Cream of Mushroom Soup Recipe

A good cream of mushroom soup recipe is one of those kitchen staples that feels both humble and luxurious at the same time. Made with fresh mushrooms, real butter, aromatic garlic, and a silky pour of heavy cream, this homemade version will completely change the way you think about this classic comfort dish.

If you’ve only ever experienced it from a can, prepare to be surprised. The difference is remarkable.

This recipe uses a combination of cremini mushrooms for their deep, earthy flavor and a simple flour-based roux to achieve that signature thick, velvety texture. The result is a bowl of pure comfort that comes together in about 35 minutes with just one pot.

It works beautifully as a cozy weeknight dinner, a warming lunch on a cold day, or an elegant first course for a dinner party. And yes, it’s every bit as good as it looks.

For another mushroom-forward soup that’s just as satisfying, you might also love this Chicken Mushroom Soup.

Why You’ll Love This Cream of Mushroom Soup Recipe

This soup hits all the right notes without requiring any advanced cooking skills or hard-to-find ingredients.

It’s made entirely from scratch, which means you control the salt, the richness, and the flavor intensity. No preservatives, no mystery sodium spikes, just real, whole ingredients.

The cremini mushrooms bring a depth and earthiness that button mushrooms alone can’t quite match. That umami backbone is what makes every spoonful feel so satisfying and full-bodied.

You only need one pot and about 35 minutes from start to finish. That’s weeknight-friendly cooking without cutting corners.

It’s also incredibly versatile. Serve it as a standalone soup, or use it as a homemade substitute anywhere a recipe calls for canned cream of mushroom.

• Made from real, whole ingredients with no canned shortcuts
• Ready in about 35 minutes with minimal prep
• Rich, velvety texture thanks to a simple butter-flour roux
• Deep, earthy mushroom flavor from sauteed cremini mushrooms
• Easily adaptable for dietary preferences (dairy-free, vegetarian)
• Works as a standalone soup or as a casserole base substitute

Read Also: Hungarian Mushroom Soup Recipe

Ingredients

This recipe keeps things straightforward. Each ingredient has a clear job: the butter adds richness, the onion and garlic build the aromatic base, the mushrooms supply the main flavor, and the flour thickens the soup into that classic creamy consistency.

• 3 tablespoons (42g) unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup / 150g)
• 4 garlic cloves, minced
• 1 lb (450g) cremini mushrooms, cleaned and sliced
• 1/4 cup (30g) all-purpose flour
• 3 cups (720ml) chicken broth or vegetable broth
• 1 cup (240ml) heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 1 tablespoon dry sherry or dry white wine (optional but recommended)
• Fresh parsley or thyme, for garnish

For a lighter variation, you can swap the heavy cream for whole milk or half-and-half. The soup will be slightly less rich but still satisfying.

You might also enjoy: Mushroom Soup Without Cream

Kitchen Equipment Needed

You won’t need anything fancy for this recipe. A good heavy-bottomed pot is the key investment here since it distributes heat evenly and prevents the soup from scorching at the bottom.

• Large heavy-bottomed pot or Dutch oven (at least 4 quarts / 3.8L)
• Immersion blender or standard countertop blender
• Wooden spoon or heat-safe spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Read Also: Mushroom Soup Recipe

Recommended Products for This Recipe

These are products chosen based on quality and performance that can genuinely improve your results with this recipe.

1. Cremini Mushrooms (Fresh Organic)

Fresh cremini mushrooms are the backbone of this soup, and organic varieties tend to have a more concentrated, earthy flavor than conventionally grown ones. Their firm texture holds up well to sauteing, which is essential for building that deep, savory base. Using the freshest mushrooms you can find makes a noticeable difference in the final flavor.

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2. Lodge Enameled Cast Iron Dutch Oven

A Dutch oven distributes heat so evenly that the mushrooms saute without burning and the soup simmers gently without any hot spots. The wide base also gives the mushrooms plenty of room to cook in a single layer, which is key to getting that golden, flavorful sear instead of just steaming them. It’s a kitchen workhorse you’ll reach for again and again.

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3. KitchenAid Immersion Blender

Blending part of the soup directly in the pot (rather than transferring hot liquid to a countertop blender) is faster, safer, and much easier to clean up. An immersion blender gives you full control over the texture, so you can go completely smooth or leave it a little chunky based on your preference. This one handles hot soups beautifully.

