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Cream of Mushroom Soup

Hey y’all! If you’re craving something cozy, velvety, and full of earthy flavor, this Cream of Mushroom Soup is your new go-to. It’s weeknight-easy yet dinner-party elegant, perfect for chilly evenings, holiday starters, or a comforting lunch with crusty bread. Let’s get cooking!

Recipe at a Glance

Prep time: 15 minutes

Cook time: 20 minutes
Total time: 35 minutes
Yield: About 6 cups (4 hearty servings)

Difficulty: Easy

Why You’ll Love This Cream of Mushroom Soup

Restaurant-quality flavor with simple pantry staples and fresh mushrooms.
Ready in 35 minutes, so it’s perfect for busy weeknights or last-minute guests.

Silky, velvety texture thanks to a quick roux and a splash of cream.
Flexible and customizable—dairy-free, gluten-free, or extra-rich versions are easy.
Leftovers reheat beautifully for easy lunches.

Ingredients for Cream of Mushroom Soup

3 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pounds mixed mushrooms, sliced (cremini/baby bella + shiitake recommended)

1 medium yellow onion, finely chopped (about 1 cup)
2 celery stalks, finely chopped (about 1/2 cup)
3 garlic cloves, minced

3 tablespoons all-purpose flour (use rice flour for gluten-free)
1/2 cup dry white wine (optional; or use extra broth)
4 cups low-sodium chicken or vegetable broth

1 bay leaf
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 teaspoon soy sauce or tamari (umami booster)

1/4 teaspoon freshly grated nutmeg
1 1/4 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

1 cup heavy cream (or 3/4 cup half-and-half for lighter, or full-fat coconut milk for dairy-free)
1 teaspoon fresh lemon juice (to brighten)
2 tablespoons chopped fresh parsley or chives, for garnish

Optional: 1 tablespoon sherry or dry sherry for finishing

Directions: How to Make Cream of Mushroom Soup

Step 1: Prep the mushrooms

Wipe mushrooms clean with a damp towel and slice. For deeper flavor, reserve 1 cup of sliced mushrooms for garnish later.

Step 2: Sauté and brown

In a large pot or Dutch oven, heat butter and olive oil over medium-high heat. Add mushrooms, 1/2 teaspoon salt, and cook, undisturbed, 3–4 minutes to brown; then stir and continue cooking 4–5 minutes until deeply golden and most liquid evaporates (total 8–10 minutes).

Optional flavor boost: Roast a portion

If you want extra roasty notes, spread 2 cups of the mushrooms on a sheet pan, toss with 1 teaspoon oil and a pinch of salt, and roast at 425°F for 12–15 minutes while you start the soup; stir them back in at the blend stage.

Step 3: Aromatics and roux

Add onion and celery; cook over medium heat 4 minutes until softened. Stir in garlic for 30 seconds. Sprinkle flour over vegetables; cook, stirring, 1–2 minutes until the flour smells toasty.

Step 4: Deglaze and simmer

Pour in white wine (if using), scraping up browned bits, and let it reduce by half, about 2 minutes. Stir in broth, bay leaf, thyme, soy sauce, nutmeg, remaining 3/4 teaspoon salt, and black pepper. Bring to a gentle simmer (about 190–200°F) over medium-low; cook 10 minutes.

Step 5: Blend to your texture

Remove bay leaf. For a rustic soup, blend half the mixture for 20–30 seconds and return it to the pot. For ultra-smooth, blend all of it 45–60 seconds until silky. An immersion blender works great right in the pot.

Step 6: Finish and balance

Return soup to low heat. Stir in heavy cream and lemon juice; warm 1–2 minutes without boiling. Taste and adjust salt/pepper. Add sherry if using.

Step 7: Serve

Ladle into bowls and top with reserved sautéed or roasted mushrooms and herbs. Serve hot with crusty bread.

Notes & Chef Tips

Clean mushrooms by wiping, not soaking, to avoid waterlogged slices. Great primer here: Serious Eats on mushrooms.
Brown in batches if your pot is crowded; overcrowding steams instead of browning, muting flavor.
For even deeper flavor, brown the mushrooms well and let the wine reduce fully before adding broth.

Tasty Variations

Vegan/Dairy-Free: Use olive oil, vegetable broth, and 1 cup full-fat coconut milk instead of cream; finish with 1 teaspoon white miso for extra umami.
Gluten-Free: Swap flour with 3 tablespoons rice flour or 2 tablespoons cornstarch (slurry stirred in during the simmer).
Wild & Sherry: Use a mix of wild mushrooms and finish with 1–2 tablespoons dry sherry and a small knob of butter.

Required Equipment

Large pot or Dutch oven
Chef’s knife and cutting board
Wooden spoon or spatula

Measuring cups and spoons
Blender or immersion blender
Sheet pan (if roasting mushrooms)

Ladle

Storage and Reheating Cream of Mushroom Soup

Cool soup quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring, until steaming hot (about 165°F); avoid boiling to prevent separation.

Freezing: For best results, freeze the soup before adding cream for up to 2–3 months. Thaw overnight in the fridge, reheat, then stir in cream just before serving.

Serving & Pairings

Crusty sourdough or warm baguette with salted butter.
Grilled cheese or garlic toast for dunking.
Simple green salad with lemon vinaigrette to cut the richness.

Protein pairings: roast chicken, seared steak, or lemony salmon.
Garnishes: chives, parsley, cracked pepper, a drizzle of truffle or chili oil.

Pro Tips for Cream of Mushroom Soup

Get real browning: cook mushrooms in a wide pot and don’t stir too soon—learn the technique here: How to brown mushrooms.

Season in layers: salt mushrooms early to draw out moisture, then adjust again after adding cream for perfect balance.
Cool and store safely: follow food-safety guidance for leftovers and cold storage from FoodSafety.gov.

FAQ: Cream of Mushroom Soup

Can I use milk instead of cream?

Yes, but for best texture use half-and-half. If using milk, simmer a bit longer to reduce, and avoid boiling after adding to prevent curdling.

How do I make it vegetarian?

Use vegetable broth, soy sauce or tamari, and skip Worcestershire with anchovies (or use a vegetarian version). Finish with herbs and a squeeze of lemon.

How can I thicken without flour?

Blend more of the soup for natural body, or whisk 2 tablespoons cornstarch with 2 tablespoons water and stir into the simmering soup; cook 1–2 minutes until glossy.