Cream Of Mushroom Soup Recipe
Nothing beats a cozy bowl of creamy, savory goodness: this Cream Of Mushroom Soup Recipe brings together tender mushrooms and velvety broth in just 30 minutes.
Let me explain why this homemade soup has become my go-to comfort food. It’s a simple vegetarian recipe that’s both rich and light—perfect for chilly evenings or a quick lunch when you need a little pick-me-up. I first stirred up this creamy blend on a blustery November afternoon, inspired by my grandma’s old cast-iron pot simmering on the stove. Since then, I’ve tweaked it for extra depth: a splash of white wine, a dusting of fresh thyme, and always, always a swirl of heavy cream (or coconut milk for my vegan friends). Whether you’re craving a savory starter for holiday guests or an easy weeknight main, this Cream Of Mushroom Soup Recipe hits all the right notes—quick, nourishing, and downright comforting.
Why You’ll Love This Recipe
- Ready in under 30 minutes—perfect for busy weeknights
- Uses pantry staples plus fresh mushrooms for a homemade touch
- Vegetarian and easily made gluten-free (just swap flour)
- Wonderfully creamy without tasting heavy or greasy
- Cozy, savory flavor that warms you from the inside out
- Simple steps—no fancy tools required (an immersion blender works great)
- Customizable: add wine, herbs, or a dairy-free twist
- Makes a crowd-pleasing appetizer or a satisfying solo lunch
Ingredients
- 1 lb (450 g) cremini or white button mushrooms, wiped clean and sliced
- 2 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour (use gluten-free flour blend if needed)
- 4 cups (950 ml) vegetable broth, low-sodium
- 1 cup (240 ml) heavy cream or half-and-half (sub almond/cashew milk for lighter)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly ground black pepper, to taste
- Chopped parsley or chives, for garnish
Tips:
• Look for firm, unblemished mushrooms—avoid those with dark spots or slimy caps.
• Let the onions sweat slowly in butter to draw out sweetness.
• For extra body, stir flour into melted butter off the heat before adding liquids.
Directions
- Heat butter and olive oil over medium heat in a large pot. Once the butter foams, add the chopped onion and a pinch of salt. Sauté until translucent, about 4 minutes, stirring occasionally.
- Toss in the garlic and cook for 30 seconds more—just until fragrant. This step layers in aroma, so don’t rush it.
- Add sliced mushrooms and thyme. Increase heat to medium-high and sauté until mushrooms release their liquid and turn golden, about 6–8 minutes. Give them a gentle press against the pan for deeper flavor.
- Sprinkle flour over the mushroom mixture and stir briskly for one minute to form a roux. This little bit of stirring prevents lumps and builds that signature silky texture.
- Gradually pour in the vegetable broth, whisking constantly. Bring the pot to a low boil, then reduce heat and simmer for 8–10 minutes until slightly thickened.
- Remove from heat, then carefully blend half the soup with an immersion blender—or ladle into a standard blender in batches—to achieve a mix of smooth and chunky.
- Return to low heat, stir in the heavy cream, and warm through for another 2–3 minutes. Taste and season with salt and pepper.
- Ladle into bowls, garnish with parsley or chives, and enjoy immediately with crusty bread or a simple green salad.
Servings & Timing
Makes 4 generous servings
10 minutes prep, 20 minutes cooking, 5 minutes resting—35 minutes total
Variations
- Swap cremini for shiitake or oyster mushrooms for a richer, earthier flavor.
- Stir in a splash of dry white wine when mushrooms brown, then let the alcohol cook off.
- Use coconut milk and vegan butter for a dairy-free, vegan twist that’s just as creamy.
- Add a handful of fresh spinach or kale at the end for extra color and nutrients.
- Top each bowl with truffle oil or a sprinkle of toasted pine nuts for an elegant finish.
- Fold in a dollop of whole-milk Greek yogurt in place of cream for tangy richness.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in meal-sized portions for up to 3 months—leave room for expansion.
Reheat: Gently warm on the stove over low heat, stirring often; add a splash of broth if too thick.
Make-ahead tip: Cook through step 5, cool completely, then refrigerate. Finish steps 6–8 just before serving for maximum freshness.
Notes
• I learned that sautéing mushrooms in two batches prevents overcrowding, so they brown instead of steam.
• For an ultra-velvety finish, strain the soup through a fine mesh sieve—worth the extra effort for special occasions.
• If your broth is salty, skip salting until the end—you can always add more but can’t take it away.
• Leftover soup thickens as it cools; stir in a bit more broth or water when reheating to adjust consistency.
FAQs
Q: Can I use dried mushrooms?
A: Yes—soak ½ cup dried mushrooms in warm water for 20 minutes, drain (reserve liquid), and treat like fresh slices.
Q: How do I make this gluten-free?
A: Swap all-purpose flour for a 1:1 gluten-free baking blend or use 2 tsp cornstarch whisked into cold broth.
Q: Is this recipe vegetarian?
A: Absolutely—it relies on veggie broth and no meat, making it a cozy choice for vegetarian eaters.
Q: Can I make it ahead for a party?
A: Sure—simmer through step 5, cool, then finish with cream just before serving to maintain that fresh, bright flavor.
Q: Why is my soup grainy?
A: Probably flour lumps—always whisk flour into melted butter, then slowly add liquid while stirring.
Q: What’s the best blender for soups?
A: An immersion blender is hands-down the easiest; if using a counter-top model, work in batches and vent the lid slightly.
Q: Can I add other vegetables?
A: Definitely—diced carrots or leeks work beautifully; just sauté them with the onion.
Q: How do I thin or thicken the soup?
A: For thinner soup, stir in extra broth; to thicken, simmer a few minutes longer or whisk in a bit more flour or cornstarch.
Conclusion
This Cream Of Mushroom Soup Recipe is the ultimate homemade comfort food: rich, creamy, and wildly satisfying without any fuss. Whether you’re feeding a crowd or simply craving a solo bowl, it’s easy to personalize and always delicious. Give it a try, leave a comment below, and don’t forget to explore my Tomato Basil Soup for another cozy kitchen favorite!
Cream Of Mushroom Soup
Ingredients
- 1 lb cremini or white button mushrooms wiped clean and sliced
- 2 tbsp unsalted butter (or vegan butter for dairy-free)
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp all-purpose flour (use gluten-free flour blend if needed)
- 4 cups vegetable broth low-sodium
- 1 cup heavy cream or half-and-half (sub almond/cashew milk for lighter)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and pepper to taste
- Chopped parsley or chives for garnish
Instructions
- Heat butter and olive oil over medium heat in a large pot. Sauté onion until translucent, about 4 minutes.
- Add garlic and cook for 30 seconds. Add mushrooms and thyme, sauté until golden, about 6-8 minutes.
- Sprinkle flour over mushrooms and stir briskly. Gradually pour in broth, whisking constantly.
- Blend half the soup until smooth. Return to heat, stir in cream, warm through, and season with salt and pepper.
- Ladle into bowls, garnish with parsley or chives, and enjoy with crusty bread or salad.
