Cream of Mushroom Soup Recipe

I absolutely adore making this Cream of Mushroom Soup Recipe because it feels like a warm hug on a chilly day. The earthy mushrooms blend beautifully with creamy richness, creating a comforting bowl that always hits the spot for me. I love how the fresh thyme and parsley add just the right fragrant touch, making this soup both hearty and elegant without any fuss. Whether I’m craving a cozy dinner at home or need a starter for guests, this recipe is one I come back to again and again.

Why You’ll Love This Cream of Mushroom Soup Recipe

For me, the flavor profile is what truly makes this soup shine. The mix of cremini, shiitake, or baby bella mushrooms brings an incredible depth of umami that feels so satisfying. When the mushrooms brown just right and are combined with melted butter, garlic, and onions, the aroma alone is enough to make me excited. Then adding the thyme introduces a subtle herbal warmth that elevates every spoonful. The cream rounds everything out with a luscious texture that’s silky without being heavy.

What really wins me over, though, is how simple and approachable this recipe is. I love that it doesn’t rely on any fancy ingredients—just kitchen staples that work together to create something special. It’s perfect for weeknights when I want a comforting meal without spending hours in the kitchen. Plus, it’s really versatile: I serve this soup for casual dinners, holiday gatherings, or even bring it along to potlucks. It stands out because it offers that homemade taste you just can’t get from canned soups, and it’s surprisingly easy to whip up.

Ingredients You’ll Need

These ingredients come together in a straightforward way but each has a crucial role in delivering flavor, texture, and color. From the richness of butter and olive oil to the fresh herbs that brighten everything up, every detail counts.

• Olive oil (2 tbsp): Adds a fruity, light richness that balances the butter perfectly.
• Unsalted butter (2 tbsp): Gives the soup a silky creaminess and helps brown the mushrooms beautifully.
• Large onion, chopped (1): Brings natural sweetness and depth once softened.
• Garlic, minced (3 cloves): Adds aromatic warmth without overpowering the mushrooms.
• Mushrooms (1½ lbs, cremini, shiitake, or baby bella): The star of the dish, offering umami and meaty texture.
• Vegetable broth for deglazing (¼ cup): Lifts all those delicious browned bits for added flavor.
• All-purpose flour (⅓ cup): Helps thicken the soup into a creamy consistency.
• Chicken bouillon cube (1): Boosts savory flavor; can be swapped for vegetable bouillon if preferred.
• Salt and pepper, to taste: Essential seasoning to enhance the natural mushroom flavors.
• Fresh thyme (1 tbsp) or dried (1 tsp): Provides a delicate herbal note that complements earthiness.
• Vegetable broth (4 cups, low sodium or unsalted): Forms the flavorful base for the soup.
• Heavy cream (1 cup): Adds velvety richness and smoothness to the final dish.
• Fresh parsley, chopped (1 tbsp): Finishes the soup with a burst of color and fresh flavor.

Directions

Step 1: In a large Dutch oven, melt the unsalted butter over medium heat, then add the olive oil. Toss in the chopped onion and minced garlic, cooking for 3 to 5 minutes until the onion softens and becomes translucent. Keep an eye on the garlic to avoid burning it, as that will turn bitter.

Step 2: Add the sliced mushrooms to the pot and cook for 7 to 10 minutes. Stir occasionally and let the mushrooms release their moisture and begin to brown lightly. This step really builds the rich flavor I love in this soup.

Step 3: Pour in ¼ cup of vegetable broth to deglaze the pot, stirring well to lift all those delicious brown bits off the bottom. Let it cook for 1 to 2 minutes so the liquid reduces slightly and intensifies in flavor.

Step 4: Sprinkle the flour evenly over the mushroom mixture and stir continuously for about 1 minute. This helps cook out the raw flour taste and prepares the mixture to thicken the soup.

Step 5: Add the chicken bouillon cube, salt, pepper, and thyme to the pot. Pour in the remaining 4 cups of vegetable broth and stir well. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 10 minutes. Stir occasionally to prevent sticking and taste to adjust seasoning as needed.

Step 6: Reduce heat to low and slowly stir in the heavy cream. Let the soup simmer gently for another 2 minutes. Be careful not to let it boil once you’ve added the cream, to keep the texture smooth and to prevent curdling.

Step 7: When ready to serve, sprinkle chopped fresh parsley on top for a bright, fresh finish. Ladle the soup into bowls and enjoy warm.

Servings and Timing

This Cream of Mushroom Soup Recipe makes about 6 generous servings, perfect for sharing or enjoying as leftovers. The prep time is roughly 15 minutes, mainly chopping and getting your ingredients ready. Cooking takes about 25 minutes, including simmering and browning the mushrooms. Altogether, from start to finish, you’ll spend around 40 minutes in the kitchen, which feels just right for the delicious results. No additional resting or cooling is necessary before serving since it’s best enjoyed hot.

