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Home » Cream of Mushroom Soup: The Ultimate Comfort Food Recipe

Cream of Mushroom Soup: The Ultimate Comfort Food Recipe

August 8, 2025 by mamablueberry.Lunch

Cream of mushroom soup: just the name evokes a sense of cozy comfort, doesn’t it? Forget those watery, flavorless canned versions you might remember from childhood. We’re diving headfirst into a bowl of pure, unadulterated mushroom bliss, a velvety smooth soup so rich and earthy, it will warm you from the inside out. This isn’t just soup; it’s an experience.

While the exact origins of cream of mushroom soup are debated, creamy mushroom-based dishes have been enjoyed for centuries across various cultures. Mushrooms, prized for their unique umami flavor, have long been a staple in European and Asian cuisines. The modern version we know and love likely evolved from these traditional preparations, becoming a beloved comfort food in households worldwide.

What makes this soup so irresistible? It’s the perfect marriage of textures – the smooth, creamy base contrasting beautifully with the tender, earthy mushrooms. The deep, savory flavor is incredibly satisfying, making it a perfect starter, a light lunch, or even a base for other delicious recipes. Plus, it’s surprisingly easy to make from scratch, allowing you to control the ingredients and create a truly personalized bowl of comfort. Get ready to experience the best cream of mushroom soup you’ve ever tasted!

Cream of mushroom soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 4 ounces oyster mushrooms, torn into bite-sized pieces
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups vegetable broth (or chicken broth for a richer flavor)
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 1/4 cup dry sherry (optional, but highly recommended)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Crusty bread, for serving (optional)

Sautéing the Aromatics and Mushrooms

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. I like using a Dutch oven because it distributes heat evenly, but any large pot will do. Make sure the pot is large enough to hold all the ingredients comfortably.
  2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onion to be soft and sweet, not browned. This step is crucial for building a flavorful base for the soup.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of garlic sizzling in the oil is one of my favorite kitchen smells!
  4. Add all the sliced mushrooms (cremini, shiitake, and oyster) to the pot. Don’t overcrowd the pot; if necessary, cook the mushrooms in batches. Overcrowding will cause the mushrooms to steam instead of brown.
  5. Cook the mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. As the mushrooms cook, they will release a lot of liquid. Continue cooking until most of the liquid has evaporated and the mushrooms are nicely browned. Browning the mushrooms is key to developing a deep, rich flavor.
  6. Stir in the dried thyme, dried sage, and red pepper flakes (if using). Cook for another minute, allowing the herbs to bloom and release their fragrance. The red pepper flakes add a subtle warmth to the soup, but you can omit them if you prefer.

Creating the Roux and Simmering the Soup

  1. In a separate small saucepan, melt the butter over medium heat. You can use the same pot after removing the mushroom mixture, but I prefer using a separate saucepan to avoid any lingering mushroom flavor in the roux.
  2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. The roux should be smooth and pale golden in color. Cooking the flour removes the raw flour taste and helps to thicken the soup.
  3. Gradually whisk the roux into the mushroom mixture in the large pot. This will help to thicken the soup. Make sure to whisk constantly to prevent lumps from forming.
  4. Pour in the vegetable broth (or chicken broth) and bring the soup to a simmer. Stir well to combine all the ingredients.
  5. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, allowing the flavors to meld. Simmering the soup allows the flavors to develop and deepen. The longer you simmer it, the more flavorful it will become.
  6. Stir in the dry sherry (if using) and heavy cream (or half-and-half). The sherry adds a wonderful depth of flavor, but it’s optional. The heavy cream adds richness and creaminess to the soup.
  7. Season with salt and freshly ground black pepper to taste. Be sure to taste the soup and adjust the seasoning as needed.

Blending and Serving

  1. Carefully transfer the soup to a blender or use an immersion blender to blend until smooth. If using a regular blender, be sure to vent the lid to prevent pressure from building up. Work in batches if necessary. An immersion blender is a convenient way to blend the soup directly in the pot.
  2. Return the blended soup to the pot and heat through gently. Do not boil the soup after blending, as this can cause it to separate.
  3. Ladle the soup into bowls and garnish with fresh parsley, if desired. A sprinkle of fresh parsley adds a pop of color and freshness to the soup.
  4. Serve hot with crusty bread for dipping. Crusty bread is the perfect accompaniment to this creamy and flavorful soup. Enjoy!

Tips and Variations

Mushroom Variations:

Feel free to experiment with different types of mushrooms. Porcini mushrooms, chanterelle mushrooms, or even dried mushrooms (rehydrated) can add unique flavors to the soup.

Adding Protein:

For a heartier soup, consider adding cooked chicken, sausage, or bacon. Simply add the cooked protein to the soup during the last 5-10 minutes of simmering.

Making it Vegan:

To make this soup vegan, use vegetable broth, plant-based butter, and plant-based cream (such as cashew cream or coconut cream). You can also omit the sherry or substitute it with a splash of balsamic vinegar for a similar depth of flavor.

Thickening the Soup:

If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of simmering. Alternatively, you can blend a small portion of the soup and return it to the pot.

Freezing the Soup:

This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to serve, thaw the soup overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestions:

This cream of mushroom soup is delicious on its own, but it also pairs well with grilled cheese sandwiches, salads, or roasted vegetables. You can also use it as a sauce for pasta or as a base for casseroles.