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4. Dry Sherry for Cooking

A splash of dry sherry is optional but truly elevates the flavor of this soup. It adds a subtle complexity and a gentle acidity that brightens all the earthy, buttery flavors. A small bottle goes a long way and can be used in countless other soups, sauces, and pan drippings.

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5. Microplane Grater (for Garlic)

Mincing garlic by hand is fine, but grating it with a Microplane produces a smoother paste that dissolves completely into the soup without any sharp, harsh bites. It takes seconds and gives the finished soup a more refined, balanced garlic flavor.

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This pairs wonderfully with a bowl of Lobster Bisque for an impressive soup course spread.

Step-by-Step Instructions

1. Prep Your Mushrooms and Aromatics

• Wipe the cremini mushrooms clean with a damp paper towel. Do not rinse them under running water, as mushrooms absorb moisture quickly and this will make them steam instead of saute in the pan.
• Slice each mushroom into 1/4-inch (6mm) slices. Try to keep them relatively uniform so they cook evenly.
• Finely dice the onion into small, even pieces so it softens completely into the soup base.
• Mince the garlic cloves finely or grate them on a Microplane for the smoothest results.
• Set all prepped ingredients near the stove so you’re ready to move quickly once cooking starts.

2. Saute the Onion in Butter

• Place your large pot or Dutch oven over medium heat.
• Add the 3 tablespoons (42g) of unsalted butter and let it melt completely, swirling the pot to coat the base.
• Add the diced onion to the melted butter and stir to coat.
• Cook the onion, stirring occasionally, for 4 to 5 minutes until it becomes soft, translucent, and just beginning to turn golden at the edges.
• Reduce the heat slightly if the onion starts to brown too quickly. You want it softened and sweet, not caramelized.

3. Cook the Garlic

• Add the minced garlic to the softened onion in the pot.
• Stir constantly and cook for about 60 seconds, until the garlic is fragrant and cooked through.
• Keep a close eye on this step. Garlic burns very quickly and bitter burnt garlic will affect the whole soup, so don’t walk away.

4. Saute the Mushrooms

• Add all the sliced cremini mushrooms to the pot and stir to combine with the onion and garlic mixture.
• Increase the heat to medium-high and let the mushrooms cook, stirring only occasionally, for 7 to 10 minutes.
• The mushrooms will first release a lot of liquid. Continue cooking until most of that liquid evaporates and the mushrooms begin to turn golden brown at the edges.
• This step is critical. Browning the mushrooms, rather than just softening them, builds the deep, savory flavor base of the soup.
• If using dry sherry or dry white wine, add it now and stir well to deglaze the pot, scraping up any browned bits from the bottom. Let it cook for about 1 to 2 minutes until mostly absorbed.

5. Make the Roux

• Sprinkle the 1/4 cup (30g) of all-purpose flour evenly over the sauteed mushrooms.
• Stir everything together so the flour coats the mushrooms and onions completely.
• Cook, stirring constantly, for 1 to 2 minutes. This step cooks out the raw flour taste and ensures your soup doesn’t end up tasting starchy.
• The mixture will look thick and almost paste-like at this point. That is exactly what you want.

6. Add the Broth

• Pour in the 3 cups (720ml) of chicken or vegetable broth in a slow, steady stream while stirring continuously.
• Stirring as you add the broth prevents lumps from forming in the roux.
• Once all the broth is added, stir vigorously to ensure the flour mixture is fully incorporated and smooth.
• Add the 1/2 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.

7. Simmer the Soup

• Increase the heat to bring the soup to a gentle boil, stirring frequently.
• Once boiling, reduce the heat to low and let the soup simmer uncovered for 10 to 12 minutes, stirring occasionally.
• The soup will thicken noticeably during this time as the flour and starch continue to work. It should coat the back of a spoon when done.

8. Blend the Soup

• Remove the pot from the heat briefly.
• If using an immersion blender: insert it directly into the pot and blend until you reach your desired texture. For a completely smooth soup, blend thoroughly. For a chunkier, more rustic texture, blend only about half the soup and leave the rest as is.
• If using a countertop blender: allow the soup to cool for 5 minutes first. Transfer about two-thirds of the soup to the blender, blend until smooth, and pour it back into the pot with the remaining chunky portion.
• Return the pot to the stove over low heat.

