Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again!
The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.
CREAM OF MUSHROOM SOUP
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.
HOW DO YOU MAKE MUSHROOM SOUP?
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water (slurry). If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.
HOW DO YOU MAKE MUSHROOM SOUP WITHOUT CREAM?
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
MUSHROOM SOUP RECIPE
What makes our mushroom soup so good? The additional flavours of:
Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand.
Onions — don’t be put off by the amount of onions I use. I LOVE including two in this soup (or 1/2 cup), as the flavour really shine here. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup recipe.
Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
If using a RED, I recommend a Marsala, Sherry, Merlot or Pinot Noir.
For WHITE I love a Pinot Grigio or Sauv Blanc.
Stock
Or Broth! Chicken or beef work well for mushroom soup, just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.
Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. However, as with the stock options, you can use vegetable stock powder for a delicious vegetarian soup.
Don’t forget the side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!
Looking For More Mushroom Recipes? Try These!
Sausage Cream Cheese Dip Stuffed Mushrooms
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Garlic Mushroom Chicken Thighs
Salisbury Steak with Mushroom Gravy
More Soup recipes!
Slow Cooker Creamy Tortellini Soup
Butternut Squash Soup
Chicken Noodle Soup
Tomato Soup
Beef Cabbage Soup
Cream of Mushroom Soup on Video!
Cream of Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- 1/2 cup Marsala wine (any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 teaspoons salt adjust to taste
- 1/2-1 teaspoons black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
Instructions
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.
Alu says
Thank you for the recipe.
We made it a bit differently because we are always for the healthier alternatives. We liked it so much.
Sunny Sails says
Wow! So delicious! My first time making cream of mushroom soup, but definitely not my last. I used shallots instead of regular onions and a tiny bit of rosemary in addition to thyme and parsley. Thanks for this great recipe!
karen marie says
This is a lovely, easy recipe. Thanks!
The only thing I would do differently next time is to quarter the amount of thyme – two teaspoons is a bit overpowering. I’d go with one teaspoon.
The recipe makes an enormous amount of soup. It wasn’t my intent to make so much but it will be a nice treat in the freezer for other days.
Patricia A Miller says
I am 74 years old and have been making “homemade” meals all my life, but have never made mushroom soup. We had a lot of mushrooms that needed to be used, so I searched and found several recipes, but this one sounded best to me, so I made it. The soup was absolutely divine, and was a very satisfying meal with some garlic bread to dip! My husband and I both loved it. He said it tasted like a fine dining restaurant soup, and I agreed. I followed the recipe exactly, used regular, not low salt stock, Sauvignon Blanc, Herb Ox bullion. The prep time of 10 minutes was way off however, and I would double it. It takes at least 10 minutes to measure, clean, and slice the mushrooms! Thank you for a fantastic recipe!!
Tammy says
I am a huge Foodie but have never made “Cream of Mushroom Soup” and this one did not disappoint at all. In fact the complete opposite~! I often adjust recipes to my liking but because this was the first time I made it I didn’t and it was Divine~! I reveled in the smell after adding each ingredient which is a beautiful part of the cooking process for us foodies 🙂 Thank you~!
johanna says
Wow, this soup was EXCELLENT! I had half brown mushrooms and half white (just what was on hand) and some leftover cheaper red wine in the fridge (that wasn’t worth sipping on, so kept strictly for tossing in a recipe). This is a keeper. Next time I’ll try with half & half (vs full heavy cream).
Paul Betancourt says
Before starting to cook I looked up and cross-referenced several recipes since it had been quite a while since I made this kind of soup. I chose your recipe because it seemed to be the most complete and clearly showed an understanding of the ingredients, the subtle, beautiful flavors, and I’m so glad I did. Your recipe just slammed!
I used plenty of three types of mushrooms (cremini/baby portabella, white button, and shiitake). This was sooooo good, my wife couldn’t stop saying how good “my” soup was. A little crusty bread and this was great for dinner. Thanks for a great recipe, so nicely detailed, complete, and delicious! I’ll be visiting your nice website more often, a great resource.
JoAnne Cortese says
I’m not even finished making this soup and I can tell it’s going to be very good; it’s a keeper. I used exactly all of the ingredients more or less. I didn’t have a beef bouillon cube or chicken stock so I used beef stock, it still came out great! Thank you
Annie says
Excellent. Added some red wine vinegar at the end to balance the soup a little bit. Truly fantastic!
Deborah says
OMG! This was BEYOND delicious! Thank you for sharing! Will put this soup on heavy rotation in my household. 🥰
Heather says
Wow, this soup is amazing. I used a mixture of different mushrooms, oyster, cremini, and shiitake. I also used homemade chicken stock, marsala wine, evaporated milk and better than beef bouillon instead of the cubes. I used one onion and a large leek because that’s what i had on hand. Best mushroom soup hands down.
Cierra says
I have never left a review on a recipe before and I think this soup deserves to be my first. WOW. I’m a huge foodie and Iike to think that I know good food.. This recipe went beyond my wildest dreams. I needed a cream of mushroom soup for my green bean casserole for Thanksgiving, and decided to give this one a go. It is amazing. I swapped the beef stock and bouillon for chicken stock and chicken bouillon. Chefs kiss. So good. I needed it thicker for my casserole and ended up adding more corn starch at the end. Amazing recipe. The flavor is out of this world.
Karina says
Hi Cierra, I’m glad to hear that the soup exceeded your expectations! Your substitution of chicken stock and bouillon is a fantastic twist, and I’m glad you were able to adjust the thickness to suit your casserole needs. Thank you for your kind words, and I’m delighted the flavour was to your liking!
Wendy says
WOWSER!!! I did not follow this to the t bc I was just trying to use up my mushrooms before they went bad but even following it close, it is to die for. Yummy!
Byron J says
Whew! this soup was off the charts!! I made it and the family loved it. This will be added to my culinary arsenal for sure. Great job Karina!
Karina says
Hi Byron, I’m so glad to hear that the soup recipe was a hit for you and your family! Thank you for your feedback!
Jennifer Levasseur says
I made this soup today. I had a big container of creminis that I bought from Costco and needed to use up. Directions are straightforward. Ingredients I have on hand and was easy to put together. Changes I made, I added an extra 4 cups of chicken stock, used Pinot Grios, and doubled the cream. At the end I used my immersion and blended the soup to a smooth consistency. One of the best soups I’ve ever made!
Ieren says
I made this soup twice and I had to come back and write the comment that it is amazing!!! Thanks for very helpful instructions. I love the taste and texture.♥️
Karina says
Hi Leren, thank you leaving your wonderful feedback! I am so happy to hear that you love the recipe!
Sammm says
Good recipe, I added some roasted garlic at the end and blended with a immersion blender. I also added a couple bay leaves when I simmered it.
Karina says
Hi Sam, these additions to the recipe sound great. I’m glad that your changes turned out well, it’s always nice to slightly adjust some flavours to suit your personal preferences!
Glenda Dominguez says
Delicious! I added some extra spices like paprika, dill, a Bayleaf and some Worcestershire sauce. Beside that, I followed the recipe and it turned out great!
Super easy, I recommend
Karina says
Hi Glenda, that sounds like a fantastic twist with the added spices and Worcestershire sauce! I’m glad to hear you enjoyed the recipe, and I appreciate your recommendation!
Mary says
I made this for my family last night and everyone loved it. I used whole milk instead of cream because that’s what I had. My toddler kept asking for more. I’m planning to use the leftover soup in a casserole recipe tonight.
Karina says
Hi Mary, that’s wonderful to hear! I’m glad your family enjoyed the soup, and it’s always great when little ones ask for more. Using the leftover soup in a casserole sounds like a fantastic idea.
Barbara says
Excellent! Used a little less thyme since my family is not crazy about it. Had Cabernet Sauvignon. Worked perfectly! Thanks!
