Ever notice how the smell of sizzling mushrooms in butter just pulls you straight back to mom’s kitchen? This cream of mushroom soup delivers that same warm hug in a bowl. Folks are sharing it nonstop on Pinterest and Reddit lately—it’s that kind of cozy. It’s a simple, easy recipe that takes about 30 minutes tops and brings big-time comfort with little fuss.
It’s one of those homemade dishes that warms you head to toe. Just mushrooms, cream, a little broth—stuff you’ve already got. Like the Campbell’s can we all grew up with, but smoother, richer, and way less salty. Full details in the blog!
Learned this one elbow-to-elbow with my grandma, stirring a pot in her tiny kitchen while she hummed Patsy Cline. Years later, Culinary Institute training helped me build on her base. No fancy gadgets here—just care, flavor, and one secret swirl you can’t miss.
Why This Soup is a Must-Make
Let’s be honest—nothing beats a warm bowl of homemade cream of mushroom soup after a long day. It’s everything cozy: rich, earthy, and velvety smooth. With just 30 minutes of effort, you get a comforting classic that’s perfect for weeknight dinners or nostalgic moments when you crave something familiar. Bonus? It’s super versatile and one of those recipes that tastes even better the next day.
This is your Campbell’s childhood favorite, but elevated. The fresh mushrooms bring bold, savory flavor, while the cream brings that luscious texture you love. Trust me, this one will have everyone at the table asking for seconds.
Ingredients Breakdown
The star here is the mushrooms—you can use cremini, shiitake, or baby bella for that deep, umami flavor. If you’re a mushroom purist, you’ll want a mix for the best result. The onion, garlic, and thyme are your aromatics, giving the soup its delicious, homey base.
Need swaps? Go for dairy-free cream if you’re avoiding heavy cream—coconut cream works well without overpowering the flavors. And chicken bouillon can be swapped for a vegetable cube to keep it vegetarian. Just keep the broth low-sodium and adjust salt later to taste.
| Ingredient | Swaps or Tips |
|---|---|
| Mushrooms (cremini, shiitake, or baby bella) | Use white/button mushrooms for a milder flavor |
| Heavy Cream | Coconut cream for dairy-free, or half-and-half for lighter texture |
| Chicken Bouillon | Vegetable bouillon for a vegetarian option |
Step-by-Step Cooking Guide
Step 1: Heat the olive oil and butter in a large pot over medium heat. Sauté the onion until softened, about 5 minutes, then add the garlic for another minute until fragrant. Be careful not to let it burn—that garlic scent is your first taste of success!
Step 2: Add the sliced mushrooms and cook until browned and reduced, about 8–10 minutes. This is where the magic happens. Stir in the thyme and salt, and season with pepper as you build layers of flavor. Deglaze the pan with a splash of white wine, letting it simmer until it’s almost gone.
Step 3: Stir in the flour, cooking it for about a minute to get rid of the raw taste—it’ll thicken your soup later. Add the bouillon cube and slowly pour in the broth, whisking constantly to avoid lumps. Let it come to a gentle boil, then simmer about 10 minutes until slightly thickened. Finally, reduce the heat and stir in the cream for that silky finish. Taste and adjust seasoning as needed.
Troubleshooting + Pro Tips
Is your soup watery? Simmer a little longer to let it reduce, or whisk in a small spoonful of flour mixed with water. If it’s too thick, add a splash of warm broth until it’s just right.
If your soup tastes flat, a quick splash of dry white wine or a pinch more salt can make all the difference. Fresh thyme truly elevates the flavor, and for extra richness, you can grate a tiny bit of parmesan as a final touch.
Pro Tip: For the most flavor, don’t skip browning the mushrooms. This step brings out their natural savory notes and gives your soup that deep, restaurant-quality taste.
Serving + Storage Ideas
This cream of mushroom soup is perfect with a slice of crusty bread for dunking. Pair it with a light green salad for balance, or serve as a rich starter to impress guests at a dinner party. Try sprinkling a bit of chopped parsley or freshly grated parmesan on top before serving for a pop of color and flavor.
