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    October 11, 2023

    Cream of Mushroom Soup

    Our cream of mushroom soup recipe will have you falling in love with this classic earthy and savory soup. You’ll find that it’s so good you’ll ditch the canned stuff!

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    a bowl of homemade cream of mushroom soup served with crusty bread

    Looking for more rich and creamy soup recipes?

    Homemade Cream of Mushroom Soup

    Fabulous fungi, like cremini or button mushrooms, are widely available all year long, relatively inexpensive, and incredibly versatile in the kitchen. They’re great in a simple risotto, or a creamy sauce for pasta, or—if you really want their flavor to shine—you can make a hearty, silky potful of our cream of mushroom soup. Canned, condensed cream of mushroom soup is loaded with sodium and preservatives. Meanwhile, this mushroom soup recipe is built completely out of whole foods. It’s indulgent, yes, but it’s also a much better alternative to processed food. Be sure to also check out our 20 Best Mushroom Recipes for more inspo!

    ingredients for cream of mushroom soup, crimini, heavy cream, butter, onions, stock, dijon, thyme, parsley, salt, pepper

    Ingredients You’ll Need For The Best Cream of Mushroom Soup

    • Butter

    • Garlic, onion, and mushrooms

    • White wine

    • Fresh thyme, nutmeg, garlic & onion powder, Dijon mustard

    • Stock. Veggie stock will make this a completely vegetarian soup, or you can use chicken stock if that’s not a concern.

    • Heavy cream

    • Cornstarch. This is an optional ingredient. Basically, cornstarch can be mixed with water to make a paste or slurry, which acts as a thickener for the soup.

    sliced mushrooms, butter and garlic cooking in a soup pot
    sliced mushrooms, butter, garlic, broth, thyme and onions cooking in a soup pot
    heavy cream being added to a pot of homemade cream of mushroom soup
    a pot of homemade cream of mushroom soup made with heavy cream and parsley

    How To Make Cream of Mushroom Soup From Scratch?

    1. In a large pot, sauté onions in butter, then add the mushrooms and garlic. Get a good brown color on the shrooms before you continue—this is your most important flavor-building moment.

    2. Pour in the wine, seasonings and stock. Bring the soup base to a good boil.

    3. Blend the soup! You can carefully transfer it to a blender, or use an immersion blender.

    4. Pour in the cream. If you’d like a thick soup, this is your moment to add the cornstarch slurry along with the cream.

    5. Pour into bowls and tuck in!

    a pot of homemade cream of mushroom soup with heavy cream parsley, onions and garlic in a bowl
    a pot of homemade cream of mushroom soup with heavy cream parsley, onions and garlic in a bowl

    How to Store Leftovers + Tips

    • Can you freeze cream of mushroom soup? Technically yes, but cream-based liquids tend to change texture in the freezing/thawing process. We recommend storing leftovers in the fridge for 3-4 days.

    • You can use either cremini or white button mushrooms, or a mixture of the two. Or, you can even make this with wild mushrooms for an even richer, headier mushroom flavor.

    • If you’re feeling super adventurous, you can grow your own at home with a mushroom kit.

    a bowl of homemade cream of mushroom soup with heavy cream parsley, onions and garlic
    a bowl of homemade cream of mushroom soup with heavy cream parsley, onions and garlic being served with crusty bread

    Many More Mushrooms To Love From The Modern Proper

    Soup Season Is Here!

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Cream of Mushroom Soup

    Updated on October 11, 2023

    • Serves: 4
    • Prep Time:  10 min
    • Cook Time:  20 min
    • Calories: 239
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    Ingredients

    • 4 tablespoons unsalted butter
    • 1 medium yellow onion, diced (about 1½ cups)
    • 2 pounds mushrooms, trimmed and thinly sliced
    • 4 garlic cloves, minced
    • ⅓ cup dry white wine (we like Sauvignon Blanc)
    • 1 tablespoon fresh thyme, minced
    • ½ teaspoon ground nutmeg
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon Dijon mustard
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly cracked black pepper
    • 4 cups chicken or vegetable stock
    • 2 tablespoons cornstarch
    • 1 cup heavy cream
    • Flat leaf parsley, minced (optional)

    Method

    1. Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 5-7 minutes more.