Karina says
Hi Barbara, you’re very welcome! I’m glad you enjoyed the recipe, and it’s great that you made adjustments to suit your family’s taste. A good Cabernet Sauvignon can indeed work wonders in a dish like this!
Caitlin says
So easy!! To make it veg-friendly, I used veg stock, and marmite instead of the beef bouillon, and also soaked some dried mushrooms in a bowl with 1 cup of boiling water to sub 1 cup of the broth with a mushroom broth. Came together so quickly, the flour step was really smart for making a good roux, and no clumps when liquids went in! Will definitely make again.
Cathy B says
I love this soup! I could not find brown mushrooms so I used white and it still turned out great. My husband loved it too. I will make again.
Cher says
Amazing recipe! Made as written and this soup tastes out of this world AWESOME! My husband said it tasted like a soup you would be served in a high end restaurant….he travels a lot and eats out a lot. I was flattered. More importantly had to say Thank YOU for sharing this amazing recipe!
OreeCooks says
STELLAR recipe, thank you for sharing! Though I was missing three items, so I had no choice but to omit two and substitute one. I didn’t have thyme, beef bouillon, or wine on hand. Considering how good this turned out regardless I’ll bet those make the flavor even more explosive!
I added a small bit of chicken base instead of the beef bouillon and stuck to basic salt and pepper for seasoning. Once it had set for a few hours the flavor was even better. I’ll be adding this one to my recipe book for sure!
(Repost because I forgot to rate, sorry!)
OreeCooks says
STELLAR recipe, thank you for sharing! Though I was missing three items, so I had no choice but to omit two and substitute one. I didn’t have thyme, beef bouillon, or wine on hand. Considering how good this turned out regardless I’ll bet those make the flavor even more explosive!
I added a small bit of chicken base instead of the beef bouillon and stuck to basic salt and pepper for seasoning. Once it had set for a few hours the flavor was even better. I’ll be adding this one to my recipe book for sure!
Lathyy says
Made this today, used 2% milk, dried herbs, skipped the wine – delicious!
Will make this again and again…
Bob Collyer says
Wow!
I don’t usually eat soup because most are bland but my neighbor gave me 2 punnets of mushrooms and I decided to try this recipe. Just made this soup for the second time and it is amazing. only thing I changed was stock…I used a litre of chicken and beef stock mixed together. apart from that I used the recipe exactly as stated using Pinot Grigio red wine.
My wife stated “best soup I’ve ever tasted” and I absolutely agree. Thanks very much for posting this rcipe…awesome
Thonia Roth says
Lovely soup! I needed to make my own gluten free for a casserole recipe, as I couldn’t get hold of a canned gluten free soup. I love this. But I wonder if I can freeze it?
Mica says
I’m giving this recipe 5 stars because hubby and my mother loved it. My only concern was that it tasted too oniony – not sure if my onions were too big or if most of you used small onions but all I taste in my mouth is onion (no mushroom). I followed the recipe exactly as written. Any thoughts??
Kammie Savidge says
I made the soup to make a version of allergy friendly beef stroganoff. I added 2 cups of heavy whipping cream instead of one, but it turned out amazing! My son who doesn’t like mushrooms tore it up!
LORI SWAILES says
MADE THIS MUSHROOM SOUP TODAY; IT IS GREAT!!!!!
Janelle says
All I can say is WOW! This soup it absolutely incredible!!! As I didn’t have any wine available, I substituted with apple cider vinegar. So incredibly delicious!!!
Paige says
Just love your recipes!! This is the ultimate soup!
I used a mix of portabello, enoki and king oyster mushrooms & added a packet of French onion soup mix (and omitted 1 bullion cube/chicken stock) and it is HEAVEN! I mad rit last week and it was so good I couldn’t wait to make it again! 10/10 incredible!
Richard says
This recipe is very well explained step by step and tastes great. I chopped the mushrooms a bit smaller then asked for also be careful the recipe adjustment feature does NOT adjust the ”750 grams” it stays the same when you adjust the portion number. It could confuse someone.
Amy Cornell says
It’s very easy to veganize this recipe. Coconut milk is extremely creamy and a great substitute for milk and cream. And even for non-vegans I think substituting, chicken broth or bouillon cubes with mushroom broth concentrate is a must in the recipe. Lastly, I’ve recently been on a “thyme kick” lately so I added extra thyme. My husband loved this recipe as well. I love adding homemade croutons to my soup. It helps me use up bread that is not fresh and gives me a crunchy texture bite every now and then, and is a great vehicle to soak up. soup. I took a couple of pieces of ciabatta bread and cut them into 1 inch cubes or smaller and tossed them in some olive oil and seasonings. I like salt, pepper , parsley and nutritional yeast for a cheesy like flavor and threw them in the air fryer for a few minutes until they were brown and served them as croutons on top of my mushroom soup. Great foundational recipe to make a very creamy and filling plant based soup. Thank you for sharing!
Eric says
I am making this recipe for the 2nd time right now. It was the best mushroom soup I’ve ever had and really simple to make. I made the soup exactly as it specified only I doubled the recipe. You’ll love it so much you should double it also!
Anda says
I tried it and absolutely love it! I usually puree the mushrooms and don’t add wine to the recipe, but I like yours better. Thanks for sharing it.
De says
Freaking delicious!! I added 2 stalks of celery, chopped and 3 carrots chopped to the onions. Then I added a box of prepared Rice a Roni Long Grain & Wild Rice at the end. SO GOOD!!
Lois Demers says
I made this for my Dad and Husband. I followed it to the letter, except I didn’t add salt, and only one boullion cube as I was using salted broth and salted butter. I used 35% cream, and boy was it good! We are having the leftovers over pasta tonight, can’t wait!
Marilyn Jamgochian says
Every time I go out to dinner with my mother, she Always asks for mushroom soup. I couldn’t understand what is her obsession with this soup. Of course most places don’t make it. So I decided to look for a recipe and make it for her. I found This recipe, and it looked pretty good, so I bought the ingredients and made it. I just have to say WOW!!! Now I know Why she’s always requesting mushroom soup! It is is sooo Delicious, I had to stop myself from eating most of it. I kept going back for more. Of course I have to give her a big container of it. She’ll be so happy!!! I will Definitely be making this one Again!!! Thanks!
Grey says
This. Was. Yummy. I made it as detailed in the recipe, except I added a splash more Marsala since I needed to use it up. I will make this again for sure.
Sanchia Fenster says
Oh wow!!!! This was super delicious and so, so easy to make. I had all the ingredients except the wine and it tasted so good, wine, to my mind, would not have made a difference. This was delish!!!! Thank you for the recipe.
Debbie says
I would give this recipe 10 stars if I could! Absolutely delicious. I followed the recipe and didn’t change a thing. Perfect as it’s written. It’s also great leftover. Can’t wait to make it again!! Thanks for sharing
Evelyn says
I made this tonight and it was delicious. I have never made cream of mushroom before for the family and they loved it. Thank you .
Fiona Young-Brown says
I adore mushrooms but my idea of mushroom soup had been ruined by the thick canned stuff in my childhood. I decided to make this and am so glad I did. It was absolutely delicious. My husband and I each polished off two servings with pieces of crusty baguette. My faIth in mushroom soup has been renewed!
Shishi says
Oh my god! This was hands down the best cream of mushroom soup I have ever had. The flavor was amazing. Better than what I was hoping for. I can’t wait to make it again. Thank you so much.
Kim says
I instinctively wanted to use an immersion blender to spread the mushroom flavor through the broth. I like the idea of using mushroom bouillon. Wish I had some! Delicious!
