What Is Cream of Mushroom Soup?
At its core, cream of mushroom soup is a velvety soup made with mushrooms, aromatics, a roux or thickener, flavorful stock, and cream. It’s richer and silkier than basic mushroom soup, thanks to the addition of dairy and a thicker consistency. The soup can be smooth, chunky, or somewhere in between, depending on your preference.
In the culinary world, this soup is celebrated for its versatility. It can be served as a standalone starter, transformed into a luxurious sauce, or used as a base in iconic dishes (like casseroles or creamy bakes). Its flavor profile is earthy, savory, and deeply aromatic — built from mushrooms, onions, garlic, herbs, and butter.
How Cream of Mushroom Soup Became a Pantry Icon
Cream-based mushroom soups have existed in European cooking for centuries, but the modern popularity of cream of mushroom soup skyrocketed thanks to widespread canned versions introduced in the early 1900s. They became the secret ingredient for countless casseroles and easy one-pot meals, especially in North America.
However, as home cooks shifted back toward fresh, flavorful, from-scratch cooking, homemade versions gained incredible popularity. The difference in taste is unmistakable — richer, more aromatic, fresher, and customizable in endless ways.
Key Ingredients: Choosing the Best Mushrooms and Flavor Builders
Crafting exceptional cream of mushroom soup begins with understanding your ingredients. Here is a breakdown of the essential components and how they impact the final flavor.
Best Mushrooms for Cream of Mushroom Soup
Different mushrooms create different layers of flavor. You can use one type or combine several for a more complex taste.
Top mushroom choices include:
- White button mushrooms — mild flavor, widely available, budget-friendly
- Cremini (baby bella) — deeper, earthier taste with more umami
- Portobello mushrooms — meaty, bold, perfect for a richer soup
- Shiitake mushrooms — strong, savory, aromatic
- Oyster mushrooms — tender with a delicate, slightly sweet flavor
- Porcini (fresh or dried) — intensely earthy and aromatic, a gourmet option
Fresh vs. dried mushrooms
- Fresh mushrooms offer clean texture and mild aroma.
- Dried mushrooms, when rehydrated, offer deeper, more concentrated flavor, and the soaking liquid becomes a natural flavor booster.
Aromatics & Supporting Ingredients
To build a flavorful foundation, use:
- Butter – adds richness and enhances browning
- Olive oil – a lighter alternative or complement to butter
- Onions, shallots, or leeks – create aromatic sweetness
- Garlic – introduces bold depth, even in small amounts
- Thyme or bay leaf – classic herbs that pair perfectly with mushrooms
- Black pepper – for warmth and balance
A splash of white wine or dry sherry enhances the soup’s aroma and elevates complexity.
The Liquid Base
Your choice of liquid influences everything from flavor to thickness.
- Chicken stock – warm, savory, and rich
- Vegetable stock – more neutral, lets mushrooms shine
- Mushroom stock – the deepest mushroom flavor possible
- Water with bouillon – convenient and customizable
Creaminess & Thickening Options
Cream of mushroom soup gets its signature velvety feel from dairy and thickening methods.
Dairy options include:
- Heavy cream
- Half-and-half
- Whole milk
- Dairy-free options like cashew or coconut milk (for vegan versions)
Thickening methods:
- Roux (flour + butter) — traditional method, creates smooth body
- Cornstarch slurry — lighter alternative, added at the end
- Reducing the soup — naturally thickens through simmering
Essential Equipment & Prep Work
Having the right tools makes the entire process smoother and helps you achieve perfect consistency.
Recommended tools:
- A heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or heatproof spatula
- Immersion blender or countertop blender
- Prep bowls for ingredients
Before you start cooking:
- Clean the mushrooms (brush off dirt, or rinse quickly and dry immediately)
- Slice mushrooms evenly for consistent cooking
- Dice onions or shallots finely
- Measure stock, cream, flour, and seasonings
- Set herbs aside for finishing touches
Thorough prep ensures your cooking process is seamless and stress-free.
