Cream of mushroom soup is one of those timeless comfort foods that never goes out of style. With its smooth texture, rich mushroom flavor, and savory warmth, it’s a go-to for everything from cozy weeknight dinners to holiday recipes like green bean casserole. Whether you serve it on its own or use it as a base for other dishes, a great cream of mushroom soup recipe is always worth having in your collection.
This version focuses on simplicity without compromising taste. It uses fresh mushrooms, aromatic herbs, and a creamy finish to create a soup that’s both satisfying and easy to make. No canned soup here—just wholesome ingredients and straightforward steps that bring out the natural depth of flavor in the mushrooms.
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Why You’ll Love This Recipe
This cream of mushroom soup recipe is more than just easy—it delivers deep, earthy flavor with minimal effort and everyday ingredients. Whether you’re cooking for yourself, your family, or guests, here’s why you’ll keep coming back to this dish:
1. Full Mushroom Flavor Without the Fuss
This soup gets its richness from sautéed mushrooms and aromatics like garlic and thyme. It’s designed to bring out the natural mushroom flavor without complicated steps. If you love bold, savory soups, this one delivers.
2. Creamy Without Being Heavy
By balancing heavy cream with broth, the texture is smooth but not too rich. You can also adjust the cream level to your taste or even swap in milk or coconut cream for a lighter option.
3. Quick and Easy to Make
From start to finish, this soup comes together in under an hour. It’s a great option for busy weeknights or when you want a warm, homemade meal without spending all day in the kitchen.
4. No Canned Ingredients
This recipe skips condensed soup and artificial flavors. It’s a homemade cream of mushroom soup that tastes fresh, real, and satisfying—with a short list of ingredients you can feel good about.
5. Versatile and Freezer-Friendly
Enjoy it as a stand-alone meal, serve it with bread or a sandwich, or use it in recipes like casseroles. You can also freeze leftovers, making it perfect for meal prep.
Ingredients
This cream of mushroom soup is made with simple, fresh ingredients that come together to create deep, savory flavor. Here’s what you’ll need:
Main Ingredients:
- 1 lb fresh mushrooms, sliced (cremini, white button, or a mix)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- Use 1 teaspoon of dried thyme or double the amount if using fresh.
- ¼ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- Salt and pepper, to taste
Optional Add-ins:
- ¼ cup dry white wine – adds brightness and depth
- Pinch of nutmeg – enhances the creaminess
- 1 tablespoon soy sauce – deepens umami (optional but effective)
- Fresh parsley – for garnish
- ½ cup chopped cremini mushrooms – reserved for texture, added at the end
Ingredient Notes:
- Mushrooms: Cremini mushrooms bring a deeper, earthier flavor than white mushrooms, but both work well. You can even mix in shiitake or portobello for variety.
- Heavy Cream: Use heavy cream for richness, or swap with half-and-half or coconut cream for a lighter or dairy-free option.
- Broth: Chicken broth provides a warm base, but vegetable broth works great for a meatless version.
Instructions
Follow these step-by-step instructions to make a rich, creamy, and satisfying cream of mushroom soup. The process is simple and yields excellent results with minimal prep.
Step 1: Sauté the Mushrooms
- Warm the butter and olive oil together in a soup pot over medium-high heat.
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown.
- For extra depth, avoid overcrowding the pot—cook in two batches if needed.
Step 2: Add Aromatics
- Stir in the chopped onion and cook for 4–5 minutes until softened.
- Add the garlic and thyme, then cook for 1 more minute until fragrant.
Step 3: Build the Base
- Dust the mushroom mixture with flour and stir thoroughly to combine.
- Cook for 1–2 minutes to remove the raw flour taste. This helps thicken the soup naturally.
Step 4: Deglaze and Simmer
- If using, pour in the white wine and stir to deglaze the bottom of the pot. Let it simmer for 1–2 minutes.
- Gradually whisk in the chicken broth, scraping up any browned bits from the pot.
- Bring to a gentle boil, then reduce to a simmer for 10–15 minutes, stirring occasionally.
Step 5: Blend the Soup
- Remove the pot from heat.
- Blend the soup with an immersion blender until it reaches a smooth consistency. For a chunkier texture, blend just half the soup and leave some mushroom pieces intact.
- Alternatively, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Step 6: Add Cream and Season
- Stir in the heavy cream and return the pot to low heat.
- Add salt and pepper to taste, along with optional nutmeg or soy sauce if using.
- Simmer the soup for another 5 minutes to warm through and meld flavors.
Step 7: Serve
- Ladle the soup into bowls and garnish with fresh parsley or reserved sautéed mushrooms if desired.
- Serve hot with crusty bread, a grilled cheese sandwich, or a light salad.
Pro Tips and Variations
This cream of mushroom soup is simple, but a few smart techniques and flexible variations can take it from great to unforgettable. Whether you’re customizing the flavor or adjusting for dietary needs, these tips will help you get it just right.
Pro Tips for the Best Cream of Mushroom Soup
1. Brown the Mushrooms for Maximum Flavor
Let the mushrooms cook undisturbed for a few minutes to caramelize. Browning builds a stronger mushroom flavor base that gives the soup its richness.
2. Use an Immersion Blender for Convenience
Blending directly in the soup pot makes cleanup easier and lets you control the texture—smooth or chunky. You can also blend half the soup to keep some mushroom pieces intact.
3. Adjust Cream to Taste
For a richer soup, increase the heavy cream slightly. For a lighter version, reduce the cream or substitute half-and-half, whole milk, or even coconut cream.
4. Season Gradually
Salt and pepper are essential. Start with a little, taste after blending, and add more if needed. This helps prevent over-seasoning while allowing the mushroom flavor to shine.
5. Add a Dash of Umami
A splash of soy sauce or Worcestershire sauce adds depth without overwhelming the soup. Just a teaspoon can boost flavor significantly.
Flavorful Variations to Try
Creamy Mushroom and Wild Rice Soup
Stir in cooked wild rice at the end for added texture and a nutty bite. It turns the soup into a more filling meal.
Garlic-Thyme Mushroom Bisque
Add an extra clove of garlic and more fresh thyme. Blend until extra smooth for a bisque-style finish.
Dairy-Free Option
Use olive oil instead of butter and coconut cream or plant-based milk in place of heavy cream. Be sure to use a mild-flavored variety to avoid overpowering the soup.
Add Extra Vegetables
Sauté chopped carrots, celery, or leeks with the onions for added sweetness and a more complex base.
Make It a Casserole Base
Reduce the broth slightly and make the soup thicker to use as a base for green bean casserole or other creamy baked dishes.
Serving Suggestions
Cream of mushroom soup is versatile and comforting on its own, but pairing it with the right sides or toppings can turn it into a full, satisfying meal. Whether you’re serving it as a starter or a main course, here are some ideas to complete the experience.
Serve It with Bread or Toasted Sides
Crusty Bread or Baguette
A warm slice of crusty bread is perfect for dipping into the creamy soup. Toast it lightly with olive oil or butter for a golden finish.
Garlic Bread
Add extra flavor by serving with garlic bread—its crisp edges and bold taste match well with the earthy mushroom flavor.
Grilled Cheese Sandwich
A classic pairing. Try a sharp cheddar or Gruyère sandwich on sourdough for an indulgent and filling combination.
Add Simple Garnishes
Fresh Herbs
Top with chopped parsley, thyme, or chives to bring brightness and color to each bowl.
Sautéed Mushrooms
Set aside a spoonful of the sautéed mushrooms before blending and use them as a textured garnish.
Drizzle of Cream or Olive Oil
A swirl of heavy cream or a drizzle of good olive oil adds a polished, elegant look.
Cracked Black Pepper or Chili Flakes
A touch of spice or heat gives each bowl a little more depth and contrast.
Pair It with Light Sides
Green Salad
Serve a simple side salad with a lemon vinaigrette or balsamic dressing for freshness that balances the richness of the soup.
Roasted Vegetables
Oven-roasted carrots, Brussels sprouts, or asparagus add texture and pair well with the mushroom base.
Savory Pastry or Puff Pastry Straws
Flaky puff pastry on the side—or even baked on top of the soup for a pot pie-style dish—adds contrast and elegance.
Serve as a Starter or Main Dish
- As a starter, serve smaller portions in mugs or bowls, garnished with fresh herbs.
- As a main course, offer generous portions with bread, salad, or sandwiches for a full and balanced meal.
Conclusion
Cream of mushroom soup is a classic for good reason—it’s rich, earthy, and endlessly comforting. This recipe makes it easy to enjoy all that flavor at home without reaching for a can. With just a handful of simple ingredients and straightforward steps, you can create a soup that’s smooth, satisfying, and packed with real mushroom taste.
Whether you’re making it as a cozy dinner, prepping for a casserole, or serving it as a starter, this soup fits the occasion. It’s also easy to adapt: swap out the cream, try different mushrooms, or add extra herbs and vegetables to make it your own.
