Mushroom Soup | Cream of Mushroom Soup

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Rich and delicious mushroom soup is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup recipe prepared in just one pot, and is perfect to make even on a busy weeknight in only 30 minutes. Here you’ll find step-by-step instructions and photos with a video to make my savory, creamy, absolutely delightful cream of mushroom soup from scratch.

mushroom soup in a white bowl placed on burlap

About Cream of Mushroom Soup

As a family, we love soups. It doesn’t matter if it’s cold or hot outside, there are so many terrific and tasty soup recipes that are perfect for any weather! A few of our year-round favorites include Tomato Soup and Sweet Corn Soup.

Today I’m sharing with you another classic homemade soup recipe we adore, cream of mushroom soup. This naturally vegetarian dish is hearty, rich, and full of deep umami flavor. It’s great topped with fresh herbs and served as a side or main dish!

My creamy mushroom soup is a one-pot recipe, too. Button mushrooms are sautéed with onion and garlic, then combined with flour and butter to make a thick roux. Vegetable stock (or water!) is poured into the same pot, and milk and cream are added for the perfect creaminess.

The soup is ready in only 30 minutes, including prep time. Try this healthy, delicious, quick and easy dinner recipe as part of your weekly meal plan!

Step-by-Step Guide

How to Make Mushroom Soup

Prep Ingredients

1. First, measure and set all the ingredients ready for the soup (mise en place).

mushroom soup ingredients prepped in bowls.

2. Rinse or wipe dry 200 to 250 grams (about 1 cup) of white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.

button mushrooms prepped and chopped in white bowl

Make Mushroom Soup Base

3. Next, heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter (salted or unsalted) in the pan.

butter in a pot

4. When the butter has almost melted add bay leaf or tej patta (Indian bay leaf). Keep the heat low and be careful to not burn the butter.

bay leaf cooking in butter in a large pot

5. Sauté until the bay leaf becomes fragrant, only for about 2 to 3 seconds.

sautéing bay leaf in butter

6. Add ⅓ cup finely chopped onions (about 1 small to medium-sized onion) and ½ teaspoon minced or finely chopped garlic (2 to 3 small to medium garlic cloves).

chopped onion, garlic, and bay leaf in pot

7. Mix and stir.

sautéing aromatics

8. Sauté until the onions soften and become translucent.

onions softened in pot

Cook Mushrooms

9. Add the sliced or chopped mushrooms to the pot.

chopped button mushrooms in pot

10. Mix again. You will see the mushrooms releasing water after a few minutes.

mushrooms and water in pot

11. Continue to sauté as the mushrooms brown.

sautéed mushrooms in pot

12. Continue to sauté until all the water dries up in the pan. Then add 1 tablespoon of whole wheat flour or all-purpose flour.

mound of flour on mushrooms

13. Sauté for 3 to 4 minutes on a low heat as you continuously stir. You shouldn’t be able to smell the raw flour after a minute or two.

sauteeing mushrooms to make a roux

14. Then add freshly crushed black pepper or ground pepper to taste. Mix well.

black pepper on mushrooms

Make Cream of Mushroom Soup

15. Now add 1 cup of water or vegetable stock, or mushroom stock.

adding water to the pot with mushrooms

16. Stir and mix well.

water mixed with mushrooms

17. Add 1 cup whole (full fat) milk.

TIP: The milk should be at room temperature when you add it.

adding milk to the pot

18. Mix very well.

milk mixed with mushroom roux

19. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.

adding salt to the pot

20. Simmer the cream of mushroom soup over medium-low heat. Stir often; it will start to bubble up like in the picture below.

simmering mushroom soup in pot

21. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes.

As it cooks the soup will thicken more and more. Stir regularly so that it doesn’t stick to the bottom of the pan.

mushroom soup in pot

22. Then add 6 tablespoons light cream or cooking cream or low fat cream (about 25% to 30% fat) or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.

adding heavy cream

23. Stir and mix well.

cream mixed with mushroom soup with a wooden spoon

24. Add 1 tablespoon of chopped parsley or coriander leaves (cilantro) or any fresh herbs of your choice.

cream of mushroom soup with chopped parsley

25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.

cream of mushroom soup in pot

26. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.

mushroom soup sprinkled with ground nutmeg

27. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.

overhead shot of cream of mushroom soup in a white bowl placed on burlap

What to serve with Mushroom Soup

Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta.

It’s a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree!

Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies.

FAQs

Is this cream of mushroom soup recipe gluten free?

As-is this recipe is not gluten free. I use whole wheat flour to make a thick roux for the creamiest mushroom soup. If you’d like make a gluten free version, simply substitute the whole wheat flour with your preferred GF-friendly mix. Potato starch, tapioca starch, and cornstarch are all great alternatives.

How do I make this a vegan cream of mushroom soup recipe?

