Cream of Mushroom Soup Recipe
I have to admit, there’s nothing quite like a bowl of homemade Cream of Mushroom Soup. The first time I made this recipe, I was blown away by how much better it is than anything from a can. It’s so rich, savory, and packed with an incredible depth of earthy mushroom flavor.
I love that it feels luxurious and comforting, yet it’s surprisingly simple to prepare. This soup has become a staple in my home, especially on chilly days, and I’m so excited to share how you can make it too.
Ingredients
Here are the key ingredients you’ll need to create this deeply flavorful and creamy soup.
- 2 tbsp extra-virgin olive oil – Used for sautéing the vegetables and building the soup’s flavor base.
- 2 tbsp unsalted butter – I love combining butter and oil; the butter adds a rich, nutty flavor that complements the mushrooms perfectly.
- 1 medium yellow onion, chopped – This aromatic adds a sweet and savory foundation.
- 1 lb white button mushrooms, stemmed and sliced – These common mushrooms provide a great texture and mild flavor.
- 8 ounces cremini mushrooms, stemmed and sliced – Also known as baby bellas, these add a deeper, earthier flavor than button mushrooms.
- 2 garlic cloves, grated – For the best flavor, use fresh garlic. The aroma it releases when it hits the pan is unbeatable.
- ¼ cup dry white wine – A splash of wine like a Sauvignon Blanc or Pinot Grigio adds a touch of acidity that brightens up the rich flavors.
- 3 cups vegetable broth – Using a quality vegetable broth is key. If you have homemade, even better!
- 1 tbsp tamari – This is my secret weapon for enhancing the umami flavor of the mushrooms. You can also use soy sauce.
- 1 tbsp fresh thyme leaves – Fresh thyme provides a woodsy, earthy note that pairs beautifully with mushrooms.
- ½ cup heavy cream or crème fraîche (optional) – This gives the soup its classic, rich creaminess.
- Sea salt and freshly ground black pepper – To season and make all the other flavors pop.
- Chopped fresh parsley, for garnish – Adds a touch of freshness and color to the finished dish.
Note: This recipe makes about 4 servings, perfect for a cozy family meal.
Credit IG: gimmedelicious
Variations
While this recipe is delicious as is, it’s also fun to customize. Here are a few ideas.
- Dairy-Free: To make this soup vegan, simply use 4 tablespoons of olive oil instead of the butter and oil combination. Omit the heavy cream; the soup is still wonderfully creamy from the blended mushrooms. You could also stir in a splash of full-fat coconut milk for richness.
- Mushroom Medley: Don’t be afraid to experiment with different types of mushrooms. A mix of shiitake, oyster, or even a few rehydrated dried porcini mushrooms can add incredible depth and complexity.
- Flavor Boosters: A dash of Worcestershire sauce can amplify the savory notes. For a bit of heat, add a pinch of red pepper flakes. A small amount of miso paste stirred in with the broth can also enhance the umami flavor.
- Herbaceous Twist: Try adding other fresh herbs like rosemary or sage along with the thyme for a different aromatic profile. A swirl of pesto at the end can also be a delicious addition.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
You only need a few basic kitchen tools to make this wonderful soup.
- Large Pot or Dutch Oven: This is essential for sautéing the vegetables and simmering the soup all in one pot.
- Blender: A standard blender is needed to puree a portion of the soup to create its creamy texture. An immersion blender will also work.
- Cutting Board and Knife: For chopping the onion and slicing the mushrooms.
- Spatula or Wooden Spoon: For stirring the ingredients as they cook.
How to Make Cream of Mushroom Soup?
This recipe follows a simple process of sautéing, simmering, and blending to achieve its perfect texture and taste.