Eric Berk says
This recipe is the bomb! My only alteration was adding Italian seasoning for about half of the thyme ( I was too low on thyme). The soup turned out great. My wife loved it. I already plan to make it again for sleepover guests. Thank you so much for the recipe.
Eric B says
This recipe is the bomb! My only alteration was adding Italian seasoning for about half of the thyme ( I was too low on thyme). The soup turned out great. My wife loved it. I already plan to make it again for sleepover guests. Thank you so much for the recipe.
DK says
I made this yesterday for Christmas as an opening dish and it was a huge hit! The entire pot was devoured by my family. 🙂 For the record, I followed the recipe exactly as written and it was perfect. Thank you so much for sharing!!
HC says
Fantastic recipe! I used mini bellas and added a tiny bit of balsamic, extra garlic, soy, rosemary and Worcestershire sauce for added flavour the 2nd time I made it and it was even more delicious. Also swapped for 2% milk and it still turned out great.
Tai says
I ended up deciding to try it out as a bisque with an immersion blender and at first, it was very concentrated, assuming because the mushrooms and onions were blended. I added some more heavy cream and some water and it came out delish!
Robbie Johnson says
Absolutely delicious! Easy to make. Everyone loved it.
Sierra says
So delicious! I think I will blend the mushrooms to make it a bit creamier. Can I also substitute some stock for more heavy cream to make it creamier? Thanks for the recipe!
Bri says
This is the mushroom soup of my dreams. I diced the mushrooms because I like smaller pieces and served it with crusty buttered sourdough. Everyone liked it, even the kids.
Leslie says
This is by far the BEST soup recipe I have ever tried! Rich and creamy and absolutely delicious! Thank you!
Kim says
I have never been compelled to rate a recipe, but this one is fabulous! I made it exactly as directed and will definitely be making it again!
HoneyBunny20 says
So good. Used both porto bello and wild hens of the woods mushrooms. Also used evaporated milk and it tasted wonderful.
BAK says
Very good soup! I followed the recipe as given but took half out and blended it and poured it back in for a thicker base. I used a combination of beech and maitake mushrooms for the first time and it turned out delicious!
Kaili Page says
Delicious! I threw in some broccoli and had the soup over rice. This can definitely be enjoyed without the additives; it was just my preference.
Melody Mulhall says
I made it. My husband gave it a 10. Only thing I added was some celery I had out of my garden. Excellent. I will be making again!
Lars Pardo says
i was thinking about a couple of florets but decided against it. I did however add some chili powder which gave the soup a nice bite.
Michele Iannuzzo says
Hi….used vegan butter, veg broth and coconut milk and made this vegan
Delicious 😋
Mickey Meredith says
Loved this soup. I will definitely make it again. No alterations to it and it was perfect.
Shannon says
I agree. I made it too. The only thing I didnt have was the beef bouillon cubes. But it was very good. I used Merlot. 👍
Odelia says
It was sooo good! It was definitely quicker to make than most mushroom soup recipes out there and it didn’t even require blending (a huge plus for me!)! My siblings, who are not big fans of hearty soup in general, loved it and have requested that I make it again. The only alteration I made was that I left out the wine as I didn’t have any at the moment, but it still tasted amazing.
Simple, quick, and doesn’t miss out on quality!
I’ll be making this regularly from now on, thank you for the recipe!!!
Kat says
Husband loved it!!! It was so delicious and ill never buy canned again!!!
Melissa says
Just amazing!
I wouldn’t change a thing, except to double or triple the recipe!
Thank you…huge hit…
Amanda says
So good! My husband and I love this soup. It is now one of our favorite meals to make. Wouldn’t change a thing!
Karina says
Hi Amanda, this feedback is lovely to hear! I am so glad you and your husband enjoy this recipe!
Cecília Christian says
My son and I went mushroom picking for morels but while we were out, we also picked boletes (penny buns). I decided to try this recipe to make soup from them. Oh my GOSH! This is such a tasty recipe. I used my own homemade beef stock, my own thyme, freshly picked boletes, and I used evaporated milk instead of cream.
This is a KEEPER! I can’t wait until I find more wild mushrooms such as chicken of the woods or oyster mushrooms next.
THANK YOU!
Jackson Jackson says
I made this recipe and it was fabulous. For my first time making it, the makings were a little confusing as I went along. But turned out great. I did use the wine and whipping cream as suggested.
Traci Hamilton says
My Husband and I made this yesterday and it was amazing! The best mushroom soup both of us have ever had, hand made or in a restaurant. We only made two changes, 1 onion instead of 2 and 2% milk instead of heavy cream or half and half. Outstanding flavour! We’ll be trying more of your recipes for sure! Thank you so much Karina!
Dr. J says
I love cream of mushroom soup, but have never been satisfied with any of the recipes I had on hand so I was looking for a new one to try. This one caught my eye because it called for Marsala wine, which I happened to have on hand. I veganized it, substituting plant-based butter, milk, and bouillon, but otherwise left everything as called for. It was really good — my wife absolutely loved it! This recipe will be my new go-to for mushroom soup.
Shirley says
Excellent soup! I will never buy canned mushroom soup again. I was making elk round steaks and the recipe called for a can of mushroom soup which I did not have on hand, that’s how I stumbled upon this recipe. What an awesome find! The soup turned out so good that I hated to use it on the elk steaks. Luckily it made enough to use on the steaks and to enjoy a bowl on the side. By the way, the elk steaks turned out great 🙂 Thanks for the recipe!
Debby says
Excellent recipe! I used half white mushrooms and half portabella mushrooms. After adding the cream, I transferred about three ladles to a food processor, gave it a few pulses, and added back to rest of soup for a little body.
Juliet DeVette says
I forgot to buy more onions but had a ton of cauliflower in the fridge… turns out it’s REAL GOOD with cauliflower!
Melissa says
So far above the canned versions it’s ridiculous (and I’ve been a fan of two of the canned versions for decades). But not like the versions I’ve had in restaurants that fail to hold on to the simple, creamy, earthiness that I crave in a mushroom soup.
Followed the directions exactly, used a combo of baby portabellas and white mushrooms, college inn chicken broth, better than bullion for the beef bullion, marsala wine, and heavy cream. Sliced some of the mushrooms as described and chopped some of them in smaller cubes/wedges. The smaller cut was the unanimous favorite at our table of 5.
Highly recommended (my mother and sister both copied the recipe before leaving).
Many thanks for this gem.
Mandi says
Made this exactly as written and it’s terrific, I might add 1/4 lb more mushrooms next time. It’s delicious!
Anna Housser says
I will never open a can of cream of mushroom soup again, after making this recipe. Cream of mushroom is one of my most favorite soup’s. I just loved how easy the recipe was to follow. The only I switched out was the wine, I used cooking sherry wine instead. Worked just fine. Thanks so much for sharing this recipe, it’s a keeper.
Cherie The Chef says
I am a chef and I often review at least 20 recipes to come up with my own. When I read this I instinctively knew I did not need to alter it. I did use chicken bouillon cubes instead of beef and I used an organic Pinot Grigio for the wine. I must say it is pretty much perfect in process, ratios and rich flavor. Thumbs up 👍
Ellen Harrell says
I have to admit that I hate mushroom soup, but my husband does not. So, I made it for him along with fish tacos that I also hate. Well, because I hate fish tacos more, I tried the mushroom soup and it was so good I had to have 3 bowls. I’m also taking some for lunch for work tomorrow. I used Portabella mushrooms. Thanks for the recipe. I saved it for next time.
Sandra Douglas says
I just made this tonight, Awesome! Just baked Artisan Bread on the side.
I have never bought Cremini mushrooms before, until last week. I put them in a stew and thought wow they would be great for mushroom soup.
That’s when I searched and found this recipe. I bought more mushrooms and made the soup.
Excellent!!
I had no thyme, but time enough to make the soup, lol
It took me more than ten minutes to prep, but that was fine, no rush.
