This homemade Cream of Mushroom Soup is truly restaurant-worthy, you can’t beat the savory depth of flavor with each and every bite. It may just become your new favorite soup recipe!

A soup pot filled with Cream of Mushroom Soup with fresh thyme on top.

Cream of Mushroom Soup

This homemade Cream of Mushroom Soup recipe truly tastes like an upscale restaurant soup special, you’ve probably never had mushroom soup this good. (This is a huge claim, I know.) 

Mushrooms are sliced, diced, and sauteed before being set aside to retain their color, texture, and flavor. From there, onions are caramelized slightly to add the most delicious depth of flavor. Wine, garlic, broth, cream, seasonings, and my favorite flavor enhancers are added next. 

Finally, some of the mushrooms are blended right into the broth for that incredible earthy flavor and smooth consistency, followed by some sliced/diced mushrooms for a little texture. You can’t beat it!

Don’t miss my PRO TIPS below! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Dice most of the mushrooms but keep some slices for varying textures. Sauté in olive oil for 10 minutes and set aside. Add diced onions and butter to the skillet and cook for 15 minutes, until the onions are slightly caramelized.

A plate of cooked mushrooms next to a soup pot with diced onions and butter.

Add the garlic, Worcestershire sauce, Dijon, seasonings, and wine. Reduce the wine by half. Add flour followed by chicken broth, heavy cream, and beef bouillon. Bring to a boil, then reduce to a simmer.

Adding wine to a skillet of caramelized onions, garlic and seasonings next to a soup pot with broth.

Add up to 1.5 cups of the mushrooms and blend them into the broth. Add the remaining mushrooms for some texture. Simmer for 10-15 minutes, or until desired thickness is obtained. Serve!

A soup pot with an immersion blender in it next to a soup pot of Cream of Mushroom Soup.

Pro Tips

  • Mushrooms: I recommend using Cremini (Baby Bella) mushrooms for this recipe, but white button mushrooms may also be used. Cremini mushrooms are at a later stage of growth and therefore have a deeper, earthier flavor. They’re also darker in color. I choose ones that are already washed/sliced to save time!
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better. Shallots are also great, or a combination of both!
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Chicken Broth and a Beef Bouillon cube is used in this recipe for a delicious flavor contrast, it makes a big difference to incorporate both.
  • Vegetarian Version: Vegetarian chicken broth and beef bouillon can be used if needed, Better Than Bouillon makes chicken and beef varieties that are vegetarian.
  • Condensed Version: Try my Condensed Cream of Mushroom Soup recipe next, you’ll never use a can again! (I also have a Cream of Chicken Soup Recipe.)

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze and reheat well.

A bowl of Cream of Mushroom Soup with a spoon on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 4-Quart Soup Pot- This is the Staub pot pictured in this recipe. (I love it.)
  • Immersion Blender– This makes it super easy to blend soups and sauces without having to transfer it to a blender.
  • Soup Ladle– I have this one. 
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel fresh garlic. Fresh garlic (not jarred) is a must for this recipe.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.

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A soup pot filled with Cream of Mushroom Soup with parsley and thyme on top.

Cream of Mushroom Soup

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
5 from 4 ratings
Servings: 6 people
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This Cream of Mushroom Soup recipe is truly restaurant worthy, you'll love the savory depth of flavor down to the very last bite!

Ingredients

US Customary - Metric

Soup Seasonings:

  • ½ teaspoon EACH: dried thyme, parsley
  • ¼ teaspoon EACH: paprika, basil, black pepper

Soup:

  • 1 tablespoon olive oil
  • 20 oz. cremini (baby bella) mushrooms, washed/dried/sliced
  • ¾ teaspoon salt, to season the mushrooms
  • 3 tablespoons butter
  • 1 large yellow onion, diced
  • ¾ cup dry white wine, see notes
  • 4 cloves fresh garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 beef bouillon cube

Instructions

  • Combine the soup seasonings and set aside (do not include the salt). Measure out remaining ingredients before beginning.
  • Take ¾ of the mushrooms and roughly dice them. Keep the remaining slices whole.
  • Heat olive oil in a soup pot over medium-high heat. Add the mushrooms and sprinkle with salt. Sauté for 10 minutes until softened, stirring frequently. When you begin to see water in the pot, increase the heat slightly and stir continuously to allow the water to evaporate. Remove the mushrooms and set aside.
  • Reduce heat to medium. Add the butter and diced onions. Let the onions soften for 15 minutes, stirring frequently, until they start to caramelize slightly. This will add depth of flavor to the soup.
  • Add the wine, garlic, Worcestershire sauce, mustard, and soup seasonings. Reduce the wine by half, about 5-6 minutes. Stir in the flour and cook for 2 minutes, stirring continuously.
  • Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner, followed by the bouillon cube. Bring to a boil, then reduce to a simmer.
  • Add up to 1 ½ cups of diced mushrooms to the soup and use an immersion blender to blend the mushrooms and onions into the broth until smooth. (You can also transfer to a blender in batches.) Add the remaining sliced/diced mushrooms so that there is some texture to the soup.
  • Simmer uncovered for 10-15 minutes, or until desired thickness is obtained. The longer the soup simmers, the thicker and more concentrated it will become.
  • Taste and season with salt/pepper if desired. Serve!

Notes

Pro Tips:
  • Mushrooms: I recommend using Cremini (Baby Bella) mushrooms for this recipe, but white button mushrooms may also be used. Cremini mushrooms are at a later stage of growth and therefore have a deeper, earthier flavor. They're also darker in color. I choose ones that are already washed/sliced to save time!
  • Garlic: Use fresh garlic cloves for this recipe (not jarred minced garlic), the taste is so much better. Shallots are also great, or a combination of both!
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are perfect dry white wines for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Chicken Broth and a Beef Bouillon cubeis used in this recipe for a delicious flavor contrast, it makes a big difference to incorporate both.
  • Vegetarian Version:Vegetarian chicken broth and beef bouillon can be used if needed, Better Than Bouillon makes chicken and beef varieties that are vegetarian.
  • Condensed Version: Try my Condensed Cream of Mushroom Soup recipe next, you'll never use a can again! (I also have a Cream of Chicken Soup Recipe.)
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does freeze and reheat well.
Nutrition information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 300kcal, Carbohydrates: 15g, Protein: 6g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 1140mg, Potassium: 576mg, Fiber: 1g, Sugar: 5g, Vitamin A: 764IU, Vitamin C: 2mg, Calcium: 67mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie