cream of mushroom soup | how to make mushroom soup

Cream of mushroom soup With step by step photos. I make this creamy, umami and flavorful mushroom soup recipe on occasions and it is always loved by everyone. When for the first time I had made the mushroom soup, it was a hit with us and also with our neighbors.

As a family, we love soups. I make various kinds of soups along with our family favorites – Tomato soup and Sweet corn soup. most of the times I make light and clear soups and on occasions I make thick and creamy soups.

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cream of mushroom soup, mushroom soup

How is cream of mushroom soup made

There are many ways a homemade cream of mushroom soup can be made. in the traditional method, a roux (flour and butter cooked together) is made first and then milk, water or vegetable stock or mushroom stock are poured in. Later sautéed or cooked mushrooms are tipped in. Finally, cream is added.

I follow the basic technique of making the recipe. The only difference I make to the basic method is that instead of adding the cooked mushrooms to the soup later, I sauté the mushrooms first, add the flour, add milk and then make the whole soup in one pot. Easy and quick – isn’t it? 

This cream of mushroom soup is

  • A one-pot soup Recipe.
  • An Easy and quick Way of making homemade cream of mushroom soup.
  • What you get is a Creamy and smooth soup comforting in any season.
  • Purely vegetarian as chicken stock is not used in this recipe. You can use veg stock instead of water if you have vegetable stock ready.
  • The roux is made with Whole wheat flour instead of all-purpose flour. both of them help in thickening in the soup and you can use the one which you prefer.

Is cream of mushroom soup gluten free

Cream of mushroom soup is not gluten free as wheat flour is used to make the roux. That said, a gluten free cream of mushroom soup can be made by substituting potato starch, tapioca starch or corn starch.

These starches aid in thickening the soup and also giving it a creamy consistency. In my cream of mushroom recipe, you can easily substitute any of these gluten free flours that I have mentioned above. The taste will slightly change when using tapioca starch and potato starch.

How to make cream of mushroom soup


1. Measure and keep all the ingredients ready for the soup (mise en place).

cream of mushroom soup recipe

2. Rinse or wipe dry 200 to 250 grams 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. You can even slice them.

cream of mushroom soup recipe

Beginning to make cream of mushroom soup

3. Heat a heavy saucepan or pan. Keep the flame to a low or medium-low. Melt 2 tablespoons of butter (salted or unsalted) in the pan.

cream of mushroom soup recipe

4. When the butter has almost melted then add one tej patta (Indian bay leaf) or bay leaf. Take care not to burn the butter.

cream of mushroom soup recipe

5. Sauté till fragrant for about 2 to 3 seconds.

cream of mushroom soup recipe

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).

cream of mushroom soup recipe

7. Mix and stir.

cream of mushroom soup recipe

8. Sauté till the onions soften and become translucent.

cream of mushroom soup recipe

Cooking mushrooms for mushroom soup

9. Add the sliced or chopped mushrooms.

cream of mushroom soup recipe

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

cream of mushroom soup recipe

11. Continue to sauté.

cream of mushroom soup recipe

12. Sauté till all the water dries up in the pan. You can continue to cook till the mushrooms become a light brown. Then add 1 tablespoon of whole wheat flour (atta) or all purpose flour (maida).

cream of mushroom soup recipe

13. Sauté for 3 to 4 minutes on a low flame. Keep stirring often. The raw aroma of the flour should go away.

cream of mushroom soup recipe

14. Then add freshly crushed black pepper or ground pepper as per taste.

cream of mushroom soup recipe

15. Mix well.

cream of mushroom soup recipe

Making cream of mushroom soup

16. Add 1 cup of water or vegetable stock or mushroom stock.

cream of mushroom soup recipe

17. Stir and mix well.

cream of mushroom soup recipe

18. Next add 1 cup whole milk or full-fat milk. Milk needs to be at room temperature when you add it.

cream of mushroom soup recipe

19. Mix very well.

cream of mushroom soup recipe

20. Season with salt as per taste.

cream of mushroom soup recipe

21. Mix again.

cream of mushroom soup recipe

22. On a low to medium-low flame let the mushroom soup come to a gentle simmer. The soup will begin to froth and bubble.

cream of mushroom soup recipe

23. The soup would also begin to thicken.

cream of mushroom soup recipe

24. Continue to simmer the mushroom soup for about 4 to 5 minutes more. The soup will thicken more. Stir at intervals.

cream of mushroom soup recipe

25. Then add 6 tablespoons low fat cream (about 25% to 30% fat) or 3 to 4 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.

