Easy Homemade Cream of Mushroom Soup Recipe

There’s nothing more comforting on a winter night than a warm bowl of soup, particularly when it’s loaded with meaty mushrooms. From a light, brothy bowl of barley mushroom soup to something richer like mushroom chestnut soup or cream of mushroom soup, the earthy depth of mushrooms never fails to make a simple dinner feel gourmet, especially when you’re looking for easy one-pot meals on busy nights.

How to Make Cream of Mushroom Soup

Watch the full video to learn how to make the BEST Cream of Mushroom Soup recipe.

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Ingredients & Substitutions

• Unsalted Butter & Salt – Starting with unsalted butter and adding salt to taste is the best way to ensure consistent results every time. I recommend reaching for cultured European-style butter (preferably grass-fed) for the most complex flavor, richest mouthfeel, and best nutrient profile.
• Onion – I typically reach for sweet yellow onions for soups since they become marvelously tender and sweet when sautéed. Feel free to swap in red onions, shallots, or even white onions in a pinch.
• Garlic – Fresh is best, but you’re welcome to use jarred minced garlic or garlic paste for convenience. You can also swap in ¼ teaspoon of garlic powder for each clove of fresh if needed.
• All-Purpose Flour – We need a bit of starchiness to help give this creamy mushroom soup enough body to feel hearty. AP flour is the most common, but you can also use cake flour or bread flour if that’s what you have on hand. Hop down to the “optional variations” section for gluten-free alternatives.
• Mushrooms – There’s a wide world of edible fungi to choose from, and this recipe is a fantastic place to showcase your favorites. Read more about my favorite choices below.
• Vegetable Stock – Stock is so much more flavorful than water, adding instant depth to your soup. Note that it can vary widely in terms of seasoning, so add salt slowly at first. Feel free to use chicken broth or chicken bone broth to boost the protein.
• Dried Thyme – If you only have fresh thyme on hand, increase the amount by 3x. Rosemary or sage also work beautifully!
• Nutmeg & Black Pepper – For the best results, grate your own nutmeg and use freshly cracked pepper.
• Cream – Feel free to use heavy cream or slightly lighter whipping cream for a restaurant-style flavor. Or, lighten things up by swapping in half-and-half or evaporated milk.

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The Best Mushrooms for Cream of Mushroom Soup

While nearly any edible mushroom will technically work, some varieties create a richer, more complex soup than others. Here’s how to choose the best mushrooms, and when to mix and match for maximum flavor.

• White button mushrooms are the most common and accessible option. They have a mild, slightly earthy flavor and a high water content, which makes them ideal for a classic, light-colored cream of mushroom soup.
• Cremini mushrooms, also known as baby bellas, are simply a more mature version of white button mushrooms. They have a deeper brown color and a noticeably richer, more earthy flavor.
• Portobello mushrooms are the fully mature form of creminis. They have a meaty texture and a bold, umami-rich flavor. When used in cream of mushroom soup, they create a darker color and a heartier, more intense taste.
• Shiitake mushrooms bring intense umami and a slightly smoky, almost garlicky flavor. They’re more concentrated than button or cremini mushrooms, so a little goes a long way. In cream of mushroom soup, shiitakes are fantastic when combined with milder varieties. Be sure to remove the tough stems before cooking.
• Wild mushrooms (e.g. chanterelles or oyster mushrooms) have delicate, nuanced flavors, sometimes nutty, sometimes slightly fruity, that add dimension to the soup. Because they can be more expensive, many cooks combine them with cremini or button mushrooms to balance cost and flavor.

While each mushroom variety brings something different to the pot, the best cream of mushroom soup often uses a combination. For example:

• Cremini + shiitake for deep, layered umami
• Button + portobello for balanced richness
• Cremini + wild mushrooms for elegant complexity

What’s your favorite mushroom combination for cream of mushroom soup? Let me know in the comments below!

Optional Variations & Dietary Adaptations

• Gluten-Free Cream of Mushroom Soup – To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend. You can also use cornstarch or arrowroot starch, just whisk 1-2 tablespoons into a bit of cold stock first to create a slurry, then stir it in toward the end of cooking. Alternatively, add instant mashed potato flakes to taste or add a peeled, chopped potato to the pot with the stock.
• Dairy-Free/Vegan – For a fully dairy-free or vegan adaptation, swap the butter for olive oil or a plant-based butter alternative. Replace the cream with full-fat canned coconut milk, unsweetened cashew cream, or a thick oat-based cooking cream. Coconut milk will add a subtle tropical flavor, while cashew cream keeps the flavor more neutral and classic. 
• Extra Creamy – If you prefer a velvety, restaurant-style texture, use an immersion blender to partially or fully purée the soup. Blending half the batch keeps some mushroom texture while creating a luxurious mouthfeel. For ultra-smooth soup, use a high-speed blender and/or strain it through a fine-mesh sieve after blending.
• Rustic & Chunky – If you love texture, chop your mushrooms a bit larger and skip blending entirely. You can even sauté a handful of mushrooms separately until deeply caramelized and use them as a garnish for added bite and visual appeal.

Expert Tips & Tricks 

• Brown the Mushrooms Properly! Don’t rush this step. Mushrooms release a lot of moisture, and if the pan is overcrowded, they’ll steam instead of brown. Cook them in batches if needed and let them sit undisturbed so they develop deep golden edges.
• Deglaze with White Wine for Depth. For extra complexity, deglaze the pot with ¼ cup dry white wine after the mushrooms are fully browned and tender. Scrape up any flavorful bits from the bottom of the pot and let the wine reduce almost completely before adding the flour. This adds brightness and subtle acidity that balances the richness of the cream.
• Cook the Roux. Once you add the flour, cook it for 1-2 minutes before pouring in the stock. This removes the raw flour taste and ensures a smooth, cohesive soup. Stir constantly to prevent sticking.
• Control the Consistency. This recipe is very flexible when it comes to texture. Use 4 cups of stock for a thick, velvety, spoon-coating soup. Prefer something lighter and more pourable? Increase the stock to 6-8 cups. You can always adjust at the end by simmering longer to reduce or adding a splash more stock to loosen it.
• Blend Strategically. For a luxurious texture without losing all the mushroom bite, blend just half the soup and stir it back in. This creates natural thickness without needing extra flour.

Storage & Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4-5 days. The soup will thicken as it sits, which is completely normal.
• Freezing: If you plan to freeze it, do so before adding the cream for best texture. Dairy-based soups can sometimes separate after thawing. Freeze in airtight containers or freezer-safe bags for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before reheating and adding the cream.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of stock, milk, or water to loosen it to your desired consistency. Avoid boiling after adding cream, as high heat can cause separation. 

More Soup Recipes

• Comforting Lentil Soup
• Carrot Ginger Soup
• Cabbage Soup
• Broccoli Cheddar Soup
• Roasted Tomato Soup

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