Making Cream of Mushroom Soup is a great way to warm up on a cold night. This delicious recipe combines the earthy flavor of mushrooms with a silky, creamy texture that will have your taste buds begging for more!
From start to finish, this comforting dish can be ready in just about 30 minutes – You’ll never cook soup from a can again.
Easy Cream Of Mushroom Soup
Our homemade Creamy Mushroom Soup tastes so much better than the classic can of cream of mushroom soup and takes only 40 minutes from start to finish to make this comforting appetizer course or stand-alone meal.
Deliciously creamy and super fragrant, this soup is filled with deep earthy flavors of meaty caramelized mushrooms that perfectly marry with onion, garlic, fresh herbs, and red wine.
My secret for the best-tasting mushroom soup recipes is to brown the mushrooms in butter first before adding in the other ingredients and then simmering the mixture on the stove – this gives the soup a rich depth of flavor and creates an eye-catching color.
While some like a smooth soup and others prefer it chunky with mushroom pieces, my recipe falls somewhere in between and blends half the batch and leaves the rest more meaty.
Why We Love This Simple Mushroom Soup Recipe
- Quick and easy to make.
- Uses simple kitchen staple ingredients with vegan and gluten-free swaps.
- There’s nothing better than a homemade hot bowl of soup!
- Deliciously decadent flavor filled with fresh mushrooms and creamy broth.
- Perfect for chilly days as a hearty lunch or easy dinner.
Creamy Mushroom Soup Ingredients
- Butter
- Baby bella mushrooms
- Onion
- Garlic
- All-purpose flour: You can use gluten free flour to make a GF soup.
- Dry red wine
- Chicken broth: For a vegetarian option, feel free to use vegetable broth.
- Fresh thyme
- Salt
- Pepper
- Heavy cream
Substitutions and Additions
- Make With A Different Mushroom: You can use button mushrooms or regular-size Portabella mushrooms cut into about 1-inch pieces for this recipe. You can also make your soup with a blend of various mushrooms.
- Tasty Toppings: Top your soup with some croutons, bacon bits, sautéed mushrooms, or fresh herbs, like parsley, rosemary, oregano, tarragon, or chives.
- Vegan Version: To make a vegan mushroom soup, substitute vegetable broth for the chicken broth, replace the butter with olive oil or a plant-based butter, and swap the heavy cream with canned coconut cream or coconut milk.
Recommended Tools
- Dutch oven
- Whisk
- Blender
How to Make Cream of Mushroom Soup
- Make The Mushroom Mixture: Sauté the mushrooms in melted butter until brown, then add in the onions and cook until soft. Stir in the garlic, cook for an additional 30 seconds, then stir in the flour. Cook until the mixture is golden.
- Simmer The Soup: Whisk in the wine and allow it to cook for two minutes. Mix in the chicken stock, thyme, salt, and pepper, bring to a boil, then simmer for 15 minutes.
- Blend: Blend half of the soup until smooth. Add the soup back into the pot and stir in the heavy cream.
- Serve: Serve hot and enjoy!
How To Make Gluten-Free Creamy Mushroom Soup
To make a gluten-free cream of mushroom soup, swap the all-purpose flour for gluten free flour, cornstarch, or even arrowroot. If you are using cornstarch, you’ll need about 1 tablespoon for every cup of liquid in this recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot. Whisk until the cornstarch is fully incorporated and the soup starts to thicken.
Tips For Making Cream of Mushroom Soup
- This creamy mushroom soup is best made with baby bella mushrooms (also known as cremini mushrooms) because they have a rich complex flavor. However you can use white button mushrooms or Portabella mushrooms with similar results.
- Use your favorite dry red wine. I recommend a marsala, sherry, Merlot, or Pinot Noir.
How to Store Creamy Mushroom Soup
- To Store: Creamy mushroom soup can be stored in an air-tight container in the refrigerator for up to one week. Wait for the soup to fully cool before placing it in the fridge.
- To Freeze: I do not recommend freezing this soup because it can taste and look grainy once reheated due to the cream.
- To Reheat: Reheat on the stovetop or in a microwave.
What To Serve With Creamy Mushroom Soup
This hearty bowl of creamy mushroom soup is a meal in itself, but it pairs perfectly with many other sides, salads, and main dishes.
You can serve your soup as an appetizer followed by my Diet Coke Chicken, Salisbury Steak, or Grilled Salmon.
Or it can accompany my Olive Garden Salad. And don’t forget the side of cauliflower breadsticks to sop up any soup sitting at the bottom of the bowl!
Our Favorite Dinner Recipes
More Delicious Soup Recipes
- 7 Can Chicken Taco Soup
- Chicken Pot Pie Soup
- Chicken Enchilada Soup
- Crack Chicken Noodle Soup
- Creamy Tortellini Soup
Creamy Mushroom Soup
Ingredients
- ¼ cup butter
- 16 ounces baby belle mushrooms sliced
- 1 small onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- ½ cup dry red wine
- 32 ounces chicken broth
- 2 sprigs sprigs thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup heavy cream
Instructions
- Melt your butter in a dutch oven over medium-high heat.
- Add the mushrooms and sauté until they become golden brown, about four minutes. Add in the onions and continue to cook until the onions have softened, about two minutes. Stir in the garlic and cook for an additional 30 seconds.
- Stir in your flour and cook for two minutes until the mixture is golden, stirring frequently.
- Slowly whisk in the wine and allow it to cook for two minutes.
- Mix in the chicken stock, thyme, salt, and pepper. Bring the mixture to a boil, then reduce it to a simmer for 15 minutes.
- Place half of the soup into your blender and blend until smooth. Add the soup back into the pot.
- Stir in the heavy cream.
Jenn’s Notes
- To Store: Creamy mushroom soup can be stored in an air tight container in the refrigerator for up to one week. Wait for the soup to fully cool before placing it in the fridge.
- To Freeze: I do not recommend freezing this soup because it can taste and look grainy once reheated due to the cream.
- To Reheat: Reheat on the stovetop or in a microwave.
- This creamy mushroom soup is best made with baby bella mushrooms (also known as cremini mushrooms) because they have a rich complex flavor. However you can use white button mushrooms or Portabella mushrooms with similar results.
- Use your favorite dry red wine. I recommend a marsala, sherry, Merlot, or Pinot Noir.
- When you blend half of the soup, you end up with a creamy broth, but you still get some pieces of the mushroom. You can blend the whole soup up if you want it to be completely smooth or if you like it chunky, then you can skip the blending step.
