About Cream of Mushroom Soup Recipe

As a family, we love soups. It doesn’t matter if it’s cold or hot outside, there are so many terrific and tasty soup recipes that are perfect for any weather! A few of our year-round favorites include Tomato Soup and Sweet Corn Soup. Today I’m sharing with you another classic homemade soup recipe we adore, cream of mushroom soup. This naturally vegetarian dish is hearty, rich, and full of deep umami flavor. It’s great topped with fresh herbs and served as a side or main dish! My creamy mushroom soup is a one-pot recipe, too. Button mushrooms are sautéed with onion and garlic, then combined with flour and butter to make a thick roux. Vegetable stock (or water!) is poured into the same pot, and milk and cream are added for the perfect creaminess. The soup is ready in only 30 minutes, including prep time. Try this healthy, delicious, quick and easy dinner recipe as part of your weekly meal plan!

How to Make Mushroom Soup

Prep Ingredients

  1. First, measure and set all the ingredients ready for the soup (mise en place).
  2. Rinse or wipe dry 200 to 250 grams (about 1 cup) of white button mushrooms or cremini mushrooms. Slice of the lower part of the base stalk of each mushroom. Then chop them in halves or quarters, or slice them thin.

Make Mushroom Soup Base

  1. Next, heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter (salted or unsalted) in the pan.
  2. When the butter has almost melted add bay leaf or tej patta (Indian bay leaf). Keep the heat low and be careful to not burn the butter.
  3. Sauté until the bay leaf becomes fragrant, only for about 2 to 3 seconds.
  4. Add ⅓ cup finely chopped onions (about 1 small to medium-sized onion) and ½ teaspoon minced or finely chopped garlic (2 to 3 small to medium garlic cloves).
  5. Mix and stir.
  6. Sauté until the onions soften and become translucent.

Cook Mushrooms

  1. Add the sliced or chopped mushrooms to the pot.
  2. Mix again. You will see the mushrooms releasing water after a few minutes.
  3. Continue to sauté as the mushrooms brown.
  4. Continue to sauté until all the water dries up in the pan. Then add 1 tablespoon of whole wheat flour or all-purpose flour.
  5. Sauté for 3 to 4 minutes on a low heat as you continuously stir. You shouldn’t be able to smell the raw flour after a minute or two.
  6. Then add freshly crushed black pepper or ground pepper to taste. Mix well.

Make Cream of Mushroom Soup

  1. Now add 1 cup of water or vegetable stock, or mushroom stock.
  2. Stir and mix well.
  3. Add 1 cup whole (full fat) milk. Tip: The milk should be at room temperature when you add it.
  4. Mix very well.
  5. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.
  6. Simmer the cream of mushroom soup over medium-low heat. Stir often; it will start to bubble up like in the picture below.
  7. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes. As it cooks the soup will thicken more and more. Stir regularly so that it doesn’t stick to the bottom of the pan.
  8. Then add 6 tablespoons light cream or cooking cream or low fat cream (about 25% to 30% fat) or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.
  9. Stir and mix well.
  10. Add 1 tablespoon of chopped parsley or coriander leaves (cilantro) or any fresh herbs of your choice.
  11. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.
  12. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.
  13. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.

What to serve with Mushroom Soup

Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta. It’s a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree! Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Spinach Soup Recipe (Palak Soup) Carrot Soup French Onion Soup Recipe This Mushroom Soup recipe from the archives was first published on January 2014. It has been updated and republished on November 2021.

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