Mushroom Soup | Cream Of

Mushroom Soup
Rich and delicious mushroom soup is wonderfully satisfying to
enjoy any time of the year. It’s a hearty soup recipe prepared in
just one pot, and is perfect to make even on a busy weeknight
in only 30 minutes. Here you’ll find step-by-step instructions
and photos with a video to make my savory, creamy, absolutely
delightful cream of mushroom soup from scratch.

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 Table of Contents
1. About Cream of Mushroom Soup

2. How to Make Mushroom Soup (Stepwise Photos)

3. FAQs

4. Recipe Card

About Cream of Mushroom Soup

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!

Step-by-Step Guide
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
3. Next, heat a heavy saucepan or pan over low to medium-low heat.
Melt 2 tablespoons of butter (salted or unsalted) in the pan.
4. 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.
5. Sauté until the bay leaf becomes fragrant, only for about 2 to 3
seconds.
6. 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).
7. Mix and stir.
8. Sauté until the onions soften and become translucent.
Cook Mushrooms
9. Add the sliced or chopped mushrooms to the pot.
10. Mix again. You will see the mushrooms releasing water after a few
minutes.
11. Continue to sauté as the mushrooms brown.
12. Continue to sauté until all the water dries up in the pan. Then add
1 tablespoon of whole wheat flour or all-purpose flour.
13. 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.
14. Then add freshly crushed black pepper or ground pepper to taste.
Mix well.
Make Cream of Mushroom Soup
15. Now add 1 cup of water or vegetable stock, or mushroom stock.
16. Stir and mix well.
17. Add 1 cup whole (full fat) milk.

TIP: The milk should be at room temperature when you add it.

18. Mix very well.
19. 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.
20. Simmer the cream of mushroom soup over medium-low heat. Stir
often; it will start to bubble up like in the picture below.
21. 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.
22. 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.
23. Stir and mix well.
24. Add 1 tablespoon of chopped parsley or coriander leaves (cilantro)
or any fresh herbs of your choice.
25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring
often.
26. 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.
27. 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.

FAQs
Is this cream of mushroom soup recipe gluten free?
As-is this recipe is not gluten free. I use whole wheat flour to make a
thick roux for the creamiest mushroom soup. If you’d like make a
gluten free version, simply substitute the whole wheat flour with your
preferred GF-friendly mix. Potato starch, tapioca starch, and cornstarch
are all great alternatives.

How do I make this a vegan cream of mushroom soup recipe?

You can substitute the dairy butter used to make the roux with your
favorite plant-based butter alternative. Use nondairy plant based milk
– like cashew or soy milk – instead of dairy milk and cream. You can
include cashew cream as well, for a rich and thick vegan mushroom
soup.

How long will creamy mushroom soup keep well?

Homemade mushroom cream soup will stay good for up to 1 to 2
days in the fridge. Transfer cooled leftovers to an airtight container
and keep in the fridge. The soup will thicken more after cooling. So to
thin the consistency add some water or vegetable stock while
reheating. Reheat in a microwave or in a saucepan.

More Comforting Veggie Soups!

EASY • 25 MINS

Soup Recipes

Tomato Soup

MODERATE • 30 MINS

Soup Recipes

Spinach Soup (Palak Soup)

EASY • 30 MINS

Soup Recipes

Carrot Soup

MODERATE • 1 HR 20 MINS

Soup Recipes

French Onion Soup

If you made this recipe, please be sure to rate it in the recipe

card below. Sign Up for my email newsletter or you can follow
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more vegetarian inspirations.
Mushroom Soup Recipe (Cream Of
Mushroom Soup)
By Dassana Amit
This rich, creamy and delicious mushroom soup recipe is wonderfully
satisfying to enjoy any time of the year. It’s a hearty soup prepared in just
one pot, and is perfect to make even on a busy weeknight in only 30
minutes.
4.91 from 70 votes

 Print Pin Save

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
CuisineWorld
CourseSide Dish, Starters
DietVegetarian
Difficulty LevelModerate

Share
Servings 
 
Units
US CustomaryMetric

Ingredients
 ▢200 to 250 grams button mushrooms or cremini mushrooms
 ▢⅓ cup finely chopped onions or 1 small to medium-sized onion
 ▢½ teaspoon finely chopped garlic or 2 to 3 small to medium-
sized garlic
 ▢1 tejpatta (Indian bay leaf) or bay leaf
 ▢1 to 2 pinches ground nutmeg powder or grated nutmeg
 ▢1 cup water or vegetable stock
 ▢1 cup whole milk – at room temperature
 ▢6 tablespoons light cream or 3 tablespoons whipping cream or
heavy cream
 ▢1 tablespoon whole wheat flour or all-purpose flour
 ▢2 tablespoons Butter
 ▢1 tablespoon chopped parsley or coriander leaves (cilantro) or
any fresh soft herbs like basil
 ▢freshly crushed black pepper as required
 ▢salt as required
 ▢1 teaspoon finely chopped parsley – can also use the same herb
you add in the soup for garnishing like coriander leaves or basil

Cook ModePrevent your screen from going dark while making the recipe
Instructions

 
Preparation

 Rinse or wipe 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.

