Velvety homemade soup with earthy mushroom flavor
Cream of Mushroom Soup
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
6 cups
Difficulty
Easy
Cost
Moderate
$$
Cream of Mushroom Soup
Velvety homemade soup with earthy mushroom flavor
★4.6(23)
A rich, velvety cream of mushroom soup made from scratch with a mix of fresh mushrooms, shallots, and thyme.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Forget the canned stuff — homemade cream of mushroom soup is in a different league entirely. A mix of cremini and shiitake mushrooms delivers deep, earthy flavor while a splash of cream and a knob of butter create a luxurious, silky texture.
This soup works as a standalone starter or as a base for casseroles and sauces. Once you taste the real thing, you will never go back to the can.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Cream of Mushroom Soup is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
Instructions
- 1
Melt butter in a large pot over medium-high heat. Add mushrooms and cook without stirring for 4 minutes, then stir and cook until deeply browned, about 8 minutes total. Reserve a few for garnish.
- 2
Add shallots and thyme. Cook until shallots are softened, about 3 minutes. Sprinkle with flour and stir for 1 minute.
- 3
Pour in broth and bring to a simmer. Cook for 15 minutes to develop flavors.
- 4
Blend until smooth using an immersion blender, leaving some texture if desired. Stir in cream and season with salt and pepper.
- 5
Serve topped with reserved sauteed mushrooms, a drizzle of cream, and fresh thyme.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Mixed mushroomsAll cremini or button mushrooms
Less complex but still delicious.
Heavy creamCoconut cream
A dairy-free alternative with similar richness.
ShallotsYellow onion
Slightly stronger but works perfectly.
Tips & Storage
Pro Tips
Do not wash mushrooms under running water — wipe them clean with a damp towel.
Let mushrooms cook undisturbed at first to get proper browning.
A splash of dry sherry or white wine after browning adds sophistication.
Let meat rest for at least 5 minutes after cooking. This allows the juices to redistribute evenly for maximum tenderness.
Storage
Refrigerate for up to 4 days. Freeze without cream for up to 3 months.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (1.5 cups) · 4 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates14g
Fat2g
Fiber2g
Sugar6g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Which mushrooms are best?
- A mix of cremini, shiitake, and button provides the best balance of flavor and cost.
- Can I make it vegan?
- Use olive oil instead of butter and coconut cream instead of heavy cream.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →