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    Home » Recipes » Soup Recipes

    Cream of Mushroom Soup

    Published: Feb 27, 2023 · Modified: Sep 1, 2023 by Chef Dennis Littley

    329 shares
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    5 from 51 votes
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    Pinterest image for mushroom soup

    Homemade cream of mushroom soup with its rich, earthy flavor is one of my favorite comfort foods. This creamy soup, loaded with fresh mushrooms, is perfect for a cold night or just when you want to indulge in a bowl of creamy mushroom soup.

    cream of mushroom soup in white bowl.

    You don’t have to be a mushroom lover to enjoy this soup. This is a soup your whole family will love! It’s packed with flavor, and it couldn’t be easier to make.

    cream of mushroom soup in white bowl.

    But there is a secret to making my cream of mushroom soup recipe. The mushrooms need to cook for 10-12 minutes in order to develop the flavor that makes this soup so incredibly flavorful. It’s the difference between a mediocre soup and a mushroom soup with a rich depth of flavor.

    If you love delicious creamy soups, you’ll love my cream of potato soup and my easy broccoli cheddar soup.

    Table of Contents:

    • Ingredients to make Cream of Mushroom Soup
      • What kind of mushrooms should I use?
    • How to make Cream of Mushroom Soup
    • Recipe FAQ’s
    • More Soup Recipes You’ll Love!
    • Cream of Mushroom Soup
      • Ingredients
      • Instructions
      • Nutrition

    Ingredients to make Cream of Mushroom Soup

    Ingredients to make recipe.

    Let’s start by gathering the ingredients we need to make Cream of Mushroom Soup. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

    Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    If you want to keep the soup vegetarian, use vegetable stock in place of the chicken and beef stocks. To make vegan cream of mushroom soup, use coconut milk, or your favorite non-dairy milk, along with non-dairy butter or olive oil to saute the vegetables.

    What kind of mushrooms should I use?

    I used baby bella mushrooms because they create a darker, richer color. But you can use button mushrooms, cremini mushrooms, shiitake mushrooms, wild mushrooms, or a combination you like to make your soup.

    I like to use organic mushrooms when possible, but they’re not always available at my grocery store

    How to make Cream of Mushroom Soup

    collage showing how to make recipe
    • Melt half the butter in a large saucepan over medium-high heat, then add the sliced mushrooms.
    • Let the mushrooms cook for 5-6 minutes, then reduce the temperature to medium heat and continue cooking for another 5-6 minutes until the mushrooms have a rich, deep color.

    *I like to use butter to cook the mushrooms, but you can use olive oil if you prefer.

    two bowls of cooked mushrroms
    • Divide the mushrooms into two bowls adding any liquid into one of the bowls.
    • Using a hand blender or food processor, puree the mushrooms with the liquid until they are almost a paste.

    *If needed, add a little cream or chicken broth to the mushroom mixture to help with the process.

    collage showing how to finish recipe
    • Melt the rest of the butter in the saucepan over medium-high heat and add the celery and onions to the pan.
    • Cook the veggies for 3-4 minutes until softened, then add the garlic and cook for another minute.
    • Add the all-purpose flour to the pot and mix well. This is the roux that will thicken the soup.
    • Reduce the temperature to low heat and let the roux cook for 3-4 minutes to get the raw flavor out of the flour.
    • Add the chicken stock, beef stock, and white wine to the roux mixture and use a whisk to blend the liquid into the roux. The mixture will thicken.
    • Add the remainder of the mushrooms, heavy cream, black pepper, and thyme to the mixture and mix well to fully combine.

    *I used white wine in my soup, but you can use red wine for a deeper flavor. The only downside to using red wine is it will change the color of the soup, making it a little purple.

    cream of mushroom soup in pot.

    Continue to simmer the soup for 25-30 minutes to let the flavors build.

    *If the soup is too thick, use additional broth or water to get the consistency of the cream of mushroom soup, how you like it.

    cream of mushroom soup in white bowl.

    I can promise you that once you taste my homemade mushroom soup, you’ll never go back to the canned variety. It’s really that good.