I am wanting to try Creamy beef and mushroom stroganoff next. I noticed that you could sub ground turkey. I have three pounds bought by mistake, so going to use it up.
Katya says
I really loved the recipe. Cooked it tonight, added some potatoes. It’s perfect. Definitely is on my favorites list. You are going international by the way. Was on the 1st page of Russian Google results to: mushroom cream soup.
Lanita says
Absolutely delicious and simple recipe. Easy recipe to follow. I only used Marsala Wine in place of the white wine. I topped mine off with shredded Parmesan cheese for a bit more flavor. Lots of savor. Will definitely make it again! Perfect for those cold weather days.
Molly Hruby says
This recipe is SOOOO DELICIOUS…I served it in bread bowls from Panera Bread… it’s DEFINITELY going in my cookbook and I’ll be making it often.. thanks for the great recipe!!!
Mary Anne says
I just made this soup as written ,minus the wine. I made it for tomorrow night and what I’ve tasted so far is superb!! We will have it with some Crusty Bread and enjoy it as a Dinner Soup!
Anna says
Forgot to add 5 stars 🙂 The recipe is really worth that much stars on my book 🙂
Sara J Burns says
God this was good! I didn’t have boullin cubes so used tamari sauce instead. I also used 4 teaspoons of thyme by accident and thought I ruined it, but I didn’t. It was pretty much fail proof and delieicious.
Cathy says
This is soooo good. I changed nothing. Loved all the pieces of mushrooms.
Ivy says
Delicious! Flavor is great! Thank you for sharing! Will definitely make again!
DL says
So yummy!
J. Finneran says
I’ve had homemade mushroom soup several times in restaurants and really enjoyed it. I was hoping that this recipe would be close to those in taste and it wasn’t it was actually better. I followed the recipe to the letter and I wouldn’t change a thing I used the Pino Grigio in the recipe. While I like Marsala In many dishes I thought it would have taken over the soup.
If you have any hesitation in making this soup don’t have this is nothing like the canned soup. It’s delicious, easy to make. Make it for your guests they will be very impressed.
Thanks so much for the recipe……
cocoa says
I too blended 1/2 for a creamier soup. Thanks
DoctorMom says
I have never commented online on a recipe before. Had to for this one! It far exceeded my expectations. As is typical, I had to improvise a little with what I had on hand: was out of thyme (who DOES that?!) so used a combo of rosemary and sage. LOVED it. Was generous with my portions (portions of palmfuls, rather than strictly measuring). Didn’t have sherry or marsala so used half Madeira and half Dolin red vermouth. Was just fine. Didn’t have chicken broth so used beef. Didn’t have bouillon so added a dash of Worcestershire sauce. All of this to say, the bones/proportions of this recipe are fantastic and solid enough to improvise. My husband said it was at least as good, if not better, than any restaurant cream of mushroom he has ever had.
Ingrid Rinaudo says
This was so delicious. Made as directed, except only 2 t of thyme. (none at the end). Gone in 2 days with only 2 people eating this addictive soup. I toasted and buttered some sour dough bread to dip in the soup. Thank you for this delicious recipe.
Esley says
Made this with my son, he’s 6, today. He said it was the best soup he has ever had. His only exposure to cream of mushroom soup previously had been Campbell’s with his mom. He says this is 99 and 100 better. I loved the soup. It had a great rich flavor and was easy to make.
Tammy T. says
This was the best mushroom soup! I don’t usually comment on recipes but this recipe was worth commenting on. It was very flavorful.
Heather Gagnon says
Wow this was incredibly delicious. I used homemade chicken stock and a Sauvignon Blanc wine as it was already opened in the fridge along with evaporated milk I did not use the beef bouillon because when I read the ingredients on the box it has MSG. Still delicious without it. Will be making this again. I also puréed 1/2 the soup because I wanted that added creamy texture.
Lisa Vavra says
The flavor in this soup is amazing!!! I can’t wait for lunch today to have some more, was dreaming about it last night. So good!
Thanks for the great recipe!
Roberta A Anderson says
Made it tonight. It was easy and has alot of flavor. Verygood . Thanks, Roberta
Heather Biersteker says
Absolutely delicious! Wouldn’t change a thing!
Sue says
Excellent recipe. Soup was flavorful and delicious and filling! Easy to make as well.
Megan H says
Um, this soup is absolutely divine! Especially for being made in less than an hour. I put it in my Vitamix to puree the mushrooms, which thickened up the soup and left a little bit of texture. I topped it with sour cream and goat cheese and served it with toasted sour dough…YUM! And it only tasted better reheated since the flavors had time to meld even more. I absolutely love cream of mushroom soup, and this recipe is going to become a regular in my house, thank you!
Vicky O says
Outstanding flavor and richness even using 2% milk instead of cream. My family loved it!
Jesse Williams says
I don’t generally rate recipes… this was AMAZING. I’ve never tasted a mushroom tasted that was anything but mediocre. But this stuff is terrific. My wife said that it tasted like something from a fine dining restaurant… Thank you for sharing this with the world!
Ellin says
WOW – fantastic recipe! Very easy and tastes amazing. 🙂 I had fresh thyme in the house so I used that but cut back on the amount. Other than that, I followed the recipe exactly, and it’s perfect! I will definitely be making this again. Thank you!!
Robin L. Clark says
Excellent! Made exactly to recipe and simply marvelous! Thank you for a “Go To” recipe. This stuff is absolutely delicious!
Dina says
Lovely recipe! First time I come across your site and everyone enjoyed the soup. I too used an immersion blender, but only on a small portion of the soup as I like the chunky bits. This soup is a good balance between a super fast recipe and the traditional, long winded French version.
JULIE ANN VALENCIA says
I made this today and it is just wow. I skipped the wine because I don’t have one. I used skimmed milk instead of cream and the result is still super creamy, because of the flour I guess.. Overall, I think this soup is high end restaurant-worthy.. Thank you..
Devin says
I made this exactly as the recipe said (except I used an immersion blender at the end for about 5 seconds) and it was one of the BEST things I’ve ever tasted, and got rave reviews from my family members!! The only thing I’d change… is I would make twice as much next time!!
Rick says
I made this recipe and it is awesome. One thing I did was use an emersion blender at the end of the process and puréed the mushrooms. It was much better and thicker.
Jhow says
Great idea, I just made this and I am going to give the emersion blender a try. YUM, YUM, YUM. Her soup recipe is easy and delicious.
Mary says
Just made this and it was unbelievably delicious! I will never ever buy mushroom soup in a can again. Thank you so much for this recipe. 😊
Linda Guzman says
Absolutely delicious recipe. Thanks
AM says
I know! So delicious and totally amazing!
Bernie says
Like another post I had a big carton of creminis leftover from Thanksgiving. I whipped this up at halftime while watching Football. I had Mushroom broth on hand and some Sauvignon Blanc opened. I put some chives and croutons as toppings. Nice rich flavors. Easy to make. Thanks.
Andrew Hudson says
I had to modify it due to available ingredients. oh YUM!
Tiffany says
Love this recipe exactly as written. It’s worth it to get the Marsala and fresh herbs instead of substituting. Such a beautiful combination of flavors. Going into the permanent rotation.
Lilit says
I made this recipe and it was sooo delicious! I’m definetely going to repeat it in a week or two. It was creamy, medium-thick and well half portion of this recipe was enough for lunch for me and my partner. I also added parmesan on top of it, lovely! Thank you!
Priscilla Cervantes says
Omg this mushroom soup recipe was delish!! My husband just had two bowls of it 🙂Thank you for sharing your recipe.
Michele says
Hands down best soup. No more canned for us
André says
This is the best soup ever!!! I used marsala wine and it’s awesome! I’m recomending this soup to everyone I know! It is definitely five stars out of five! Thank you for the recipe!