Leftovers keep beautifully. Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring gently, and add a splash of broth or cream if needed. It freezes well too—just leave out the cream before freezing and stir it in while reheating to keep it smooth.
Expert Says: The Science Behind Cream Of Mushroom Soup
Cream of mushroom soup owes its rich texture to a careful balance of butter, flour, and cream, which creates a smooth roux base that enhances the mushrooms’ earthy flavor. Using fresh mushrooms and a gentle simmer preserves their natural umami, making the final soup deeply satisfying and versatile.
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A Quick Story from My Kitchen
My love for Cream Of Mushroom Soup started on chilly nights when my grandmother and I would cook together, layering flavors slowly for that comforting, homemade taste. This recipe honors those moments, making it easy to create rich, healthy soups that warm both the body and heart—perfect for busy families craving a taste of home.
FAQs ( Cream Of Mushroom Soup )
What are the main ingredients in Cream Of Mushroom Soup?
The main ingredients in Cream Of Mushroom Soup include fresh mushrooms, heavy cream, butter, garlic, onions, and vegetable or chicken broth. These create the rich, creamy base and earthy mushroom flavor that makes the soup so comforting and delicious. Some recipes also add flour to thicken the soup.
Can I use canned mushrooms instead of fresh?
Yes, canned mushrooms can be used as a substitute if fresh mushrooms aren’t available. However, fresh mushrooms provide a better texture and more vibrant flavor. If using canned, be sure to drain them well and adjust the seasoning because canned mushrooms can sometimes have a slightly different taste.
How can I make Cream Of Mushroom Soup vegan?
To make this soup vegan, substitute the heavy cream with coconut milk, cashew cream, or any plant-based cream. Replace butter with olive oil or vegan margarine, and use vegetable broth instead of chicken broth. This swap keeps the soup creamy and flavorful while making it suitable for a vegan diet.
What are some popular ways to serve Cream Of Mushroom Soup?
Cream Of Mushroom Soup is versatile! It can be served on its own as a comforting starter or used as a base in casseroles and pot pies. Many enjoy it garnished with fresh herbs like parsley or thyme and a slice of crusty bread for dipping. It’s also delicious topped with sautéed mushrooms for extra texture.
How long can I store leftover Cream Of Mushroom Soup?
Leftover Cream Of Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stove to avoid curdling the cream. For longer storage, you can freeze the soup for up to 2 months, but the texture may slightly change after thawing.
Wrapping Up Your Cream Of Mushroom Soup Adventure
This cream of mushroom soup is all about simple ingredients coming together for a rich, cozy bowl in just 30 minutes. You’ll love how the mushrooms brown up deep and earthy, while the creamy texture feels like a warm kitchen hug. It’s easy enough for a weeknight, but special enough to savor.
Feel free to switch up the cream for a dairy-free twist or add fresh herbs from your garden for an extra splash of flavor—little swaps like these keep it fresh and fun. Leftovers reheat like a dream, making your next meal that much easier to pull together.
Did this recipe bring back any family food memories? Do share your photos or secret tweaks in the comments—I’m always excited to hear your stories. Pass this one along to anyone who needs a little kitchen comfort; I promise it’ll become a favorite fast.
Cream Of Mushroom Soup Recipe for Rich and Easy Comfort Food
Ingredients
Method
- Heat olive oil and butter in a large pot over medium heat until butter is melted. Add chopped onion and minced garlic; sauté until onions are translucent and fragrant, about 5 minutes. Add sliced mushrooms and cook, stirring occasionally, until they release their juices and soften, about 8-10 minutes. Pour in the dry white wine and cook until it evaporates, about 2-3 minutes. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps. Dissolve the chicken bouillon cube in 4 cups of vegetable broth and slowly add to the pot, whisking continuously to combine. Add fresh thyme, then bring the soup to a gentle boil, reduce heat and simmer for 15 minutes until slightly thickened. Remove from heat and use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred. Stir in the heavy cream and season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
Notes
- For a vegetarian version, substitute the chicken bouillon cube with vegetable bouillon. The soup can be refrigerated for up to 3 days and reheated gently on the stove. Adding a splash of sherry can enhance the flavor.
