Cream of Mushroom Soup Recipe: Savory & Comforting Recipe
When I first made this Cream of Mushroom Soup, I couldn’t believe how comforting it turned out. The mushrooms gave such a rich and earthy flavor that filled my kitchen with warmth.
Each spoonful felt like a little bowl of comfort, especially on a cold evening. I loved how simple it was to put together, yet it tasted like something from a fancy restaurant. Trust me, once you make it, you’ll be hooked just like me.
Ingredients You’ll Need
Each ingredient adds something special, so choosing the right ones really makes a difference.
- 1 pound mushrooms (half button, half cremini) – Fresh mushrooms bring out the earthy flavor. Avoid canned ones as they lose texture.
- 1 medium yellow onion, diced – Adds natural sweetness that balances the mushrooms.
- 3 garlic cloves, minced – A must for depth and aroma.
- 2 tablespoons extra-virgin olive oil – Helps sauté and adds richness.
- 2 tablespoons unsalted butter – Brings silkiness to the base.
- ½ cup dry white wine – Lifts the flavor and adds tang.
- 4 cups vegetable broth – Creates a flavorful yet light soup base.
- 2 tablespoons tamari or soy sauce – Boosts umami and rounds out the taste.
- 2 sprigs fresh thyme – Gives a gentle herbal touch.
- ½ cup heavy cream or crème fraîche (optional) – For a luxurious, creamy finish.
- Salt and freshly ground black pepper – Enhances all the flavors.
- Fresh parsley, chopped – Adds a bright garnish before serving.
Note: This recipe makes about 4 servings of cozy, hearty soup.
Variations to Try
I’ve experimented with this recipe a few times, and it’s so versatile. Here are some fun twists you can try.
- Make it dairy-free: Use plant-based butter and coconut cream instead of dairy.
- Add protein: Stir in lentils, chickpeas, or tofu for a heartier bowl.
- Go wild: Try shiitake, oyster, or porcini mushrooms for deeper flavors.
- Add spice: A pinch of cayenne or red chili flakes gives it a nice kick.
Cooking Time
This recipe doesn’t take long, which is why I love making it on weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
A few simple tools will make cooking and serving easier.
- Large pot or Dutch oven – Best for sautéing and simmering evenly.
- Blender or immersion blender – Gives that creamy, smooth texture.
- Wooden spoon – Perfect for stirring without scratching the pot.
- Ladle – Makes serving neat and simple.
How to Make Cream of Mushroom Soup?
This recipe comes together in three easy steps, and I promise it’s beginner-friendly.
Step 1: Cook the Mushroom Base
I start by heating olive oil and butter in a large pot. Once hot, I toss in diced onions with a little salt and cook them until soft. Then I add mushrooms in two batches so they brown nicely without steaming. This step takes about 10 minutes, and it’s where the magic begins because the mushrooms release their savory juices.
Step 2: Build Flavor and Simmer
Next, I stir in the garlic and let it cook for a few seconds until fragrant. I then deglaze the pot with white wine, scraping up the browned bits from the bottom. This adds so much flavor! After that, I pour in the broth, tamari, and thyme sprigs. Once it comes to a boil, I lower the heat and let it simmer for about 15 minutes so everything blends together beautifully.
Step 3: Blend and Finish the Soup
When the soup has cooled slightly, I blend about two-thirds of it until smooth and then pour it back into the pot. This way, it’s creamy but still has little chunks of mushrooms for texture. At this point, I stir in the cream for an extra indulgent touch. Finally, I season it with salt and pepper, and it’s ready to serve hot.
Additional Tips for Making this Recipe Better
After trying this recipe multiple times, here are some personal tips that made it even better for me:
- Use only fresh mushrooms; they give the best flavor and texture.
- Don’t rush the browning step—mushrooms need time to caramelize properly.
- If it’s too thick after blending, add a splash more broth until it feels right.
- Never skip the tamari—it’s the secret ingredient for deep umami flavor.
How to Serve Cream of Mushroom Soup?
Presentation really brings this dish to life. I like to serve it in rustic bowls and top it with a sprinkle of parsley or a swirl of cream. A drizzle of good olive oil also makes it look elegant. For sides, I usually pair it with crusty sourdough bread or a crisp salad. On fancier nights, it goes perfectly with a slice of quiche or a grilled cheese sandwich.
Nutritional Information
This soup is cozy but still light enough to enjoy often. Here’s a quick breakdown per serving:
- Calories: ~250
- Protein: ~8g
- Carbohydrates: ~15g
- Fat: ~14g
Make Ahead and Storage
This soup is great for meal prep, and I’ve stored it several ways.
- Make Ahead: I sometimes make it a day or two early, then just reheat it gently before serving. The flavors deepen overnight.
- Storage: Leftovers keep well in the fridge for up to 3 days in a sealed container. A quick warm-up on the stove or in the microwave brings it back to life.
- Freezing: If you plan to freeze it, skip the cream until after reheating. It stays good for up to 3 months in the freezer. Thaw overnight in the fridge and then stir in cream before serving.
Why You’ll Love This Recipe?
This recipe has so many reasons to win you over. Here’s why I keep coming back to it:
- Packed with Flavor – The mix of mushrooms, wine, and tamari makes every bite rich and hearty.
- Quick and Easy – Less than an hour from start to finish, with simple steps.
- Versatile – Works as a starter or a full meal with bread and sides.
- Customizable – Easy to adjust for dairy-free, protein-packed, or spicier versions.
- Comforting – It’s like a warm hug in a bowl, perfect for chilly nights.
Once you make it, you’ll see why this Cream of Mushroom Soup has become one of my favorites. It’s cozy, flavorful, and always a crowd-pleaser.
Cream of Mushroom Soup Recipe
Ingredients
Method
- I start by heating olive oil and butter in a large pot. Once hot, I toss in diced onions with a little salt and cook them until soft. Then I add mushrooms in two batches so they brown nicely without steaming.
- This step takes about 10 minutes, and it’s where the magic begins because the mushrooms release their savory juices.
- Next, I stir in the garlic and let it cook for a few seconds until fragrant. I then deglaze the pot with white wine, scraping up the browned bits from the bottom.
- This adds so much flavor! After that, I pour in the broth, tamari, and thyme sprigs. Once it comes to a boil, I lower the heat and let it simmer for about 15 minutes so everything blends together beautifully.
- When the soup has cooled slightly, I blend about two-thirds of it until smooth and then pour it back into the pot. This way, it’s creamy but still has little chunks of mushrooms for texture.
- At this point, I stir in the cream for an extra indulgent touch. Finally, I season it with salt and pepper, and it’s ready to serve hot.
Notes
- Use only fresh mushrooms; they give the best flavor and texture.
- Don’t rush the browning step—mushrooms need time to caramelize properly.
- If it’s too thick after blending, add a splash more broth until it feels right.
- Never skip the tamari—it’s the secret ingredient for deep umami flavor.
