One whiff of this pot bubbling on the stove and boom—you’re seven again, wrapped in a quilt and waiting for dinner. This cream of mushroom soup has been popping up in every cozy corner of TikTok and Pinterest lately. No wonder—it’s rich, simple, and tastes like home. Beginner-friendly, 25 minutes, zero stress. Just soup that hugs you back.
It’s a creamy, dreamy homemade hug in a bowl—thick with sautéed mushrooms, butter, and a splash of cream. No fancy ingredients. Just stuff you already got. Like Mom’s version, but glow’d up and a little bolder. Full details in the blog!
My grandma taught me this in a steamy kitchen with a flour-covered cat and zero measuring cups. She eyeballed everything—so I did too. It’s been passed down through smoke alarms and laughter. I tested a twist that’ll wow you. It’s real good, promise.
Why You’ll Love This Cream of Mushroom Soup
Let’s be real—nothing screams comfort like a bowl of creamy, homemade mushroom soup. It’s one of those recipes that feels nostalgic but doesn’t have you sweating over complicated steps. Perfect for a chilly evening, this soup brings all the warmth and richness without the extra fuss. Whether you’re cooking for family or sneaking in some me-time with a cozy dinner and a good book, this recipe is ready to deliver. Bonus? It’s done in under 30 minutes!
If you’ve ever wanted to recreate that creamy, savory magic of canned mushroom soup—but better—this is your ticket. It’s earthy, buttery, and just fancy enough to make you feel like a kitchen genius. Trust me, you’ll be scraping the bowl!
The Ingredients and Tools You’ll Need
Let’s start with the stars of the show: mushrooms. Grab 1½ pounds of your favorites—cremini, shiitake, or baby bella work beautifully. Add savory partners like onions, garlic, and butter, then round it out with a splash of vegetable broth and cream for that velvety base. A little thyme and parsley? Chef’s kiss!
As for tools, no fancy gadgets required. A large pot or Dutch oven does all the heavy lifting, and a wooden spoon is your trusty sidekick. Oh, and don’t forget a sharp knife for all that slicing and dicing—that’s half the fun!
Step-by-Step Guide to Creamy Perfection
Pro Tip: Sautéing the mushrooms and onions until golden is the secret to deep flavor. Start by heating the olive oil and butter in your pot. Toss your mushrooms in and cook until they shed their moisture and get slightly browned—this takes about 5–7 minutes, so be patient!
Add your chopped onions and garlic to the mix, letting them soften and turn fragrant. Stir in the flour to coat everything, then pour in the wine. It’ll sizzle and smell amazing! Now, crumble in the bouillon cube, stir, and slowly add the vegetable broth. Let the soup simmer until it thickens, about 10 minutes.
Finally, stir in heavy cream for that silky finish. Sprinkle fresh parsley and thyme on top, give it a taste test, and adjust salt and pepper as needed. And just like that—you’ve got perfection in a pot!
Common Troubleshooting Questions
Runny soup? Don’t panic! Whisk in a tablespoon of flour or reduce it on low heat for a few extra minutes. It’ll thicken right up.
Too salty? Add a splash of cream or more broth to tone it down. Pairing it with some crusty bread can also help balance the flavor.
Too thick? Stir in extra vegetable broth, a little at a time, until you hit that perfect consistency. And remember: creamy soup is like a good hug—customize it to fit your mood!
Creative Twists and Serving Suggestions
This cream of mushroom soup is a blank canvas for all kinds of delicious upgrades. Swirl in a drizzle of truffle oil for a touch of glamour, or sprinkle crispy bacon bits on top for that salty crunch. Want to make it extra cozy? Serve it with warm, crusty bread or even a gooey grilled cheese sandwich on the side.
It’s also a secret weapon in recipes! Use it as the base for casseroles (hello, green bean casserole!) or serve it alongside a perfectly roasted chicken. Whether it’s the star of the meal or a supporting act, this creamy soup brings serious comfort food energy every time.
Expert Insight: The Science Behind Cream Of Mushroom Soup
Cream of mushroom soup is a classic blend where the umami-rich mushrooms provide depth, while the cream lends a luxurious texture. The key to a perfect soup lies in properly sautéing the mushrooms to enhance flavor and prevent bitterness, ensuring a balanced and comforting dish every time.
