Indulge in creamy comfort with this homemade Cream of Mushroom Soup recipe. Made with fresh mushrooms, velvety cream, and aromatic spices. Perfect for cozy days!
Creamiest, comforting, hearty bowl of richness, packed with heavenly, earthy flavors in a bowl of soup. This classic home-made Cream of Mushroom Soup recipe is healthy, creamy and tasty and is ready in no time!!
One of the reasons I love making this soup is that I could technically use any ingredients of my choice and still end up with a flavorful, yummy soup to please my palate.
With so many herbs to choose from I can flavor the soup however I please. I could make this with dairy or make it totally dairy-free. I can make it as rich or light I like. How cool is it...Experiment with your food and you will be amazed to see a little chef in you!!!
What is Cream of Mushroom Soup
Cream of mushroom soup is a popular and classic type of soup known for its creamy and luxurious texture, as well as its rich and earthy flavor.
It's typically made using mushrooms, onions, garlic, broth, and cream, resulting in a velvety soup that's often enjoyed as a comforting appetizer or main course.
The process of making cream of mushroom soup usually involves sautéing the aromatics, adding the sliced mushrooms, cooking them until they release their moisture and develop flavor, and then combining the mixture with the broth.
The soup is often partially blended or pureed to achieve a creamy consistency, and then the cream is added to further enrich the texture.
Cream of mushroom soup is incredibly versatile. It can be enjoyed as a standalone dish, served with crusty bread or crackers, or used as a base for other recipes.
For example, it's often used as a component in casseroles, sauces, and other dishes to add depth and creaminess.
While the classic version of cream of mushroom soup is well-known, modern variations might incorporate additional ingredients such as leeks, herbs, grated cheese, or even a touch of wine for extra complexity.
Whether made from scratch at home or enjoyed in a restaurant, cream of mushroom soup is a comforting and timeless favorite for many soup enthusiasts.
Ingredients For Recipe For Mushrooms Soup
Here's a description of the common ingredients used in recipes for mushroom soup:
Mushrooms: Mushrooms are the key ingredient that gives the soup its unique flavor and texture. They have an earthy and savory taste that intensifies as they cook.
Various types of mushrooms can be used, ranging from the commonly found button mushrooms to more flavorful varieties like cremini, shiitake, or wild mushrooms. Mushrooms are sliced or chopped before being added to the soup.
Creamy Base: The creamy base adds richness and smoothness to the soup. Heavy cream is a traditional choice, offering a luxurious texture and enhancing the overall flavor.
However, alternatives like milk, half-and-half, evaporated milk, or non-dairy options such as coconut milk can also be used for a lighter or dairy-free version.
The richness in the soup comes from the choice of cream/milk, using heavy cream results in more richer, dense soup.
Aromatics: Onions provide a sweet and slightly pungent flavor base to the soup. They are finely chopped and sautéed in butter or oil before adding the mushrooms.
Garlic adds depth and aroma to the soup. It's minced and sautéed with the onions for a fragrant base.
Broth: Broth, such as chicken, vegetable, or mushroom broth, serves as the liquid base of the soup. It contributes savory flavors and helps create the desired soup consistency.
Vegetable or mushroom broth is a great option for those looking for a fully vegetarian or vegan version.
Seasonings: Herbs like thyme, parsley, or even a pinch of nutmeg can be added to complement the mushroom's earthy taste.
Salt & pepper, these basic seasonings enhance the overall taste of the soup and help bring out the flavors of the mushrooms and other ingredients.
Butter: Butter is used for sautéing the onions and garlic. It adds a rich flavor and helps in developing a tasty base for the soup.
Flour: Recipe uses a small amount of flour, added after sautéing the mushrooms, to help thicken the soup. This creates a smoother texture and helps bind the ingredients together.
Garnish: Chopped fresh parsley or other herbs can be used as a garnish to add a burst of color and freshness to the finished soup.
