This is simply the best cream of mushroom soup recipe. The canned condensed version just cannot compare with the bold, earthy flavor of fresh mushrooms that shines through in every single bite. Since it only takes about 30 minutes to make, this creamy soup recipe is perfect for a cold night or busy weekday dinner. It’s also incredibly versatile: Serve it as a starter, side dish, or hearty main course…or as a base for delicious homemade casseroles!
The best part is you can control how much savory mushroom flavor you have by changing the type of mushroom you use. Cremini mushrooms yield a darker brown, very full-bodied mushroom soup, which you can temper by combining them with white button mushrooms. You could also throw in a few shiitake mushrooms and wild mushrooms for a more complex flavor. And if you want more homemade soup recipes, then try my potato leek soup recipe, split pea soup recipe, or corn chowder recipe.
What You Need to Make This Recipe
Butter — opt for unsalted butter so you have full control over how much salt goes into the creamy mushroom soup.
Mushrooms — a variety of sliced fresh mushrooms will give your soup a complex, deep flavor. Buy pre-sliced mushrooms to save some time.
Aromatics — onions add a hint of sweetness to balance out the earthy mushrooms, while garlic brings in a subtle nuttiness and mouth-watering aroma.
Fresh thyme — if you do not have fresh thyme, you can use a heaping teaspoon of dried thyme instead.
White wine — dry white wine like pinot grigio, pinot gris, and sauvignon blanc are all good choices. For a slightly sweeter option, use marsala wine. You don’t need to splurge a great wine, but do use one you would enjoy drinking. (If you don’t like the flavor of it on its own, you won’t like the flavor it adds to the soup.)
All-purpose flour — acts as a thickener for the base of the soup, giving this recipe for cream of mushroom soup its iconic velvety texture.
Broth — chicken broth or chicken stock, either homemade or store-bought, works very well. You could swap it for vegetable broth if you like. Keep in mind broth is lighter in color, whereas stock is darker and will make the soup more brown.
Heavy cream — heavy cream adds richness and a hint of indulgence to this soup, while also acting as a thickener.
How to Make Cream of Mushroom Soup
1. Melt the butter in a large pot over medium-high heat. Add the sliced mushrooms, chopped onion, minced garlic, and thyme to the melted butter. Stir occasionally while they cook. Once the mushrooms are almost tender and starting to brown, about 8 minutes, add the dry white wine and simmer for 3 minutes.
2. Sprinkle the flour over the mushroom mixture. Cook, stirring occasionally, for 2 minutes. The mixture will thicken quite a bit during this time, which is normal.
3. Gradually stir in the chicken broth, salt, and black pepper, and bring the mixture to a boil. Turn the heat down to medium-low, cover, and simmer for about 15 minutes until thickened. Stir the soup a few times while it simmers.
4. Remove the soup from the heat and stir in the heavy cream. Serve immediately, garnished with fresh thyme leaves or other fresh herbs if desired.
Pro Tips for Making This Recipe
- Stir in the broth slowly. After you add the flour to the mushroom mixture, the soup will become very thick. Gradually stirring in the broth will break it up and allow the flour to be well incorporated into the broth. If you add the broth all at once or too fast, you may end up with a lumpy soup.
- Change up the texture of the soup. This recipe yields a nice velvety texture with tender mushrooms in every bite. If you want a smoother soup, you can puree it or puree part of it with an immersion blender before adding the cream.
- For extra protein: Add cooked shredded chicken or diced smoked sausage along with the mushrooms, onions, and garlic, then follow the recipe as written.
Frequently Asked Questions
When it comes to this mushroom soup, you have the flexibility to use pretty much whatever type of mushroom you like. Cremini mushrooms (also known as baby bellas) are a popular choice for this soup because of their bold, earthy flavor and are commonly stocked in the grocery store. For a milder flavor, use a combination of white button mushrooms and baby bellas. If you are a fungi fiend, use a variety of your favorite mushrooms. Some really delicious types of mushrooms I enjoy using are shitake, oyster, and chestnut. This will yield a soup loaded with savory mushroom flavor!