Step-by-Step: How to Make Classic Cream of Mushroom Soup
Below is the foundational process for silky, flavorful homemade cream of mushroom soup. This method gives you restaurant-quality results while allowing customization.
Step 1 — Cook the Aromatics
- Melt butter over medium heat
- Add onions or shallots and sauté until translucent
- Stir in garlic for the final 30 seconds to avoid burning
This creates your soup’s aromatic base.
Step 2 — Brown the Mushrooms
This is one of the most important steps.
- Add the mushrooms in batches to avoid steaming
- Cook over medium-high heat to evaporate moisture
- Allow mushrooms to caramelize to deepen flavor
- Season lightly with salt and pepper
Browned mushrooms give the soup its signature richness.
Step 3 — Create the Roux
- Sprinkle flour evenly over the mushrooms
- Stir and cook for 1–2 minutes to eliminate raw flour taste
- The mixture should look slightly thick and glossy
A roux is what gives the soup its traditional velvety structure.
Step 4 — Add the Liquids and Simmer
- Slowly pour in warm stock while stirring to avoid lumps
- Add bay leaf, thyme, and black pepper
- Bring to a gentle simmer
- Let it cook 10–20 minutes to allow flavors to blend
During this simmering stage, the soup transforms in body and aroma.
Step 5 — Blend to Desired Texture
At this point, choose your preferred texture:
- Fully smooth — blend the entire pot until velvety
- Half blended — blend half for balance of smoothness and texture
- Chunky — leave unblended for a rustic feel
Use an immersion blender for easy control.
Step 6 — Add the Cream
Turn off the heat before adding cream to avoid curdling.
- Stir in heavy cream, milk, or a non-dairy alternative
- Taste and adjust seasoning
- Add lemon juice or a splash of sherry if you want a brighter finish
The soup should now be silky, rich, and deeply flavorful.
Step 7 — Garnish and Serve
Top your soup with:
- Sautéed mushroom slices
- A swirl of cream
- Chopped herbs like parsley or chives
- Cracked black pepper
- A drizzle of olive oil
Serving Ideas & Delicious Pairings
A beautifully prepared cream of mushroom soup deserves equally wonderful pairings. Here are simple but impactful ways to serve it.
As a Starter
Serve it in:
- Small bowls
- Espresso cups
- Mini cocottes
Garnish with:
- Chopped herbs
- Sautéed mushroom slices
- A swirl of cream
- Cracked pepper
This elevates the soup to restaurant-level presentation.
As a Main Dish
Pair with:
- Crusty bread or baguette
- Grilled cheese sandwiches
- Toasted garlic bread
- Herbed focaccia
- Simple green salad
- Roasted vegetables on the side
The soup’s deep, earthy flavor pairs beautifully with mild, crisp, or toasted accompaniments.
Seasonal Touches
For autumn/winter:
- Fried sage leaves
- Crispy shallots
- Roasted garlic purée
For spring/summer:
- Fresh parsley or chives
- Lemon zest
- Drizzle of olive oil
These small accents help the soup feel seasonally appropriate all year long.
Make-Ahead, Storage, Freezing & Reheating
Homemade cream of mushroom soup stores remarkably well and can be prepared ahead of time.
Refrigerator Storage
- Store in airtight containers
- Keep refrigerated for several days
- Reheat gently on the stove over low heat
Avoid boiling once dairy is added.
Freezing Tips
For best results:
- Freeze the soup before adding the cream
- Add cream only after reheating
- Portion the soup into airtight containers or freezer bags
- Label with date and batch notes
This prevents texture separation.
Reheating the Soup
- Warm over low heat
- Stir frequently
- Add a splash of stock or milk if too thick
- Avoid high heat to maintain smoothness
If the soup thickens during storage, thin it gradually while reheating.
Troubleshooting: Common Problems & Easy Fixes
Even experienced cooks encounter issues sometimes. Here are the most frequent problems and how to solve them quickly.