How to make Mushroom Soup
Home-made cream of mushroom soup from scratch is so much easier and healthier than a store-bought can of soup. With all the aromatic flavors from the fresh herbs and mushrooms, this soup is ready in minutes and is the most satisfying, creamiest bowl of soup, without adding too much cream…!!!
Instant Pot Cream of Mushroom Soup
Turn on the Instant Pot on Saute mode (high). When it displays "HOT", add oil + butter. Note: For vegan/dairy-free, add a tablespoon of oil.
Add onions and celery, sauté until onions are translucent, around 3-5 minutes.
Add garlic, and cook for 30-60 seconds.
Add mushrooms, a pinch of salt. Cook for 10-15 minutes or until all the moisture has evaporated and the mushrooms have released all their moisture.
Add flour and cook for 1-2 minutes, to remove the raw flavor of the flour. For gluten-free, see the recipe notes.
Add vegetable broth, and thyme, and deglaze the pot. Mix well and turn off sauté mode.
Close the Instant Pot, vent to the sealing position, and set it to Manual / Pressure cook mode (high) for 10 minutes. Note: Turn off the keep warm mode.
Let the pressure release naturally around 10-15 minutes.
Open the Instant Pot, and blend ⅔ of the soup to a smooth puree, leaving ⅓ of the soup chunky. Note: Blend the soup to a desired consistency.
Puree soup in batches, do not fill the blender more than ⅓. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents.
Use a kitchen towel to cover the lid to avoid any splashes. You can also use an immersion blender to puree the soup.
Return the mixture to the pot. Turn on sauté mode (high), add cream/half and half/milk. Bring it to a gentle boil.
Adjust the seasoning to salt + pepper. Enjoy!
Stovetop Creamy Mushroom Soup
In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
Add the sliced mushrooms to the pot. Cook until the mushrooms release their moisture and start to brown.
Sprinkle the flour over the mushrooms and stir to combine. Cook for a couple of minutes to remove the raw taste of the flour.
Gradually pour in the broth, stirring constantly to prevent lumps from forming. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the soup to thicken.
Use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, blend in batches and be cautious as the soup will be hot.
Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low-medium heat, being careful not to let it boil.
Season the soup with salt and pepper to taste.
Serve the cream of mushroom soup hot, garnished with chopped fresh parsley or thyme.
How to make Mushroom Soup Vegan (Diary Free)
This soup will taste the same even without using any cream or dairy. I have made this soup without using dairy and it still tastes great!
The only difference I found with using dairy, is the richness in soup that comes from the cream. However, there are vegan/dairy-free substitutes that can be used to achieve the desired creaminess without any cream or dairy.
Here are some vegan (dairy free) substitutes:
Use Nuts: In order to make this vegan (dairy-free) use nuts such as almonds or cashews.
Soak 1 cup of cashews for a couple of hours or until soft (to speed up the process soak cashews in hot water, works just fine). Blend the cashews to a fine paste, using the water the cashews are soaked in, and add it to the soup.
Bring it to a gentle boil and you have a delicious, creamiest, vegan (dairy-free), bowl of soup! If using almonds, remove the skin of the almonds before blending.
Use Potato: Other way you could make this a vegan (dairy-free) is by using a potato. Yes, a potato gives this soup a nice creamy texture without actually using any cream or dairy. Thus, keeping this soup light and dairy-free.
Take a medium-sized potato, peel and chop, and add it to the soup. The starch from the potato acts as a thickening agent and also adds some creaminess to the soup. This is thus by far the easiest and the simplest way of making a vegan (dairy-free) soup.
Does adding a potato make this soup taste like potato soup and not mushroom soup?- Not at all. Since we are adding a very small quantity of potato, it does not overpower the soup at all. All it does is give a nice creamy texture to the soup without any cream.
Add Rice: Add 1-2 tablespoon of rice, the starch from the rice acts as a thickening agent, thus adding thickness and creaminess to the soup without adding any cream or dairy.
