Cream of Mushroom Soup
I make this creamy mushroom soup whenever I want something simple, comforting, and a little bit special. It’s the kind of recipe that turns pantry-and-fridge basics into a bowlful of cozy richness — perfect for a weeknight dinner, a light lunch with good bread, or a starter for a dinner party. The technique is straightforward: sweat aromatics, caramelize mushrooms for depth, simmer in vegetable broth, then puree and finish with cream for silkiness.
Why you’ll love this dish
This soup hits a lot of home-run notes: it’s vegetarian, budget-friendly, quick to prepare, and deeply savory without needing long simmer times. Using a mix of white button and cremini mushrooms gives you both volume and an earthy, meaty flavor. It’s also very forgiving — easy to scale up for guests or tone down for a solo meal.
“An instant classic — rich, smooth, and full of mushroom flavor. The kind of soup you make again and again.”
If you like comforting, creamy soups, this mushroom version pairs well with other cozy recipes on the site — try it alongside this creamy mushroom soup spin for more mushroom-forward ideas.
How this recipe comes together
- Sauté onion until soft, then add garlic for a quick aromatic lift.
- Cook mushrooms until they shrink and start to brown so they develop deeper flavor.
- Add thyme and vegetable broth and simmer briefly to meld flavors.
- Puree the mixture smooth using an immersion blender (or countertop blender in batches).
- Stir in heavy cream and warm gently; finish with salt, pepper, and fresh parsley.
This quick overview helps you see the flow: aromatics → mushrooms → simmer → blend → finish. Now grab your pan and let’s get into the details.
What you’ll need
- 1 pound fresh mushrooms, sliced (white button, cremini, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Notes and substitutions:
- Swap heavy cream for half-and-half or coconut milk to lighten or make dairy-free (texture and richness will change).
- Low-sodium broth lets you control salt better.
- For a gluten-free option, this recipe is naturally GF unless you add a thickener.
- If you want extra depth, finish with a splash of dry sherry or a teaspoon of soy sauce.
How to prepare it
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion. Cook, stirring, until translucent, about 5–7 minutes.
- Add the minced garlic and sauté 30–60 seconds until fragrant.
- Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices, 8–10 minutes. Let them brown a bit for more flavor.
- Pour in the vegetable broth. Bring to a boil, then lower the heat and simmer 15 minutes so the flavors marry.
- Puree the soup until smooth. Use an immersion blender right in the pot, or cool slightly and blend in batches in a countertop blender (vent the lid and cover with a towel to avoid splatter).
- Stir in the heavy cream. Taste and season with salt and freshly ground black pepper.
- Warm gently but don’t boil after adding cream. Ladle into bowls and garnish with fresh parsley.
Short, clear actions and timing make this easy to follow even if you’re cooking while chatting or entertaining.
Best ways to enjoy it
- Serve in warmed bowls with a drizzle of olive oil or a few sautéed mushroom slices on top for texture.
- Pair with crusty bread, grilled cheese, or a simple green salad.
- For a heartier meal, add cooked barley or small pasta right before serving.
- Finish with a sprinkle of toasted pine nuts, crispy bacon, or a squeeze of lemon to brighten the soup.
A small sweet finish works nicely too — try this caramel coffee buttercream cake later for dessert if you’re hosting.
How to store & freeze
- Refrigerate: Cool the soup to room temperature, cover, and refrigerate within 2 hours. Consume within 3–4 days.
- Freeze: Cool fully, pour into airtight containers or freezer bags, leaving headspace, and freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: Warm gently over low heat and stir frequently. If the cream has separated or the texture seems thin after freezing, whisk in a splash of broth or cream and heat slowly. Do not boil after adding cream — that can cause curdling.
- Safety note: When blending hot soup in a countertop blender, vent the lid and start on low to avoid pressure buildup.
Pro chef tips
- Don’t wash mushrooms under running water — wipe them with a damp cloth or give a quick rinse and pat dry. Too much water prevents browning.
- Salt toward the end of cooking so mushrooms release juices while browning. Adding salt too early can make them steamed rather than caramelized.
- Let mushrooms brown in batches if your pan is small. Overcrowding causes steaming and less flavor.
- If you want an even silkier texture, pass the blended soup through a fine-mesh sieve before adding cream.
- Use an immersion blender for convenience and fewer dishes. If using a countertop blender, blend in small batches and keep a kitchen towel over the lid.
Creative twists
- Wild mushroom mix: Use chanterelles, shiitake, or porcini for an upscale, woodsy flavor.
- Vegan version: Replace heavy cream with canned coconut milk or cashew cream and use olive oil instead of butter.
- Thick, velvety style: Make a small roux (1 tablespoon butter + 1 tablespoon flour) after sweating the onions, then proceed with mushrooms and broth.
- Add-ins: Stir in sautéed leeks, a spoonful of miso for umami, or thyme and bay leaf while simmering. Top with truffle oil for a luxurious finish.
Your questions answered
Q: Can I make this soup ahead of time?
A: Yes. Make fully, cool, and refrigerate for up to 3–4 days or freeze up to 2 months. Reheat gently and whisk to recombine.
Q: Can I skip blending and serve chunky?
A: Absolutely. If you prefer texture, reserve a cup of the cooked mushroom mixture, blend the rest, then stir the reserved mushrooms back in.
Q: Is there a dairy-free substitute for heavy cream?
A: Use full-fat coconut milk for richness or cashew cream for neutral flavor. Note these change the final flavor and mouthfeel.
Q: How do I prevent curdling when reheating?
A: Reheat slowly over low heat and avoid boiling after the cream has been added. Stir often and add a bit of broth if it needs loosening.
Q: Will the soup thicken if I add flour or cornstarch?
A: Yes. A small slurry of cornstarch and water added while simmering will thicken. For a smoother thickening, make a roux before adding mushrooms.
Conclusion
This cream of mushroom soup is an easy, comforting recipe that rewards a few simple techniques — browning the mushrooms, simmering to meld flavors, and gently finishing with cream. For a classic reference or a slightly different method to compare, see this Cream of Mushroom Soup Recipe on Allrecipes and another Cream of Mushroom Soup Recipe at Simply Recipes. Each offers helpful variations and background if you want alternatives to try.
- Cream of Mushroom Soup Recipe (https://www.allrecipes.com/recipe/13096/cream-of-mushroom-soup-i/)
- Cream of Mushroom Soup Recipe (https://www.simplyrecipes.com/recipes/cream_of_mushroom_soup/)
Creamy Mushroom Soup
Ingredients
Main Ingredients
- 1 pound fresh mushrooms, sliced (white button, cremini, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup heavy cream Can substitute with half-and-half or coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion. Cook, stirring, until translucent, about 5–7 minutes.
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices, about 8–10 minutes.
- Pour in the vegetable broth. Bring to a boil, then lower the heat and simmer for 15 minutes.
- Puree the soup until smooth using an immersion blender or a countertop blender (in batches).
- Stir in the heavy cream, taste, and season with salt and freshly ground black pepper.
- Warm gently but do not boil after adding cream. Ladle into bowls and garnish with fresh parsley.
