The best cream of mushroom soup
- Preparation 20 min
- Cooking 30 min
- Servings 4 to 6
- Freezing Absolutely
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🍄 The Best Cream of Mushroom Soup
When the weather cools down and you’re craving something comforting, nothing hits like a steaming bowl of creamy mushroom soup made from scratch. Forget the bland canned stuff — this is a real cream of mushroom recipe that delivers deep earthy flavors, silky texture, and that rich aroma that fills the whole kitchen. One spoonful and you’ll wonder why you didn’t start making it at home sooner.
This cream of mushroom soup recipe is all about simplicity done right. With cremini, shiitake, and oyster mushrooms (or classic button mushrooms if that’s what you’ve got), sautéed with onion, garlic, fresh thyme, and just the right touch of cream, you end up with a velvety soup that feels like comfort food but tastes restaurant-quality. The secret? Taking time to let the mushrooms caramelize a bit before adding the broth — that’s where the depth of flavor comes from.
It’s versatile, too. Serve it as a cozy starter with crusty bread, as a quick weeknight dinner, or even use it as a rich base for other recipes. Whether you want a quick velvety mushroom soup for meal prep or an impressive bowl to serve guests, this version checks every box. And the best part? It’s a cream of mushroom recipe that’s actually easy — no fancy techniques, just honest, wholesome ingredients and a pot that does all the magic.
Once you taste it, this won’t just be another creamy mushroom soup — it’ll become your go-to recipe, the one you’ll crave whenever you want warmth, comfort, and a touch of elegance in a bowl. 🍲✨
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🍄 Mix up the mushrooms
This cream of mushroom soup recipe already shines with cremini, shiitake, and oyster mushrooms. Add a handful of button mushrooms for a classic twist or wild mushrooms when they’re in season for extra depth.
🧄 Build flavor from the start
Take your time sautéing onion, garlic, and mushrooms in butter and olive oil until golden. This step creates a base of flavor that turns a simple cream of mushroom recipe into a restaurant-level dish.
🥛 Play with texture
If you want a smoother creamy mushroom soup, blend part of the mixture with an immersion blender and stir it back in. Prefer a chunkier style? Skip blending and keep the mushroom pieces whole for more bite.
🌿 Fresh herbs at the finish
Adding thyme or oregano at the end of cooking keeps their aromas bright. For extra freshness, garnish with parsley or chives right before serving.
🧊 Storage and meal prep
This soup keeps 3–4 days in the fridge and freezes beautifully. Perfect for meal prep — just reheat gently and add a splash of broth or cream if needed to revive the texture.
The best cream of mushroom soup
- 1/2 yellow onion, finely chopped
- 2 large garlic cloves, finely chopped
- Olive oil
- 6 tablespoons butter
- 454 g cremini, sliced
- 114 g shiitake, sliced
- 85 g oyster mushrooms, sliced
- The leaves of 6 sprigs of fresh thyme
- 1/2 teaspoon dried oregano
- 6 tablespoons flour
- 6 cups vegetable broth
- 237 ml 15% country cream
- Salt and pepper from the mill
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Preparation
- In a large saucepan over medium heat, add the onion and garlic and drizzle a good stream of olive oil. Cook 3 to 4 minutes, stirring.
- Increase the heat to medium high, melt the butter, add the mushrooms, thyme and oregano then season with salt and pepper. Cook for 7-8 minutes to break down the mushrooms.
- Add the flour, mix and cook for 2 minutes, stirring.
- Add the vegetable broth and stir to break up lumps. Bring to a boil, reduce to medium-low heat and simmer for 10 minutes. Season with salt and pepper.
- Close the heat, add the cream and mix. Mix for 2 to 3 minutes to warm everything up and serve afterwards!
A 15% light cream gives a smooth texture without being too heavy. If you want a richer, restaurant-style creamy mushroom soup, go with 35% cream.
Not at all! This is a cream of mushroom soup recipe that’s actually very easy. Just sauté the mushrooms, add the broth and cream, then blend. The result? A velvety soup worthy of a restaurant, without the stress.
Yes! This cream of mushroom recipe freezes beautifully. Let it cool completely, portion it into airtight containers, and freeze. When reheating, add a splash of broth to bring back that silky smooth texture.
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