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+ servings

Cream of Mushroom Soup Recipe

Jyoti Behrani
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!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 6
Calories 106 kcal

Ingredients
  

  • 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

Instructions
 

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.

Notes

  1. Use EXTREME CAUTION when blending HOT liquids to avoid any accidents. Follow the manufacturer's recommended instructions when using kitchen appliances.
  2. Adjust seasoning salt and pepper as per taste.
  3. Add more broth or milk to lighten the consistency.
  4. If using fresh thyme add it with the broth. For dried thyme, I prefer to add it while sautéing veggies, with garlic. 
  5. 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.
  6. You can make this gluten-free - please refer to How to Make Cream of Mushroom Soup Gluten-free discussed earlier in the post.
  7. See Tips
  8. Refer FAQ

Nutrition

Nutrition Facts
Cream of Mushroom Soup Recipe
Amount per Serving
Calories
106
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
10
mg
3
%
Sodium
 
39
mg
2
%
Potassium
 
606
mg
17
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
5
g
10
%
Vitamin A
 
131
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
78
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

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