1. The Soup Is Too Thin
Fixes include:
- Simmer longer to reduce naturally
- Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
- Add a spoonful of roux
- Blend part of the soup to naturally thicken
2. The Soup Is Too Thick
Gradually thin with:
- Warm stock
- Water
- Milk or cream
Add slowly and stir until the consistency feels right.
3. The Soup Tastes Bland
Enhance flavor with:
- More salt and black pepper
- Additional sautéed mushrooms
- A splash of soy sauce or Worcestershire
- Fresh herbs (parsley, thyme, or chives)
- A squeeze of lemon or a dash of sherry
4. The Cream Curled or Soup Split
This usually happens from adding cold dairy to boiling soup.
To fix:
- Remove from heat
- Blend until smooth
- Add warm cream slowly while stirring
- Reheat gently without letting it boil
5. Mushrooms Turned Pale and Watery
This occurs when the pan is overcrowded.
To prevent it:
- Cook mushrooms in small batches
- Use medium-high heat
- Allow moisture to evaporate fully before stirring
FAQs About Cream of Mushroom Soup
1. Is cream of mushroom soup the same as condensed cream of mushroom soup?
No. Cream of mushroom soup is thinner and ready to eat, while condensed cream of mushroom soup is much thicker and designed for casseroles and sauces. You can make your own condensed version by using less liquid and reducing longer.
2. Can I make cream of mushroom soup without cream?
Yes. You can use milk, half-and-half, or dairy-free alternatives like cashew, oat, or coconut milk. The soup will still be creamy if blended well.
3. What are the best mushrooms to use?
Cremini, shiitake, and porcini offer the boldest flavors. White button mushrooms work perfectly too, especially when browned thoroughly.
4. Can I use canned mushrooms?
Yes, but fresh mushrooms deliver better texture and deeper flavor. If using canned mushrooms, drain well and brown them briefly in butter for best results.
5. Can I make the soup gluten-free?
Yes. Replace flour with a gluten-free blend or use cornstarch to thicken.
Conclusion
Cream of mushroom soup is far more than a simple comfort dish — it’s a foundation for countless meals, a showcase of rich mushroom flavor, and a timeless classic that adapts to any season or preference. Whether you prepare it as a cozy bowl for dinner, use it to transform casseroles, or elevate skillet dishes, mastering this recipe opens the door to endless culinary possibilities.
Print
Best Cream of Mushroom Soup Recipe
- Total Time: PT30M
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Cream of Mushroom Soup is rich, velvety, and packed with earthy mushroom flavor. Made with sautéed mushrooms, aromatic onions, garlic, herbs, and a creamy broth base, it’s cozy, comforting, and perfect as a starter, light lunch, or dinner side.
Ingredients
For the Soup
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb mushrooms, sliced (cremini, baby bella, or mixed)
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme (fresh or dried)
- Optional: ½ cup dry white wine
- Optional: extra sautéed mushrooms for topping
Instructions
1. Sauté the Aromatics
- Heat butter and olive oil in a large pot over medium heat.
- Add onions and cook 5–6 minutes until softened.
- Add garlic and cook 1 minute.
2. Cook the Mushrooms
- Add sliced mushrooms and sauté 8–10 minutes, until browned and reduced.
- Season with salt, pepper, and thyme.
3. Build the Soup Base
- Sprinkle flour over mushrooms; stir for 1 minute to remove raw taste.
- Add wine (optional) and let it reduce slightly.
- Pour in broth while stirring.
- Bring to a gentle simmer and cook 10 minutes.
4. Blend (Optional)
- For a silky soup: blend ¾ of the soup using an immersion blender.
- For a chunky soup: skip blending or pulse briefly.
5. Add Cream
- Reduce heat to low.
- Stir in heavy cream until warmed through.
- Adjust seasoning to taste.
6. Serve
- Ladle into bowls and top with extra mushrooms, herbs, or cracked pepper.
Notes
- For extra richness, add 1 tbsp butter at the end.
- Use mixed mushrooms (shiitake, oyster, cremini) for a deeper flavor.
- Replace cream with coconut milk for a dairy-free option.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg