Cream of Mushroom Soup is a classic comfort food that’s smooth, creamy, and packed with rich mushroom flavor. The mushrooms give it a nice, earthy taste, and the cream adds that perfect touch of warmth and richness. It’s the kind of soup that feels like a cozy hug on a chilly day.
I love making this soup when I want something simple but satisfying. One of my favorite little tricks is to sauté the mushrooms until they’re golden before adding them to the broth—it really brings out their deep flavor. Sometimes I sprinkle a bit of fresh thyme or parsley on top just for a pop of color and freshness.
This soup is great all on its own or served with crusty bread for dipping. I often make a big batch and enjoy the leftovers the next day because the flavors just get better over time. It’s a soup that comforts you from the inside out, and I find it’s a great way to warm up anytime you need a little extra cozy.
Key Ingredients & Substitutions
Mushrooms: Fresh button or cremini mushrooms are great for their mild, earthy flavor. I like cremini because they’re a bit richer. If you want a deeper taste, try adding shiitake or porcini. Avoid canned mushrooms as they can be watery.
Butter: It adds richness and helps sauté the veggies. Unsalted is best so you can control salt levels. You can substitute olive oil for a dairy-free version, though the flavor changes slightly.
Flour: This thickens the soup nicely. All-purpose is standard, but gluten-free flour blends work well if you need to skip gluten.
Broth: Vegetable or chicken broth gives the soup its base. Use low-sodium to better control flavor. Mushroom broth, if available, adds even more mushroom taste!
Cream: Heavy cream makes the soup smooth and luscious. For a lighter option, try half-and-half or full-fat coconut milk for a dairy-free twist.
How Do You Get a Creamy Texture Without Lumps?
The key step is adding flour and broth carefully to avoid lumps and get a smooth soup:
- After cooking mushrooms, sprinkle flour evenly and stir constantly for 2-3 minutes to cook out the raw taste.
- Slowly pour in broth while whisking continuously. This breaks up flour clumps and creates a smooth base.
- Once simmering, blend the soup using an immersion blender or in batches in a blender—this creates that silky texture.
- Add cream at the end and heat gently to keep it smooth and rich without curdling.
Taking your time with these steps makes all the difference in a velvety cream of mushroom soup!
Equipment You’ll Need
- Large soup pot – I prefer this because it heats evenly and lets you cook all ingredients comfortably.
- Wooden spoon – perfect for stirring without scratching the pot and for scraping the flavorful bits from the bottom.
- Immersion blender or regular blender – makes pureeing the soup easy and gives it that smooth, creamy texture.
- Measuring cups and spoons – for accurate ingredient portions, especially for liquids and spices.
- Knife and chopping board – essential for chopping the mushrooms, onions, and garlic efficiently.
Flavor Variations & Add-Ins
- Replace fresh mushrooms with canned or dried mushrooms for different intensities or easier options. Dried mushrooms give a concentrated flavor if soaked first.
- Add a splash of sherry or white wine during sautéing for a richer, more complex taste.
- Toss in some cooked diced potatoes or carrots for added sweetness and texture.
- Sprinkle with grated Parmesan or a dash of smoked paprika for extra flavor and color if you like smoky notes.
How to Make Cream of Mushroom Soup
Ingredients You’ll Need:
- 1 lb (450g) fresh mushrooms (button or cremini), sliced
- 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 30 minutes to cook, so plan for around 40 minutes total. It’s perfect for a cozy weeknight dinner or a comforting weekend treat.
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by melting the butter in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until they’re soft and see-through, about 3-5 minutes.
2. Cook the Mushrooms:
Add the sliced mushrooms. Cook them while stirring every now and then until they release their juices and shrink a bit, around 8-10 minutes. You can set some mushrooms aside to use as a garnish later.
3. Make the Soup Base:
Sprinkle the flour over the mushrooms, stirring constantly for 2-3 minutes to cook out the raw flour taste. Slowly whisk in the broth, making sure there are no lumps. Then add the thyme.
4. Let It Simmer:
Bring the soup to a gentle boil, then lower the heat and let it simmer for 15 minutes. Give it a stir now and then to keep things from sticking.
5. Blend the Soup:
Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, carefully transfer portions to a blender, blend until smooth, and return it to the pot.
6. Finish with Cream and Seasoning:
Stir in the heavy cream and warm the soup gently, but don’t let it boil. Add salt and plenty of freshly ground black pepper to taste.
7. Serve and Garnish:
Ladle the hot soup into bowls and top with the reserved sautéed mushroom slices and a sprinkle of fresh parsley for a pretty, tasty touch.
Can I Use Frozen Mushrooms for This Soup?
Yes, but it’s best to thaw and drain them thoroughly before cooking to avoid excess water that can thin the soup. Sauté them longer to help evaporate moisture and develop flavor.
How Should I Store Leftover Cream of Mushroom Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or cream to loosen it up.
Can I Make This Soup Dairy-Free?
Absolutely! Substitute the butter with olive oil or a plant-based margarine, and replace heavy cream with full-fat coconut milk or cashew cream for a creamy texture without dairy.
Is It Possible to Make This Soup Ahead of Time?
Yes, you can prepare it a day in advance. Refrigerate after cooking and reheat gently before serving. Flavors often deepen when the soup rests overnight, making it even tastier.