    2. Add the wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper, and stock. Bring to a boil over high heat, then reduce the heat to low and simmer for 5 minutes.

    3. Using an immersion blender, blend the soup in the pot until smooth. (Alternatively, transfer the soup to the base of a blender, let cool briefly, and blend.) In a small bowl, whisk together the cornstarch and 2 tablespoons of water to form a slurry. Stir in the slurry and heavy cream and cook over medium heat until thickened, about 4-5 minutes.

    4. Divide the soup between 4 bowls. Serve topped with the parsley if using.


    Note: If you prefer a more toothsome soup, transfer half the soup to the base of a blender, let cool briefly, and blend. Add it back to the pot and stir to combine.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories239
    • Protein7 g
    • Carbohydrates16 g
    • Total Fat14 g
    • Dietary Fiber2 g
    • Cholesterol37 mg
    • sodium198 mg
    • Total Sugars8 g

    Cream of Mushroom Soup

    Questions & Reviews

    Join the discussion below.

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    • Shraddha

      For the cream of mushroom soup, what could I replace the white wine with? I would like my toddler to have the soup too.

      I have tried making your shrimp tacos with Tofu instead and it turns out amazing. I love the cabbage slaw with the avocado cream.

      Thank you.

      You can just use more broth instead. Hope you enjoy. So happy you enjoyed the other recipes!

    • Carmen

      My soup tastes a little salty, how do I fix that?

      You could use low sodium stock and unsalted butter next time and adjust salt to taste.

    • Rowe

      Your photos shoe mushrooms on top or the soup. Do I need to increase the amount of mushrooms and reserve some before blending or do you recommend preparing a separate batch?

      For a more toothsome soup blend ½ of the mushroom broth mixture until smooth and add it back into the pot, leaving 1/2 of the mushrooms still in the soup. For a silky smooth soup blend all of the mushroom broth mixture in a blender until smooth. Hope you enjoy Rowe!

    • Bette

      Can the soup be frozen?

      Yes, you can. Cool completely before freezing, then thaw completely before reheating.

    • Allison

      Would there be a suitable option for the wine? I do not typically have it in the house

      You can leave it out, or sub in stock. Either will be fine!

    • Kaylee

      Delicious! I made it with half the mushrooms blended and the other half whole. Wonderful! A new staple in our house

      Thanks joe, we are so happy you loved it!

    • Katie

      Delicious recipe! We aren't nuts about garlic, so I omitted the garlic powder and the flavor was still great. We served this with homemade croutons and some crusty French bread. I'm thinking about trying this unblended and adding some diced diced cooked potatoes. Thanks for the recipe!

      Thanks Katie! We are so happy you loved it!

    • suzanne

      Wow! I am a mushroom hunter and came home with about 2 1/2-3 pounds of golden oysters yesterday.Its not unusual as I have my spots.Great recipe but with giving oysters a quick rinse the browning part took a while. No worries!Great recipe and easy. I freeze jars to enjoy for lunch or give away. Also rocks with homemade parmesean croutons.Actually the croutons really make it for me!

      Thanks Suzanne, so glad you enjoy it!

    • Alynn

      Excellent! I halved the smount of stock so I could omit the need for a cornstarch thickener. Blended half of the soup to a smooth puree and half so that there were some small-dice pieces of mushroom left. The mustard and wine really add a subtle flavor.

      Thank you Alynn! Happy you liked it!

    • Ginny

      This is an excellent recipe!! I followed the directions and substituted my food processor—I am a pretty good cook and this recipe glorifies me!! Thanks

      We love a recipe that glorifies a cook! Glad you enjoyed it, Ginny!