Cream of Mushroom Soup

Cream of Mushroom Soup is a comforting classic made with fresh mushrooms, onions, garlic, and a creamy broth that delivers rich, earthy flavor in every spoonful. Whether enjoyed on its own or used as a base for other recipes, this soup is simple, satisfying, and perfect for cooler days or cozy meals at home.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh mushrooms (such as cremini or button)unsalted butterolive oiloniongarlicclourchicken or vegetable brothheavy creamwhole milkthyme (fresh or dried)saltblack pepper

directions

Clean and slice the mushrooms, then finely chop the onion and garlic.

In a large pot, heat butter and olive oil over medium heat.

Add the onions and garlic, cooking until softened and fragrant.

Add the mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

Sprinkle in the flour and stir constantly for 1-2 minutes to eliminate the raw taste.

Gradually pour in the broth, stirring to combine and break up any lumps.

Add thyme, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally.

Lower the heat and stir in the milk and cream. Heat gently until warmed through—do not boil.

Use an immersion blender for a smooth texture or leave chunky, depending on your preference.

Taste and adjust seasoning before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Add a splash of white wine after cooking the mushrooms for deeper flavor.

Use a mix of mushrooms like shiitake, oyster, or portobello for complexity.

Top with sautéed mushroom slices and a drizzle of cream for presentation.

Add cooked wild rice or barley for a hearty twist.

Use coconut milk for a dairy-free version.

storage/reheating

Store Cream of Mushroom Soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat, stirring frequently to avoid curdling.Freeze for up to 2 months—thaw in the refrigerator overnight before reheating.

FAQs

Can I use canned mushrooms?

Fresh mushrooms are recommended for best flavor, but canned can be used in a pinch—drain well before cooking.

Can I make this soup vegan?

Yes, use plant-based butter, coconut milk or cashew cream, and vegetable broth.

Can I use cornstarch instead of flour?

Yes, mix cornstarch with cold water to make a slurry and add it after the broth.

How do I make it thicker?

Simmer longer to reduce, or add a bit more flour or cream as needed.

Can I blend only part of the soup?

Absolutely, blending half keeps some texture while creating a creamy base.

What herbs go well with mushroom soup?

Thyme, parsley, rosemary, or tarragon are excellent choices.

Can I use low-fat milk?

You can, but the soup will be less rich and creamy.

Why did my soup curdle?

Avoid boiling after adding milk or cream—gentle heating is key.

Is it gluten-free?

Use gluten-free flour or cornstarch to make it suitable for gluten-free diets.

Can I serve it cold?

Cream of Mushroom Soup is best served warm, but can be chilled and enjoyed cold like a vichyssoise.

Conclusion

Cream of Mushroom Soup is a warm, hearty dish that combines rich flavors and creamy textures in a satisfying way. Whether you’re making it from scratch for comfort or as a gourmet starter, this timeless recipe delivers both taste and comfort with minimal effort.

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