Cream of mushroom soup recipe

This homemade cream of mushroom soup is creamy, smooth, and full of flavor. Made with simple ingredients it’s oh-so-delicious

This cream of mushroom soup is so refined, delicious, and gastronomically elegant that it can undoubtedly be served in fine restaurants. But I have good news for you: the recipe is surprisingly simple and you can easily make it at home in no time! No canned cream of mushroom soup can compare to this homemade version.

It’s one of my favorite go to cozy meals for cold days and evenings. The soup is so refined and hearty at the same time. When it’s snowing, raining, or just cold outside, a bowl of warm homemade soup will quickly give you a feeling of warmth and comfort.

The classic cream of mushroom soup recipe calls for heavy cream. However, I wanted to make this soup even creamier… therefore, in addition to cream, I also add homemade Bechamel sauce to this recipe. Believe me, it tastes like HEAVEN!

What mushrooms are best for this cream of mushroom soup

I usually use white button mushrooms for this recipe. They are available all year round, and they are relatively inexpensive. However, if you want to add new flavor notes to the bowl, don’t be afraid to combine various types of mushrooms in this recipe. Cremini, portobellos, shitake, or porcini mushrooms will make the flavor richer and more intense. 

Fresh mushrooms are always the best. They are extremely flavorful. But, if you don’t have them, frozen or dried mushrooms will do as well.

Unfortunately, mushrooms are often underrated. Many people don’t like them at all. It’s really a pity because they are fantastic!

In fact, mushrooms are:

• a variety of vitamins and minerals (especially vitamin B)
• high content of arginine and lysine (these amino acids have a very beneficial effect on our mental abilities. If you want to clearly remember all the details of the 483947th episode of “Game of Thrones” even after 70 years, eat white button mushrooms before it’s too late!
• a wonderful source of protein (eat white button mushrooms, exercise and you won’t be afraid of excess weight)
• iron for your body (trichologists claim that one of the causes of hair loss is anemia caused by iron deficiency. Of course, look at things realistically – even if you make cream of mushroom soup and eat the entire pan at once, you will not transform from a bald Homer Simpson to Rapunzel with a 10-meter braid immediately… but your hair will be very grateful to you)
• almost complete absence of fat … that 0.3g  (0.01oz) of fat per 100g (4oz) of mushrooms is hidden somewhere far away in the corner and is almost invisible
• 100g (4oz) of white button mushrooms contain only 22 calories!

Mushrooms are very lucky, nature has given them a unique flavor.  All mushroom recipes are a small gastronomic feast.

If you want something very tender, hearty (and light at the same time), elegant, and with a slight hint of French charm, then by all means prepare this cream of mushroom soup.

Cream of mushroom soup recipe variations

This recipe is my perfect formula. But it’s open to variations and easily adapts to even the pickier eaters. So feel free to customize the bowl to your taste:

• Make it vegan. Replace cream with vegetable milk (rice, almond, oatmeal). Prepare Bechamel sauce without dairy milk and butter, or rather replace them with vegetable ones.
• Make it spicy. Add chopped fresh paprika or chili pepper (or a pinch of dry ground paprika) to give a new character to this warm creamy bowl.
• Make it exotic. Add just a little fresh grated ginger to the soup. The result will surprise you!
• Make the taste mysterious. 1 teaspoon of Dijon mustard will make the soup very interesting.

This soup is very easy and quick to make. Fortunately, back in 1922, Stephen Poplavsky, an American of Polish origin, invented a blender! He used it to mix drinks, but today this phenomenal device is simply indispensable to make creamy soups of any kind: just put all the ingredients together, and then the powerful blades will do all the work for you.

Useful tips

• You can add 250g (9oz) cauliflower instead of Bechamel sauce to this recipe. Break it into florets and add it along with the potatoes. Leave the vegetables to cook until tender. Cauliflower will make the soup very smooth and creamy.
• Replace regular onions with leeks to add an extra pinch of flavor.
• Do you want to make this cream of mushroom soup really hearty? Add broth instead of water. I usually add homemade chicken broth. But you can also use a good beef broth or vegetable stock. Moreover, if you have mushroom broth or bouillon, use it without any hesitation.
• You can make this soup the day before. I even strongly advise you to do this – the flavor will become even more intense.
• Add 1/2 cup of dry white wine to the recipe. Just pour it together with water or broth. Alcohol will evaporate during cooking, but a very original taste will remain. I’m sure many people will like this option.

Ingredients for cream of mushroom soup

• 500g (1lb) white button mushrooms
• 2 medium potatoes
• 1 large onion
• 1 large carrot
• salt, ground paprika, and black pepper to taste
• 100ml (¼ cup + 3Tbsp) milk or heavy cream
• 1 clove of garlic

For the Bechamel sauce:

• 500ml (2 cups + 1Tbsp) milk
• 50g (4Tbsp) butter
• 30g (3Tbsp) flour
• a pinch of salt
• a pinch of ground nutmeg

How to make creamy mushroom soup

Cut the potatoes into small cubes. Add 3 cups (750ml) water and cook until potatoes are tender

While the potatoes are boiling, saute the grated carrots and diced onions in oil (until golden)

Add the chopped or sliced white button mushrooms and ½ cup of water. Season with salt and black pepper. Simmer under the lid until the mushrooms are cooked

Prepare Bechamel sauce (I make my favorite “lazy” version – pour milk into a saucepan, add butter, flour, salt, and nutmeg). Bring the mixture to a boil over medium heat (stirring constantly), and leave to boil for 1-2 minutes (no need to cook until too thick)

Transfer the cooked mushrooms, onions, and carrots to a blender bowl. Add boiled potatoes too (don’t throw the water in which they were boiled, we will add it to the soup later). Blend everything into a homogeneous puree. Transfer the puree into a saucepan, add the Bechamel sauce, the water in which the potatoes were boiled, and ¼ cup + 3Tbsp (100 ml) of milk or heavy cream. Season with salt, paprika, and black pepper to taste, add minced garlic, bring to a boil and leave to simmer for 5 minutes

Most of all I love this soup with croutons, but even without them it’s divine!

How to serve it

This cream of mushroom soup is amazingly delicious, you can serve it as is – it’s absolutely perfect.

However, if you want to add even more interesting notes to your bowl, here are some of my favorite additions and toppings for the creamy bowl:

• Homemade croutons. So crunchy… they will perfectly complement the creamy tenderness of the soup.
• Shredded cheese. Ideally, Parmesan. Although, you can finely grate any cheese and top the soup with it to add a hint of cheesy goodness.
• A sprinkle of fresh herbs or microgreens. Change herbs as you like: parsley, oregano, green onions, rosemary, dill, cilantro, chives, thyme…
• Chopped nuts. Chop any nuts to your taste and toast them in a dry skillet.
• Bacon. Toasted bacon, cut into thin strips or cubes, is a great addition to this recipe.
• Bread. Serve this cream of mushroom soup with a slice of delicious bread, homemade focaccia, flatbread, or soft buns. You can also serve it with Ukrainian pampushky!
• Olive oil. Sometimes a drizzle of extra virgin olive oil is all you need for perfection.

FAQ

If you love mushrooms, you are going to love this cream of mushroom soup. Made with simple ingredients, it’s so rich, creamy, and flavorful. Perfect to serve on cold nights.

---

Tried this recipe? Please leave a comment with Star Ratings ⭐️⭐️⭐️⭐️⭐️ below. I will really appreciate it.
Also, please Subscribe to my newsletter and follow me on INSTAGRAM, FACEBOOK and PINTEREST.