9. Stir in the Heavy Cream

• Pour in the 1 cup (240ml) of heavy cream while stirring.
• Stir gently and heat the soup over low to medium-low heat for 3 to 5 minutes, until the cream is fully incorporated and the soup is heated through.
• Do not let the soup boil after the cream has been added. A hard boil can cause the cream to separate.
• Taste the soup and adjust seasoning with additional salt and pepper as needed.

10. Garnish and Serve

• Ladle the soup into bowls.
• Garnish with a pinch of fresh parsley, a sprig of fresh thyme, a light drizzle of heavy cream, or a few reserved sauteed mushroom slices for a restaurant-style presentation.
• Serve immediately with crusty bread, croutons, or alongside your favorite sandwich.

Another cozy soup worth trying right after this one: Cream of Broccoli Soup

Tips for Success

Small adjustments make a big difference with this recipe. Keep these in mind for the best possible results every time.

• Don’t crowd the mushrooms. If your pot is small, saute the mushrooms in two batches. Crowded mushrooms steam instead of brown, and browning is where all the flavor comes from.
• Add broth gradually. Pouring it in slowly while stirring constantly is the easiest way to prevent a lumpy roux. Rushing this step is the number one cause of a gritty or uneven texture.
• Season in layers. Add a little salt at each stage (when cooking onions, when adding broth, and at the end) rather than all at once for the most balanced flavor.
• Taste before serving. The finished soup may need an extra pinch of salt or a small splash of lemon juice to brighten everything up.
• Use good-quality broth. Since broth is a main liquid component, a flavorful, low-sodium broth makes a noticeable difference. Homemade or a high-quality store-bought variety both work well.
• Blend to your preferred texture. Fully blended gives a silky, restaurant-style result. Partially blended gives a heartier, more rustic bowl.

For another rich and warming bowl of comfort, try this Loaded Potato Soup.

Serving Suggestions

This soup is substantial enough to be the main event, and it also works beautifully as a starter course before something heartier.

It shines alongside something crusty for dipping. A thick slice of sourdough, a soft dinner roll, or a piece of toasted garlic bread all work wonderfully.

A simple green salad adds freshness and cuts through the richness. Think lightly dressed arugula or a classic mixed greens salad with a bright vinaigrette.

• Crusty sourdough bread or dinner rolls for dipping
• Deviled Eggs as a party-style starter alongside small cups of soup
• A simple green salad with lemon vinaigrette
• Classic Bruschetta as a crispy, flavorful appetizer on the side
• Grilled cheese sandwich, sliced in half and served on the side for dunking
• Garlic bread or homemade croutons scattered over the top

Another reader favorite to serve alongside: Broccoli Salad

Variations to Try

Once you’ve made this classic version, it’s easy to customize based on what you have or what you’re craving.

The base recipe is endlessly flexible. Swapping the mushroom variety, adding a splash of different liquids, or changing the garnishes gives you a completely different bowl every time.

• Mixed mushroom version: Use a blend of cremini, shiitake, and oyster mushrooms for a more complex, layered flavor.
• Dairy-free version: Replace the butter with olive oil and swap the heavy cream for full-fat coconut milk or a good-quality oat cream. The flavor is slightly different but still very rich.
• Vegetarian or vegan: Use vegetable broth and the dairy-free cream swap above.
• Extra-thick version: After blending, stir in an additional tablespoon of flour whisked into 2 tablespoons of cold water, then simmer for 5 minutes.
• Truffle-infused version: Drizzle a small amount of truffle oil into each bowl just before serving for a special-occasion upgrade.
• Herb-forward version: Add a handful of fresh thyme, rosemary, or tarragon along with the broth for a more herbaceous profile.
• Roasted garlic version: Roast a whole head of garlic in the oven and squeeze the soft cloves into the soup instead of raw garlic for a sweeter, more mellow garlic flavor.

You might also enjoy: Cauliflower Soup

Storage and Reheating

This soup stores and reheats very well, making it ideal for meal prep. The flavor often deepens overnight as everything continues to meld.

For best results when freezing, leave out the cream and stir it in fresh when reheating, as cream-based soups can sometimes separate when thawed.

• Refrigerator: Store in an airtight container for up to 4 days. Let the soup cool completely before sealing and refrigerating.
• Freezer: Freeze in individual portions for up to 2 months. If you plan to freeze, hold off on adding the cream until reheating.
• Reheating on the stovetop: Warm over medium-low heat, stirring frequently. Add a splash of broth or cream to loosen the texture if it has thickened.
• Reheating in the microwave: Heat in 1-minute intervals, stirring between each interval until evenly warmed through.
• Reheating frozen soup: Thaw overnight in the refrigerator. Reheat on the stovetop and stir in the heavy cream at the very end.