How to make Mushroom Soup Gluten Free
The all-purpose flour helps give the soup a nice thick gravy/sauce-like consistency. However, there are other ways to thicken the soup and achieve the desired consistency without using all-purpose flour, thus making the soup gluten-free.
Here are some gluten-free substitutes:
Use Gluten Free Flour: Arrowroot flour, Sorghum flour, Chickpea flour, and Corn flour (white or yellow) are all starch-based flours and can be used as a thickening agent. Thus, making it gluten-free.
If using arrowroot flour (cornstarch), make a slurry using equal parts of cornstarch and water. Add the slurry to the soup mixture gradually at the end to thicken the soup to a desired consistency.
For all other types of flour, just replace it instead of all-purpose flour in the recipe.
Add Potato: Another way you could make this gluten-free is by using a potato. Yes, a potato gives this soup a nice thick texture without actually using any flour. Thus, keeping it gluten-free.
Take a medium-sized potato, peel and chop, and add it to the soup. The starch from the potato acts as a thickening agent and also adds some creaminess to the soup. This is thus by far the easiest and the simplest way of making a gluten-free soup.
Does adding a potato make this soup taste like potato soup and not mushroom soup??- Not at all. Since we are adding a very small quantity of potato, it does not overpower the soup at all. All it does is give a nice thick texture to the soup without any flour.
Use Rice: Add 1-2 tablespoon of rice (brown or white), the starch from the rice acts as a thickening agent, thus adding thickness and creaminess to the soup, keeping it gluten-free. Note: Short-grain rice is more starchy as compared to long-grain rice
Leftover cream of mushroom soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm the soup over low to medium heat on the stovetop to avoid separating the cream.
If you intend to freeze the soup, consider omitting the cream before freezing and adding it when you reheat the soup. This can help maintain the creaminess of the soup after thawing.
Here are some tips to help you make a delicious cream of mushroom soup:
Mushroom Choice: Choose a variety of mushrooms for depth of flavor. Combining different types like cremini, shiitake, and wild mushrooms can create a more complex taste.
Proper Sautéing: Sauté mushrooms until they release their moisture and turn golden brown. This helps intensify their flavor and reduces excess moisture in the soup.
Homemade Broth: If possible, use homemade vegetable or mushroom broth for a richer and more personalized flavor profile. If using store-bought broth, opt for low-sodium options to control the soup's saltiness.
Blend Carefully: When blending the soup, start at a lower speed and gradually increase to prevent hot liquid from splattering. Be cautious and blend in batches if using a regular blender
Thickening Agents: If you prefer a thicker soup, consider adding a small amount of a cornstarch slurry. Mix the cornstarch with a bit of cold liquid before incorporating it into the soup.
Cream Addition: Add the cream to the soup over low heat to prevent curdling. Avoid boiling the soup after adding the cream to maintain its smooth texture.
Seasoning Gradually: Season the soup in stages, tasting as you go. This ensures you achieve the desired flavor without excessive salt.
Herbs and Spices: Experiment with different herbs and spices to tailor the soup to your taste. Fresh thyme, rosemary, or a pinch of nutmeg can enhance the mushroom flavors.
Garnishes: Fresh herbs, a drizzle of olive oil, a dollop of sour cream, or a sprinkle of grated cheese can enhance the appearance and taste of the finished soup.
Reheating: When reheating leftover soup, do so gently over low heat to prevent the cream from separating. Stirring occasionally helps distribute the heat evenly.
Adjust Consistency: If your soup ends up too thick, you can add a bit of broth or milk to achieve your desired consistency.
Balance Flavors: Taste the soup and adjust the seasoning and flavors before serving. A touch of acid (like lemon juice) can help balance the richness.
Pairing: Serve the soup with crusty bread, croutons, or a side salad for a well-rounded meal.
A good thickener for mushroom soup is flour or cornstarch. Mixing a small amount of either of these with a bit of cold liquid before adding it to the soup helps achieve a smoother, more consistent texture.
