There’s something so soothing about ladling a steaming bowl of Cream of Mushroom Soup on a drizzly afternoon. The glossy surface hints at a silky mouthfeel, while a nutty, toasted mushroom aroma drifts up with each spoonful. After three rounds of tweaking and tasting, I nailed the balance of savory depth and creamy comfort in this soup.
Why You’ll Love Cream of Mushroom Soup
- Velvety texture that clings to each spoonful, thanks to a simple roux
- Deep umami from sautéed mushrooms, onions, and garlic
- Ready in just 30 minutes—weeknight-friendly without shortcuts
- Rooted in classic kitchen chemistry and adaptable to your pantry
A Little Background
On my first test, I dove into a mound of cremini and white buttons, wiping each cap gently rather than washing them under water—this keeps the mushrooms from turning soggy in the pan. That small switch made all the difference in building a concentrated flavor base.
Key Ingredients for Cream of Mushroom Soup
- Butter: Delivers richness; swap for olive oil if you need dairy-free
- Mushrooms: A mix of cremini and white buttons yields depth; slice about ¼ inch thick
- All-purpose flour: Creates the roux; for gluten-free use a 1:1 gluten-free blend
- Chicken broth: Provides savory backbone; homemade or low-sodium store-bought works
- Half-and-half: Adds creaminess; for a lighter version use whole milk
How to Make Cream of Mushroom Soup
- In a heavy saucepan, melt the butter over medium heat until it foams. Add mushrooms, diced onion, and minced garlic; cook, stirring often, until mushrooms soften and take on golden edges, about 5–10 minutes.
- Sprinkle in the flour. Keep whisking until the mixture turns a light tan and gives off a nutty scent, about 1 minute.
- Pour in chicken broth and water in a slow stream, whisking to smooth out any lumps. Bring to a gentle boil, then lower to a simmer and let the soup thicken slightly, about 15 minutes.
- Reduce heat to low. Stir in half-and-half until the soup looks glossy and full-bodied. Season with salt and pepper. If it seems too thick, add a splash more broth or water.
Pro Tips & Troubleshooting
- For deeper color, let mushrooms brown undisturbed for 2 minutes before stirring.
- If your soup turns out lumpy, whisk in a small ladle of hot liquid off the heat until smooth.
- Add a sprig of thyme or a dash of nutmeg for a seasonal flavor twist.
- To halve the recipe, use a smaller saucepan and cut each ingredient in half; for double, widen your pan to prevent overcrowding.
Storage & Make-Ahead Guide
Cool soup to room temperature within 2 hours, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 2 months (leave headspace to allow expansion). Reheat gently over low heat, stirring occasionally to maintain a smooth texture and ensure it reaches at least 165°F for food safety.
Serving Suggestions
Swirl a drizzle of olive oil or truffle oil on top and scatter fresh chives for color. Serve alongside crusty sourdough or use it as a base for chicken pot pie filling. It also makes a dreamy sauce for pasta or gnocchi.
Frequently Asked Questions
- What can I use instead of half-and-half in cream of mushroom soup? You can swap half-and-half for whole milk or a blend of milk and cream, though it will be slightly lighter or richer depending on the ratio.
- How do I thicken cream of mushroom soup without flour? Use a slurry of cornstarch and cold water—start with 1 tablespoon cornstarch mixed with 1 tablespoon water, whisk in, and simmer until thickened.
- Can I make cream of mushroom soup with dried mushrooms? Yes—soak ½ cup dried mushrooms in warm water for 20 minutes, reserve the liquid, and use it in place of part of the broth.
- How long does homemade cream of mushroom soup last in the fridge? Properly stored in an airtight container, it stays fresh for up to 4 days at or below 40°F.
- Is cream of mushroom soup gluten-free? Traditional recipes use wheat flour; to make it gluten-free, swap in a certified gluten-free flour blend or cornstarch.
- Can I freeze cream of mushroom soup? Absolutely—freeze in portions, leaving space for expansion, and defrost overnight in the fridge before reheating gently.
Final Thoughts
After countless stirrings and spoonfuls, this Cream of Mushroom Soup remains my go-to when I crave warmth and comfort. My favorite way to enjoy it is with a hunk of garlic-toasted bread, dipped right into that silky broth. If you give it a whirl, let me know how yours turned out—I love seeing your kitchen wins!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup – shares a rich, creamy broth and comforting vibes
- Loaded Baked Potato Soup – another hearty twist with indulgent toppings
- French Garlic Soup – fragrant garlic notes that complement mushroom umami
Cream of Mushroom Soup
Ingredients
Main
- 4 tablespoons butter
- 1 pound mushrooms sliced
- 1 medium onion diced
- 1 clove garlic minced
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 2 cups water
- 1 cup half-and-half
- salt and pepper to taste
Instructions
Directions
- Melt butter in a large saucepan over medium heat until foamy.
- Add mushrooms, onion, and garlic, and sauté until mushrooms release liquid, shrink, and develop golden edges, about 5 to 10 minutes.
- Sprinkle in the flour and whisk continuously until the mixture is light tan and emits a nutty aroma, about 1 minute.
- Gradually whisk in chicken broth and water, bringing to a gentle boil, then reduce heat and simmer until the soup thickens slightly, about 15 minutes.
- Lower heat to low, stir in half-and-half until the soup is glossy, then season with salt and pepper. If needed, thin with additional broth or water.