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.

cream of mushroom soup, mushroom soup

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.

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

preparation

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.

cream of mushroom soup

4.77 from 34 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
Cuisine:world
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

  • 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

INSTRUCTIONS

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.

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
  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

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

namaste and welcome to vegrecipesofindia.com 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.

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107 comments/reviews

  1. 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

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

  3. 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.

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

  5. 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..

  6. 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. 🙂4 stars

  7. 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:-)5 stars

  8. 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

    Love
    Preeti5 stars

  9. 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!
    Cheers,
    Shravya.5 stars

  10. 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

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

  12. 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…. )

  13. I absolutely love all your recipes .. i have tried quiet a few and they all are easy to follow and yummm5 stars

  14. Awesome recipe!! Loved it.. One of the best mushroom soups ever tasted.. Thank you very much for sharing..5 stars

  15. 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 🙂4 stars

  16. 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

  17. 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.

  18. 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…
    SIMPLY AMAZING!!!!!!
    Thanks a ton!!!!! 🙂5 stars

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

  20. 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.

  21. Just made this and it was great – even with 2% milk instead of whole. Loved the bay leaf addition that you could slightly detect.5 stars

  22. 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.4 stars

    • 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.