Mushroom soup can be a nutritious choice depending on its ingredients. A homemade version with fresh mushrooms, wholesome broth, and moderate cream can provide vitamins, minerals, and dietary fiber; however, store-bought options might contain added sodium, preservatives, and excessive fats that could impact its overall health.
Mushrooms are low in sodium and high in potassium, which can contribute to a diet that supports healthy blood pressure levels. Incorporating mushroom soup as part of a balanced diet, particularly when using low-sodium ingredients, can potentially have a positive impact on blood pressure.
Both flour and cornstarch are effective thickeners, but cornstarch generally results in a smoother texture and requires less cooking time compared to flour. Cornstarch is often preferred for clear sauces, while flour is better for recipes that benefit from a roux's nutty flavor and can tolerate longer cooking times.
More Soup Recipes
Cream of Mushroom Soup Recipe
- 24 oz cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tablespoon butter, For vegan/dairy-free, add tablespoon of oil
- 1 tablespoon oil
- 2 tablespoon flour, For gluten-free, see the notes
- 2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup heavy cream, half and half, or milk. For vegan/dairy-free, see the notes
- salt to taste
- pepper to taste
Instant Pot Mushroom Soup
- Turn on Instant Pot on Saute mode (high). When it displays "HOT", add oil + butter.Note: For vegan/dairy-free, add tablespoon of oil
- Add onions and celery, saute until onions are translucent, around 3-5 minutes.
- Add garlic, cook for 30-60 seconds.
- Add mushrooms, pinch of salt. Cook for 10-15 minutes or until all the moisture has evaporated and mushrooms have released all its moisture.
- Add flour and cook for 1-2 minutes, to remove the raw flavor of the flour.For gluten-free, see the recipe notes.
- Add vegetable broth, thyme, deglaze the pot. Mix well and turn off saute mode.
- Close the Instant Pot, vent to sealing position and set it to Manual / Pressure cook mode (high) for 10 minutes.Note: Turn off the keep warm mode.
- Let pressure release naturally around 10-15 minutes.
- Open the Instant Pot, blend ⅔ of the soup to a smooth puree, leaving ⅓ of the soup chunky.Note: Blend soup to a desired consistency. Puree soup in batches, do not fill the blender more than ⅓. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes. You can also use immersion blender to puree the soup.
- Return the mixture to the pot. Turn on saute mode (high), add cream/half and half/milk. Bring it to a gentle boil.
- Adjust the seasoning salt + pepper. Enjoy!
Stovetop Creamy Mushroom Soup
- In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
- Add the sliced mushrooms to the pot. Cook until the mushrooms release their moisture and start to brown.
- Sprinkle the flour over the mushrooms and stir to combine. Cook for a couple of minutes to remove the raw taste of the flour.
- Gradually pour in the broth, stirring constantly to prevent lumps from forming. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the soup to thicken.
- Use an immersion blender or a regular blender to puree the soup until smooth. If using a regular blender, blend in batches and be cautious as the soup will be hot.
- Return the blended soup to the pot and stir in the heavy cream. Heat the soup over low-medium heat, being careful not to let it boil.
- Season the soup with salt and pepper to taste.
- Serve the cream of mushroom soup hot, garnished with chopped fresh parsley or thyme.
- Use EXTREME CAUTION when blending HOT liquids to avoid any accidents. Follow the manufacturer's recommended instructions when using kitchen appliances.
- Adjust seasoning salt and pepper as per taste.
- Add more broth or milk to lighten the consistency.
- If using fresh thyme add it with the broth. For dried thyme, I prefer to add it while sautéing veggies, with garlic.
- You can make this vegan/dairy-free - please refer to How to make Cream of Mushroom soup vegan/dairy-free discussed earlier in the post.
- You can make this gluten-free - please refer to How to Make Cream of Mushroom Soup Gluten-free discussed earlier in the post.
- See Tips
- Refer FAQ
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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