Cream of mushroom soup with butter, milk, cream, and mushrooms for a smooth, comforting bowl that works as a starter or light meal.
Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
4
Tools Used
Casserole(opens in a new tab)Wire Whisk
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Ingredients
Ingredients
Servings
4 servings1×
Scale
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Main Ingredients
Instructions
Preparation
- 1
Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
- 2
Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
- 3
Incorporate the flour, acting as a thickener, and cook briefly.
- 4
Pour in the water, milk, and cream, stirring continuously.
- 5
As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
- 6
Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
- 7
Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.
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Learn More
Everything you want to know about this recipe.
Cream of mushroom soup is one of the more reliable comfort soups because the flavor comes from a small set of ingredients that build on each other easily. Butter, onion, garlic, and mushrooms create the base, while the flour and dairy turn it into something smooth enough to feel rich without much extra work.
The texture can shift depending on how fine or chunky you leave the mushrooms, so this is a soup that adapts well to preference. It can stay a little rustic, or you can lean more fully into the creamy side.
Because the soup thickens as it stands, it helps to think about the final bowl instead of only the pot on the stove. What seems loose at first can settle into the right texture after a few minutes.
What Helps Mushroom Soup Taste Full
What Helps Mushroom Soup Taste Full
Give the onions and mushrooms enough time to cook before adding the flour. That step is what develops the savory depth that keeps the soup from tasting mostly like cream.
If you want a smoother finish, whisk well as the liquid goes in and simmer long enough for the flour to lose its raw taste.
Serving And Storage Notes
Serving And Storage Notes
Serve the soup hot with bread, toast, or a salad if you want to turn it into a light meal. Fresh herbs or a small drizzle of oil can brighten the bowl.
Leftovers reheat well on the stovetop. If the soup thickens too much in the fridge, loosen it with a little milk or stock.
Nutrition Facts
Nutrition Facts
Serving Size: 250 grams
Calories 25013%
% Reference Intake*
Total Fat 15g21%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 50mg
Sodium 500mg
Total Carbohydrates 20g8%
Dietary Fiber 0g
Sugars 5g6%
Protein 8g16%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Can I use fresh mushrooms instead of canned?
Yes! Fresh mushrooms will add more earthy flavor and a chunkier texture. Just sauté them longer to release their juices.
How can I make this soup lighter?
Replace the heavy cream with evaporated milk or use more fresh milk. You can also reduce the butter for a lower-fat version.
What can I serve with this soup?
Garlic bread, pan de sal, or a fresh green salad pair wonderfully with this creamy mushroom soup.
Can I freeze leftover mushroom soup?
Yes, but leave out the cream if you plan to freeze it. Add the cream when reheating for best texture and flavor.
Community Reviews
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4.7
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Robert H.
· 8 Aug 2025Turned out creamy and rich. I added a splash of white wine while cooking and it elevated the flavors.
Liza T.
· 30 Apr 2025Made this for my kids and they loved it! Served it with warm pan de sal—perfect combo.
Paolo V.
· 18 Jan 2025Simple ingredients, but the end result tastes restaurant-quality. Definitely saving this one.
Kim D.
· 2 Dec 2024This was rich and tasty, but I’d cut back a bit on the cream next time for a lighter version. Still very flavorful!
Joyce R.
· 9 Jun 2024I usually don’t like mushroom soup, but this one converted me! The creaminess and that touch of garlic made all the difference.
Allen P.
· 5 Feb 2024Delicious and easy to follow! I used fresh mushrooms instead of canned and it still turned out great.
Maria S.
· 12 Jan 2024Tried this for dinner and it was a hit! The texture was creamy and the flavor was so comforting. I added a pinch of thyme and it paired beautifully with garlic bread.
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