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A Warm Memory in a Bowl
Whenever I make cream of mushroom soup, I’m instantly transported back to chilly afternoons with my daughter Rachel, who insists on stirring despite being warned about splashes. It’s our little kitchen dance—me trying to keep it neat, her adding laughter and the perfect amount of chaos to this cozy classic.
FAQs ( Cream Of Mushroom Soup )
What ingredients are needed for Cream Of Mushroom Soup?
To make a delicious Cream Of Mushroom Soup, you’ll typically need fresh mushrooms, butter, onion, garlic, flour, chicken or vegetable broth, heavy cream, salt, and pepper. Some recipes also add thyme or parsley for extra flavor. These simple ingredients come together to create a rich and comforting classic soup.
How do I make Cream Of Mushroom Soup from scratch?
Start by sautéing mushrooms, onions, and garlic in butter until soft. Stir in flour to create a roux, then gradually whisk in broth and let it simmer until thickened. Finish by adding cream and seasoning with salt and pepper. Blend for a smoother soup or leave it chunky for texture—either way, it’s a cozy homemade treat.
Can I freeze creamy mushroom soup?
Yes, you can freeze Cream Of Mushroom Soup, but it’s best to do so before adding the cream to maintain the texture. Freeze in an airtight container for up to 2-3 months. When reheating, thaw overnight in the fridge and gently warm on the stove, adding cream afterward to keep it creamy and delicious.
What are good sides to serve with Cream Of Mushroom Soup?
Cream Of Mushroom Soup pairs wonderfully with crusty bread, garlic breadsticks, or a fresh green salad for a balanced meal. You can also enjoy it alongside a grilled cheese sandwich or roasted vegetables for a comforting and satisfying lunch or dinner.
Is Cream Of Mushroom Soup healthy?
While Cream Of Mushroom Soup can be rich due to butter and cream, you can make a healthier version by using low-fat milk or a plant-based alternative and reducing the butter. Mushrooms themselves are low-calorie and packed with nutrients, so it’s all about balancing ingredients to enjoy this comforting soup guilt-free.
Wrapping Up Your Cream of Mushroom Soup Adventure
This cream of mushroom soup is exactly the kind of kitchen magic that takes under 30 minutes but fills your home with warm, comforting smells. You’ll love how creamy and rich it tastes without any fuss—perfect for family dinners or quiet nights in.
Feel free to sneak in fresh herbs, swap cream for a lighter splash of milk, or sprinkle toasted nuts on top for a fun crunch. A tip I picked up from a longtime home cook: leftovers taste even better the next day. Just reheat gently and enjoy.
Did this recipe bring back any food memories? Snap a pic or share your twists with friends—you might just start a new family tradition. Warm bowls and happy hearts, that’s what cooking is all about!
A rich and easy-to-make cream of mushroom soup that delivers comforting flavors in every spoonful. Perfect for cozy dinners or as a starter for special occasions.
Ingredients
Scale
2 tablespoons olive oil
2 tablespoons butter (unsalted)
1 large onion (chopped)
3 cloves garlic (minced)
1½ pounds mushrooms (such as cremini shiitake or baby bella sliced)
¼ cup dry white wine
⅓ cup all-purpose flour
1 cube chicken bouillon
salt and pepper (to taste)
1 tablespoon fresh thyme (chopped or 1 teaspoon dried)
4 cups vegetable broth (low sodium or no sodium added)
1 cup heavy cream
1 tablespoon fresh parsley (chopped)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add chopped onion and sauté until translucent.
Stir in minced garlic and cook for 1 minute.
Add sliced mushrooms and cook until soft.
Pour in dry white wine and allow to reduce.
Sprinkle flour over the mixture and stir to combine.
Dissolve chicken bouillon in vegetable broth and add to the pot.
Stir in fresh thyme, salt, and pepper.
Bring soup to a simmer and cook for 15 minutes, stirring occasionally.
Stir in heavy cream and heat through without boiling.
Garnish with fresh parsley before serving.
Notes
For a thicker soup, blend a portion of the soup and return it to the pot
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
