cream of mushroom soup recipe is basically homemade comfort in a bowl, right? If you’ve ever stood in the kitchen staring at a can of soup and kinda sighed, let me tell you—this version blasts that old stuff out of the water. That creamy, earthy flavor is totally worth the effort and it’s honestly easier than most folks think. Plus, you’ll never want the canned stuff again. Oh, and if you’re looking for more creamy ideas for chilly days, check out this awesome creamy dreamy broccoli cheese soup or take your sweet tooth for a spin with this crowd-pleaser chocolate cream pie recipe. 
Table of Contents
The Best Mushrooms for This Soup
Alright, let’s get something straight. The mushrooms you pick really make a difference in the taste of your cream of mushroom soup recipe. White button mushrooms totally work if that’s all you’ve got. Cheap and cheerful, as my grandma would say. But cremini mushrooms (sometimes called baby bella) take things to a deeper, earthier level, I’m telling you. If you’re feelin’ fancy or wild, toss in some shiitakes or a handful of chopped portobellos. Seriously—makes the soup taste borderline five-star restaurant good.
I once threw in random mushrooms leftover from a stir fry. Turned out awesome, but not gonna lie, a mix gives the best flavor. Just don’t use canned mushrooms for this recipe. Trust me. It’ll wind up mushy and kinda odd-tasting, not in a good way. And hey—always clean your mushrooms with a damp towel, not under running water. They soak it up like sponges and get squishy.
“I never realized how different mushroom soup could taste until I made it with creminis instead of white ones. Game changer. Now I go to the farmers’ market and grab whatever weird mushrooms they’re selling.”—Heather, home cook
A Chef’s Tip for the Best Mushroom Flavor
I have to tell you, there’s a weird little trick I picked up from a restaurant chef years ago. Never rush the mushrooms. Give them time to REALLY brown at the start—like, you want them golden and smelling a bit nutty. This is the secret to a cream of mushroom soup recipe that doesn’t taste bland or watery.
Do not cram too many mushrooms into your pan all at once. They’ll steam instead of browning and your flavor will be all sad. Do it in batches if you have to. And add a little sprinkle of salt while they cook; it helps draw out the water and starts the flavor party. The longer the mushrooms sizzle there (not burned, just well browned), the deeper your soup will taste. Don’t skip this step. Scout’s honor.
Substitutions and Suggestions for Cream of Mushroom Soup
Look, sometimes you just have to work with what’s in the fridge. If you’re dairy-free, use coconut milk or oat milk instead of cream. It really works—makes it a bit different, but still creamy. If you hate onions (can’t relate, but I hear ya), shallots or leeks slip in nicely. Butter gives the best flavor, though olive oil can step in if you must.
Wanna jazz it up? Toss in some fresh thyme or rosemary, maybe a squeeze of lemon at the end for brightness. Prefer it chunky? Don’t blend the soup all the way—just pulse a few times or leave it alone. Gluten free? Use cornstarch or gluten-free flour, no one will know the difference.
In a pinch for something filling? Pair your cream of mushroom soup recipe with some homemade soft dinner rolls or even a soft white bread for beginners and you’ve got yourself a full meal.
How to Make Creamy Mushroom Soup
Let’s get practical here—nobody wants to read a novel when they’re hungry. Here’s the real-deal, home-style way I do my cream of mushroom soup recipe:
Chop about a pound of mushrooms and one onion. Melt some butter (at least two tablespoons) in a big ol’ pot. Throw in mushrooms and onions. Don’t fuss about making it perfect, just toss and let ’em brown—takes at least 12 minutes. Sprinkle in a bit of salt and a good grind of black pepper, then a spoonful of flour to help thicken things up. Let that cook a minute or two.
Slowly add in 4 cups of broth (chicken or veggie, whatever’s on-hand). Stir like you mean it. Simmer it for about 10 minutes. Turn off the heat and add 1 cup of heavy cream (or your favorite non-dairy thing). Whip out your stick blender and blend it right in the pot, or do half and leave it semi-chunky—however you like it.
Season again, taste, tweak. That’s it. Serve piping hot. If you want to go wild, add some chopped parsley on top.
Tips for Making a Great Mushroom Soup
Just a few things I wish someone told me early on. Totally random order because, well, my brain works that way.
- Steer clear of canned or pre-sliced mushrooms. Fresh gives more flavor.
- Pat mushrooms dry before cooking to avoid sogginess.
- Always taste and add extra salt or lemon at the end if it tastes flat.
- If it’s too thin, just simmer it a bit longer.
Common Questions
Can I freeze this soup?
You totally can. Just skip adding the cream until you reheat it, otherwise the texture can get weird.
How long can I keep leftovers in the fridge?
I’d say about 4 days tops, covered. Give it a stir and a taste before reheating.
Can I make cream of mushroom soup recipe vegetarian?
Yep. Just use vegetable broth instead of chicken, easy fix.
Is this soup gluten-free?
Swap flour for cornstarch or your gluten-free flour. No one will know, honestly.
What’s the best thing to eat with this soup?
Definitely try it with some soft dinner rolls or even that old-fashioned vegetable beef soup recipe if you want a real soup party.
Ready to Become a Soup Legend?
That’s pretty much it for my spin on a homemade cream of mushroom soup recipe. If you wanna riff on store-bought brands and flex in the kitchen, this’ll impress your family big time. Remember, it’s more forgiving than you think, so go off-script if you like, and mess around with flavors until you land on your own “perfect bowl.” Heck, check out more ideas like this Easy Cream of Mushroom Soup or the classic Cream of Mushroom Soup Recipe for extra inspiration. Want one more? Try looking at Homemade Cream of Mushroom Soup Recipe – Food.com and see how different cooks do it. Let me know how yours turns out—and don’t forget the bread for dunking! 
Cream of Mushroom Soup
Ingredients
Main Ingredients
- 1 lb mushrooms, chopped Use a mix of cremini, shiitake, or portobello for best flavor.
- 1 medium onion, chopped Substitute with shallots or leeks if desired.
- 2 Tbsp butter Butter gives the best flavor, but olive oil can be used instead.
- 4 cups broth (chicken or vegetable) Use vegetable broth for a vegetarian option.
- 1 cup heavy cream or non-dairy alternative Add at the end for creaminess.
- 1 Tbsp flour To thicken the soup.
- to taste salt and black pepper Add during cooking and adjust at the end.
Instructions
Preparation
- Chop about a pound of mushrooms and one onion.
- Melt two tablespoons of butter in a large pot.
Cooking
- Add the mushrooms and onions to the pot. Let them brown for about 12 minutes without crowding the pan.
- Sprinkle in a bit of salt and black pepper, then stir in the flour and cook for an additional 1-2 minutes.
- Slowly add in the broth while stirring continuously. Let the mixture simmer for about 10 minutes.
- Turn off the heat and add in the heavy cream, blending with a stick blender to desired consistency.
- Taste and adjust seasoning as necessary. Serve hot.