Enhancing the Flavor:

For an even richer flavor, try adding a tablespoon of tomato paste to the mushroom mixture while sautéing. The tomato paste will add depth and complexity to the soup.

Using Dried Mushrooms:

If using dried mushrooms, rehydrate them in hot water for about 30 minutes before using. Be sure to strain the soaking liquid through a cheesecloth or fine-mesh sieve to remove any grit. You can then add the rehydrated mushrooms to the soup along with the fresh mushrooms. The soaking liquid can also be added to the soup for extra flavor.

Adjusting the Consistency:

If the soup is too thick, add more broth or water until it reaches your desired consistency. If the soup is too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Adding a Touch of Acidity:

A squeeze of lemon juice or a splash of white wine vinegar can brighten up the flavor of the soup and balance the richness of the cream.

Cream of mushroom soup

Conclusion:

And there you have it! This isn’t just any cream of mushroom soup; it’s a deeply flavorful, comforting bowl of goodness that I truly believe you need in your life. From the rich, earthy aroma that fills your kitchen as it simmers to the velvety smooth texture and the intense mushroom flavor, this recipe is a guaranteed winner. Forget the canned stuff – once you’ve tasted this homemade version, you’ll never go back.

Why is this a must-try? Because it’s incredibly easy to make, uses simple ingredients, and delivers a restaurant-quality soup right in your own home. It’s perfect for a cozy night in, a quick and satisfying lunch, or even as an elegant starter for a dinner party. Plus, it’s infinitely adaptable to your own tastes and preferences.

But the best part? It’s the sheer depth of flavor. We’re not just talking about a hint of mushroom; we’re talking about a symphony of earthy notes, enhanced by the aromatics and brought together by the creamy base. It’s a truly soul-satisfying experience.

Serving Suggestions and Variations:

This cream of mushroom soup is fantastic on its own, but it’s also incredibly versatile. Here are a few ideas to get you started:

* Garnish it: A sprinkle of fresh parsley, chives, or thyme adds a pop of color and freshness. A swirl of cream or a drizzle of truffle oil elevates the presentation and flavor even further. Crispy croutons are always a welcome addition for added texture.
* Make it a meal: Serve it with a grilled cheese sandwich, a crusty baguette for dipping, or a side salad for a complete and satisfying meal.
* Add protein: Stir in some shredded chicken, cooked sausage, or crispy bacon for a heartier soup.
* Spice it up: A pinch of red pepper flakes or a dash of hot sauce adds a subtle kick.
* Go vegan: Substitute the butter with olive oil and the cream with coconut cream or cashew cream for a delicious vegan version. You can also use vegetable broth instead of chicken broth.
* Mushroom variations: Feel free to experiment with different types of mushrooms! Shiitake, oyster, or even a mix of wild mushrooms will add unique flavors and textures. Just be sure to sauté them well to bring out their full potential.
* Use it as a sauce: This soup makes a fantastic sauce for pasta, chicken, or vegetables. Simply reduce it slightly to thicken it up.

I truly believe that this recipe for cream of mushroom soup will become a staple in your kitchen. It’s a comforting, flavorful, and versatile dish that’s perfect for any occasion.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I’m confident that you’ll love this recipe as much as I do.

And most importantly, I want to hear about your experience! Did you try any of the variations? Did you add your own special touch? Share your photos and comments below – I can’t wait to see what you create! Happy cooking!


Cream of Mushroom Soup: The Ultimate Comfort Food Recipe

Rich, creamy mushroom soup with cremini, shiitake, and oyster mushrooms in a flavorful broth, finished with sherry and cream.

Save This Recipe
Prep Time20 minutes
Cook Time45 minutes
Total Time65 minutes
Yield6 servings
👨‍🍳By: Bluebella June
📂Category: Lunch
📊Difficulty: Easy
🌍Cuisine: American
🍽️Yield: 6 servings
🥗Dietary: Vegetarian

Ingredients

Instructions

Recipe Notes

  • Mushroom Variations: Experiment with different types of mushrooms like porcini or chanterelle.
  • Adding Protein: Add cooked chicken, sausage, or bacon during the last 5-10 minutes of simmering.
  • Vegan Option: Use vegetable broth, plant-based butter, and plant-based cream. Omit sherry or substitute with balsamic vinegar.
  • Thickening: Add a cornstarch slurry or blend a small portion of the soup and return it to the pot.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
  • Serving Suggestions: Pairs well with grilled cheese, salads, or roasted vegetables. Use as a sauce for pasta or a base for casseroles.
  • Enhancing Flavor: Add a tablespoon of tomato paste while sautéing the mushrooms.
  • Dried Mushrooms: Rehydrate dried mushrooms in hot water for 30 minutes before using. Strain the soaking liquid and add it to the soup for extra flavor.
  • Adjusting Consistency: Add more broth or water if the soup is too thick. Simmer uncovered if the soup is too thin.
  • Adding Acidity: A squeeze of lemon juice or a splash of white wine vinegar can brighten the flavor.

Frequently Asked Questions

→ How do I ensure the bread stays moist?
Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
→ Can I substitute ingredients?
Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
→ How long does this bread keep?
Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
→ What if I don't have all the spices?
You can adjust spices to taste or substitute with similar warming spices.
→ Can I freeze this bread?
Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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