Megann S says
Made this recipe last night – best soup I’ve ever made. I used Sav Blanc and blended about half the soup to add thickness while still keeping some larger mushroom slices in. Next time I’ll add the beef bullion before I salt. Highly recommend this recipe and will be making again!
Gary says
Had lots of Mushrooms that I wanted to use up, so I googled and liked the look of this recipe and followed it pretty much to a T. I don’t know how many people you have helping you prep but 10 min prep time I will call you on that. I did double the recipe and washing and slicing all the mushrooms took much longer than that. LOL Printed out the recipe and will be using it again very soon. Excellent ingredients. Thanks from a guy making Creamy Mushroom Soup for his partner, was ready just about right when she entered the door. *S*
Paul says
Hi Gary,
Next time you make a big batch of this soup, use a food processor with a slicing disc. I tripled the recipe, and to your point, slicing all the mushrooms would have taken a while. With the food processor, I was done with the mushrooms in less than 2 minutes. Definitely helped with the prep time.
Val says
Wash the mushrooms ?Dont bother….just dust off any dirt and chop them up ! They are far better
without the washing !!
Cindy says
This was one of our main courses for vegetarians T-day but not vegan We loved this and will make over and over. I did a half recipe. We don’t use alcohol so I added a about a tablespoon and a half of balsamic vinegar. We used veggie broth, 2% evaporated milk, mushroom bouillon and added cooked wild rice at the end. Made it Saturday night after Thanksgiving again!
Markandrew says
I substituted vegan butter, cream and bouillon instead.
DeirdreR says
This recipe was perfect! Not sure why I have never made cream of mushroom soup before, but was craving it last night. I used vegetable stock and no salt and doubled the garlic. The thyme really adds flavor. I didn’t have any parsley, but added dried Chervil from my garden. This is my new fave, move over chowder 🙂
Tammy Wayne says
I made this tonight – absolutely love it! Thank you!
Suzie says
AMAZING! I made this yesterday. I will be making more to put in the freezer to have on hand anytime I need a little soup or “can” of cream of mushroom soup for other recipes. Thanks for sharing your recipe.❤
Gabby says
Love this so much, made for me and hubby the other night, followed directions exactly. Came out delish!
Question: can I make night before and warm up on stove for Christmas dinner. This is going to be on the menu. Thx!
Lori says
Perfect!!! I followed it exactly and wouldn’t change a thing! My 5-year-old asked it I’d make it again soon. 💜
Wendi says
Excellent recipe! Made it exactly how its shown. The only think I did was add a little bit of extra mushrooms. I used Sauvignon Blanc for the wine.
Perfect fall soup!
Nif says
Quick, easy recipe with excellent results. The flavour was wonderful even without the wine and using dried thyme because that’s what I had on hand. This would be good with some asparagus added too, added halfway through step 4. I will absolutely make this again.
Denise says
Hello! Thanks for this delicious recipe! I used some dry sherry, caned beef bouillon, water and milk (at the end). I used dried « fines herbes » which is a French blend I like. Everything in your post was helpful and interesting! 🙂
Nancy says
Excellent! Used homemade chicken stock, added 1 medium shallot, used Chardonnay wine, and jarred beef stock concentrate for the beef bouillon cubes.
MissyG says
I made this into a thick Creamy Mushroom Sauce instead of a soup. I poured it over Chicken Thighs and it was Amaaazing. The whole family kept going back for more. I kept everything in the recipe as is (used full amount of red wine called for), except I exchanged the Chicken Stock/Broth for 2 tsp of Better Than Bouillon Chicken paste and 1¾ cups of water, exchanged the beef bouillon cube for ½ tsp of Better Than Bouillon Beef paste, and kicked back on how much Heavy Cream I added at the end. I’m not totally sure how much I used (1-2 cups?) as I just poured it in until I liked the consistency. It was incredibly good.
Eva says
This is the best! I try to eat dairy free and I used canned coconut milk instead of the milk and did not use butter and it tasted amazing! Perfect for fall and winter!
Enid Fraser says
This is one of the best and most flavourful soups I’ve ever tasted. Definitely restaurant quality. So impressed with this recipe and it’s so easy to make.
John Hamblin says
An excellent soup! It’s absolutely delicious. I will definitely make it again. One point I think you should keep in mind is to use the word “complement” instead of “compliment.”
Cheryl Heyward says
This soup was delicious. Changes I made: used almost a stick of unsalted butter, chopped chili pepper (1/4 tsp) grated ginger (pinky tip size), added some lemongrass for flavor. Used bacon grease as my oil. Delicious!!
James says
Great recipe. Good flavor, and easy to execute. Thanks!!
JJ says
Excellent cream of mushroom soup, really the best I’ve had! Wish I’d read all the comments before cooking because I also had some mushroom stock to use, as did another commenter. I didn’t have beef bouillon so subbed 1 cup of beef broth and about 1 1/4 cup chicken broth. Had some frozen thyme in the freezer, used oat milk instead of cream, and it was delicious! Definitely making this again, and found this recipe just in time for autumn “soup season”.
savvy_lady says
Made this recipe as written. Absolutely delicious! This was my first time making mushroom soup, but I can say without a doubt- I will never buy canned stuff again. So worth the time & effort. Thank you for sharing!
Sally Lilly says
This recipe is fabulous. I followed it just the way it was. The only change I will make next time is omit the thyme at the end. I think 2 tsp would have been enough. Other than that, it will be my go to recipe for cream of mushroom soup.
Sabena says
Made this almost exactly as written a while back, and had been on request by the kids ever since. I don’t have white or red wine on hand (asia) and had to sub with the closest thing I do have, which is cooking sake. Excellent recipe, flavor, consistency, just like in a fancy restaurant. For the price of a tiny teacup of soup we could make a whole pot of it thank you so so so much for sharing this!!
Jane says
Made to the recipe… WOW fabulous soup we all went back for seconds
Will make again
Many thanks
Adelaide South Australia
Caitlyn says
super easy and tastes just like a better, fancier and much healthier version of the powdered campbells stuff.
Tina from Wisconsin says
So GOOD!! i skipped out the wine for personal reasons but i know if I would have added it; it would have been that much more flavorful!
Marg says
Delicious…best mushroom soup ever. Will definitely make again.
Pk says
This was delicious !! Thank you for the great recipe that was really easy to follow 🙂
Big Hoss says
This is simply the best ‘base’ recipe that I have ever come across for Cream of Mushroom Soup. It had tremendous balance and allowed easy amendments, which only took moments! Heavy cream is certainly the way to go, and Apothic Red gave this an incredibly hearty feel. 5+ STARS, and please don’t forget the garlic bread to dunk!
Kelly says
Made this tonight, was delicious!
Diana says
I love this soup and wondering does it freeze well ?
I could add the cream when I defrost and heat🙂
Springer says
I am totally stealing this idea!!! You are a genius! I was wondering if I could can this recipe but lime the idea of freezing it without the cream would be soooooo much easier!
Amitabh bakshi says
This is the third time I have made this soup. It came perfect every time. Deliciously delightful.
Holli says
I make this every month once October hits and it is absolutely amazing! One of my go to cozy meals!!
John says
Great mushroom soup! Only changes I made were to (1) reduce the flour from 6 to 4 tablespoons, and (2) puree half the soup (in a blender) at the end of step 4. I used normal chicken broth and didn’t need to add any additional salt. Thanks.
Tambolina says
I agree on all counts, John.
I made this soup the first time with 6 Tbsp of flour as directed but found that to be too much. The soup got sooooo thick, and I could taste the flour. So the second time I made the soup, I cut the flour to 2 Tbsp and that worked perfectly.
Love, love, love this soup.