You can substitute the dairy butter used to make the roux with your favorite plant-based butter alternative. Use nondairy plant based milk – like cashew or soy milk – instead of dairy milk and cream. You can include cashew cream as well, for a rich and thick vegan mushroom soup.

How long will creamy mushroom soup keep well?

Homemade mushroom cream soup will stay good for up to 1 to 2 days in the fridge. Transfer cooled leftovers to an airtight container and keep in the fridge. The soup will thicken more after cooling. So to thin the consistency add some water or vegetable stock while reheating. Reheat in a microwave or in a saucepan.

More Comforting Veggie Soups!

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closeup shot of mushroom soup in a white bowl placed on burlap

Mushroom Soup Recipe (Cream of Mushroom Soup)

This rich, creamy and delicious mushroom soup recipe is wonderfully satisfying to enjoy any time of the year. It’s a hearty soup prepared in just one pot, and is perfect to make even on a busy weeknight in only 30 minutes.
4.91 from 71 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine World
Course Side Dish, Starters
Diet Vegetarian
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 200 to 250 grams button mushrooms or cremini mushrooms
  • cup finely chopped onions or 1 small to medium-sized onion
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic
  • 1 tejpatta (Indian bay leaf) or bay leaf
  • 1 to 2 pinches ground nutmeg powder or grated nutmeg
  • 1 cup water or vegetable stock
  • 1 cup whole milk – at room temperature
  • 6 tablespoons light cream or 3 tablespoons whipping cream or heavy cream
  • 1 tablespoon whole wheat flour or all-purpose flour
  • 2 tablespoons Butter
  • 1 tablespoon chopped parsley or coriander leaves (cilantro) or any fresh soft herbs like basil
  • freshly crushed black pepper as required
  • salt as required
  • 1 teaspoon finely chopped parsley – can also use the same herb you add in the soup for garnishing like coriander leaves or basil

Instructions
 

Preparation

  • Rinse or wipe white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.
  • Peel, rinse and chop onion and garlic finely. Get all the other ingredients ready and set them aside.

Sautéing onions and garlic

  • Melt butter in a heavy saucepan.
  • Add the bay leaf and saute till fragrant for about 2 to 3 seconds.
  • Add the finely chopped onions and garlic.
  • Sauté stirring often on medium-low heat till the onions soften and become translucent.

Cooking mushrooms

  • Add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  • Saute till all the water dries up and the mushrooms become a light golden.
  • Add the flour and saute for 3 to 4 minutes stirring often on a low to medium-low heat. The raw aroma of flour should not be felt.
  • Then add freshly crushed black pepper and mix well.

Making mushroom soup

  • Add water first followed by milk.
  • Stir well and season with salt.
  • On a low to medium-low heat let the soup come to a gentle simmer first.
  • The mushroom soup would also begin to thicken. Stir at intervals.
  • Further simmer for about 4 to 5 minutes till the soup thickens more.
  • Then add the cream and chopped parsley.
  • Simmer mushroom soup or 1 to 2 minutes more stirring often.
  • Lastly, sprinkle ground nutmeg powder and stir.
  • Switch off the heat and pour the soup in serving bowls.
  • Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

Serving and Storage Suggestions

  • Serve the mushroom soup with a side of any sandwich or crusty bread or toast. Crostini or bruschetta also pair well. You can also serve as a starter with a pasta or pilaf main course. Enjoy the soup with a side salad of fresh veggies.
  • Keep any leftover soup for 1 to 2 days in an airtight container in the refrigerator. The consistency will thicken more after refrigeration. Add a splash of water while reheating to loosen the consistency.

Video

Notes

  1. Use milk at room temperature. The milk can also be cold or chilled.
  2. To increase the heat and warmth in the soup, you can add a little more of black pepper powder. Use freshly crushed or powdered black pepper for the best flavor and taste.
  3. Nutmeg can be skipped if you do not have it.
  4. This mushroom recipe can be easily scaled to half or double or triple for larger servings.
  5. Instead of button mushrooms you can use baby bella mushrooms or cremini mushrooms.

Nutrition Info (Approximate values)

Nutrition Facts
Mushroom Soup Recipe (Cream of Mushroom Soup)
Amount Per Serving
Calories 237 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg21%
Sodium 442mg19%
Potassium 390mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 678IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 3mg4%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 127mg13%
Vitamin B9 (Folate) 22µg6%
Iron 1mg6%
Magnesium 23mg6%
Phosphorus 161mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mushroom soup post from the archives originally published on January 2014 has been updated and republished on 27 November 2021.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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118 Comments

  1. It came out beautiful , the looks, smell n of course the taste… all of them

  2. Wonderful.!!!!
    One of best soup I ever prep at my home. Your all recipes are so delicious
    Thank you so much.5 stars

  3. Made the soup exactly as per the recipe..and it came out very well. A very delicious and filling soup.Would highly recommend.5 stars

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