Skip to Content

Cream of Mushroom Soup

Cream of mushroom soup is a rich and flavor packed soup. A perfect appetizer or starter for any meal! A creamy soup with lots of sautéed mushrooms, herbs and spices in a rich broth.

white bowl with cream of mushroom soup garnished with mushrooms and parsley

This post may contain affiliate links. Read my disclosure policy.

Cream of Mushroom Soup Recipe

Growing up I always loved mushrooms. Whether they were on pizza, in omelets or in pasta, I love mushrooms every way they can be served. Stuffed mushrooms and mushroom soup are two classic appetizers and starters.

Mushroom soup is a quick weeknight appetizer or main course. The soup comes together in one pot. It is flavor packed and sure to be a hit at your next dinner party. If you are a mushroom lover be sure to try out my copycat Olive Garden Stuffed Mushrooms Recipe and Marsala Chicken with a mushroom gravy.

What is Cream of Mushroom Soup?

Cream of mushroom soup is a simple but delicious dish. Just as the name states it is a creamy mushroom soup. Mushroom are sauteed and seasoned. A rich broth is simmered with the mushrooms and is then pureed. Cream is added into the soup for a ultra rich and smooth soup.

A few key ingredients in mushroom soup that bring out the amazing mushroom flavor are thyme, tarragon and wine. When these herbs are paired with sauteed mushrooms, cream, butter, garlic and onions you are left with the most irresistible cream of mushroom soup!

What to Serve with Cream of Mushroom Soup

white bowl with cream of mushroom soup garnished with mushrooms and parsley

What is in Cream of Mushroom Soup?

bowls with onion, cream, mushrooms, flour, butter, thyme, salt, pepper, oil, garlic and chicken broth. The ingredients to make cream of mushroom soup.
  • Mushrooms – the star of the show in this soup. I recommend using cremini mushrooms for the best flavor. You can also use white mushrooms, portobello mushrooms or a combination of your favorite mushrooms (or which ever variety is on sale). When cooking the mushrooms be sure to sauté them until they are nicely browned. You want a deep color and caramelization for the best flavor.
  • Cream – the creamy in this soup adds the most divine and creamy texture. You can also use half and half, light cream or coconut cream instead.
  • Garlic, Onion – sauté into the broth of the soup.
  • Chicken Broth – you can use home made or store bought broth. You can even use a both broth for added nutrients. For a vegetarian and vegan recipe swap for vegetable broth.
  • Butter, Flour – this creates a roux which helps thicken the soup and makes it extra creamy. By creating a roux you can also get away with using a lighter cream such as half and half or light cream.
  • Thyme and Tarragon – the best herbs that compliment mushrooms is a combination of thyme and tarragon. Tarragon is a less common herb so if you don’t already have it in your spice cabinet you can omit it from the recipe and the soup is still just as delicious.
  • Oil
  • Optional – Marsala Wine or Red Wine – this is optional but it adds a beautiful deep flavor to the soup.
white bowl with cream of mushroom soup garnished with mushrooms and parsley

How to Make Cream of Mushroom Soup

Full Printable Recipe at Bottom of Page

making cream of mushroom soup in a pot

1 In a medium sized soup pot on medium heat add the oil and butter until melted.

2 Add in the sliced mushrooms. Sauté the mushrooms until they are browned and have released all of their liquid, about 8-10 minutes. (Do not be alarmed if the mushrooms release a lot of water. There will be enough water released to cover the bottom of the pot but this will evaporate in later cooking steps.)

3 Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

4 Reduce heat to medium. Add the onions and the garlic to the pot. Stir to combine and cook for 1 minute.

5 Add in salt, thyme and tarragon (optional), cook for 1 minute.

6 Add the flour to the pot. Stir continuously and cook for 2 minutes.

7 Optional: add in the wine and stir until evenly combined. Cook for 1-2 minutes.

8 Add in the broth and increase the heat to medium-high. Bring to a simmer and cook uncovered for 10 minutes.

9 Remove from heat. Use an immersion blender or work in batches with a blender to purée the soup until smooth.

10 Add the salt, pepper, cream and reserved cooked mushrooms to the soup. Stir until evenly combined.

11 Serve garnished with fresh parsley, thyme and a drizzle of cream (optional). Enjoy!

white bowl with cream of mushroom soup garnished with mushrooms and parsley

Tips for the Best Cream of Mushroom Soup

  • If you prefer to use something other than cream, you can use evaporated milk or milk (full fat or 2% both work fine). Just be careful not to bring it to a rapid boil as it may cause the milk to split. Use a very gentle simmer over low heat for about a minute to heat it through.
  • For a heartier soup add leftover shredded rotisserie chicken or cooked chicken.
  • Just a little tarragon will help bring out the flavor of the mushrooms. Not everyone has this herb, but you can easily substitute thyme. If you don’t have tarragon, try thyme, oregano, or rosemary
  • The wine in this soup is optional but it does add a very rich flavor.
white bowl with cream of mushroom soup garnished with mushrooms and parsley

FAQs Cream of Mushroom Soup

How to reheat Cream of Mushroom Soup?

