Cream of Mushroom Soup

Cream of mushroom soup is a simple, easy to make, yet a delicious creamy homemade soup made with a variety of mushrooms. With a little nip in the air, this is perfect to warm you up. Here is how to make cream of mushroom soup recipe at home.

There is nothing that heals a cough or cold better than sipping on hot soups or a warm cup of golden turmeric milk. 

With weather slightly on the colder side, I am making a lot of soups for dinner to make sure my family enjoys the weather.

This cream of mushroom is made along with Hot and Sour Soup or Red Lentil Soup on a lot of days and is loved by everyone.

Cream of Mushroom Soup Ingredients

For a delicious cream of mushroom soup, use the best quality, fresh mushrooms. Fresher the mushroom, better the taste of the soup. I have used a mix of button and oyster mushrooms, but you can use regular mushrooms available in your local grocery store.

You can also use dried mushrooms to make this soup. Just rehydrate them in hot water for 20 minutes before chopping and adding in the soup. Retain the water in which they were soaked for best flavour.

I did not had access to shiitake Mushroom, but they add a delicious earthy flavour to this soup. Shiitake mushroom is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.  Shiitake mushrooms add a nice texture to the creamy soup and give a strong flavour. 

I have used homemade vegetable stock. You can find the recipe to the best vegetable stock on the blog. If you want, you can replace it with chicken broth or beef broth too. 

If you live in the US, you can buy readymade broth here and if you are in India, I recommend this Broth Powder by Urban Platter.

I have used red wine to my soup, but you can use white wine if that is available. If you don’t have wine available, you can skip it and use milk instead. 

Use fresh herbs to get the maximum flavour. I have used parsley and thyme, as they bring out the flavour of mushrooms. Use freshly minced or chopped garlic for a flavourful soup. 

Which Mushrooms are the best to make Cream of Mushroom Soup?

For a creamy yet nutty texture, use a mix of button mushrooms and shiitake or oyster mushrooms or any other mushrooms that are available.

You can use any mushroom that is easily available. Try to use the freshest of ingredients when making soups.

How to make Gluten Free Cream of Mushroom Soup?

This soup has all the ingredients that are gluten free except all purpose flour which is used to thicken the soup. If you want to make a gluten-free version for yourself, you can replace all-purpose flour with rice flour or corn starch and keep the remaining ingredients as is.

Can Cream of Mushroom Soup be frozen?

Best part about this cream of mushroom soup is you can freeze it. Freeze the leftover soup in air- tight containers or freezer bags for up to a week. Make sure you cool the soup to room temperature before you freeze it. Also make sure you stir the soup when you thaw it and heat it for use.

I personally like to freeze the soup before adding cream in it. Once I thaw and re heat it, I add cream to it, heat some more and serve.

When and how to add cream to the soup?

The soup should not be boiled after adding cream to it. If you are adding cream to cold or room temperature soup, you can add it directly to the soup.

But if you are adding cream to hot soup, mix some of the hot soup in the cream to temper the cream and then add the tempered cream in the pot. This will prevent fat to separate from the cream.

Once the cream is added, heat the soup on low heat until it just comes to a boil. Then immediately switch off the heat.

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How to make Cream of Mushroom Soup Step by Step

Heat olive oil and butter in a pan.

Add garlic and onion and fry on medium high heat until onion turns translucent.

Add the mushrooms and cook on high heat for 10-12 minutes, until they are dark in colour. This will caramelise the mushroom and they will have a really good earthy taste to them.

Now add red wine and thyme and stir well. Cook for 2-3 minutes.

Add all purpose flour and mix well.

Add vegetable stock, salt and pepper in the pan.

Reduce heat and let the soup simmer for 10-15 minutes stirring occasionally.

Switch off the heat and let the soup cool down a bit. Remove 1 cup mushroom from the soup and reserve.

Blend the remaining soup using an immersion blender until smooth.

Add the reserved mushrooms back in the soup along with the heavy cream. Cook on low heat until soup just comes to a boil. Add chopped parsley and mix well.

Cream of Mushroom Soup Recipe

4.6 from 5 votes

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Cream of Mushroom Soup

Cream of mushroom soup is a simple, easy to make, yet a delicious creamy homemade soup made with a variety of mushrooms. With a little nip in the air, this is perfect to warm you up. Here is how to make cream of mushroom soup at home.

Course Soup

Cuisine Continental

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 people

Calories 280 kcal

Author Neha Mathur

Ingredients

• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 tsp Garlic Minced
• 1/4 cup Onion Chopped
• 250 g Button Mushroom Chopped
• 200 g Oyster Mushroom Chopped
• 1/4 cup Red Wine
• 1 tbsp All Purpose Flour
• 1 tsp Dried Thyme
• Salt & Pepper
• 3 cups Vegetable broth
• 1/2 cup Heavy Cream
• 2 tbsp Parsley Chopped

Instructions

1. Heat olive oil and butter in a pan.

2. Add garlic and onion and fry on medium high heat until onion turns translucent.

3. Add the mushrooms and cook on high heat for 10-12 minutes.

4. Now Now add red wine and thyme and stir well. Cook for 2-3 minutes.

5. Add all purpose flour and mix well.

6. Add vegetable stock, salt and pepper in the pan.

7. Reduce heat and let the soup simmer for 10-15 minutes stirring occasionally.

8. Switch off the heat and let the soup cool down a bit.

9. Remove 1 cup mushroom from the soup and reserve.

10. Blend the remaining soup using an immersion blender until smooth.

11. Add the reserved mushrooms back in the soup along with the heavy cream.

12. Cook until soup comes to a boil.

13. Add chopped parsley and mix well.

14. Adjust salt and pepper and serve the soup warm.

Recipe Notes

For a delicious cream of mushroom soup, use the best quality, fresh mushrooms. Fresher the mushroom, better the taste of the soup. I have used a mix of button and oyster mushrooms, but you can use regular mushrooms available in your local grocery store.

You can also use dried mushrooms to make this soup. Just rehydrate them in hot water for 20 minutes before chopping and adding in the soup. Retain the water in which they were soaked for best flavour.

I did not had access to shiitake Mushroom, but they add a delicious earthy flavour to this soup. Shiitake mushroom is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries.  Shiitake mushrooms add a nice texture to the creamy soup and give a strong flavour. 

I have used homemade vegetable stock. You can find the recipe to the best vegetable stock on the blog. If you want, you can replace it with chicken broth or beef broth too. 

If you live in the US, you can buy readymade broth here and if you are in India, I recommend this Broth Powder by Urban Platter.

I have used red wine to my soup, but you can use white wine if that is available. If you don’t have wine available, you can skip it and use milk instead. 

Use fresh herbs to get the maximum flavour. I have used parsley and thyme, as they bring out the flavour of mushrooms. Use freshly minced or chopped garlic for a flavourful soup. 

Nutrition Facts

Cream of Mushroom Soup

Amount Per Serving

Calories 280 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 11g69%

Cholesterol 56mg19%

Sodium 781mg34%

Potassium 475mg14%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 3g3%

Protein 4g8%

Vitamin A 1175IU24%

Vitamin C 4.8mg6%

Calcium 27mg3%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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