Cream of Mushroom Soup – Rich, Earthy, and Comforting Classic

Cream of Mushroom Soup is a timeless, cozy dish that transforms humble ingredients into a luxurious bowl of warmth. With tender mushrooms, fragrant garlic, and a silky cream base, it’s both rustic and refined—perfect for chilly evenings or as a starter for elegant dinners.

This recipe captures the deep umami of sautéed mushrooms, enhanced with aromatic herbs and a splash of cream. Whether you’re enjoying it on its own or using it as a base for casseroles and sauces, homemade cream of mushroom soup is miles better than the canned version. It’s easy, freezer-friendly, and full of natural flavor.

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Ingredients Overview

Each component of this soup contributes to its earthy flavor and rich texture. Here’s what you’ll need:

Mushrooms

Use a mix of cremini, white button, or baby bella mushrooms. You can also add shiitake or portobello for a more intense, savory flavor.

Why it works: Mushrooms are the star of the dish—sautéing them deeply enhances their umami profile and adds body to the soup.

Onion & Garlic

These aromatics are sautéed until soft and golden, forming the savory backbone of the soup.

Butter & Olive Oil

A combination of fats for flavor and even cooking. Butter adds richness while olive oil prevents burning.

All-Purpose Flour

Used to create a roux, which thickens the soup and gives it a velvety consistency.

Vegetable or Chicken Broth

Provides a flavorful base without overpowering the delicate mushroom taste.

Vegetarian tip: Use low-sodium vegetable broth for a plant-based version.

Heavy Cream or Half-and-Half

Adds luscious creaminess and balances the earthy mushrooms.

Lighter option: Use whole milk or cashew cream for a lower-fat or dairy-free alternative.

Fresh Thyme (or Dried)

Adds herbal depth and complements mushrooms beautifully.

Bay Leaf (Optional)

Infuses the broth with subtle earthy flavor.

Salt & Pepper

Simple seasonings that bring out the natural flavors of the ingredients.

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Step-by-Step Instructions

This one-pot recipe comes together in about 35–40 minutes and tastes like something from a high-end bistro.

1. Sauté the Mushrooms

In a large pot, heat:

• 1 tbsp olive oil

• 2 tbsp unsalted butter

Add:

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 lb mushrooms, sliced (cremini or baby bella work great)

Cook over medium heat for 10–12 minutes, stirring occasionally, until mushrooms are browned and the liquid evaporates.

Pro Tip: Don’t salt the mushrooms too early—they need to release and evaporate their moisture first.

2. Make the Roux

Sprinkle in:

• ¼ cup all-purpose flour

Stir and cook for 2–3 minutes to coat the mushrooms and cook out the raw flour taste.

3. Add Broth and Herbs

Slowly stir in:

• 4 cups low-sodium chicken or vegetable broth

Add:

• 2 sprigs fresh thyme (or ½ tsp dried)

• 1 bay leaf (optional)

Bring to a gentle simmer and cook for 10–12 minutes to thicken slightly.

4. Blend (Optional)

For a creamier texture, blend half the soup using an immersion blender or transfer to a blender, then return it to the pot. Leave some mushroom chunks for body.

5. Add Cream and Season

Reduce heat and stir in:

• 1 cup heavy cream or half-and-half

Season with:

• Salt and freshly cracked black pepper to taste

• Optional: a splash of white wine or a dash of nutmeg for complexity

Simmer for 5 more minutes. Remove thyme stems and bay leaf before serving.

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Tips, Variations, and Substitutions

Tips for the Best Flavor:

• Brown the mushrooms deeply. This builds flavor and prevents watery soup.

• Use a mushroom mix. Combining varieties adds complexity and texture.

• Add cream at the end. Simmer gently—don’t boil after adding cream to avoid curdling.

Variations:

• Vegan Version: Use olive oil or vegan butter, veggie broth, and cashew cream or full-fat coconut milk.

• Add grains: Stir in cooked wild rice, barley, or farro for a heartier soup.

• Cheesy Twist: Stir in ½ cup grated Parmesan or Gruyère for richness.

• Herb upgrade: Add rosemary or sage for deeper herbal notes.

Substitutions:

• No cream? Substitute whole milk, evaporated milk, or Greek yogurt stirred in at the end (off heat).

• Gluten-free: Use cornstarch slurry instead of flour to thicken.

• No immersion blender? Mash some mushrooms with a fork or potato masher for a rustic feel.

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Serving Ideas & Occasions

Cream of Mushroom Soup is incredibly versatile—serve it simply or dress it up depending on the occasion.

Serve With:

• Crusty artisan bread or garlic toast

• Grilled cheese or a melty sandwich

• A light salad with vinaigrette

• Over mashed potatoes or chicken for a creamy sauce

Great For:

• Weeknight dinners or light lunches

• Meal prep (keeps well in fridge or freezer)

• Dinner parties—serve in small bowls or mugs as a starter

• Holiday menus as a side dish

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Nutritional & Health Notes

Cream of Mushroom Soup offers a balance of rich comfort and nourishing ingredients—especially if you tailor it to your dietary needs.

Nutritional Highlights:

• Mushrooms are rich in antioxidants, B vitamins, and fiber.

• Cream and butter add healthy fats, though can be adjusted for a lighter version.

• Broth-based versions reduce calories while keeping flavor.

Make It Healthier:

• Use low-fat milk or cream alternatives.

• Add extra veggies like leeks, celery, or cauliflower.

• Use less butter and a cornstarch slurry for thickening.

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Frequently Asked Questions (FAQs)

1. Can I freeze Cream of Mushroom Soup?

Yes, but do it before adding cream. Dairy can separate when frozen. Add cream after thawing and reheating.

2. What are the best mushrooms to use?

Cremini (baby bella), white button, or a mix of wild mushrooms work great. Morels or chanterelles add gourmet flavor if available.

3. Can I make this vegan?

Yes. Use plant-based butter or oil, vegetable broth, and unsweetened coconut or cashew cream instead of dairy.

4. Is this soup gluten-free?

Not as written, due to flour. But substitute with a cornstarch slurry or gluten-free flour and ensure broth is certified gluten-free.

5. Can I use milk instead of cream?

Yes, whole milk works well. For added body, blend some of the mushrooms or use a splash of half-and-half.

6. How long does it keep in the fridge?

Store in an airtight container for up to 4 days. Reheat over low heat to maintain texture.

7. Can I use this as a base for casseroles?

Absolutely. This homemade version works in place of condensed soup in recipes like green bean casserole or chicken bakes. Just simmer a little longer to thicken it more.

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