Cream of Mushroom Soup
I make this soup whenever the weather turns gray and I want something simple, creamy, and deeply comforting. This cream of mushroom soup is a short list of honest ingredients that come together quickly — caramelized onions, flavorful mushrooms, a splash of cream, and fragrant thyme. It’s the kind of bowl that works as a starter for a dinner party, a light lunch with crusty bread, or a cozy solo meal with a grilled cheese. If you love rich mushroom flavor without fuss, this recipe delivers.
Why you’ll love this dish
This soup is quick, forgiving, and full of umami. Using fresh mushrooms and a gentle sauté builds a savory base without relying on canned concentrates. It’s budget-friendly when mushrooms are in season, and easy to scale up for guests. Make it for weeknight dinners, holiday starters, or a slow Sunday supper.
“I made this on a rainy night and it felt like a warm hug — earthy, silky, and effortless.”
People often pair it with richer mains or light salads. If you’re exploring more creamy, comforting dishes, try the creamy crockpot chicken gnocchi soup for another cozy option.
Step-by-step overview
Before you start: you’ll sweat the onion, briefly sauté garlic, then cook down the mushrooms with thyme until they release their juices. Add the vegetable broth and simmer to concentrate the flavors. Puree until smooth, stir in cream, and gently warm through. Total active time is about 30–40 minutes, mostly hands-off simmering.
Gather these items
- 1 pound fresh mushrooms, sliced (white button, cremini, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 cup heavy cream (see substitutions below)
- 2 tablespoons olive oil
- 1 teaspoon dried or fresh thyme (or 1 tsp dried)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Notes and substitutions:
- Use cremini or mixed wild mushrooms for deeper flavor. Porcini adds intensity if you have it.
- For a lighter soup, substitute half-and-half or whole milk, or use a cashew cream for a vegan version.
- If you want more body, stir in a tablespoon of butter at the end for sheen and richness.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring, until translucent (about 5–7 minutes).
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices (8–10 minutes).
- Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Use an immersion blender to puree the soup until smooth. Alternatively, cool slightly and blend in batches in a countertop blender.
- Stir in 1 cup heavy cream. Season with salt and pepper to taste.
- Warm the soup gently — do not boil after adding cream — then ladle into bowls and garnish with fresh parsley.
Best ways to enjoy it
Serve this soup hot in shallow bowls with a swirl of cream and chopped parsley. Pairing ideas:
- Rustic grilled cheese or a toasted baguette for dipping.
- A simple green salad dressed with lemon vinaigrette to cut the richness.
- For a heartier meal, ladle the soup over toasted sourdough and top with sautéed mushroom slices and thyme.
- If you like layered dishes, try pairing with a spinach and mushroom lasagna — see this creamy spinach and mushroom lasagna for inspiration.
Storage and reheating tips
- Refrigerator: Cool soup to room temperature within 2 hours and store in an airtight container for up to 3–4 days.
- Freezing: Freeze in portions (leave 1 inch headspace) for up to 3 months. Use freezer-safe containers or heavy-duty zip bags. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently over low-medium heat until it reaches 165°F (74°C). If the soup has separated after freezing, whisk in a splash of cream or milk while reheating to bring it back together.
- Food safety: Do not leave soup at room temperature longer than 2 hours to prevent bacterial growth.
Pro chef tips
- Brown your mushrooms in batches if your pan is crowded. Overcrowding steams them instead of caramelizing and you lose flavor.
- Salt in stages: add a little when sweating the onions and adjust at the end. This builds balanced seasoning.
- If you want a silkier texture, strain the puréed soup through a fine-mesh sieve before adding cream.
- For more umami punch, add a teaspoon of soy sauce or a splash of dry sherry when you add the broth.
- Avoid boiling after adding heavy cream; high heat can cause curdling.
Creative twists
- Vegan: Replace heavy cream with cashew cream or full-fat coconut milk and use a bit of nutritional yeast for savory depth.
- Mushroom medley: Use equal parts shiitake, cremini, and oyster mushrooms for a complex flavor.
- Truffle finish: Drizzle a little truffle oil or sprinkle truffle salt when serving for an indulgent touch.
- Herb-forward: Swap thyme for rosemary or tarragon for a different aromatic profile.
- Chunky version: Reserve 1/3 of the sautéed mushrooms, add them back after blending for texture.
Your questions answered
Q: How long does this soup take to make?
A: Active prep is about 10–15 minutes. Sautéing and simmering add another 20–25 minutes, so plan on roughly 35–40 minutes total.
Q: Can I use dried mushrooms?
A: Yes. Rehydrate dried mushrooms in hot water, reserve the soaking liquid (strain and degrease), and add it to the broth for concentrated flavor. Reduce the broth slightly to balance intensity.
Q: Can I make this ahead for a dinner party?
A: Absolutely. Make the soup a day ahead and chill. Reheat gently and finish with fresh cream, parsley, and any last-minute garnishes.
Q: Is there a gluten issue here?
A: The base recipe is gluten-free if your vegetable broth is gluten-free. Always check labels. If thickening is needed, use cornstarch slurry instead of flour.
Q: How can I thicken the soup if it’s too thin?
A: Simmer it uncovered to reduce volume, or whisk a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) into a small amount of hot soup, then stir back in and heat until slightly thickened.
Conclusion
This cream of mushroom soup is reliable, flavorful, and easy to adapt. It rewards small techniques — good sautéing, seasoning in layers, and gentle finishing with cream — for a bowl that feels luxurious without fuss. If you want more inspiration or slightly different takes on classic cream-of-mushroom styles, check these references: Cream of Mushroom Soup Recipe and Cream of Mushroom Soup Recipe.
Cream of Mushroom Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring, until translucent (about 5–7 minutes).
- Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms soften and release their juices (8–10 minutes).
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, cool slightly and blend in batches in a countertop blender.
- Stir in heavy cream. Season with salt and pepper to taste.
- Warm the soup gently — do not boil after adding cream — then ladle into bowls and garnish with fresh parsley.