Sauté the Aromatics and Mushrooms
Start by heating the olive oil and butter in your large pot over medium heat. Once the butter is melted, add the chopped onion, salt, and a few grinds of pepper. Cook for a couple of minutes until the onion begins to soften. Then, add half of the sliced mushrooms. Cooking them in batches prevents overcrowding the pan, allowing them to brown nicely instead of just steaming. Cook for about 5 minutes until they soften, then add the remaining mushrooms and cook for another 5 minutes.
Deglaze and Simmer
Next, stir in the grated garlic and cook for just a minute until fragrant. Pour in the white wine to deglaze the pot, scraping up any tasty browned bits from the bottom. Let the wine cook for a minute, then add the vegetable broth, tamari, and fresh thyme leaves. Bring the mixture to a simmer, then cover the pot and let it cook for 15 minutes to allow the flavors to meld together.
Blend for Creaminess
After simmering, let the soup cool slightly. Carefully transfer about two-thirds of the soup to a blender and blend until it’s completely smooth. Pour this pureed mixture back into the pot with the remaining chunky soup and stir to combine. This technique is what gives the soup its amazing texture—creamy, but with some nice pieces of mushroom still intact.
Finish with Cream (or Not)
If you’re using heavy cream for that classic, rich finish, stir it in now. Let the soup gently simmer for another 2 minutes to warm it through and cook off any raw cream taste. Season with additional salt and pepper to your liking. If you prefer a more intense mushroom flavor, you can skip the cream entirely—it’s delicious both ways.
Additional Tips for Making this Recipe Better
Over time, I’ve discovered a few small things that make a big difference with this soup.
- I always take the time to cook the mushrooms in two batches. It might seem like an extra step, but I promise it’s worth it. It helps them develop a beautiful brown color and a much deeper flavor.
- Don’t skip the wine! I find that little bit of acidity really wakes up all the other flavors in the pot and keeps the soup from tasting flat. If you don’t cook with wine, a squeeze of lemon juice at the end can work too.
- I learned that grating the garlic instead of mincing it helps it dissolve more easily into the soup, ensuring you get that lovely garlic flavor in every spoonful without any harsh bites.
- Taste as you go! I always taste the soup before and after adding the cream and adjust the salt and pepper. Sometimes it needs just a little more salt to make the mushroom flavor truly shine.
How to Serve Cream of Mushroom Soup?
This soup is elegant enough for a dinner party but simple enough for a weeknight. Serve it hot in bowls with a garnish of fresh chopped parsley and a few extra thyme leaves. For a richer presentation, add a final drizzle of cream or a swirl of good-quality olive oil on top. This soup is fantastic with a side of crusty bread for dipping, or you can top it with homemade croutons for a satisfying crunch.
Nutritional Information
Here is a general breakdown of the nutritional content per serving.
- Calories: 225 kcal (without cream)
- Protein: 8g
- Carbohydrates: 14g
- Fat: 16g
Make Ahead and Storage
This soup is a great candidate for making ahead, and leftovers are just as delicious.
You can store the cooled soup in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and may taste even better the next day.
This soup also freezes well. Let it cool completely, then pour it into freezer-safe containers or bags, leaving a little room for expansion. It can be frozen for up to 3 months.
To reheat, simply warm the soup gently in a pot on the stove over medium-low heat until hot. You can also microwave individual portions. If the soup has thickened, you can add a splash of broth or water to reach your desired consistency.
Why You’ll Love This Recipe?
There are so many reasons to fall in love with this homemade cream of mushroom soup.
- Incredible Flavor: This recipe is packed with a deep, savory, and earthy mushroom flavor that is far superior to any canned version. It tastes rich and gourmet.
- Wonderful Texture: By blending part of the soup, you get the perfect combination of a creamy, velvety base and tender pieces of mushroom in every bite.
- Simple and Approachable: Despite its elegant taste, the soup is made with simple ingredients and a straightforward method, making it accessible for cooks of all levels.
- Versatile and Customizable: You can enjoy it as a rich, classic cream soup or as a lighter, dairy-free version. It’s easy to adapt to your dietary needs and preferences.