You can reheat mushroom soup from the refrigerator in the microwave in 30 second intervals, stirring each time, until it is at your preferred temperature. Or, stove top over medium heat is best when possible, stirring often.

How to store Cream of Mushroom Soup?

This soup will keep refrigerated for up to 5 days in an airtight container.

Can I freeze Cream of Mushroom Soup?

Cream of mushroom soup tastes best fresh or the next few days. You can freeze it in an airtight container or freezer bag for up to 3 months, but the texture may change. If you’d like to freeze this soup, you can leave out the cream. Once it is defrosted, heated, and ready to serve you can then stir in the cream.

Vegetarian Cream of Mushroom Soup

Use vegetable broth for a vegetarian soup.

Vegan Cream of Mushroom Soup

For vegan recipe use vegetable broth instead of chicken broth, swap the butter for oil, and use coconut cream instead of cream.

Dairy Free Cream of Mushroom Soup

For a dairy free option, you can leave out the cream or milk or sub with coconut milk. Since the soup is pureed, the mushroom soup is still nice and creamy without the dairy component. Butter can be substituted with oil.

Gluten Free Cream of Mushroom Soup

For a gluten free recipe swap the flour for gluten free flour.

white bowl with cream of mushroom soup garnished with mushrooms and parsley

Looking for More Easy Soup Recipes

Enjoy!

– Sab

white bowl with cream of mushroom soup garnished with mushrooms and parsley

Cream of Mushroom Soup

Cream of mushroom soup is a rich and flavor packed soup. A perfect appetizer or starter for any meal! A creamy soup with lots of sautéed mushrooms, herbs and spices in a rich broth.
4.82 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Soup
Cuisine American
Servings 6
Calories 302 kcal

Ingredients
  

  • 4 tbsp butter
  • 1 tbsp oil
  • 1/2 cup onions , diced
  • 6 cloves garlic , minced
  • 1 1/2 pounds mushrooms , 750 g, sliced (cremini or mushroom or choice)
  • 2 tsp thyme, chopped
  • 3/4 tsp dried tarragon, optional
  • 1/4 cup Marsala wine, or dry red or white wine, optional
  • 4 tbsp flour
  • 4 cups chicken broth, or vegetable for vegetarian version
  • 1 tsp salt, or to taste
  • 1/4 tsp pepper
  • 1 cup heavy cream, or half and half

Garnish (Optional)

  • Chopped fresh parsley and thyme, optional

Instructions
 

  • In a medium sized soup pot on medium heat add the oil and butter until melted.
  • Add in the sliced mushrooms. Sauté the mushrooms until they are browned and have released all of their liquid, about 8-10 minutes. (Do not be alarmed if the mushrooms release a lot of water. There will be enough water released to cover the bottom of the pot but this will evaporate in later cooking steps.)
  • Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
  • Reduce heat to medium. Add the onions and the garlic to the pot. Stir to combine and cook for 1 minute.
  • Add in salt, thyme and tarragon (optional), cook for 1 minute.
  • Add the flour to the pot. Stir continuously and cook for 2 minutes.
  • Optional: add in the wine and stir until evenly combined. Cook for 1-2 minutes.
  • Add in the broth and increase the heat to medium-high. Bring to a simmer and cook uncovered for 10 minutes.
  • Remove from heat. Use an immersion blender or work in batches with a blender to purée the soup until smooth.
  • Add the salt, pepper, cream and reserved cooked mushrooms to the soup. Stir until evenly combined.
  • Serve garnished with fresh parsley, thyme and a drizzle of cream (optional). Enjoy!

Video

FOLLOW ON PINTERESTFollow @fedbysab
SUBSCRIBE ON YOUTUBE!Subscribe Fed by Sab!

NUTRITION

Calories: 302kcalCarbohydrates: 13gProtein: 7gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 68mgSodium: 660mgPotassium: 487mgFiber: 2gSugar: 5gVitamin A: 863IUVitamin C: 6mgCalcium: 54mgIron: 1mg
This nutrition information is an estimate provided by an online nutrition calculator. See our full nutrition disclosure here.
white bowl with cream of mushroom soup garnished with mushrooms and parsley

Sharing is caring!

Recipe Rating




Andrea

Sunday 10th of December 2023

My husband is obsessed with this soup! It's now become his fave! Easy and super delicious.

Rosalie

Friday 24th of March 2023

This recipe is easy and absolutely delicious. Made it last week and now purchased more mushrooms to make it again. I’ll be doubling it this time. Yum!

Rachel

Thursday 2nd of March 2023

I have tried many different recipes and this one is really the best! The cooking method is super easy and the flavors are amazing. It's our new family fave. Thanks!