mushroom soup recipe, how to make cream of mushroom soup

cream of mushroom soup recipe with step by step photos. beginning the new year with a mushroom soup recipe. soups make rare appearances on my blog. but when they do, i make sure they are equally good. so when you guys make them at home, you are able to enjoy them as much as we do.

cream of mushroom soup, mushroom soup

i generally don’t make creamy soups from any veggie. most of the times i end up making our family favorites  – tomato soup and sweet corn soup. for the first time i made this cream of mushroom soup. it was a hit with us and also with our neighbors.

i checked a lot of recipes online and could not make up my mind. there are many many ways this recipe is made. since i am kind of a purist when it comes to food, i searched on wikipedia. i have followed the basic way the cream of mushroom is made using my own proportions, with just a slight alteration in the technique. instead of adding the cooked mushrooms to the soup later, i have sauteed the mushrooms first and then made the whole soup in one pot.

so this one-pot soup recipe is an easy and quick way of making cream of mushroom soup. the result was a creamy smooth soup comforting in the winters. i paired the soup with peas pulao and a vegetable salad.

to make the roux (flour and butter cooked together), i have used whole wheat flour instead of all-purpose flour (maida). both of them help in thickening in the soup and you can use the one which you prefer. chicken stock is not used in this recipe. you can use veg stock instead of water if you have ready veg stock at home.

how to make mushroom soup


1. measure and keep all the ingredients ready for the soup.

cream of mushroom soup recipe

2. rinse and chop 200 to 250 grams mushrooms.

cream of mushroom soup recipe

beginning to make mushroom soup

3. melt 2 tablespoons of butter in a saucepan.

cream of mushroom soup recipe

4. add one tej patta (indian bay leaf) or bay leaf.

cream of mushroom soup recipe

5. sauté till fragrant or about 4-5 seconds.

cream of mushroom soup recipe

6. add 1 small to medium-sized finely chopped onion and 2 to 3 chopped garlic.

cream of mushroom soup recipe

7. stir well.

cream of mushroom soup recipe

8. sauté till they soften and become translucent.

cream of mushroom soup recipe

now cooking mushrooms for mushroom soup

9. add the sliced or chopped mushrooms.

cream of mushroom soup recipe

10. mix and stir well.

cream of mushroom soup recipe

11. sauté till the mushrooms start to release water.

cream of mushroom soup recipe

12. sauté till all the water dries up and the mushrooms are 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. keep stirring often.

cream of mushroom soup recipe

14. then add freshly crushed black pepper powder as required.

cream of mushroom soup recipe

15. sauté for half a minute.

cream of mushroom soup recipe

cooking mushroom soup

16. add 1 cup of water or vegetable stock.

cream of mushroom soup recipe

17. stir well.

cream of mushroom soup recipe

18. next add 1 cup full-fat milk.

cream of mushroom soup recipe

19. mix well.

cream of mushroom soup recipe

20. season with salt.

cream of mushroom soup recipe

21. stir well.

cream of mushroom soup recipe

22. on a low flame let the mushroom soup come to a gentle simmer.

cream of mushroom soup recipe

23. the soup would also begin to thicken.

cream of mushroom soup recipe

24. simmer mushroom soup for about 4-5 minutes.

cream of mushroom soup recipe

25. then add 6 tablespoon cream (about 25 to 30% fat).

cream of mushroom soup recipe

26. stir and mix well.

cream of mushroom soup recipe

27. add ½ teaspoon chopped parsley or coriander leaves.

cream of mushroom soup recipe

30. simmer the mushroom soup for 2-3 minutes more stirring often.

cream of mushroom soup recipe

31. lastly, sprinkle 1 to 2 pinch of nutmeg powder and stir.

cream of mushroom soup recipe

32. switch off the stovetop and pour the mushroom soup in individual serving bowls. serve the cream of mushroom soup steaming hot garnished with parsley or coriander leaves.

cream of mushroom soup recipe, veg cream of mushroom soup

looking for more soup recipes? do check some of my favorite soup recipes. 

mushroom soup

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course:side dish,starters
Servings (change the number to scale):2 to 3
4.75 from 32 votes
cream of mushroom soup recipe
vegetarian cream of mushroom soup recipe - a one pot quick and easy recipe of cream of mushroom soup. 

INGREDIENTS FOR mushroom soup

(1 CUP = 250 ML)
  • 200 to 250 grams button mushrooms
  • 1 small to medium sized onion, finely chopped
  • 2 to 3 garlic cloves, finely chopped (lahsun)
  • 1 tejpatta (indian bay leaf)
  • 1 to 2 pinch nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup full fat milk at room temperature
  • 6 tablespoon cream, about 25-30% fat (i used amul cream)
  • 1 tablespoon whole wheat flour (atta) or all purpose flour (maida)
  • 2 tablespoon butter
  • ½ teaspoon chopped parsley or coriander leaves (dhania patta)
  • freshly crushed black pepper as required
  • salt as required
  • a few chopped parsley or coriander leaves for garnishing

HOW TO MAKE mushroom soup

  • melt the butter in a sauce pan.
  • add the bay leaf and saute till fragrant - about 4-5 seconds.
  • add the chopped onions and garlic.
  • saute till they 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 are a light brown.
  • add the flour and saute for 3-4 minutes stirring often.
  • then add freshly crushed black pepper and saute for half a minute.

making mushroom soup

  • add water first followed by milk.
  • stir well and season with salt.
  • on a low flame let the soup come to gentle simmer
  • the mushroom soup would also begin to thicken.
  • simmer for about 4-5 minutes.
  • then add the cream and chopped parsley.
  • simmer mushroom soup or 2-3 minutes more stirring often.
  • lastly sprinkle nutmeg powder and stir.
  • switch off the stove top 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.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste 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.

    • 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

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

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

    THANKS for the wonderful recipie.

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

  10. 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.

  11. 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 🙂

  12. 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.

  13. 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

  14. 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

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

  16. I just lov this recipe and so does my husband n daughter. I have not tried making mushroom soup any other style after learning this style. It’s simply yummmmmyyyyyyyy5 stars

  17. Simple n awesome recipe..☺got lot of appreciation from the family when I made this at home..thanks a lot??