cream of mushroom soup recipe

26. Stir and mix well.

cream of mushroom soup recipe

27. Add 1 to 2 teaspoons of chopped parsley or coriander leaves or any fresh herbs of your choice.

cream of mushroom soup recipe

30. Simmer the cream of mushroom soup for 1 to 2 minutes more stirring often.

cream of mushroom soup recipe

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

cream of mushroom soup recipe

32. Switch off the flame and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with parsley or coriander leaves or croutons or a toasted bread by the side.

cream of mushroom soup recipe, veg cream of mushroom soup

What to serve with mushroom soup

  1. You can serve a side of any sandwich or toast –  any kind of stuffed or open toast sandwiches can be made.
  2. Crostini or bruschetta also pair well.
  3. A pasta or spaghetti dish can also be served.
  4. A side salad of mix vegetables or cherry tomatoes or potatoes can be made.
  5. A rice-based dish like a pilaf or a side of bread can also be served.

Looking for more soup recipes? Do check some of my favorite soup recipes. 

This recipe is from the archives and was originally published on 1st jan 2014 . The post has been updated and republished on 12 october 2019.

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

cream of mushroom soup

4.75 from 36 votes
This cream of mushroom soup is a one-pot quick, easy and tasty cream of mushroom soup recipe. 
cream of mushroom soup recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:side dish,starters
Servings (change the number to scale):3
(1 CUP = 250 ML)


  • 200 to 250 grams button mushrooms or cremini mushrooms or 0.5 pounds button mushrooms
  • cup finely chopped onions or 1 small to medium-sized onion, finely chopped
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium-sized garlic, finely chopped (lahsun)
  • 1 tejpatta (indian bay leaf) or bay leaf
  • 1 to 2 pinches ground nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup milk whole or full fat - at room temperature
  • 6 tablespoons cream, - low fat, about 25% to 30% fat (i used amul cream).
  • 1 tablespoon whole wheat flour (atta) or all purpose flour (maida)
  • 2 tablespoons butter
  • 1 to 2 teaspoons chopped parsley or coriander leaves (dhania patta) or any fresh soft herbs like thyme or 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, thyme or basil


sauteing onions and garlic

  • Melt the 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.
  • Saute till the onions soften and become translucent.

cooking mushrooms for mushroom soup

  • 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 flame. The raw aroma of flour should go away.
  • 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 flame let the soup come to gentle simmer first.
  • The mushroom soup would also begin to thicken. Stir at intervals.
  • 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 flame and pour the soup in individual serving bowls.
  • Serve the cream of mushroom soup steaming hot garnished with parsley or coriander.


  1. Use fresh milk at room temperature. You can also warm or make the milk hot before adding.
  2. To increase the heat and warmth in the soup, you can add a little extra of black pepper powder. Use freshly crushed or powdered black pepper
  3. Nutmeg can be skipped.
  4. Recipe can be easily scaled to half or double or triple. 
  5. Instead of button mushrooms you can use baby portabella mushrooms or cremini mushrooms. 

Nutrition Info (approximate values)

Nutrition Facts
cream of mushroom soup
Amount Per Serving
Calories 219 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Cholesterol 56mg19%
Sodium 505mg22%
Potassium 360mg10%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
Vitamin A 659IU13%
Vitamin C 3mg4%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

107 comments/reviews

  1. Hi Dassana,
    Your recipes have been very helpful to me. I can totally rely on them because they never fail. Your blog was a great help several years ago, when I was going through a really difficult time in my life. Suddenly I was expected to become a good cook overnight. And I, being a bachelor who lived away from home at a hostel for several years, was not at all prepared for that responsibility. I don’t have enough words to really thank you. All I can say is you are doing a really noble work here. All the best and keep up the good work.

