Cream of Mushroom Soup
This cream of mushroom soup is so easy to make & so full of savory flavor. Hearty & robust, with a luxuriously velvety texture you’ll adore!
Last night it rained a ton and then the temps dropped below freezing, so everything is now covered in a thin coating of ice. It looks like every blade of grass and tree branch has been dipped in liquid sugar. So pretty but brrr!
It sure feels like February.
On days like this, I crave something hot and steamy to sip on. It’s soup weather!
I’m a real soup person. I just love when there’s a big pot bubbling away on the stove. It feels so cozy!
So far I’ve shared quite a few soup recipes. French onion soup, corn chowder, and broccoli cheese soup are just a few of my top favorites.
And today I’m bringing you another one that I absolutely love: cream of mushroom soup!
I live pretty close to the mushroom growing capital of the world, so there are lots of restaurants serving mushroom soup and my bar is pretty high. I have a high standard. To me, a mushroom soup recipe should have lots of hearty, earthy flavor, be satiny-smooth & just thick enough, and be super-easy to make.
And that is exactly what you’ll get here!
WHAT DOES CREAM OF MUSHROOM SOUP TASTE LIKE?
This recipe has that mild yet earthy mushroom flavor, elevated with the perfect seasonings to really bring out its best.
You’ll get a hint of garlic and herbs, a little bit of rich & slightly tangy umami from Worcestershire sauce, a hit of black pepper heat at the back of the throat, and a velvety, luscious richness from that touch of cream.
HOW TO MAKE CREAM OF MUSHROOM SOUP
This recipe is soooo easy! It whips up in less than 30 minutes.
Start by slicing your mushrooms and chopping half an onion.
Saute these together in hot olive oil and butter. The butter will help you to get a nice brown crust on the mushrooms. Brown = caramelization, which = flavor!
Let them sit in the pan for a good while before stirring, to give them a chance to develop that crust.
Add in the Worcestershire sauce, garlic powder, a sprig of rosemary, the leaves from several stems of thyme, and salt & pepper.
Once the mushrooms are nice and brown, and the onion is soft and translucent, take out the rosemary and transfer this mixture into your blender.
Add stock and cream, and blend for a really long time, to get it smooth as can be.
At this point, you’re pretty much done! You might need to add the soup back to the pot to rewarm it, and maybe add a few pretty garnishes, but that’s really it!
IS IT HEALTHY?
This recipe is naturally gluten-free (just be sure to double-check the stock you buy, because some brands aren’t), and if you use a vegan butter substitute and vegetable stock it’s also vegan.
It’s also eggless and nut-free, so it’s pretty safe for just about anyone to enjoy.
And it’s very low in sugar and carbs. You can get a better sense of this by checking out the nutritional info in the recipe card below.
WHAT TO SERVE IT WITH
I don’t have any trouble making a whole meal out of just soup. To me, it’s plenty satisfying just as is.
But you can really round things out with a nice hunk of crusty bread, slathered in soft butter. I would suggest this easy ciabatta bread, or a thick square of focaccia, or this rich, eggy brioche bread.
A little side salad with balsamic vinaigrette or just some lemon juice & olive oil would provide a nice light counterbalance to the richness of this soup.
You can also serve this as an appetizer before the main course. I think it would be a fantastic starter to a steak dinner.
CAN IT BE MADE AHEAD?
This is a great make-ahead recipe and it will keep in the fridge for several days at least.
Pour it into an airtight container, and it can be reheated in a crockpot, on the stove over low heat, or in the microwave.
CAN YOU FREEZE IT?
If you have any leftovers, you can freeze them for up to 2 months.
Pour the soup into an airtight container or a zip-top freezer bag. Once it’s completely cool, it can go into the freezer.
Thaw it at room temperature, in the fridge, or under cold running water, then reheat in a pot on the stove or in a bowl in the microwave.
You may notice a little separation, but it should come right back together with a quick & vigorous whisking.
A FEW MORE OF MY FAVORITE HEARTY WINTER MEAL RECIPES:
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Cream of Mushroom Soup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 16 ounces (453.59 g) fresh mushrooms,, sliced
- 1/2 (55 g) onion, (large), roughly chopped
- 1 1/2 teaspoons (9 g) Worcestershire sauce
- 3/4 teaspoon (2.25 g) garlic powder
- 1 sprig (0.1 g) fresh rosemary
- 6 stems (6 g) fresh thyme
- 1 1/2 teaspoons (9 g) kosher salt
- 1/2 teaspoon (1 g) ground black pepper
- 32 ounces (907.19 g) chicken stock, (beef or vegetable stock can be substituted)
- 1/2 cup (119 g) heavy cream
- truffle oil, (optional garnish)
- Place the olive oil and butter in a large pan over medium-high heat.
- Add the sliced mushrooms, chopped onion, Worcestershire sauce, garlic powder, and rosemary (on the stem).
- Strip the thyme stems of their leaves and add to the pan, then season with salt and pepper.
- Cook the mixture, stirring occasionally,, until the mushrooms are browned and the onion is soft & translucent.
- Remove the rosemary stem and transfer the mixture to a blender.
- Add the chicken stock and cream, and puree until smooth.
- Garnish with truffle oil, if desired.