If you are searching for an easy cream of mushroom soup recipe that tastes rich, comforting, and far better than anything from a can, you are in the right place. This homemade version is creamy, deeply savory, and made with simple ingredients you likely already have in your kitchen. It is perfect for cozy dinners, holiday starters, or as a versatile base for casseroles and sauces.
This recipe focuses on real mushroom flavor, gentle herbs, and a smooth, velvety texture that feels special without being complicated. Even if you are new to cooking soup from scratch, you will find this recipe approachable and rewarding.
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Why You’ll Love This Easy Cream of Mushroom Soup Recipe
There are many reasons this soup earns a permanent spot in your recipe collection.
First, it is genuinely easy. You do not need special equipment beyond a pot and a blender. The steps are simple and forgiving, making it ideal for weeknights or relaxed weekend cooking.
Second, the flavor is outstanding. By taking time to brown the mushrooms properly, you unlock a deep, earthy taste that canned soups simply cannot match.
Third, it is flexible. You can make it vegetarian, lighten it up, or customize it with herbs and add-ins depending on how you plan to serve it.
Finally, it is comforting in the best way. Warm, creamy, and soothing, this soup feels like a hug in a bowl.
Ingredients for Easy Cream of Mushroom Soup Recipe
This recipe uses everyday ingredients that come together beautifully. All measurements are in US units.
Soup Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds mushrooms, sliced (cremini, button, or a mix)
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried tarragon or dried thyme
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon black pepper
Optional Garnishes
- Chopped fresh parsley or thyme
- Extra sautéed mushrooms
- Cracked black pepper
Ingredient Notes and Substitutions
Mushrooms are the star of this recipe. Cremini mushrooms give a deeper flavor than white button mushrooms, but either works well. You can also mix in shiitake mushrooms for extra umami.
If you want a vegetarian version, use vegetable broth instead of chicken broth. The soup will still be rich and satisfying.
For a lighter option, you can replace half of the heavy cream with whole milk. The soup will be slightly less rich but still creamy.
If you prefer a dairy-free soup, substitute the butter with more olive oil and use unsweetened cashew cream or full-fat coconut milk instead of heavy cream. Choose a mild option so the mushroom flavor stays front and center.
Step-by-Step Instructions
Follow these steps carefully for the best texture and flavor.
Step 1: Sauté the Mushrooms
Heat the olive oil and butter in a large pot over medium-high heat. Once the butter has melted, add the sliced mushrooms in batches if needed.
Cook the mushrooms, stirring occasionally, until they release their liquid and begin to brown. This can take 10 to 15 minutes. Do not rush this step. Browning the mushrooms deeply is the key to a flavorful soup.
Step 2: Add Aromatics
Reduce the heat to medium. Add the chopped shallot and cook for about 2 minutes, stirring until softened.
Add the minced garlic and cook for 30 seconds more, just until fragrant. Be careful not to let the garlic burn.
Step 3: Season and Simmer
Sprinkle the salt and dried tarragon over the mushrooms. Stir well to coat everything evenly.
Pour in the broth and bring the soup to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 15 minutes. This allows the flavors to blend and deepen.
Step 4: Blend the Soup
Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If you prefer a bit of texture, blend only part of the soup.
If using a countertop blender, work in batches and allow steam to escape to avoid pressure buildup.
Step 5: Finish with Cream
Return the soup to low heat. Stir in the heavy cream and black pepper. Warm gently for 2 to 3 minutes, without boiling.
Taste and adjust seasoning with additional salt or pepper if needed.
Pro Tips for Success
- Do not overcrowd the mushrooms. Cooking them in batches helps them brown instead of steam.
- Let the mushrooms get golden. Color equals flavor, so patience pays off.
- Blend carefully if the soup is hot. Always vent the blender lid slightly.
- Warm the cream gently at the end to keep the soup silky and smooth.
- Taste at every stage so you can adjust seasoning gradually.
Flavor Variations
This easy cream of mushroom soup recipe is a great base for creativity.
- Garlic Lover’s Version: Add an extra clove or two of garlic for a bolder flavor.
- Herb Forward: Use fresh thyme or rosemary instead of dried herbs.
- Extra Earthy: Add a small amount of porcini mushroom powder or rehydrated dried mushrooms.
- Protein Boost: Stir in shredded chicken or white beans before serving.
- Cheesy Twist: Add a small handful of grated Parmesan cheese at the end for extra richness.
Serving Suggestions
Serve this soup hot with crusty bread or a warm baguette for dipping. It pairs beautifully with a simple green salad for a light lunch or dinner.
You can also serve it as a starter for holiday meals or special occasions. A drizzle of cream and a sprinkle of fresh herbs make it look elegant with minimal effort.
This soup also works well as a sauce. Spoon it over chicken, roasted vegetables, or mashed potatoes for a comforting meal upgrade.
Storage and Freezing Instructions
Allow the soup to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
For freezing, transfer the soup to freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months.
If possible, freeze the soup before adding the cream. Add the cream after reheating for the best texture. Reheat gently on the stovetop, stirring often.
Print
Easy Cream of Mushroom Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This easy cream of mushroom soup recipe is rich, comforting, and creamy, made from scratch with real mushrooms, simple ingredients, and deep savory flavor that is far better than anything from a can.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pounds mushrooms, sliced
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt, plus more to taste
- 1 teaspoon dried tarragon or dried thyme
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon black pepper
- Chopped fresh parsley or thyme for garnish
- Extra sautéed mushrooms for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium-high heat.
- Add the sliced mushrooms and cook until they release their liquid and turn golden brown.
- Reduce the heat to medium and add the chopped shallot.
- Cook until the shallot is softened.
- Add the garlic and cook briefly until fragrant.
- Season with salt and dried tarragon.
- Pour in the broth and bring to a gentle simmer.
- Simmer uncovered to allow flavors to develop.
- Remove from heat and blend the soup until smooth.
- Return to low heat and stir in the heavy cream.
- Add black pepper and adjust seasoning to taste.
- Warm gently and serve with desired garnishes.
Notes
Brown the mushrooms well for the best flavor. For a lighter soup, replace part of the cream with milk. For dairy free, use olive oil and plant based cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 320 |
| Protein | 7 g |
| Carbohydrates | 14 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sodium | 620 mg |
Values are estimates and will vary based on ingredients used.
FAQ About Easy Cream of Mushroom Soup Recipe
Can I make this soup ahead of time?
Yes, this soup is excellent for making ahead. The flavors often improve after a day in the refrigerator. Store it without the cream if possible, then add the cream when reheating for the best texture.
How do I thicken cream of mushroom soup?
This soup thickens naturally from blended mushrooms. If you want it thicker, simmer it longer uncovered or add a small slurry of cornstarch and water while heating gently.
Can I use milk instead of cream?
You can use whole milk, but the soup will be less rich. To prevent curdling, warm the milk gently and avoid boiling the soup after adding it.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free since it does not use flour. Always check your broth label to be sure.
Can I use this as a substitute for canned soup in recipes?
Absolutely. This homemade version works well in casseroles, gravies, and baked dishes. It may be slightly thinner than canned soup, so reduce it a bit if needed.
Final Thoughts
This easy cream of mushroom soup recipe proves that simple ingredients and careful technique can create something truly special. Whether you enjoy it on its own or use it as a building block for other dishes, it delivers comfort, flavor, and quality in every spoonful.
Once you make it from scratch, you may never want to go back to the canned version again.