Cream of mushroom soup is an often overlooked soup, IMO. If I’m being honest, I often think of it as an ingredient (and not a meal) for recipes like green bean casserole or hash brown casserole.
But this cream of mushroom soup recipe is just perfect all on its own! It’s creamy, flavorful, and filling. I also think it’s the perfect soup for dunking bread into—a high compliment for any soup.
This cream of mushroom soup would also make a great first or second course for a longer meal.
Related: 35 Comforting Soups and 60 Easy Dinner Recipes
- Olive oil
- White wine – something earthy and dry
- All-purpose flour
- Chicken stock
- Salt & pepper
First, prep the vegetables by finely chopping the shallots, mincing the garlic, and washing and cutting up the mushrooms.
In a medium sized pot, add the butter and oil over medium heat. Season with just a little salt and pepper. Add the shallots and garlic and cook for a minute or two until very fragrant.
Add the thyme and mushrooms. Then, pour in the wine. Allow this all to cook for another minute or two—the mushrooms should begin to soften.
Stir in the flour so everything gets coated. Then, stir in the stock. Cover the pot and allow to continue to cook for 10 minutes until everything is softened.
Here I will remove some of the mushrooms and then puree the rest of the soup with an immersion blender, adding the reserved mushrooms back in after. This is just a texture preference—you can puree all or none of the soup as you like.
Then, stir in the cream. Taste and add more salt and pepper as needed; plus cayenne for a little heat.
How to Wash and Prep Mushrooms:
First, remove any stems needed. I usually remove all the stems and just use the caps, but I sometimes will leave a small portion if it naturally clings to the cap or feels softer.
This will somewhat depend on the variety of mushrooms you are using, and also your preference. But the goal is to remove anything with texture that is too firm for this soup.
Then, gently wash the mushrooms under running water to remove any dirt or debris. As each mushroom is washed, I place them in a colander set over a kitchen towel to allow excess water to drip off.
You can thinly slice the mushrooms for this soup recipe.
Other Soups You May Love:
If you love this cream of mushroom soup, then try these recipes next.
- Potato and Cream Cheese Soup – silky smooth texture
- Best Pea Soup – bright, flavorful and vegetable-based
- Easy Gnocchi Soup – creamy and filling!
- Creamy Cauliflower and Leek Soup – a favorite
- Mushroom and Farro Soup – a bolder mushroom soup
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- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic
- 2 teaspoons thyme leaves
- 1 pound mushrooms (about 500 grams)
- ½ cup white wine (dry)
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup half and half cream
- ⅛ teaspoon cayenne
- salt and pepper
- First, prep the vegetables by finely chopping the shallots, mincing the garlic, and washing and cutting up the mushrooms.
- In a medium sized pot, add the butter and oil over medium heat. Season with just a little salt and pepper.
- Add the shallots and garlic and cook for a minute or two until very fragrant.
- Add the thyme and mushrooms.
- Then, pour in the wine. Allow this all to cook for another minute or two–the mushrooms should begin to soften.
- Stir in the flour, so everything gets coated.
- Then, stir in the stock.
- Cover the pot and allow to continue to cook for 10 minutes until everything is softened.
- Here I will remove some of the mushrooms and then puree the rest of the soup with an immersion blender, adding the reserved mushrooms back in after. This is just a texture preference, you can puree all or none of the soup as you like.
- Then, stir in the cream.
- Taste and add more salt and pepper as needed; plus cayenne for a little heat.
- I used a mix of baby Bella mushrooms and Shiitake. But you can use other combinations of brown mushrooms for this soup recipe.
- If you don’t like to cook with wine, or don’t have wine on hand, you can substitute more stock instead. The wine adds a little more depth of flavor but you can substitute if needed.
- You can use vegetable stock instead of chicken stock if you want to make this vegetarian.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This looks SO delicious! I’m in Australia and half way through autumn and it’s just what I have been craving. Thank you
I made this for lunch today and it was perfect with some crunchy french bread. I did add a little splash of Worcestershire sauce in with the cream. Yum.
I should have mentioned, I ate the leftovers for lunch two days in a row and this soup recipe makes great leftovers!
This looks delicious!