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Cream of Mushroom Soup

Our cream of mushroom soup recipe will have you falling in love with the classic earthy, savory soup all over again (and ditching that canned stuff for good).


cream of mushroom soup in a soup pot with parsley

Mycological Magic

Mushrooms are underrated. Fabulous, flavor-bomb fungi like cremini or button mushrooms are widely available all year long, relatively inexpensive, and incredibly versatile in the kitchen. Almost every time we’re at the store, we make sure to pick up a good bag full of buttons or creminis. And if wild mushrooms like chanterelles or morels are in season, we’ll often treat ourselves to those, too. Why? Because you can easily build an entire meal around their earthy, savory, meaty goodness. You can make a simple risotto, or a creamy sauce for pasta, or—if you really want the mushroomy flavor to shine—you can make a hearty, silky potful of cream of mushroom soup.

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

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What’s In Cream of Mushroom Soup?

When we talk about the ingredients in our cream of mushroom soup recipe, we might also talk about what’s *not* in a pot of homemade mushroom soup. Why? Because a lot of us grew up eating canned, condensed cream of mushroom soup and while we’ve got some pretty cozy memories around that canned stuff, it was loaded with sodium and unhealthy 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. Here’s what you’ll need to make cream of mushroom soup from scratch:

  • Butter
  • Onion
  • Mushrooms. You can use either cremini or white button, or a mixture of the two. Or, you can even make this with wild mushrooms for an even richer, headier mushroom flavor.
  • Garlic
  • White wine
  • Fresh thyme
  • Nutmeg. This might sound odd, but nutmeg is a wonderful partner for cream-based soups like this! It adds a hint of warmth that is subtle but powerful. It’s OK to skip it, but we think it makes a wonderful addition.
  • 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 and butter and garlic in a soup pot
sliced mushrooms and butter and garlic in a soup pot with broth and thyme and onions
creamy cream of mushroom soup with heavy cream
creamy cream of mushroom soup with heavy cream and parsley

How Do You Make Cream of Mushroom Soup From Scratch?

Start to finish, our cream of mushroom soup recipe takes barely over 25 minutes—and that includes prep time! That’s barely longer than it’d take to warm up a can of soup, right? And making soup from scratch a really quick, easy, satisfying thing to do, particularly on a chilly day. Crank up that burner, and fill your home with the warm, autumnal smell of mushroom soup. Here’s how to make it!

  1. 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!
creamy cream of mushroom soup with heavy cream parsley, onions and garlic in a bowl
creamy cream of mushroom soup with heavy cream parsley, onions and garlic in a bowl

What Goes With Cream of Mushroom Soup?

You can eat a bowl of mushroom soup all on its own, but it also goes well with lots of things if you’d like to round it out into a more hearty meal. Here are a few things we like to pair it with:

Tools You’ll Need

creamy cream of mushroom soup with heavy cream parsley, onions and garlic in a bowl with bread and a spoon

It’s Officially Soup Season!

Hard as it is to say goodbye to summer, it helps to know that with the cooler weather comes a chance to eat more soup! If you make this cream of mushroom soup recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Cream of Mushroom Soup

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


  • 4 tbsp unsalted butter
  • 1 onion, diced (about 1 1/2 cups)
  • 2 lbs mushrooms, ends trimmed and thinly sliced
  • 4 garlic cloves about 2 tsp
  • 1/3 cup dry white wine
  • 1 tbsp fresh thyme, minced
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups chicken or vegetable stock (if vegetarian)
  • 1 cup heavy cream
  • 2 tbsp cornstarch (optional)
  • Flat leaf parsley, minced, optional


  1. Melt the butter in a large soup pot set over medium heat.
  2. Add the onions and sauté for 5 minutes. Add the mushrooms and garlic, sauté for 7 minutes longer.
  3. Add the white wine, thyme, nutmeg, garlic powder, onion powder, mustard, salt, pepper and chicken stock. Bring to a boil then turn the heat to low and simmer for 5 minutes.
  4. Blend the soup in a blender. 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.
  5. Add the heavy cream.
  6. For a thicker soup mix 2 tablespoons cornstarch with 2 tbsp of water in a small bowl. Add cornstarch slurry at the same time as the cream. Stir over medium heat until thickened.
  7. Serve topped with fresh parsley.

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.

  • Carmen WOLLYUNG

    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!

  • Kristi Katch


    What can you recommend to make a soup dairy free but still creamy?

    Thank you


    Coconut milk is a fine sub for this recipe! Just make sure you use full fat.

  • suzanne donahue

    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 White

    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!

  • Bowen

    I am not a big soup (or mushroom!) fan, but my gluten-free wife subsists of of chilis and soups in the fall & winter. So, I decided to try this recipe out to kick off Fall 2021. All I can say is wow! Easy to follow, easy to make and tastes amazing. I've been converted to a soup lover and will definitely make this again.

    Wonderful news! So glad you enjoyed it!

  • Maylin

    This is SOOOOOOOOO good! omg Thank you so much for this recipe!

    You. Are. Welcome!