Easy Cream of Mushroom Soup

This cream of mushroom soup is one of my favorite cold-weather soup recipes. It’s savory, rich, and perfect on its own or as the base for your favorite creamy casserole.

Creamy mushroom soup is topped with smoky, crisp mushrooms and fresh chives, making it a rich soup you’ll want all winter long.

Whether you want to enjoy this soup on its own or use it as a base for homemade green bean casserole, make this recipe your go-to. This homemade version is even more flavorful than canned soup and uses simple, everyday ingredients you may already have in your kitchen. This soup overflows with mushrooms and doesn’t stop there. It’s topped with crispy, smoky mushrooms to deliver a deeply flavorful, decadent soup everyone will love.

The key to a delicious homemade cream of mushroom soup? Cooking your mushrooms long enough. Properly browning the mushrooms, rather than rushing this step, is what develops that deep, restaurant-style flavor. You’re going to be sautéing a pound and a half of mushrooms, and please don’t let anyone tell you that you can do it in five minutes. Giving the mushrooms 20 to 30 minutes to cook down ensures that they release all their water and that deepen in color and flavor, giving the soup a rich, savory base.

What mushrooms are best for cream of mushroom soup?

For the soup, I keep it simple and stick with baby bella (cremini). If you want a stronger mushroom flavor, use a mix of varieties or add a handful of shiitakes. I serve this soup with a crisp mushroom topping, and you can use whichever mushrooms you prefer for the soup, or mix them up. For this iteration, I used baby bellas for the soup and beautiful black oyster mushrooms for the topping.

How to make this cream of mushroom soup

This soup comes together in under an hour, and the only real “work” is slicing the mushrooms. After that, it’s mostly hands-off simmering.

What you need

• Mushrooms: Pick out the mushrooms you want for the soup. You’ll need 1½ pounds of mushrooms for the soup and ¾ pounds of mushrooms for the topping. Whole mushrooms are best as they stay fresh longer and brown better than pre-sliced ones.
• Soup: In addition to mushrooms, the soup is just a few ingredients, including an onion, butter, minced garlic, thyme, flour, and water or stock. Using stock instead of water will give you a richer, more savory flavor. If you don’t keep vegetarian, chicken stock is also great for this soup. Otherwise, vegetable stock works just fine! I finish the soup with heavy cream.
• Mushroom topping: I fry fresh mushrooms until crisp and toss them with smoked paprika and salt for a subtly smoky, crisp finish.
• Garnish: I finish the soup with freshly minced chives, but minced parsley would also be delicious. A drizzle of olive oil or a swirl of cream can also elevate the presentation.

How to make it

Step 1: Prepare the mushrooms.

Before beginning the recipe, slice the mushrooms as it’s the most labor-intensive part of the recipe. Aim for even slices so they cook evenly.

Step 2: Start the soup.

Sauté the onion until it softens. Add the butter and cook until it melts. Add half the sliced mushrooms and sauté for 3 to 4 minutes until they just begin to cook down. Then, add the rest of the mushrooms and sauté for 25 to 30 minutes. They will release a lot of liquid, so be patient as it takes a while for the liquid to evaporate from the pot. Continue cooking, stirring occasionally, until all the liquid evaporates from the pot and a fond forms on the bottom of the pot. Season the mushrooms with salt and pepper. Add garlic and thyme and cook until fragrant.

Step 3: Make the roux.

Cover the mushrooms in flour and cook for 2 minutes. Add water or stock incrementally, whisking after each addition, until smooth. Adding the liquid slowly and incrementally prevents lumps and helps the soup thicken properly.

Step 4: Simmer the soup.

Bring the soup to a boil. Reduce the heat and simmer, uncovered, for 20 to 30 minutes. Taste and season. Add heavy cream and continue simmering for 10 minutes.

Step 5: Make the smoky mushrooms.

Heat a scant amount of oil in a skillet. Add the mushrooms and cook for 3 to 5 minutes per side or until deep golden brown and crisp. Turn off the heat and season lightly with salt and smoked paprika. Toss quickly to coat and immediately remove from the skillet to avoid burning the paprika. These smoky mushrooms make the soup look and taste restaurant-worthy.

Step 6: Serve

Ladle the cream of mushroom soup into bowls and pile the smoky mushrooms on top. Finish with freshly minced chives or parsley.

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FAQ

Can I make this cream of mushroom soup ahead of time?
Yes. The soup (without the crispy mushroom topping) stores well for 3 to 4 days in the refrigerator. Reheat gently over low heat and add a splash of water or stock if it thickens. Cook the crispy mushrooms right before serving. Alternatively, you can just stir the crispy mushrooms into the soup for flavor if you’re not as concerned about them being a crispy garnish.

Can I freeze cream of mushroom soup?
Yes, but freeze it before adding the heavy cream for the best texture. Add the cream after reheating. Cream-based soups can separate in the freezer, so this method keeps it smooth.

Can I make this soup dairy-free?
Absolutely. Use olive oil instead of butter, and coconut cream or cashew cream in place of heavy cream. Use vegetable stock for a fully vegan version.

Why did my mushrooms get watery instead of browning?
The heat was too low. Be sure to cook over medium heat and give them plenty of time for the liquid to evaporate. Mushrooms need space and medium-high heat to brown properly. Keep sautéing until all the liquid evaporates.

What can I serve with cream of mushroom soup?
Crusty bread, a simple salad, roast chicken, or grilled cheese all pair beautifully.

Can I blend this soup?
Yes. For a smooth cream of mushroom soup, blend part or all of the soup using an immersion or stand blender. Add the cream after blending.