Read Also: Spinach Soup Recipe

Nutritional Facts

The following estimates are based on a standard serving size of approximately 1 cup (240ml), assuming the recipe makes 4 servings.

These values are estimates based on standard ingredient measurements and may vary depending on the specific brands and quantities used.

For a lower-calorie version, substitute the heavy cream with whole milk, which reduces the fat and calorie content considerably while still producing a creamy result.

Another nourishing soup with great nutritional value: Celery Soup

Health Benefits of Key Ingredients

This soup is more nutritious than it might initially seem. Each of the main ingredients brings something meaningful to the table beyond just great flavor.

Mushrooms are particularly standout here. They’re low in calories, naturally high in B vitamins, and one of the few plant-based food sources of vitamin D, especially when they’ve been exposed to sunlight. They also contain powerful antioxidants and immune-supporting compounds.

• Cremini mushrooms: Rich in B vitamins (B2, B3, B5), potassium, and selenium. Selenium is a mineral that supports immune function and protects cells from oxidative stress.
• Garlic: Contains allicin, a compound linked to immune support, anti-inflammatory effects, and heart health benefits when consumed regularly.
• Onion: Provides quercetin and other flavonoids that have antioxidant and anti-inflammatory properties.
• Butter (in moderation): Supplies fat-soluble vitamins A, D, E, and K2. When used in the right amounts, butter adds nutritional value along with its rich flavor.
• Chicken or vegetable broth: Adds minerals like calcium, magnesium, and phosphorus, and provides a flavorful, hydrating liquid base.
• Heavy cream: Supplies fat-soluble vitamins and contributes to satiety by slowing digestion, helping you feel full longer.

Another hearty and healthful option to explore: Red Lentil Soup

Frequently Asked Questions

1. Can I use button mushrooms instead of cremini?

Yes, white button mushrooms work perfectly well in this recipe. They have a milder, more delicate flavor compared to cremini, which means the finished soup will be a little less earthy and robust. Using a combination of both button and cremini mushrooms is a great middle-ground approach that keeps costs down while still delivering good depth of flavor.

2. Can I make this soup without heavy cream?

Absolutely. You can substitute the heavy cream with whole milk, half-and-half, or a dairy-free alternative like full-fat coconut milk or oat cream. The texture will be slightly less rich, but the soup will still be creamy and satisfying. For the thickest result without cream, simply blend a larger portion of the soup.

3. Why is my soup lumpy?

Lumps almost always come from adding the broth too quickly to the flour mixture. The key is to add the broth in a slow, steady stream while stirring constantly so the flour has time to incorporate smoothly. If lumps do form, don’t panic. Simply use an immersion blender to blend the soup until completely smooth. Problem solved.

4. Can I use this homemade soup as a substitute for canned cream of mushroom in casseroles?

You can, but keep in mind that homemade cream of mushroom soup is thinner than the condensed canned version. When substituting in casseroles, reduce or eliminate other liquids called for in the original recipe. A good rule of thumb is to use about 1.5 cups of this homemade soup in place of one standard 10.75-ounce can of condensed soup.

5. How do I know when the mushrooms are properly cooked?

The mushrooms are ready when they’ve significantly reduced in size, turned a deep golden brown at the edges, and most of the moisture they released has evaporated from the pan. You’ll notice the sizzling sound shift from a steamy, wet sound to a drier, more intense sear. This process usually takes 7 to 10 minutes over medium-high heat and should not be rushed.

Read Also: Corn Soup Recipe

Final Thoughts

Making cream of mushroom soup from scratch is one of those cooking moments that makes you wonder why you ever relied on a can. The depth of flavor, the silky texture, and the pure satisfaction of spooning up something you made entirely from real ingredients is genuinely hard to beat.

This recipe is approachable enough for a weeknight and impressive enough to serve to guests. It stores beautifully, reheats like a dream, and tastes even better the next day when all the flavors have had time to settle.

Give this cream of mushroom soup recipe a try and let it become your new cold-weather staple. Drop a comment below to share how it turned out, or tag us if you post a photo. We’d love to see your bowl!

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• Chicken Tortilla Soup
• Roasted Cauliflower Soup
• Carrot Soup
• Beer Cheese Soup
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• Vegetable Soup