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.
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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
- Olive Garden Breadsticks Copycat
- Olive Garden Salad Copycat
- Feta Bruschetta
- Kale Apple Salad
- Crazy Bread (Garlic Parmesan Breadsticks)
What is in 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.
How to Make Cream of Mushroom Soup
Full Printable Recipe at Bottom of Page
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!
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.
FAQs 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.
This soup will keep refrigerated for up to 5 days in an airtight container.
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.
Use vegetable broth for a vegetarian soup.
For vegan recipe use vegetable broth instead of chicken broth, swap the butter for oil, and use coconut cream instead of cream.
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.
For a gluten free recipe swap the flour for gluten free flour.
Looking for More Easy Soup Recipes
- Chorizo Chickpea Stew
- Olive Garden Zuppa Toscana Copycat
- Butternut Squash Chili
- White Chicken Chili
- Meatball Orzo Soup
Enjoy!
- Sab
Cream of Mushroom Soup
Ingredients
- 4 tablespoon butter
- 1 tablespoon oil
- ½ cup onions (diced)
- 6 cloves garlic (minced)
- 1 ½ pounds mushrooms (750 g, sliced (cremini or mushroom or choice))
- 2 teaspoon thyme (chopped )
- ¾ teaspoon dried tarragon (optional)
- ¼ cup Marsala wine (or dry red or white wine, optional)
- 4 tablespoon flour
- 4 cups chicken broth (or vegetable for vegetarian version)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon 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!
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Nutrition
Rachel says
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!
Rosalie says
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!
Andrea says
My husband is obsessed with this soup! It's now become his fave! Easy and super delicious.
Tony says
By far the tastiest mushroom soup I've made.
Dawn says
This was fast easy and delicious. First time making cream of mushroom soup from scratch. Will not be the last. I easily made it gluten-free using King Arthur's 1:1 gluten-free flour. I used a little less salt, thyme and garlic. I did not use the tarragon or wine. It was divine.
Natalie says
Delicious ! Made it today. Super easy and a keeper. Thank you for sharing this recipe.
Ana says
By far the best recipe I've used. Soup was packed with flavour, easy to make and is now on repeat. No more canned soup for us.