If you’ve never tried homemade cream of mushroom soup, now’s the time. It’s quicker than you think, tastes far better than anything store-bought, and stores well for future meals. Once you make this version, it’s likely to become one of your favorite soup recipes—warm, creamy, and full of flavor in every spoonful.
Cream of Mushroom Soup
Ingredients
Main Ingredients:
- 1 lb fresh mushrooms sliced (cremini, white button, or a mix)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- Use 1 teaspoon of dried thyme or double the amount if using fresh.
- ¼ cup all-purpose flour
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup heavy cream
- Salt and pepper to taste
Optional Add-ins:
- ¼ cup dry white wine – adds brightness and depth
- Pinch of nutmeg – enhances the creaminess
- 1 tablespoon soy sauce – deepens umami optional but effective
- Fresh parsley – for garnish
- ½ cup chopped cremini mushrooms – reserved for texture added at the end
Ingredient Notes:
- Mushrooms: Cremini mushrooms bring a deeper earthier flavor than white mushrooms, but both work well. You can even mix in shiitake or portobello for variety.
- Heavy Cream: Use heavy cream for richness or swap with half-and-half or coconut cream for a lighter or dairy-free option.
- Broth: Chicken broth provides a warm base but vegetable broth works great for a meatless version.
Instructions
Step 1: Sauté the Mushrooms
- Warm the butter and olive oil together in a soup pot over medium-high heat.
- Add the sliced mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown.
- For extra depth, avoid overcrowding the pot—cook in two batches if needed.
Step 2: Add Aromatics
- Stir in the chopped onion and cook for 4–5 minutes until softened.
- Add the garlic and thyme, then cook for 1 more minute until fragrant.
Step 3: Build the Base
- Dust the mushroom mixture with flour and stir thoroughly to combine.
- Cook for 1–2 minutes to remove the raw flour taste. This helps thicken the soup naturally.
Step 4: Deglaze and Simmer
- If using, pour in the white wine and stir to deglaze the bottom of the pot. Let it simmer for 1–2 minutes.
- Gradually whisk in the chicken broth, scraping up any browned bits from the pot.
- Bring to a gentle boil, then reduce to a simmer for 10–15 minutes, stirring occasionally.
Step 5: Blend the Soup
- Remove the pot from heat.
- Blend the soup with an immersion blender until it reaches a smooth consistency. For a chunkier texture, blend just half the soup and leave some mushroom pieces intact.
- Alternatively, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
Step 6: Add Cream and Season
- Stir in the heavy cream and return the pot to low heat.
- Add salt and pepper to taste, along with optional nutmeg or soy sauce if using.
- Simmer the soup for another 5 minutes to warm through and meld flavors.
Step 7: Serve
- Ladle the soup into bowls and garnish with fresh parsley or reserved sautéed mushrooms if desired.
- Serve hot with crusty bread, a grilled cheese sandwich, or a light salad.
Notes
- Calories: 290
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 580mg
- Carbohydrates: 17g
- Fiber: 2g
- Sugars: 4g
- Protein: 6g
FAQs
Can you use milk instead of cream for mushroom sauce?
Yes, you can use milk instead of cream, though the texture will be lighter and less rich. Whole milk works best for a creamy consistency, but 2% can also be used. To thicken the sauce without cream, add a bit of flour or cornstarch to maintain body.
How do you make mushroom soup without cream?
To make mushroom soup without cream, substitute with plant-based milk, coconut cream, or even pureed cauliflower for a creamy texture. You can also blend more of the soup to give it a naturally thick, smooth consistency without dairy.
Why is my mushroom soup tasteless?
If your soup lacks flavor, it may need more seasoning or a longer cooking time for the mushrooms. Be sure to brown the mushrooms thoroughly, use aromatics like garlic and thyme, and season with enough salt and pepper. A splash of soy sauce or a bit of acidity (like lemon juice) can also enhance depth.
How to make mushroom broth?
To make mushroom broth, simmer mushroom stems, garlic, onion, thyme, and a bay leaf in water for 30–45 minutes. Strain the liquid and reserve it as a flavorful base for sauces or soups. You can also add dried mushrooms for a deeper, more concentrated flavor.
What thickens mushroom soup?
Mushroom soup is typically thickened with a flour and fat mixture (roux), cream, or by pureeing the soup. For gluten-free options, use cornstarch or potato starch. Blending part of the soup is a natural way to thicken it while keeping a smooth texture.
