Name: Cream of Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb fresh mushrooms (cremini, button, or a mix), sliced; 2 tbsp butter; 1 tbsp olive oil (optional); 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 4 cups vegetable or chicken broth; 1 cup heavy cream or half-and-half; Salt, to taste; Black pepper, to taste; Optional: fresh thyme or parsley, for garnish

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Cream of Mushroom Soup is one of my favorite cozy meals—warm, creamy, and full of rich mushroom flavor. It’s a classic comfort food that feels both rustic and refined. Whether I serve it as a starter or a full meal with crusty bread, this soup always brings a deep, earthy taste that satisfies.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make with everyday ingredients, but it tastes like something slow-cooked and special. The mushrooms give it a hearty, umami-rich depth, and the creamy texture is silky and luxurious. It’s perfect for a chilly night or when I want something comforting and homemade. Cream of Mushroom Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh mushrooms (cremini, button, or a mix—sliced)
Butter
Olive oil (optional)
Onion (chopped)
Garlic (minced)
All-purpose flour (for thickening)
Vegetable or chicken broth
Heavy cream or half-and-half
Salt
Black pepper
Fresh thyme or parsley (optional for garnish)

Directions

I start by heating butter in a large pot over medium heat. I add the chopped onion and cook until soft and translucent.
I stir in the garlic and cook for another minute until fragrant.
I add the sliced mushrooms and cook them down for about 10–12 minutes, stirring occasionally, until they release their moisture and become golden and tender.
I sprinkle in the flour and stir to coat the mushrooms, cooking for another minute to get rid of the raw flour taste.
I slowly pour in the broth while stirring, making sure there are no lumps.
I let the soup simmer for 10–15 minutes to thicken and develop flavor.
I reduce the heat and stir in the cream. I season with salt and pepper to taste.
If I want a smoother texture, I blend part or all of the soup with an immersion blender—otherwise, I leave it chunky.
I serve it hot, garnished with fresh herbs or a drizzle of cream if I’m feeling fancy.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: Around 40 minutes

Variations

Sometimes I add a splash of white wine after sautéing the mushrooms for extra depth. I’ve made it dairy-free with coconut milk or a plant-based cream, and it still tastes amazing. If I want a thicker, stew-like soup, I add a diced potato while it simmers. A sprinkle of Parmesan or a swirl of truffle oil at the end takes it to the next level.

storage/reheating

I store the soup in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop over low heat—I stir often and add a splash of broth or cream if it’s too thick. I don’t recommend freezing it if it contains dairy, as the texture can change, but it can be done if needed. Cream of Mushroom Soup

FAQs

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake, oyster, or a mix of wild mushrooms add great flavor too.

Can I make this soup vegetarian?

Yes. I use vegetable broth and skip any meat-based garnishes. It’s still rich and full of flavor.

How do I make it gluten-free?

I replace the flour with cornstarch or a gluten-free flour blend, or skip it altogether and reduce the soup a bit longer to thicken naturally.

Can I make it ahead of time?

Absolutely. It actually tastes better the next day as the flavors develop. I just reheat gently and stir in a little cream before serving if needed.

Should I blend the soup or leave it chunky?

It’s up to me. I like a mix—blending half the soup gives it a creamy base while keeping some mushroom texture. But fully smooth or completely chunky both work great.

Conclusion

Cream of Mushroom Soup is one of my favorite feel-good dishes—comforting, creamy, and full of rich, earthy flavor. Whether I’m curled up on the couch or serving it at the dinner table, it always delivers warmth and satisfaction. With just a few simple ingredients, this classic soup turns into something truly special.