporates. This step deepens the flavor of **Cream of Mushroom Soup**.

### Step 3: Make the Roux

• Sprinkle flour over the mushrooms, stirring constantly for 2 minutes to cook out the raw taste.

### Step 4: Add the Liquids

• Slowly pour in the broth while stirring to prevent lumps. Add thyme, bay leaf, salt, and pepper. Bring to a simmer.

### Step 5: Blend (Optional)

• For a silky texture, blend the soup using an immersion blender or in batches in a countertop blender. You can also leave some chunks for a rustic style.

### Step 6: Add Cream

• Stir in the heavy cream and simmer for another 5 minutes. Taste and adjust seasoning.

### Step 7: Serve and Garnish

• Remove bay leaf. Ladle into bowls, garnish with parsley, and enjoy hot.
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Keyword Cream of Mushroom Soup