How to Serve This Cream of Mushroom Soup Recipe

I love serving this soup piping hot because the warmth really brings out the comforting flavors. It pairs beautifully with crusty bread or a fresh baguette that you can dunk into every last bit. For a heartier meal, I often add a side salad with a tangy vinaigrette to balance the creaminess. Sometimes, I even top the soup with crispy bacon bits or sautéed mushrooms for extra texture and flavor contrast.

When it comes to presentation, a sprinkle of fresh parsley or a small drizzle of cream swirled on top instantly makes the bowl look inviting and elegant. If I’m entertaining, I’ll ladle the soup into smaller cups or ramekins for a stylish starter. For beverage choices, a crisp white wine like Sauvignon Blanc pairs nicely, or a light herbal tea if you prefer something non-alcoholic. This soup feels at home on cold evenings, casual family dinners, or even holiday menus where a cozy first course is appreciated.

For portion sizes, I usually serve about one and a half cups per person as a satisfying starter or a full bowl for a light meal. The flavors hold well if you let the soup sit for a few minutes after ladling, so you can enjoy it warm without rushing.

Variations

I’ve experimented with this Cream of Mushroom Soup Recipe by swapping out ingredients to suit different dietary needs and preferences. For a vegan version, I substitute the heavy cream with coconut milk or cashew cream, and replace the butter with olive oil or a plant-based margarine. It still turns out creamy and rich and is just as comforting.

Sometimes, I like adding a splash of white wine right after deglazing with the vegetable broth to add a subtle complexity. You can also try different mushroom varieties, like portobello or chanterelles, to play with earthy nuances. For a gluten-free option, I simply omit the flour and use a slurry made from cornstarch or arrowroot powder—just be sure to add it a little at a time to get the perfect thickness.

If you prefer a different cooking method, I’ve even used an Instant Pot on sauté mode for the mushrooms and then pressure cooked the soup. It cuts down the active cooking time and helps the flavors meld beautifully. Blending the soup partially or fully with an immersion blender is another way I customize the texture, either leaving it chunky or silky smooth depending on the mood.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend storing them in airtight containers in the refrigerator. This soup keeps beautifully for up to 5 days, so you can enjoy it again without worrying about spoilage. Glass containers with tight lids work best to maintain freshness and prevent odors from spreading in your fridge.

Freezing

You can freeze this Cream of Mushroom Soup Recipe if you want to save it for longer. Use sturdy freezer-safe containers or heavy-duty zip-top bags and label them with the date. It keeps well for up to 3 months frozen. When freezing, I usually cool the soup completely before transferring it to avoid ice crystals and freezer burn.

Reheating

To reheat, I prefer the stovetop method over the microwave—it warms the soup evenly and helps maintain its silky texture. If frozen, I thaw the soup overnight in the fridge first. Then, reheat on low to medium heat, stirring often until warmed through. If the soup has thickened too much after chilling, I add a splash of broth or water to loosen it. Avoid boiling to keep the cream from breaking and to preserve the smooth mouthfeel.

FAQs

Can I use canned mushrooms for this recipe?

While you can use canned mushrooms in a pinch, I highly recommend fresh ones for this Cream of Mushroom Soup Recipe. Fresh mushrooms have more flavor and texture, which really elevate the soup. If you only have canned, drain them well and reduce the added broth slightly since canned mushrooms have more moisture.

Is this soup gluten-free?

The original recipe uses all-purpose flour, which contains gluten. However, you can easily make it gluten-free by substituting the flour with a cornstarch or arrowroot slurry. Just mix these with a bit of cold water before adding to the soup and stir until thickened. This way, you’ll keep the creamy texture without gluten complications.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes better the next day after the flavors have melded. You can prepare it up to two days in advance, store it in the fridge, and gently reheat before serving. Just be sure to stir well when reheating to recombine any separated cream.

What if I don’t have heavy cream?

If you don’t have heavy cream on hand, you can substitute it with half-and-half for a lighter version or use full-fat coconut milk for a dairy-free alternative. Keep in mind that coconut milk adds a slight coconut flavor, which can be a delicious twist if you enjoy it.

Can I blend the soup for a smoother texture?

Yes, using an immersion blender to partially or fully blend the soup is a great option if you prefer a creamy, velvety consistency. I like to leave a few mushroom pieces intact for texture, but blending is a personal choice. Just be careful to let the soup cool slightly before blending to avoid hot splashes.

Conclusion

I’m genuinely excited for you to try this Cream of Mushroom Soup Recipe because it’s one of those dishes that brings real comfort and joy with every spoonful. It’s simple enough to make on a busy night but special enough to impress at any gathering. Trust me, once you try it, this soup will become a cherished recipe in your rotation—warm, creamy, and full of flavor from start to finish. Happy cooking!

Print