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    Home » Soup Recipes » Cream of Mushroom Soup

    Cream of Mushroom Soup

    Last updated: May 7, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    Incredibly creamy and so very flavorful, this cream of mushroom soup is flavored with butter, garlic, and thyme.

    You can serve a cup of it as an appetizer, or serve a bowl as a filling and flavorful main course.

    Cream of mushroom soup served in a white bowl.

    Soup is the perfect wintertime appetizer. But it's not just an appetizer! In fact, I often serve a bowl of it as a main course. And if you like mushrooms, I think you are going to absolutely love this delicious soup.

    It's silky, creamy, and incredibly flavorful. One of us actually dislikes mushrooms (even these wonderful sauteed mushrooms), but she loves this soup and regularly asks for seconds when I make it.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this cream of mushroom soup. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    Unsalted butter: For cooking the mushrooms and garlic. I love using creamy European butter, but any butter will be great.

    Fresh mushrooms: I normally use cremini mushrooms. White mushrooms are fine too.

    Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.

    Chicken broth: Store-bought is fine. But when I have homemade chicken broth, I use that instead.

    Dried thyme: Make sure it's fresh! A stale spice can easily ruin a dish.

    Heavy cream: I tried once to use half-and-half instead, and decided that heavy cream is much better.

    Cornstarch: I use it to thicken the soup.

    Instructions

    Making cream of mushroom soup is surprisingly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • You start by cooking the mushrooms and garlic in butter with some salt.
    • Next, add the remaining ingredients except for the cream and cornstarch. Bring to a boil, then simmer for 10 minutes.
    • Puree the soup using an immersion blender. Stir in the cream (and the cornstarch slurry if using), heat, and serve.
    A photo collage showing the steps for making cream of mushroom soup.

    Expert tip

    You can turn this soup into a complete meal by adding cooked shredded chicken breast. Add it at the very last stage of cooking, after you've added the cream and cornstarch, to ensure it doesn't dry out during prolonged cooking.

    Frequently asked questions

    Can I use frozen mushrooms?

    Yes! Sometimes when I'm out of fresh mushrooms but still crave this soup, I use a package of frozen mushrooms, as shown in the video.

    That works too, and you can add them frozen to the pot. They'll release more liquid than fresh mushrooms, but I haven't found that to be a problem.

    Can I omit the cornstarch?

    If you'd rather not use cornstarch for thickening the soup, another option is to puree the soup in batches (and carefully!) in a stand blender (instead of using an immersion blender which isn't as powerful).

    The mushrooms will be better pureed, and this will considerably thicken the soup without any added thickeners.

    Can I use milk or half-and-half instead of cream?

    I don't recommend that. For the best, creamiest, most flavorful results, I highly recommend using heavy cream.

    Variations

    Want to change things up? Here are a few ideas:

    • Add a handful of wild mushrooms to the soup. One of the reasons I like to use frozen mushrooms is that they contain wild mushrooms which are very flavorful.
    • Sage is very good in this soup, in addition to or instead of the thyme.
    • You can cook the mushrooms in olive oil instead of butter. I do think that butter is best, but olive oil is very good too.
    • When adding heavy cream to the soup, you can also add ¼ cup of grated (not shredded) parmesan.

    Serving suggestions

    I usually serve this soup as a first course at dinner, a cup per person. But a bowl of it is also wonderful for lunch. Add a couple of cheese muffins or cheese biscuits to make a tasty, filling lunch.

    Storing leftovers

    Leftovers keep well in the fridge, in an airtight container, for 2-3 days. Gently reheat them, covered, in the microwave on 50% power or on the stovetop on medium heat, taking care not to bring the soup to a boil.

    You might need to slightly thin the soup out first by mixing in a tablespoon or two of water.

    Cream of mushroom soup served in a white bowl.

    Related recipes

    • Creamy Cauliflower Soup
    • Cream of Broccoli Soup
    • Easy Tomato Soup
    • Onion Soup

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Cream of mushroom soup.
    4.97 from 57 votes
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    Cream of Mushroom Soup

    Incredibly creamy and so very flavorful, this cream of mushroom soup is flavored with butter, garlic, and thyme.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Soup
    Cuisine: American
    Servings: 4 servings
    Calories: 204kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 2 tablespoons unsalted butter
    • 1 lb. fresh cremini mushrooms, wiped clean, quartered*
    • 1 tablespoon minced fresh garlic
    • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon fine salt
    • 3 cups chicken broth (I use Pacific natural, 550 mg sodium per cup)
    • ¼ teaspoon black pepper (or white pepper)
    • ⅛ teaspoon dried thyme
    • ½ cup heavy cream (remove it from the fridge when you start cooking)
    • 2 tablespoons cornstarch (optional, but helps to thicken the soup)**

    INSTRUCTIONS

    • Heat the butter in a large, heavy stockpot over medium-high heat, about 2 minutes. Add the mushrooms, the garlic and the salt and cook, stirring often, 5-7 minutes, until the mushrooms are tender and dark.
    • Add the chicken broth, black pepper and thyme. Bring to a boil. Reduce the heat to medium-low and simmer, partially covered, for 10 minutes, to allow the flavors to meld.
    • Turn the heat off. Puree the soup using an immersion blender. Don't try to make it completely smooth - it's nice (and pretty) to leave it a bit chunky with visible mushroom bits. Prior to blending the soup, you can reserve a few mushrooms to use for decoration, as shown in the photos.
    • Stir the 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.
    • Turn the heat back on to medium and bring the soup to a low simmer. Mix the cornstarch with two tablespoons of cold water until smooth and stir the slurry into the soup.
    • Continue heating the soup (but don't bring it to a boil, lower the heat if needed), stirring, until heated through and thickened, 1-2 minutes. Serve immediately. 

    WATCH THE VIDEO:

    NOTES

    *You can use 1 lb. of frozen mushrooms. I like these mixed mushrooms from Whole Foods. They release quite a bit of liquid, more so than fresh mushrooms. But they are very flavorful, and you can use them frozen.
    **If you'd rather not use cornstarch, you can make a thicker soup by pureeing it completely in a blender rather than using an immersion blender, which isn't as efficient. If you go this route, be careful when blending the hot soup. Do it in batches, and hold the blender's lid down while you blend.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cup | Calories: 204kcal | Carbohydrates: 9g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Sodium: 584mg | Fiber: 1g | Sugar: 4g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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