This Homemade Cream of Mushroom Soup is a hearty 30 minutes soup that is super easy to prepare with smooth and so comforting flavors. Skip out on store-bought canned soup to use this fragrant cream of mushroom soup recipe made with earthy mushrooms, shallots, garlic, butter, fresh pungent herbs, and more.
Why You Should Try This Creamy Mushroom Soup?
This homemade and creamy mushroom soup is certainly worth trying because it is so simple, healthy, and wholesome with nourishing ingredients that are fresh and extra delicious.
Better than the most, this mushroom soup recipe is one of the best soup recipes because it is not loaded with a ton of sodium; instead packed with vibrant fresh ingredients and deep umami flavor.
Enjoy this flavorful 30 minutes simple meal whenever you are wanting to indulge in a light smooth soup on busy weeknights. Made with softened, fresh earthy mushrooms this soup is so creamy, savory and delightful meal in bowl. It's perfect for any weather!
This comforting warm soup is delicious for both lunch and dinner any day when you crave for something easy, filling, hearty, and warm. Creamed mushroom soup is super versatile which means you can relish it all by itself with bread, or use it as a rich base in your favorite soup and casserole recipes–it's that delicious.
Perfect for the chilly nights whenever you want to get cozy from the inside out, this cream of mushroom soup will not only warm you up but will keep you full, satisfied, and nourished with its amazing fresh flavors.
- Garlic– Freshly minced garlic creates aromatic notes that make this soup extra delicious and fragrant.
- Shallots– Savory shallots are extra bold and give this homemade soup the best flavors that are perfect with garlic.
- Mushrooms– I prefer to use two varieties of mushrooms for this soup such as button and brown mushrooms, also known as Cremini/Chestnut. You can use different types of storebought or foraged mushrooms, i.e. Shiitake, Red Ear, Morels, Portabello, Oyster, Maitake, Chanterelle, King Trumps, and many more.
- Thyme– Fresh sprigs of thyme gives this recipe aromatic herbal notes that allow the mushrooms to shine with fragrance. You could also try fresh rosemary or sage in this recipe, too.
- Bay Leaves– I love to season the soup with bay leaves as it gives plenty of extra depth and flavor!
- Parsley– Sprinkle fresh leafy parsley on top of the soup just before serving to provide an extra level of freshness. Using freshly chopped parsley for this recipe is highly recommended!
- Butter– I prefer to use unsalted butter to make sure the soup is nice buttery but not too salty.
- Olive Oil– High quality, organic olive oil is a silky smooth oil that is fragrant, pungent, botanical, and perfect for this mushroom recipe. If you must, any kind of vegetable cooking oil will suffice for this soup.
- Soy Sauce– Soy sauce provides another level of richness and enhances the umami flavor of this recipe. I have used gluten-free soy sauce in this soup recipe, but you can use tamari or coco aminos instead.
- Salt and Pepper– Salt and freshly cracked black pepper are easy to use as a simple blend of seasoning to keep this soup tasty and easy.
- Chicken Stock Cub– One chicken stock cube makes the savory, creamy base extra rich with chicken flavors. You can really tell a difference if you add a chicken or vegetable cube to the base along with the stock.
- Chicken Stock– Homemade chicken or vegetable stock is a great option for this creamy soup recipe whenever you want to be nourished. Store-bought stock or broth is also fine to use, just be sure to pick good quality low sodium broth.
- Cream– Use either whole milk, heavy cream, or half and half for this mushroom soup to make sure it is as creamy as it can get! If you are dairy-free, then you can use a can of unsweetened coconut milk.
- Croutons or Bread– Prepare your own toasted buttery croutons to serve atop the soup just before serving or enjoy it with your favorite, crusty artisan bread.
How To Make Cream Of Mushroom Soup?
First of all, you will want to measure out all of the ingredients with measuring spoons and cups prior to starting the recipe.
Heat the butter and olive oil in a large heavy-bottom pot or Dutch oven. Next, add the minced garlic and cook until fragrant. Be careful not to burn the garlic which is very easy to do.
Add the shallots to the pot and cook until they are softened. Add the sliced mushrooms to the shallot mixture and stir to make sure everything is perfectly coated and savory.
Cook the mushrooms for five minutes over medium-high heat. You will notice the mushrooms will start to lose their moisture.
Next, add the soy sauce or gluten-free tamari sauce along with the sea salt, black pepper, and chicken stock cube. Stir everything together with a wooden spoon and cook for five extra minutes.
Add the crushed fresh thyme, the broth or stock, and bay leaves. Bring the soup to a rolling boil, cover with a lid, and simmer for ten minutes until fragrant.
Discard any bay leaves or thyme stalks so the soup is more enjoyable and easier to eat. Remove the soup from the heat and allow it to rest a bit before blending to prevent hot splatters.
Next, pour the cooled soup into a high-speed blender and blend until it is smooth and creamy. NOTE: This step can be dangerous to always practice extra caution while working with hot liquids.
Alternatively, you can use an immersion blender to blend the soup in the pot it is in.
Pulse the soup two times and blend until smooth and thick. Transfer the puréed soup back to the Dutch oven and stir in the cream.