    Serve this delicious soup with crusty bread and a side salad for a perfect light dinner. Store leftover soup in an airtight container (once it has cooled to room temperature) for up to 1 week and in the freezer for up to 2 months.

    Recipe FAQ’s

    How can I make cream of mushroom soup taste better

    The secret to making the best mushroom soup is pureeing half of the mushrooms with a food processor or immersion blender. The pureed mushrooms add a more mushroom flavor to the soup than just using sliced mushrooms.
    You can also garnish it for a pop of flavor and color with either fresh parsley or diced green onions. Homemade croutons are a fun, crunchy topper for this scrumptious soup, too.

    How can I spice up cream of mushroom soup?

    If you’d like your soup to have a little bit of heat, try adding crushed red pepper, cayenne, or a dash of hot sauce.

    What goes well with cream of mushroom soup?

    This creamy soup pairs well with virtually any protein, or you can serve an easy salad alongside of it. It’s also a fantastic substitute in any of your favorite casseroles that call for a can of mushroom soup (though you may need to thicken it a bit, depending on the recipe).

    Do I need to use wine in my soup?

    No, you don’t. Wine will add flavor to the soup, but it’s not essential in creating this delicious soup.

    More Soup Recipes You’ll Love!

    • potato soup with bacon bits, sour cream and cheddar cheese topping in a white bowl
      Best Potato Soup Recipe
    • Broccoli Cheddar Soup in white bowl.
      Easy Broccoli Cheddar Soup
    • two white bowls of corn chowder with the pot of chowder and a grey and white striped towel
      Best Corn Chowder Recipe
    • overhead shot of white bowl of tomato bisque with shredded cheddar and parsley garnish
      Creamy Tomato Bisque Recipe

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    cream of mushroom soup in white bowl.
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    5 from 51 votes

    Cream of Mushroom Soup

    Homemade cream of mushroom soup with its rich, earthy flavor is one of my favorite comfort foods. This creamy soup, loaded with fresh mushrooms, is perfect for a cold night or just when you want to indulge in a bowl of creamy mushroom soup.
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Appetizer, Soup
    Cuisine: American, French
    Servings: 6
    Calories: 363kcal

    Ingredients

    • 4 oz unsalted butter
    • ½ cup all-purpose flour
    • ½ cup celery small dice (3 stalks)
    • 1 cup onion small dice -(small onion)
    • 4 cups mushrooms sliced
    • 1 teaspoon garlic finely chopped (2 cloves)
    • 3 cups chicken broth
    • 1 ½ cup beef broth
    • ½ cup white wine or red wine
    • 1 cup heavy cream light cream or half and half can be substituted
    • 1 teaspoon thyme fresh – finely chopped
    • ¼ black pepper
    • salt to taste- if needed
    US Customary – Metric
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    Instructions

    • Melt half the butter in a large saucepan over medium-high heat, then add the sliced mushrooms.
    • Let the mushrooms cook over medium-high heat for 5-6 minutes, then reduce the temperature to medium heat and continue cooking for another 5-6 minutes until the mushrooms have a rich, deep color.
      *I like to use butter to cook the mushrooms, but you can use olive oil if you prefer.
    • Divide the mushrooms into two bowls adding any liquid into one of the bowls.
    • Using a hand blender or food processor, puree the mushrooms with the liquid until they are almost a paste.
      *If needed, add a little cream or chicken broth to the mushroom mixture to help with the process.
    • Melt the rest of the butter in the saucepan over medium-high heat and add the celery and onions to the pan.
    • Cook the veggies for 3-4 minutes until softened, then add the garlic and cook for another minute.
    • Add the all-purpose flour to the pot and mix well. This is the roux that will thicken the soup.
    • Reduce the temperature to low heat and let the roux cook for 3-4 minutes to get the raw flavor out of the flour.
    • Add the chicken stock, beef stock, and white wine to the roux mixture and use a whisk to blend the liquid into the roux. The mixture will thicken.
    • Add the remainder of the mushrooms, heavy cream, black pepper, and thyme to the mixture and mix well to fully combine.
      *I used white wine in my soup, but you can use red wine for a deeper flavor. The only downside to using red wine is it will change the color of the soup, making it a little purple.
    • Continue to simmer the soup for 25-30 minutes to let the flavors build.
      *If the soup is too thick, use additional broth or water to get the consistency of the cream of mushroom soup, how you like it.
    • Serve with crusty bread and enjoy!