Jim says
I actually made this soup to use in a recipe that called for a can of Cream of Mushroom soup. The soup was delicious and so was the Tuna Tetrazzini.
Lucia says
Amazing soup, thank you for the recipe!
Deborah says
My husband and son were smacking their lips over this one. I will definitely be making this again. I didn’t have fresh herbs but used dried. I used white wine not red. I also used beef broth because I didn’t have chicken broth and it had such a rich flavor. I also used heavy cream and three types of mushrooms.
Sneha says
Amazing recipe…I have made three times and it turns out delicious every time I make it, My daughter is not a fan of mushrooms but she loves this soup and my husband too..
John says
I made this with lobster stock. I also cut the flour way back because I shouldn’t do carbs like that.It wasn’t as thick as it would have been, but who cares? The flavor was excellent.
Susy says
Can heavy whipping cream be used?
Olivia says
I used heavy whipping cream and it did turn out good still.
Al says
Heavy whipping cream and heavy cream are the same thing
Laura says
Made a small batch of this soup today and now wish I’d made more! It’s got so much depth of flavour, I think from the wine. My only changes were to add some small diced carrot and celery (2 tbsp each) and dried thyme instead of fresh. I will definitely make this again!
Hollace Juster says
This is the soup that should be served at big events, fine restaurants and with friends at home. The few changes I made were because of available ingredients and not major changes. I had only a half pint of cream which was perfect for me. It was a creamy light broth. I may have used 6 garlic cloves diced. My wine was an inexpensive Chardonnay Sauvignon and I finished off the bottle – at least 3/4 a cup. I used a blend of low sodium and regular chicken broth to make up the four cups. The amount of mushrooms and onions was probably doubled. I added the cream after I took the pot off the burner. It was at once a refined soup and a hearty one.
Chris says
This soup is delish!!!! Would it freeze well??
Kate says
I made it and froze some. It looked awful when thawed, but as soon as I heated it up it went back to normal.
Sara Mattox says
So.i always tweak recipes and i really should try them before doing so. Also, i eyeball everything and definitely went heavy on the salt. So start small and add along the way. I also prefer it chunky and would preferred more chuncks in my soup. But still, it was absolutely delicious. Mine was a bit too salty but that was my own fault…just be ware and add it in tiny increments other than that, i followed the recipe and it tastes 2000 times better than any can or premade mix. Super quick to make and very few dishes.
Heather says
Wow! Best cream of mushroom soup I have ever made, and I’ve made a few. I used 2 cups homemade chicken stock and 2 cups of mushroom stock that needed to be used up, along with Marsala wine. I also used Button , Cremini and some portobello mushrooms. I didn’t have any beef bouillon so that was left out I used 1 cup 2% milk which tasted just fine in the soup. Purée 1/2 the soup which was perfect, Still leaving some texture with the other mushrooms. I will definitely make this soup again. Wished I could give it more stars.
Jay Dunbar says
yummy delicious!
Karissa Stevey says
I don’t like mushrooms all that much but I got some in my Hello Fresh box, I used some mushrooms for that recipe but I still had a bunch left over and didn’t want to waste. This was such a good recipe, I chopped the mushrooms up in small pieces and I can’t even taste them, I would definitely make again. It has such good flavor!
Nathalie says
I bought a ton of mushrooms and wanted to make a recipe like this to make everything easier ?. I ended up adding about 2-3 tbsps Worcestershire (I had the low sodium kind) I didn’t really measure it, added to taste, 1/4 tsp of freshly ground nutmeg and a bit more salt at the end to tie it all together. I also put my whole batch through the blender so my kids have no idea there’s a whole bunch of yummy vegetables in there. Thanks for this great recipe! ?
Maria R Sauleda says
A.Mazing! I just replaces de cream for 2% milk. Thyme is a must. I’ll do it again for sure.
Thank you!
I’m gonna try more of your recipes, too!
Maire says
This soup is absolutely delicious. I will definitely make it again. I made your creamed spinach and it’s delicious too. I’m glad I found your site .
Jamie says
OMG you’ve done it again! This is the second recipe of yours that I’ve tried (I made the Zuppa Toscano last time) and it’s another home run. The only changes I made were I used a mix of various types of mushrooms (shitake, cremini, baby portobello), I used evaporated milk instead of the cream, and I had to use Sherry instead of Marsala wine–all because those were the things I had on hand. I also, after eating a bowl, decided to add half of the soup to a blender and puree it and then add it back to the soup, just to cut down a little on the chunkiness of it. But overall this soup just turned out SO good, so thank you for another wonderful recipe!
Jamie says
I have to update my previous post above. After trying the soup as-is and then again after pureeing half of the soup (which I always do with my split pea soup and would never make that soup any other way), I’ve decided that even though it was still good with half of it pureed, I much prefer the texture, consistency, flavor and even appearance of the unblended soup! So if anyone else has the same idea, don’t do it! Make it as-is…
ALIKI says
Thank you from a mom and good food lover from Greece! I used to live in Canada for many years and missed this dish, since it’s not popular here in this hot country. I made it for the family and everyone went crazy over it! I will be making it again, and again, and again…
Sue says
I made this tonight omg it is so awesome and I have not added the half and half yet I would of loved to of used the heavy cream but my boyfriend doesn’t do well with that, half and half he is better with. Lactose intolerance Anyway I used beef stock and added a tablespoon of Worcestershire sauce and oh my God it came out so good I used three boxes of the Brown mushrooms but wish I added a fourth box. And I also added a little more of white wine then it called for. I couldn’t find fresh thyme so u used dried but was still great. When mark gets home I will heat it then add the half and half. thank you so much for this recipe can’t wait to try another one of yours Will definitely be making this again and again thank u again
INDIRA says
Absolutely the best mushroom soup. Will definitely make this soup again
Tess says
This is by far the best cream of mushroom soup I have ever made. I had never made it before but this was so simple and absolutely phenomenal!
I used a homemade veggie stock but other than that everything else was the same. For the wine I used a nice merlot. Definitely recommend.
This recipe. It will be a staple for me from now on.
Amruta Dabholkar says
Hi,
Tried the recipe of creamy mushroom soup without the cream and wine. And it came out super. It’s so easy to make and so so yummy.
Thank you!?
Maureen R says
I had three large portabella mushrooms and most of an 8 oz pkg of baby bella mushrooms in the fridge that I thought I might use forThanksgiving but didn’t, so I went hunting for a recipe that would use them all up. I also had a super large yellow onion, fresh thyme, and a small carton of heavy cream, so it seemed this soup was THE THING to make. It came together easily within an hour’s time and had LOTS of flavor. I used vegetable stock and vegetable bouillon to make it vegetarian.
MissyG says
You just gave me an idea. You said “Thanksgiving” and my brain went, “Ooo!! This would make an amazing “gravy” to put over the turkey and mashed potatoes on Thanksgiving!”.
I made this recipe tonight but reduced the broth and cream to create a sauce instead of a soup (see my comment for how I altered it). I poured it over chicken and it was incredible. I can totally picture this over turkey and potatoes. Mmm.
Kari Ray says
Perfect for my green bean casserole!! Thank you
Tisha Simmons says
This is a super easy and mega tasty soup.
I was a bit dubious, but had no reason to worry as the recipe and instructions are spot on. The hubby loved it and is now a firm favourite in our recipe folder. I make several batches of soup a week, but this is more than a soup, it feels and tastes indulgent and adding the Garlic bread turns into a real meal.
Timbelly says
Try caramelizing the onions first. Added and extra layer of flavor. YUM!!!
Anita says
Now that is the best mushroom soup that I have had in a while. You totally upped the game! Thanks
Natascha Schmalvogl says
This worked great! Substituted miso for about half of the broth and fat free half n half because it’s what I had on hand. Fantastic flavor even using some frozen bulk button mushrooms.