Simmer the soup for about three minutes until it is bubbly but not boiling. Do not boil the soup at this point because it will be overcooked.
Serve the hot soup into individual bowls with a ladle. Garnish with fresh creme, parsley, and crunchy croutons or bread. You can also serve the soup with buttery sautéed mushrooms on top for extra flavor and texture.
This mushroom soup recipe is made without flour! Be sure to use tamari/gluten-free soy sauce or coconut aminos along with gluten-free stock cubes.
To make sure this is a vegan creamy mushroom soup recipe, use vegetable stock and veggie bouillon or stock cube instead of the chicken. Use vegan butter and a plan-based, vegan cream instead of dairy butter and heavy cream.
Yes, this soup is freezer-friendly! Prepare it as stated above but skip the cream. Freeze the soup in a freezer-safe container or bag in a freezer. Add the cream just before serving while you are reheating the defrosted soup.
For better flavors, use a variety of mushrooms instead of just one type. The different types of mushrooms will produce so different fresh flavors that are yummy!
Browning the mushrooms gives them much more depth and flavor because it allows them to become caramelized. Do not skip this part for this creamy soup recipe!
Blend the soup in small batches. To prevent the soup from exploding while blending it, take off the lid and place a towel in the hole of the blender lid. Replace the lid and continue to blend.
Storing, Freezing and Reheat
Store leftover soup in an airtight container or jar in the refrigerator for four to five days. As the leftover soup sits in the refrigerator, the flavors become more pungent!
Freeze the soup in freezer-safe containers and store for up to three months. Skip adding cream if you plan to freeze it. This is a great cream of soup to prepare ahead of time because you can just pull it out of the freezer whenever you need some.
To reheat the frozen leftovers, allow the soup to thaw overnight in the refrigerator, then reheat it over low heat in a pot or Dutch oven. Add the cream to the hot soup and serve.
Serving Ideas and Uses
Serve this cream of mushroom soup alongside fresh side dishes, salads, grilled cheeses, garlic bread, biscuits, and protein with chicken, lamb, or beef. You can also serve this soup as an appetizer before main courses.
Different homemade recipes that include creamy mushroom soup include chicken and dumplings, stuffed chops or chicken, rice casserole, stroganoff recipes with noodles, alfredo, and creamy sauces and bases for other savory dishes.
More Easy Soup Recipes You Will Enjoy
- Healthy Homemade Vegetable Soup
- Chicken Barley Soup
- Roasted Butternut Squash Soup
- Instant Pot Potato Soup
- Chicken Noodle Soup
If you made this recipe for Easy Cream of Mushroom Soup that is honestly so easy to make and the best, then please be sure to rate and review this soup below!
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Cream Of Mushroom Soup Recipe
- 3 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 6 cloves Garlic (minced)
- 1 cup Shallots (chopped)
- 1.1 lb Brown Mushrooms (sliced or chopped)
- 1.1 lb Button Mushrooms (sliced or chopped)
- ¾ teaspoon Soy Sauce Or Tamari (I have used gluten-free soy sauce here)
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Pepper
- 1 Chicken Stock Cube
- Few Sprigs of Fresh Thyme
- 4 cups Chicken Stock (or vegetable stock)
- 2 Bay Leaves
- ¾ cup Heavy Cream (or half and half/ light cream/Crème Fraiche)
- Fresh Parsley (chopped)
- Creame or Crème Fraiche
- Croutons (or Crusty Bread of Choice)
- To start with, heat butter and olive oil over medium heat in large pot or dutch oven. Add minced garlic and cook for 1 minute or until fragrant.
- Then, add chopped shallots and cook for 2 minutes or until softened.
- Add sliced or chopped brown mushrooms, button mushrooms and stir to coat with garlic and shallots in butter and olive oil. Cook the mushrooms for 5 minutes over medium high heat.
- Add soy sauce (or tamari), salt, pepper, chicken stock cube, stir to combine and cook for 5 minutes.
- Then, add crushed fresh thyme, chicken stock(or broth) and bay leaves, stir. Bring to a boil, cover and allow to simmer for 10 minutes. Discard bay leaves( and thyme stalks if you wish to).
- Now, transfer the soup to a high speed blender and blend until smooth. NOTE: Please be careful while blending as the soup will be hot, give few pulses and then blitz until. You can also use immersion blender for purée the soup.
- Transfer the puréed soup back to the pot and stir-in the cream. Simmer for 2-3 minutes on low heat until soup just starts to bubble (not boiling).
- Ladle the hot soup into serving bowls, garnish with some fresh creme, fresh parsley, serve with croutons or crusty bread on side. You can top the soup with some butter sautéed sliced mushrooms.
- For better flavors, use a variety of mushrooms instead of just one type. The different types of mushrooms will produce so different fresh flavors that are yummy!
- Store leftover mushroom soup in an airtight container or jar in the refrigerator for four to five days.
- Freeze the soup in freezer-safe containers and store for up to three months.
- To reheat the frozen leftovers, allow the soup to thaw overnight in the refrigerator, then reheat it over low heat in a pot or Dutch oven.