    Nutrition

    Calories: 363kcal | Carbohydrates: 15g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 684mg | Potassium: 390mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1112IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Suzanne

      September 14, 2023 at 1:55 pm

      5 stars
      I added a can of chicken at the end of the recipe to increase the amount of protein. Very good soup.

      Reply
    2. Crjl

      September 06, 2023 at 3:08 pm

      Hi Dennis, can you freeze this soup?

      Reply
      • Chef Dennis Littley

        September 06, 2023 at 4:19 pm

        Yes it freezes very well.

        Reply
      • Christine

        September 09, 2023 at 1:32 pm

        You purée half of the mushrooms, is the other half for garnish? Sorry to be a pain, just trying to get it perfect!!

        Reply
        • Chef Dennis Littley

          September 09, 2023 at 1:52 pm

          Add the remainder of the mushrooms, when you add the heavy cream, black pepper, and thyme to the mixture. You can find the directions in the instructions #10

    3. Deborah

      March 24, 2023 at 12:17 pm

      You’re recipe above is missing the first half of the steps. 🙁 Sadly, I printed it and went to find webpage later and no luck. I have attempted to make it but missed where I needed to add the wine. I’ve added all broth at the same time, sure hope that’s correct. I sure hope my first steps guess work haven’t messed up the end result.

      Reply
      • Chef Dennis Littley

        March 24, 2023 at 3:06 pm

        I’m not sure what happened. I am so sorry that the steps weren’t in there, they have been added back in.

        Reply
    4. Monica

      March 19, 2023 at 6:33 pm

      5 stars
      Delicious! Mushroom soup is something my family always ate for Christmas Eve growing up, but I’ve never found a homemade recipe I really loved until this one. Thank you for sharing it!

      Reply
    5. Amy Casey

      March 19, 2023 at 5:58 pm

      5 stars
      Cream of Mushroom is one of my favorite soups and this is now my go to recipe. I loved the bit of fresh thyme! Delicious!

      Reply
    6. Elaine

      March 19, 2023 at 3:08 pm

      5 stars
      Thank you for sharing this recipe. Fantastic execution of a classic soup that I can never say no to. Definitely my favorite!

      Reply
    7. Dani

      March 19, 2023 at 2:06 pm

      5 stars
      Since I have celiac it can be tricky to find Gluten Free Cream of Mushroom Soup. So I used this recipe and replaced the All Purpose flour with gluten free flour. The soup turned out perfect!

      Reply
    8. Amanda Dixon

      March 17, 2023 at 2:10 pm

      5 stars
      You’ll never want to buy canned soup after using this recipe. Wow, it’s way more flavorful and decadent, and it’s really easy too. Just fabulous.

      Reply
    9. Ann

      March 17, 2023 at 9:31 am

      5 stars
      This soup was very delicious! I have never made homemade cream of mushroom soup before, but this is now my go-to recipe for it!

      Reply
    10. Sean

      March 14, 2023 at 12:12 pm

      5 stars
      This has by far been the most flavorful cream of mushroom soup I have ever had. It was so easy to make and I already made a second batch!

      Reply
    11. Marta

      March 13, 2023 at 9:20 pm

      5 stars
      I never thought I would enjoy eating cream of mushroom soup on its own based on what I grew up with, but your recipe was so delicious and tasty. The canned “goop” just can’t compare at all. Thank you for salvaging this recipe for me.

      Reply
    12. Enri Lemoine

      March 13, 2023 at 5:28 pm

      5 stars
      I was craving a creamy mushroom soup, and your recipe popped up on my computer. I just had it for lunch. I think I have to make it again. This soup is earthy, delicious, and full of real mushroom flavor. Thank you, chef.

      Reply
    13. Gloria

      March 13, 2023 at 10:46 am

      5 stars
      Homemade soups are the best and this will be a hit for dinner.

      Reply

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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