Kelky says
I was thinking miso would be a great addition! Will try it it next time.
Wen says
I made this tonight. The only thing I changed was using fat free half and half. Definitely a keeper! delicious!!!
christina says
Holy mother!!!! This is off the charts delicious and I’m considered to be picky (discriminating). I followed the recipe except that my house is dairy allergic so I used coconut cream instead of cow cream. The wine, Malbec, and the fresh thyme made it exquisite. I plan to serve this to guests at the end of the month. You are genius Karina, thank you SO much for this wonderful recipe.
Lori says
I am not a fan of can cream of mushroom soup so made this recipe for the 1st time and everyone who tried this soup loved it, excellent recipe. Will be making this soup again.
Kass says
Made this recipe as is, no alterations, and it was perfection. Husband and I devoured it in just a couple days.
Great by itself or over rice.
Karina says
Hi Kass, I’m so glad to hear that you and your husband enjoyed the recipe so much! Devouring it in just a couple of days is the ultimate compliment. It’s great to know it works well both by itself and over rice. If you ever decide to try more recipes or have any questions, feel free to reach out. Happy cooking!
Nicole Pellegrino says
does this soup do well if it is made a day ahead?
Sura L Weidner says
I made this Monday night so easy and quick. OMG it’s the best cream of mushroom soup. Used a good Merlot and my kitchen smelt like a nice restaurant. Next time I will try some different mushrooms used all baby bellas this time. Thanks for a great soup.
Joey says
Add a tbls of gumbo file??
Suzanne LaRiccia says
I just made this today and it is my favorite thing to eat right now. I was craving it for whatever reason and found this recipe. I had to, of course, convert it to my low carb way of eating. So after adding all liquid to the recipe I slowly added xanthan gum a bit at a time until I got the desired thickness. Pretty sure those mushrooms in the video recipe were cremini but all I could find for brown mushrooms were the baby bella. In the end, I also added a few nice handfuls of destemmed and torn baby spinach leaves. Fantastic tasting soup. It does not in any way disappoint
Joe Grossi says
I have been CRAVING a good bowl of homemade mushroom soup, and this recipe did not disappoint. I should’ve added more mushrooms.
Ashley Kraemer says
I never comment on recipes but had to because I LOVE THIS ONE. I’m a mushroom lover and this was AMAZING!
Karrie L Livingston says
Delish!! I made mashed potatoes and poured the soup over them for an amazing meatless dinner!
Catherine says
Amazing! So delicious and easy
Brenda says
My husband and our guests said this cream of mushroom soup is better than any they have ever tasted, including restaurants. Honestly, I had to agree! They weren’t just being kind. I have since made it several times and it was delicious and each time. Out of curiosity, I even tried adding Brie right after adding the stock and bringing it to a boil and, although it was good, it really didn’t need it. I love watching people’s shoulders drop as they close their eyes saying, “Mmmm.” This was one of those times. Oh my, Karina, you did it again! Thank you!
Kat says
This was the most amazing soup I ever made !!!! Instructions are super easy to follow and i can’t wait to make even more!!!
Belinda says
Thank you for such an amazing recipe. We are huge mushroom fans and this soup definitely does the humble mushie justice. Only changes I made was using a gluten free plain flour (I’m ceoliac) and adding extra garlic cloves.
Brenda Allen says
Just a week ago, I made this soup as an entrée for a dinner my husband (who also likes to cook) and I were giving for our special friend who is about to retire. I tasted the soup quite often as I was making it, and right after adding the bouillon and simmering, I tasted it and it was already pretty darn good. I decided, however, to add the brie I bought just because I wanted to try it. I continued on with the recipe. The soup was absolutely delicious! They said it was better than any they’ve ever had. Our friend took some home with her. In the end, the brie didn’t seem to make much difference, so next time I won’t bother. In fact, I just bought some mushrooms and cream to do it again. Thank you, Karina, for helping to make our dinner special. It’s not the first time!
Vicky Caldwell says
This soup is so delicious. I used unsalted butter and wholemeal flour. I made it for a comfort food and it definitely was.
Jennifer says
Ive never left a recipe comment before… but just had to say “thank you”! I omitted wine as I didn’t have any handy and I substituted cream cheese for the milk. Delicious!
Audrey O. says
We were going on vacation and had some extra mushrooms and heavy cream that I wanted to is really up, I decided to try this recipe and immediately freeze it, but after tasting it, it was half gone before I could freeze it. My husband gets mad at me when I cook soup on the summer time, but this time he had 2 bowls, and could not stop raving about it, and I agreed. My 5 year old absolutely loved it, and one of my teenage boys that doesn’t like mushrooms, tried it and said “it was kind of good, but to many chunky mushrooms.” My other tween boy wouldn’t even try it. His loss! We have a famous soup and salad bar here and I go there strictly for their cream of mushroom soup. This was almost a dead-on replica of it. It’s a keeper in our family now. Thanks for helping me use up some extra ingredients in such a wonderful tasting way!
Jackie Marquess says
It was perfection!!! Served it with BBLT sandwiches on toasted sourdough, cause we were a very hungry brew!! I did add a dash of worcestershire, a dash of cayene and a little more wine, (3/4) c Pinot grigio plus 3 tablespoons of marsala. I’m not sure these things made much of a real difference, but as our phenomenal author of this recipe impressed upon her audience, as all great chefs would, make it your own! Was a truly amazing dinner and was so relaxing to prepare..just cooking and conversation!!
Kathy-Ann says
This was soooo good! What is your suggested serving size for the nutrition information you posted?
Mati says
Absolutely delicious. Thank you for this great recipe that I will surely use again and again. Plates wiped clean by all involved, lol!
Shaleice says
I have made this soup both with and without wine, and it is delicious both ways! No one in my house likes mushrooms aside from me, but everyone will eat this soup! We serve it with French bread topped with melted guyere cheese and an apple, walnut and bacon salad for a complete meal.
Kayla says
Did you replace the wine with anything or just eliminate it?
Tafadzwa Shumba says
Made this for the family, we really enjoyed it. This is soup is super delicious
April says
Thank you, Karina for another delicious recipe! I made this last night, and my husband even thought it was delicious and he does not like mushrooms at all! I guess it just takes the right ingredients! Thank you and I will make this again. I did all of the above steps but only added 1 chopped red onion instead of two.
Lynn Gray says
Made it on Sunday night for dinner. 2 bowls later my husband asked if I could make it again the next night. I did and he has asked for it to be every week. I need to make a large pot and freeze, then he can have it whenever he wants.
Melissa says
Super yummy !
Georgia Salas says
Yes, This recipe is definitely a keeper ! ! ! I just made it and I’m eating a bowl right now !
Thank you so much 😉
Trisha says
Ok so I have made this at LEAST three times already, and it is by far the best mushroom soup I have ever had. My husband and in-laws also love it. For me, the fresh thyme is the secret ingredient, the dried kind will not give the same effect. We don’t drink alcohol so I’ve never used red wine. Lastly, the author’s comment about mixing mushrooms (button, cremini, and portobello) was awesome!
Kristy says
Yum!! This is the best cream of mushroom soup I’ve ever made! Very easy! Will be making it often! I’m recovering from throat surgery, and needed to cook the mushrooms very soft and blended, but still very very good!
Pam S says
Thank you so much for this amazing recipe. I made it last last pretty much following your instructions. It was everything I hoped it would be and more,
Elizabeth Dyer says
Just made this, but was missing a couple items (beef boulion, cream). I still think it was fantastic. Will make again.
Edward Cantarella says
Note to aritcle writer: cremini’s are just baby portobellos. Portobellos are really just a brown variety of the same mushroom as the white button mushrooms. The siezes are just about age – it takes 2 days for a mushroom to go from cremini size to portobello burger size. 😉
*Years of growing mushrooms here.