This easy cream of mushroom soup recipe is so versatile: It’s a great starter, side dish, or main course! But it is also used in a variety of casseroles, like green bean casserole, broccoli casserole, and chicken spaghetti.
As written, this recipe is not gluten-free. To make gluten-free cream of mushroom soup, simply use your favorite gluten-free all-purpose flour. Alternatively, skip the flour altogether and use a cornstarch slurry to thicken the soup. To make it, mix 1 tablespoon of cornstarch with 1 to 2 tablespoons of water. After adding the broth to the soup pot, pour in the slurry and stir. The soup should start to thicken shortly after.
You’ll need to substitute a few ingredients to make vegan cream of mushroom soup. Instead of butter, use extra virgin olive oil or plant-based butter. Swap the chicken broth for vegetable broth. You can omit the cream and use coconut milk or cashew cream instead.
I love serving mushroom soup with a bread recipe like my dinner roll recipe, French baguette, or homemade garlic bread to make it even more hearty and filling. You could also serve it topped with homemade croutons for a bit of crunch.
Once the soup has cooled completely, transfer it to an airtight container and refrigerate for up to 4 days. Reheat the soup in a saucepan on the stovetop over medium heat. It will thicken as it sits in the fridge, so add a little broth while it reheats.
I do not recommend freezing the finished soup. Cream can break when thawed after freezing. If you want to make a freezer stash, cook the soup according to the recipe but leave out the cream. Freeze in a freezer bag or freezer-safe container for up to 3 months. Thaw the soup overnight in the refrigerator. Once the soup is heated up, stir in the heavy cream just before serving.
If you love this recipe try these out!
If you’ve tried this cream of mushroom soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cream of Mushroom Soup
Equipment
Ingredients
- ¼ cup unsalted butter (57g)
- 1 pound sliced fresh mushrooms (450g)
- 1 onion chopped
- 4 cloves garlic minced
- 4 teaspoons chopped fresh thyme
- ½ cup dry white wine (120ml)
- 6 tablespoons all-purpose flour (45g)
- 4 cups chicken broth (960mL)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup heavy cream (240mL)
Instructions
- In a large pot over medium-high heat, melt the butter. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally, until the mushrooms are almost tender and starting to brown, about 8 minutes.
- Add the wine and cook at a simmer for 3 minutes. Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 2 minutes. Slowly stir in the broth, salt, and pepper. Bring to a boil.
- Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until thickened, about 15 minutes.
- Remove from heat and stir in the cream. Serve immediately. Garnish with fresh thyme leaves, if desired. Store refrigerated in an airtight container for up to 4 days.
Notes
- Stir in the broth slowly. After you add the flour to the mushroom mixture, the soup will become very thick. Gradually stirring in the broth will break it up and allow the flour to be well incorporated into the broth. If you add the broth all at once or too fast, you may end up with a lumpy soup.
- Change up the texture of the soup. This recipe yields a nice velvety texture with tender mushrooms in every bite. If you want a smoother soup, you can puree it or puree part of it with an immersion blender before adding the cream.
- For extra protein: Add cooked shredded chicken or diced smoked sausage along with the mushrooms, onions, and garlic, then follow the recipe as written.
Hello John,
Just wanted to thank you for such a delicious recipe ! I have been cooking for the past 35 yers and have tried many different mushroom soups recipes, but nothing stands near yours. This is the taste of my childhood. My family ponished it off and said that it is worth of Ramsey Gordon ‘s approval! Tank you! Thank you! Thank you!
I intend to try it using dried morel mushrooms. I love them, and used to go hunting for them when I lived in Ontario, Canada, up near Awenda Park on Georgian Bay (part of Lake Huron).
Hi John, happy new year! Can I use fresh mushrooms?
He said several times you can use part dried mushrooms or leave it out, the rest would be of course fresh mushrooms. Re-read everything!