cream of mushroom soup recipe, how to make cream of mushroom soup

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cream of mushroom soup recipe with step by step photos. beginning the new year with a 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.

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 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 sauted 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.

if you are looking for more soup recipes then do check:

cream of mushroom soup recipe below:

4.77 from 21 votes
cream of mushroom soup recipe
prep time
10 mins
cook time
20 mins
total time
30 mins

vegetarian cream of mushroom soup recipe - a one pot quick and easy recipe of cream of mushroom soup. 

course: side dish, starters
cuisine: world
servings: 2 to 3
author: dassana amit
ingredients (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 recipe
  1. melt the butter in a sauce pan.
  2. add the bay leaf and saute till fragrant - about 4-5 seconds.
  3. add the chopped onions and garlic.
  4. saute till they soften and become translucent.
  5. add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  6. saute till all the water dries up and the mushrooms are a light brown.
  7. add the flour and saute for 3-4 minutes stirring often.
  8. then add freshly crushed black pepper and saute for half a minute.
  9. add water first followed by milk.
  10. stir well and season with salt.
  11. on a low flame let the soup come to gentle simmer
  12. the mushroom soup would also begin to thicken.

  13. simmer for about 4-5 minutes.
  14. then add the cream and chopped parsley.
  15. simmer mushroom soup or 2-3 minutes more stirring often.

  16. lastly sprinkle nutmeg powder and stir.
  17. switch off the stove top and pour the soup in individual serving bowls.
  18. serve the cream of mushroom soup steaming hot garnished with parsley or coriander.

recipe notes

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.

how to make cream of mushroom soup recipe:

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

2. rinse and chop 200 to 250 grams mushrooms.

3. melt 2 tablespoon of butter in a sauce pan.

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

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

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

7. stir well.

8. saute till they soften and become translucent.

9. add the sliced or chopped mushrooms.

10. mix and stir well.

11. saute till the mushrooms start to release water.

12. saute 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).


13. saute for 3 to 4 minutes. keep stirring often.

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

15. saute for half a minute.

16. add 1 cup water.

17. stir well.

18. next add 1 cup full fat milk.

19. mix well.

20. season with salt.

21. stir well.

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

23. the soup would also begin to thicken.

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

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

26. stir and mix well.

27. add ½ teaspoon chopped parsley or coriander leaves.

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

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

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

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This post was last modified on June 4, 2018, 12:13 pm

    Categories International CuisinesKids RecipesStarters & Snacks Recipes

View Comments (86)

  • This recipe is similar to the one I make. I only feel that full cream etc. not only increase the fat content but also reduce the mushroom taste.

    • aruna, i totally agree with you. i have used amul cream which is a low fat cream having 25% fat. full cream will unbalance the taste for some people.

      • Awesome recipe!! My husband loved it so much that he repeatedly asks me to do it in the evenings. Best ever mushroom soup ever tasted. Thank you very much for sharing it.

  • Just made this and it was great - even with 2% milk instead of whole. Loved the bay leaf addition that you could slightly detect.

  • Great job, it´s very tasty! Bay leaf, pepper and nutmeg powder create very strong flavour. I use half-fat milk, 12% cream and rise flour for thickening.

  • This was awesome. I have never tried soups with whole wheat. Its super healthy.....lovely recipe and thank u.:-)

  • Dear Dassana......
    writing this review while having this amazing soup......could not hold the urge to just tell you again that its simply as amazing as your other recipes......
    u have made me fall in love with cooking , specially making soups...
    after tomato soup and palak soup this is the third one that i am trying from your blog....
    and result is as usual...
    Thanks a ton!!!!! :)

  • sounds good. i want to make this without cream and mixed grain atta. most people do with wheat flour. corn flour is also done so maybe no harm trying the mixed grain atta which has more course grains.
    what do you say.
    pl. give suggestions so that i dont bungle. this is for sunday dinner so would appreciate if you give a fast response

    • am late in replying. yes you can try with mixed grain flour. no issues. cream is essential. if not using cream, then add full fat milk. the taste and texture will change though.

  • do you think it can be done with either tofu or almond milk? I will try anyway jeje and let you know if it comes out right

  • One of my very favorites ! Glad to have learned to cook it ! Will be back with the taste test results, once I prepare it ! Thanks :)

  • Awesome recipe!! Loved it.. One of the best mushroom soups ever tasted.. Thank you very much for sharing..

  • I absolutely love all your recipes .. i have tried quiet a few and they all are easy to follow and yummm

  • Made this myself.... really easy to make n it was yummy to my tummy too.....!
    I made a mistake though. . My wife liked it and now I have increased my work over the week ends.... )

  • can some of the mushrooms after sautéing be made into a paste by grinding it in a mixer and added to the soup.

  • I have become such a big fan of your recipes that actually this website has become my ultimate saviour.. You know your recipes are like my mother's cooking lessons ( which she tried so hard to bestow on me but to no avail

  • Hi Dassana,

    First time try from your website and it was a hit!! Loved the soup. I must say you are doing great work here by giving stepwise pictures. I would definitely try other recipes. What a wonderful blog you have!! Good going!

  • Hi Dassana
    I would like to thank you for doing this favour for people like us...i have tried sookhi arvi n mushroom roast from your blog and ny husband loved it.today i am planning to make this soup.
    Good going..keep it up


    • welcome preeti. glad to know this. hope you and your husband like the soup recipe too.

  • I tried it last night it came really well and so yummy.I love your blog and the collection of recipes it was really so delicious and yummy.Definitely i will try your all recipes.Thanks for sharing:-)

  • Amazing recipe of cream mushroom soup. 5 star hotel taste and texture it obtains. Thank you so much for sharing it. Will try more recipes on your website. :)

  • Thank u so much for the wonderful blog with easy recipes n directions... Prepared this cream of mushroom soup which my family is very fond of and always had in restuarant only.. now it tasted better n healthier than that..Thanks once again..

  • I added garlic salt n green garlic leaves instead of parsley. Was delicious. Thanks for all your wonderful recipes. Keep up the good work

  • Have you tried to do this non dairy? I'm a medical vegan and can't have the milk or cream or butter (cholesterol). Any pointers?

    • i have tried a few soups and sauces made with almond milk and they worked well. in this recipe substitute oil instead of butter and skip the cream. just almond milk will be fine to give a smooth creamy consistency. but just warm the almond milk. do not bring to a boil. you can add half of the water if using almond milk.

      • What about coconut oil and coconut milk? I just ordered some good raw organic almonds to make my own milk, but wouldn't sticking to the same fat/milk source make it taste better?

        • dee, generally when i make soups with almond milk, i use sunflower oil or olive oil. with coconut milk or cream, coconut oil tastes better. so what you say is right. even with coconut milk and oil, this soup will taste good. since i have had coconut milk based soups, i can tell you they are great to taste.

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

  • 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 yummmmmyyyyyyyy

  • Any dish .....my first choice is to look at ur site for receipe... All fantastic and interesting to cook. Thanks so much. Keep going.

  • 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.

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

  • 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.

    • 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.

  • 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.

    • 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 🙂

  • 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.

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