 Peel, rinse and chop onion and garlic finely. Get all the other ingredients
ready and set them aside.

Sautéing Onions And Garlic

 Melt butter in a heavy saucepan.

 Add the bay leaf and saute till fragrant for about 2 to 3 seconds.

 Add the finely chopped onions and garlic.

 Sauté stirring often on medium-low heat till the onions soften and
become translucent.

Cooking Mushrooms

 Add the sliced or chopped mushrooms and saute till the mushrooms
start to release water.

 Saute till all the water dries up and the mushrooms become a light
golden.

 Add the flour and saute for 3 to 4 minutes stirring often on a low to
medium-low heat. The raw aroma of flour should not be felt.

 Then add freshly crushed black pepper and mix well.

Making Mushroom Soup

 Add water first followed by milk.

 Stir well and season with salt.

 On a low to medium-low heat let the soup come to a gentle simmer

first.

 The mushroom soup would also begin to thicken. Stir at intervals.

 Further simmer for about 4 to 5 minutes till the soup thickens more.

 Then add the cream and chopped parsley.

 Simmer mushroom soup or 1 to 2 minutes more stirring often.

 Lastly, sprinkle ground nutmeg powder and stir.

 Switch off the heat and pour the soup in serving bowls.

 Serve the cream of mushroom soup steaming hot garnished with

parsley or coriander.

Serving And Storage Suggestions

 Serve the mushroom soup with a side of any sandwich or crusty bread
or toast. Crostini or bruschetta also pair well. You can also serve as a starter
with a pasta or pilaf main course. Enjoy the soup with a side salad of fresh
veggies.

 Keep any leftover soup for 1 to 2 days in an airtight container in the

refrigerator. The consistency will thicken more after refrigeration. Add a splash
of water while reheating to loosen the consistency.

Video

Notes
1. Use milk at room temperature. The milk can also be cold or chilled.
2. To increase the heat and warmth in the soup, you can add a little more
of black pepper powder. Use freshly crushed or powdered black pepper
for the best flavor and taste.
3. Nutmeg can be skipped if you do not have it.
4. This mushroom recipe can be easily scaled to half or double or triple for
larger servings.
5. Instead of button mushrooms you can use baby bella mushrooms or
cremini mushrooms.

Nutrition Info (Approximate values)

Nutrition Facts
Mushroom Soup Recipe (Cream of Mushroom Soup)
Amount Per Serving
Calories 237Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 62mg21%
Sodium 442mg19%
Potassium 390mg11%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 6g12%
 Vitamin A 678IU14%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 3mg4%
Vitamin D 2µg13%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 127mg13%
Vitamin B9 (Folate) 22µg6%
Iron 1mg6%
Magnesium 23mg6%
Phosphorus 161mg16%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This mushroom soup post from the archives originally published on January
2014 has been updated and republished on 27 November 2021.
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Meet Dassana
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from
India & around the World. Having been cooking for decades and with
a professional background in cooking & baking, I help you to make
your cooking journey easier with my tried and tested recipes
showcased with step by step photos & plenty of tips & suggestions.
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Comments are closed.

118 Comments
1. Shalini Sarkar

Aug 23, 2020 at 6:02 pm

It came out beautiful , the looks, smell n of course the taste… all of
them
1. Dassana Amit

Aug 23, 2020 at 10:39 pm

Thank you for the positive feedback on the recipe.

2. Pournima Naik

Aug 18, 2020 at 4:02 pm

Wonderful.!!!!
One of best soup I ever prep at my home. Your all recipes are so
delicious
Thank you so much.

1. Dassana Amit

Aug 18, 2020 at 8:52 pm

Thanks for the feedback and the rating. Glad to read. Most welcome.

3. Shrey

Aug 13, 2020 at 11:54 pm

Amazing recipe and quick to make too. Thank you

1. Dassana Amit

Aug 14, 2020 at 12:15 am

Thanks for the feedback.

4. Teresa Mishra

Jul 28, 2020 at 11:39 am

 Made the soup exactly as per the recipe..and it came out very well. A
very delicious and filling soup.Would highly recommend.

1. Dassana Amit

Jul 28, 2020 at 8:06 pm

Thank you for the lovely feedback and the rating. Glad to know.
See More Comments

Meet Dassana
Hi, I am Dassana. Running the kitchen for decades, I share tried and tested
Vegetarian recipes on my food blog since 2009, with a step-by-step photo
guide & plenty of tips so that your cooking journey is easier. I also have a
professional background in cooking & baking.
Learn More about Dassana

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