Cream Of Mushroom Soup Recipe for Rich and Easy Comfort Food

Name: Cream Of Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter (unsalted); 1 large onion (chopped); 3 cloves garlic (minced ); 1½ pounds mushrooms (such as cremini; shiitake or baby bella; sliced); ¼ cup dry white wine; ⅓ cup all-purpose flour; 1 cube chicken bouillon; salt and pepper (to taste); 1 tablespoon fresh thyme (chopped; or 1 teaspoon dried); 4 cups vegetable broth (low sodium or no sodium added); 1 cup heavy cream; 1 tablespoon fresh parsley (chopped)

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Ever notice how a single slurp of cream of mushroom soup can transport you straight back to grandma’s kitchen? This cozy dish is bubbling up all over TikTok and Pinterest lately—and honestly, I get it. Rich, velvety, earthy. I’ve tried it a dozen different ways and this one’s the keeper. Just 30-ish minutes, one pot, and the smell alone will have people wandering into your kitchen.

It’s a warming mushroom soup recipe loaded with flavor and love. Just butter, garlic, and a heap of tender mushrooms. Stuff you probably already have tucked in the fridge and pantry. Like mom’s classic, but trendier (and maybe better?). Full details in the blog!

It started in my mom’s kitchen—tiny, steamy, full of wooden spoons and chatter. Took me a few too-thin batches and a salty disaster to get it just right. No fancy gadgets here, just real food, real memories. I tested it. You’ll love the secret.

Why This Recipe Feels Like Home

Every time I make this soup, I’m back in my mom’s little kitchen. She’d pull out the mushrooms and thyme and tell me, “Simple is best when it comes to comfort food.” The smell of butter melting with garlic? Pure magic—it feels like a hug in a bowl. This recipe brings together all the things I loved about her cooking: practicality, coziness, and that little bit of extra love stirred in.

It’s the kind of soup to make on a chilly evening, when you’re looking for something simple and satisfying. One pot, no fuss, just nostalgic flavors that take you home.

The Ingredients That Matter

Cream Of Mushroom Soup beautifully styled with minimal setup and rich creamy texture

The stars of this recipe are the mushrooms—cremini, shiitake, or baby bella all work beautifully. Choose ones that feel firm and fresh, never slimy. Pair them with caramelized onions, chopped garlic, and fresh thyme for depth. A splash of dry white wine cuts through the richness, while heavy cream pulls it all together into a velvety dream.

Pro Tip: If you can’t find fresh thyme, dried works too, but fresh adds a subtle brightness. Don’t skip the butter and olive oil combo—it’s key for that golden, buttery base.

Step-by-Step Tips You’ll Thank Me For

Start by sautéing the onions in butter and olive oil until soft—this builds the soup’s sweet, savory flavor. Add mushrooms next, in batches if needed (you want them to brown, not steam). Don’t rush the cooking here; it’s worth it for that golden, earthy flavor.

Sprinkle flour over the mushrooms and stir while everything thickens. This step might seem like a small one, but it’s what creates that beautifully creamy texture later. Then, pour in wine and broth, and simmer gently.

Pro Tip: If your soup feels too thin, let it simmer uncovered a little longer. Too thick? Add a splash more broth. And go easy on salt until the end—the chicken bouillon adds its own salty punch!

How to Make It Your Own

This recipe is a canvas for creativity. Want a hint of herbaceous flair? Add extra thyme or even rosemary. A splash of sherry or extra wine will up the richness. For a lighter spin, you can swap heavy cream for half-and-half or use dairy-free alternatives.

Pro Tip: Feeling fancy? Stir in grated Parmesan before serving or top each bowl with crispy fried mushrooms or toasted breadcrumbs for texture.

Variation	How to Add It
Thyme and Rosemary Combination	Add 1 teaspoon dried rosemary with the thyme.
Sherry Wine Twist	Replace white wine with sherry for a deeper flavor.
Dairy-Free	Swap heavy cream with coconut cream or cashew milk.

Serving, Storing, and Saving for Later

Let’s talk toppings—this soup sings with a sprinkle of fresh parsley or cracked black pepper. Serve it alongside crusty bread, a side salad, or even just on its own with a hunk of buttered baguette. It feels fancy but stays wonderfully simple.

Leftovers? Let the soup cool completely, then transfer to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. When reheating, be gentle—low and slow is best to keep the cream from separating.

Pro Tip: Reheat a single portion on the stovetop with a splash of broth or water to bring back its silky texture.

Expert Insight: The Science Behind Cream Of Mushroom Soup

Cream of mushroom soup combines the umami richness of mushrooms with creamy textures to create depth in flavor and mouthfeel. Incorporating both fresh mushrooms and a roux enhances its natural earthiness while providing a smooth, velvety consistency that elevates any dish it complements.

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Finding Comfort in Cream Of Mushroom Soup

Perfecting my Cream Of Mushroom Soup took several experiments—one time, I nearly overcooked the mushrooms, losing their delicate texture. But through those lessons, I learned how to balance earthiness with creaminess just right. This recipe you see here is the result of those quiet kitchen moments, filled with patient stirring and savoring every fragrant aroma.

FAQs ( Cream Of Mushroom Soup )

What ingredients are needed for Cream Of Mushroom Soup?

To make Cream Of Mushroom Soup, you’ll typically need fresh mushrooms, butter, onion, garlic, all-purpose flour, chicken or vegetable broth, heavy cream, salt, and pepper. These ingredients come together to create a rich and creamy texture that’s warm and comforting.

How can I make Cream Of Mushroom Soup thicker?

You can thicken Cream Of Mushroom Soup by cooking it a bit longer to reduce excess liquid or by adding a roux made from butter and flour. Another trick is to blend part of the soup for a creamier consistency, or stir in some heavy cream or sour cream for extra body.

Can I freeze Cream Of Mushroom Soup?

Yes, you can freeze Cream Of Mushroom Soup! Be sure to cool it completely before transferring it to an airtight container. When reheating, do so gently on the stove to prevent the cream from separating, and stir frequently to maintain a smooth texture.

Is Cream Of Mushroom Soup healthy?

Cream Of Mushroom Soup can be healthy when made with fresh ingredients and moderate amounts of cream or butter. Mushrooms add beneficial nutrients and antioxidants, but keep in mind the soup can be high in calories and fat if loaded with heavy cream or processed ingredients.

What are some popular uses for Cream Of Mushroom Soup in American cooking?

In American cooking, Cream Of Mushroom Soup is a beloved ingredient for casseroles, pot pies, and comfort food classics like green bean casserole. It adds creamy richness and depth of flavor, making dishes hearty and satisfying.

Wrapping Up Your Cream Of Mushroom Soup Adventure

This cream of mushroom soup is the kind of cozy magic you’ll want on repeat—ready in about 30 minutes, with rich, velvety flavors that hug you from the inside out. Simple ingredients, no fuss, just that warm homemade feeling that makes any kitchen sing.

Feel free to stir in fresh herbs, swap cream for lighter options, or top with crispy breadcrumbs to make it your own. Leftovers keep beautifully, so don’t hesitate to save some for a quiet weekday treat—a trick I learned from years of busy family dinners.

Did this recipe remind you of a dish from your own childhood? I’d love to see your takes and tweaks—share your photos or stories and pass the cozy on to someone you love. After all, food is best when it connects us all.

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