Susan V says
I made this keto style and used lime juice instead of wine, only 4ish tablespoons worth. Almond flour, and added dill with the thyme. Used an immersion blender and left some good chunks of mushroom. Yay. Great soup.
Anita says
Delicious! This soup was so good – hubby was suitably impressed. Will definitely make again. It was not complicated, but the taste was amazing.
Megan says
I’ve made this soup atleast 6 times now. Highly recommend it! Its fabulous and your guaranteed to be never go canned again! It’s so yummy and vegetarian friendly! We make ours alot more thicker because that’s the way the hubby likes it. Thank you so much !
Arpita says
Made this today, turned out super delicious. Thank you for sharing!
Stephanie B says
Really good! I did a dry white wine pinot gringo that I had on hand, one medium yellow onion, half and half, one pound of white mushrooms on hand, and then celery. Added to favorites, and thank you for sharing. I will make this recipe again.
Laurie says
Yum! I made this with the evaporated milk and used a non-alcoholic white wine and it was scrumptious. I’ll be sharing it with a friend who loves mushrooms because my hubby is not a fan of mushrooms. Five stars!
Julie Bittel says
Ok, I am obsessed with this receipe~ I made it twice in 3 weeks, and have shared it with everyone I know!! It is delicious and so easy~ you will be delighted with your culinary skills! 🙂 I used red wine and half and half and followed the receipe exactly as printed. Fantastic!
Melissa says
Holy moley this is delicious. Do you think I can freeze it in tupperware? Thanks for the recipe!
Hayley says
I have been wanting to make a cream of mushroom soup for a while and I am glad I tried this recipe! I didn’t have thyme so I substituted fresh tarragon there, I used brown cremini, portabella and dried shitake mushrooms. It is great and will definitely make again! I upped the pepper at the end to taste. Only thing that is missing is the garlic bread!
Gerald Soon says
Amazing! Excellent recipe that is a keeper. My wife can’t tolerate dairy so I made this with home made chicken stock. This is a true keeper!
Page Remick says
EXCELLENT, EXCELLENT, EXCELLENT! So good you could eat it with a ….. OK, drink it! Easy and totally delicious. Thanks!
Karina says
Thanks for the feedback!
Kasha says
I do for the same exact reason. Two of 3 kids will kind of eat it if it’s smooth.
Lorie Henners says
I just wanted to comment that I made this soup with evaporated milk instead of cream and it was delicious. My husband loved it as well, so bonus points! Will definitely make this again.
Beatrice Cork says
Absolutely delicious and easy to make. I added some chopped celery & 2 kinds of onions. I had a gourmet blend of mushrooms and the different textures were divine. I used red wine and half & half. My husband does not enjoy soup but he does like mushrooms. This changed his mind completely.
Sharon says
Hi, I just made this soup for tonight, AMAZING RECIPE!! Just wondering if it’s possible to blend it in a velvety texture as my 9yr old is not a big fan of solids in soups . The very much xx
Kasha says
I do for the same exact reason. Two of 3 kids will kind of eat it if it’s smooth.
Sharon Axisa says
Hi , AMAZING RECIPE! Just made it for tonight and was wondering if it’s possible to blend it, as my 9 yr old is’nt a big fan of solids in soups . Can I blend it in a velvety texture ? Thx so much
Laura says
Great recipe. Turned out great!!
Brooke says
We made this last night and kept moaning and saying, “Whoa, this is delicious!” I would absolutely recommend it. I realized too late that we were out of beer bouillon, so we substituted about 1 tsp. of some au jus powdered mix we had, and it gave it just a wee bit of beef flavor. We used white mushrooms, as that’s what we had, and 1/2 of a large yellow onion. We had about three large bowls between us, and there are probably 3-4 good-sized bowls left.
Michelle says
I’m going to make this today but use coconut flower and less wine since im following a Keto diet…hopefully it still turns out good
Davey says
I want to use my crockpot do I just throw it all in? Do I cook on low or high? Using tonight.
Karina says
Yes, you will just add it all in and let it do its magic;)!
Nancy says
This was excellent.
Jane Toomajanian says
This sounds delicious. However, being vegan, I think I’ll try it using coconut cream. You mentioned that the soup is still delicious without the dairy, but I want the creaminess in the soup.
Amy says
Curious What will you replace the butter with. Real butter gives it a rich flavor.
David Tenenbaum says
There is no shortage of vegan butters but the best one I found as far as taste and animal friendly is Miyoko’s European Cultured butter made from coconut and cashews.It is a little pricey but well worth it. I am also vegan and will be adding cashew cream and pureed lima bean for creaminess, texture, fiber and protein.
Elizabeth says
This soup sounds awesome, and I am going to try it. It seems like it would lend itself to a variety of ingredients. For those who can’t use alcohol for any reason, a fruity
vinegar or good quality, unsweetened cherry juice can work as a substitute.
Linda McKinney says
OMG, this may be my favorite soup ever. If you’re a fan of veal or chicken Marsala like I am you will find that this is the same thing minus the meat. All that wonderful Marsala sauce in soup form. I can’t get enough of it. Highly recommended.
Darcy says
Delicious! Thank you!
Cathy says
Hi, Jasmine! Did you make the soup with the XG? Can you tell me if it worked for you…how much you used? I am thinking of trying to purée some of the mushrooms and add to the cream as a way to thicken…any ideas if that would work?
Loveline says
I made this tonight and it is so yum! Thank you for sharing!
Jill says
Could you freeze this and use later for casseroles?
Karina says
Great idea! Yes, that will work great! XO
Tammy says
Add mild Italian sausage. Delicious
Theresa says
Hi! This looks so delish! Is there any way this can be cooked in a crock pot or must the toppings be sautéed? Just curious!
Karina says
Yes, of course! That is a great way to enjoy it! Thanks for sharing and following along with me! Enjoy your soup! XO
Elika says
Sounds delicious! Will make soon! Do u think within the last ten minutes I can add ten minute farro?
Karina says
That sounds delicious! Great idea! Let me know how it turns out! XO
Janet Perrin says
We certainly enjoyed this soup and found your instructions and substitutions helpful. On Monday I made your Slow Cooker Roast Chicken and it was a winner too. Keep them coming!
Jessica says
Doe this freeze well?
Karina says
Yes, this is a great freezer soup. Enjoy! XO
Linda F Bergfeld says
Hi, could you use dried mushrooms if you rehydrate them in this soup? I have lots of dried mushrooms of different kinds that I think might be good for this. I have morrel, crimini, porchini, shittike, etc. I’ve recently used some in dishes that I’ve rehydrated using beef broth for extra flavor in them
Karina says
HMM! That sounds delicious and a great idea!
Dyanne Jack says
Mmmm, I love this Cream of Mushroom Soup! So good! I used a little extra mushrooms and maybe some extra red wine with my soup 🙂 and is delicious! Such a perfect dish for fall and winter or anytime you feel like a bowl of comfort. I’m recommending this for sure!
Barb says
Two of the onions I buy would make a lot more than 1/2 cup of chopped. Which should it be?
Karina says
I would recommend 1 onion then.
Anthony says
I am an ex Aussie chef. I had mushrooms which needed to be eaten and felt soup would be a good idea. I added bacon, saffron, truffle oil and mild chilli powder. I also used light milk, veg stock, veg powder and no cream.
Fantastic recipe. Thank you ?
Jazmin says
I am just curious how much xanthum gum I would use to replace the flour?
Karina says
Yes, that should work. Let me know how it tastes and what you did. Thanks for choosing one of my recipes! Enjoy! XO
Cathy Trecek says
Can I use this to substitute in casseroles? Like green bean casserole.
Karina says
Yes, that sounds great!