This cream of mushroom soup is rich, velvety, and full of real mushroom flavor. Made from scratch with simple ingredients, it's an easy upgrade from the canned version.
This homemade cream of mushroom soup is made with fresh mushrooms, garlic, and a splash of cream. It turns simple pantry ingredients into a smooth, comforting bowl. Whether you serve it as a starter or a light meal, it's easy to make and deeply satisfying, especially on chilly days.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh mushrooms: I use cremini mushrooms. White mushrooms will work, but cremini are better because they are more flavorful and develop a deeper brown color when cooked
- Chicken broth: Store-bought is fine. I like the Pacific Foods brand. When I have homemade chicken broth, I use that.
- Heavy cream: Please use real cream in this recipe.
- Flour: Optional, to thicken the soup.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the mushrooms and garlic in butter with salt. Add the flour (if using), followed by the broth and spices. Bring to a boil, then simmer for 10 minutes.
Puree the soup using an immersion blender.
Stir in the cream, briefly heat, and serve.
This will be a soup I will make again and again. So flavorful, with the perfect blend of ingredients. I liked the taste a lot, so I didn't feel the need to thicken it.
Kristin
Read more comments
This will be a soup I will make again and again. So flavorful, with the perfect blend of ingredients. I liked the taste a lot, so I didn't feel the need to thicken it.Recipe Tip
If you like pureed soups and make them often, I highly recommend purchasing an immersion blender. A stand blender is more powerful and will produce a smoother soup, but an immersion blender is easier because it lets you blend the soup directly in the pot, eliminating the need to transfer hot liquid, work in batches, or deal with extra cleanup.
If you don't own an immersion blender, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe.
When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, remove the centerpiece and drape a clean towel over the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without placing your hand or face over the hot steam.
Recipe FAQs
Yes, but they will dilute the soup with excess water, so it's better to use fresh ones.
Yes. The soup will be thinner, as shown in the photo below, but it will still taste amazing.
I don't recommend that. For the best, creamiest, and most flavorful results, I highly recommend using real heavy cream.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power or on the stovetop over medium heat, taking care not to bring the soup to a boil. You might need to thin the soup slightly by adding a tablespoon or two of milk.
As for freezing, cream-based soups tend to separate when thawed, becoming grainy. It's best to freeze the soup before adding the cream, then stir the cream in when reheating.
Serving Suggestions
I usually serve this soup as a first course at dinner, a cup per person. But a bowl of it is wonderful, too, and then I consider it a meal. When I serve it as a main course, I like to add any of the following breads on the side:
- Cheese muffins
- Almond flour biscuits
- Garlic bread
- Almond flour bread
- Cloud bread
- 90-second bread, shown in the photo below:
Another way to turn this soup into a filling main course is to add meat. I sometimes add shredded cooked chicken (this broiled chicken recipe is a good way to quickly cook chicken breast). I also like to add browned sausage slices, as shown in the image below.
Recipe Card
Cream of Mushroom Soup
Video
Ingredients
- 2 tablespoons unsalted butter
- 1 pound cremini mushrooms - sliced
- ¼ teaspoon sea salt
- 1 tablespoon garlic - minced
- 2 tablespoons all-purpose flour - optional
- 3 cups chicken broth
- ¼ teaspoon white pepper - black is OK, but will be visible
- ⅛ teaspoon dried thyme
- ½ cup heavy cream - remove it from the fridge when you start cooking
Instructions
- Heat the butter in a large, heavy stockpot over medium-high heat. When the butter starts to foam, add the mushrooms and salt. Cook, stirring often, for 5-7 minutes, until the mushrooms are tender.2 tablespoons unsalted butter, 1 pound cremini mushrooms, ¼ teaspoon sea salt
- Reduce the heat to medium. Add the garlic and cook for 1 minute.1 tablespoon garlic
- If using, sprinkle the flour evenly over the mushrooms. Stir constantly for 1 minute.2 tablespoons all-purpose flour
- Slowly pour in the chicken broth, stirring as you go to prevent lumps, then stir in the white pepper and thyme.3 cups chicken broth, ¼ teaspoon white pepper, ⅛ teaspoon dried thyme
- Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes.
- Turn the heat off. Puree the soup using an immersion blender. Before blending the soup, you can reserve a few mushrooms to use as decoration.
- Stir the heavy cream into the pureed soup. Taste and decide if you'd like to add more salt. This would depend on how salty your chicken broth is.½ cup heavy cream
- Turn the heat back to medium and bring the soup to a low simmer. Continue heating the soup (but don't bring it to a boil - lower the heat if needed), stirring, until heated through, 1-2 minutes. Serve immediately.
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- If you use the flour, this is not a gluten-free recipe. It's OK to skip it - the soup will be delicious, but thinner.
- You can use frozen mushrooms, but they will dilute the soup with excess water, so it's better to use fresh ones.
- White mushrooms will work, but cremini are better because they are more flavorful and develop a deeper brown color when cooked.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power or on the stovetop over medium heat, taking care not to bring the soup to a boil. You might need to thin the soup slightly by adding a tablespoon or two of milk.
- As for freezing the soup, cream-based soups tend to separate when thawed and become grainy, so it's best to freeze the soup before adding the cream, then stir the cream in when reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Anne Szeligowski says
I was a bit short of heavy cream, so I added a touch of sour cream. Just that little addition added a nice tangy taste that I thought complemented the earthy flavor of the mushrooms.
Vered DeLeeuw says
Sounds amazing, Anne!
B R says
Great recipe! I’ll give it five stars.
Kristin says
This will be a soup I will make again and again. So flavorful, with the perfect blend of ingredients. I liked the taste a lot, so I didn't feel the need to thicken it.
Vered DeLeeuw says
Wonderful, Kristin! I'm so glad you enjoyed this recipe. I love this soup, too.
Ginny says
My family enjoys this soup often! It is easy to make and tastes delicious. We just got back from the mushroom farm near us. The different mushrooms offer texture and great taste.
Vered DeLeeuw says
I'm so glad you and your family enjoy this recipe, Ginny! Thank you for the review.
I love the idea of using different mushrooms. Yum!
Jeannette Shields says
This is delicious! So much better than the stuff in the can!!!
Thank you!
Vered DeLeeuw says
You're very welcome, Jeannette! Glad you liked it. Thanks for taking the time to leave a comment.
Charlie says
I was looking at your mushroom soup recipe. It looks delicious, but can you freeze the leftovers? I try to make a bunch of soup for winter , and I would love to make this to be able to have it later so please let me know if you’re able to freeze.
Vered DeLeeuw says
Hi Charlie,
Cream-based soups tend to separate when thawed. The texture can look grainy or broken, especially if the soup has a lot of cream. It's best to freeze the soup before adding the cream, then stir the cream in when reheating.