    • hi ashwini, i can totally understand living in a hostel and the responsibilities that come with it. i am so glad that the recipes from the blog have helped. it also feels nice to know that the recipes do not fail. thank you very much and i wish you all the best.

  2. Thanks for the recipe , can it be made without onions ?

    • onions add some sweetness in the soup. but you can try making without onions. as a substitute for onions, add a pinch of asafoetida before adding mushrooms. welcome.

  3. Hello Dassna..
    As always , Your recipes are absolutely hearty, warm and comforting.
    You are like Maa Annapurna in my kitchen and my culinary life. Thank you.
    I have made the Mushroom soup for dinner and it smells divine.
    However, I wanted to increase the soup quantity as more people are to have it. 4 instead of 2.
    I doubled the amount of butter + milk and water… While it gave me more liquid soup.. Did I do the right thing? As the butter quantity increased so wouldn’t it add to many more calories??

    Was there another way of not changing the taste of the soup yet, increasing the liquid content without butter? ( Just curious)

    I also wanted to send you a pic of the soup..but I don’t see any option here to attach pics..5 stars

    • hi sneha, thanks for this beautiful comment. i am so touched and humbled. thanks again. all the ingredients need to be doubled for the correct consistency and taste. if only butter, milk and water is increased, the soup will have a liquid consistency and a diluted taste. increase the cream and flour – which will thicken the soup. also, increase the herbs and spices. calories will increase but not much as the soup will have 4 servings instead of 2.

      there is a way and that is by adding cornflour (corn starch) or potato starch. but since in this recipe roux is made, if you increase the flour, the soup will thicken.

      on the comment interface, we do not have any option of attaching pics. already our pages are heavy due to the step by step pictures. if we give the option of attaching pictures, the pages will become more heavy.

      let me know if you have any more queries regarding the soup.

  4. Awesome!! I made the recipe exactly minus cream and it tasted too good. Thank you!5 stars

    • thanks arti for this lovely review and rating. cream can be skipped. welcome and happy cooking.

  5. I love your recipes. So detailed and delicious! Thank you.

    • thank you sheena.

  6. Hi Dassana,
    I love your recipes, they have right proportions of spices to make them delicious. Please answer my query.

    What snacks go well with this soup?

    • thanks meghna. i would serve a side of sandwiches or cheese chilli toast or any kind of stuffed or open toast sandwich with this soup. you can even serve crostini, bruschetta as a side snack. even a pasta or spaghetti dish goes well. a side salad of mix vegetables or cherry tomatoes or potatoes can be made. hope this helps.

  7. Tried this recipe today and turned out well. Everyone enjoyed the soup and my kid loved it. Only thing is I felt we can do away with the nutmeg sprinkle in the end for those who doesn’t like the flavour of it. Thanks for sharing the recipe.4 stars

    • thanks mamatha for sharing the feedback and rating on mushroom soup recipe. in any recipe, any spice or herb can be done away with if someone does not like it or if someone has an allergy to it. so you can easily skip nutmeg in mushroom soup recipe. you can also add herbs or spices which you or your family prefer. welcome and happy cooking.

  8. must try recipe of yours maam
    have made it 3 times now and each time has been lipsmackingly good
    just a query: can we add fresh basil leaves in the soup?
    ps: can u please post veg french onion soup recipe5 stars

    • radhika, yes you can add fresh basil leaves. add them once the soup is done and simmer for a minute. fresh basil leaves will give a really good aroma. for french onion soup, i have got maximum requests. i will try to add the recipe when the monsoon sets in.

      and thanks for the rating as well as the feedback on mushroom soup.

  9. Tried this recipe today and it turned out absolutely delicious! Can’t express how much your blog is inspiring amateur cooks such as I. Many thanks for the fantastic work. Exploring more of your recipes. 🙂5 stars

  10. I tried a soup for the first time in my life and it turned out to be delicious..thanks for the recipe.5 stars

    • Welcome Greeshma. Glad to know that you liked the mushroom soup.

  11. I loooooooovvveed it..
    It is just amazing..i tried it and it was DELICIOUS.

    THANKS for the wonderful recipie.

    • thanks aysha for sharing your feedback on cream of mushroom recipe. happy cooking.

  12. Nice and tasty mushroom soup. I added little coconut milk instead of cream and it was perfect to my liking.5 stars

    • Thanks Reema. Glad to know this.

  13. Hi.. Is there any alternative fr milk nd cream.. (i am lactose intolerant.) I knw its a stupid question.. Bt thought maybe there is.. As I m so very much fond of Soups nd really wanna try this one.

    • sonal, you can use almond milk. just heat it. do not boil it. almond milk is a good alternative for milk. even coconut milk can be used, but with coconut milk, the taste of coconut will be there. for cream, in the market you do get lactose free cream, which i think is made from soy, but not sure how will it taste. coconut cream can be used, but as i mentioned above, coconut taste will be there.

      if using almond milk the first add water and bring to a simmer. then towards the end add almond milk and just warm or lightly heat the soup. same you can do if using coconut milk. cream can be skipped.

  14. As usual dassana, ur soup recipe is marvellous. Wondering y i didnt cum across dis recipe all this while. Thanks a looott dassana 4 all ur wonderful recipes….pls try 2 add chili parota recipe????most of the ppl crave 4 it here.Guess u dont have d recipe. Sry if u already have it.and dassana u r a resident of goa rite?sry if i am wrong. Just wanted 2 know.☺ thnxxx a ton dr.5 stars

    • thank you aishu for this lovely feedback. i will try to add chili parota recipe. i have taken a note of it. i do not stay in goa any more. we moved from there some 4.5 years back. goa is a beautiful place to live ????

  15. Dassana Ji, this is my second post today ! I also posted on the lauki onion tomato curry. I was surprised to find you also had a mushroom soup in your repertoire ! I followed your instructions faithfully, except :
    I did not use Jaiphal – nutmeg, because I thought that might overwhelm the mushroom flavor.
    I did not use flour, but a tblsp. of corn flour, common in the US. It is superfine, does not have any taste, and does not have to be sauteed. The soup seemed a little thin ( runny ) so I added a tblsp. of potato flakes to thicken it.
    I used coconut oil to saute, for additional flavor.
    I had oyster mushrooms, which are more stringy ( fibrous – ) so I minced them fine. Someday, I hope to use Morels, which are the king of mushrooms.
    My wife whined, as usual, about there being less salt, but she had two additional helpings. 😉
    Best wishes for your fantastic blog, and your Apps.5 stars

    • i know. i read and have even replied to your comment on the lauki chana dal curry. variations can always be done as per one’s needs and taste buds in any recipe. jaiphal add a subtle aroma and does not overwhelm the mushroom flavor. of course corn flour can be used and even potato flakes. both are thickeners and they will help in thickening the soup. glad to know that your wife liked the soup. thanks again for the best wishes.

  16. Superb recipe. I tried this without the cream and it came so well. Rightly said by everyone, this tastes downright better than restaurant served ones! Great job, Dassana. If I could, I would give this ten stars.5 stars

    • Thanks Priya for this awesome feedback. Glad to know that everyone liked the mushroom soup.

  17. Any dish … first choice is to look at ur site for receipe… All fantastic and interesting to cook. Thanks so much. Keep going.5 stars

    • thanks a lot ashwin. happy cooking.

  18. This was the first soup recipe i tried and it was awesome.A very big Thank u for sharing this recipe.5 stars

    • Welcome Shilpa. Good to know this.