Cream of Mushroom Soup

Soup and StewFavorite WinterGluten-FreeVegetarian

Easy homemade cream of mushroom soup. Creamy without a lot of cream! Cremini mushrooms, stock, cream, shallots, butter, tarragon

Photography Credit: Elise Bauer

Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell’s and it came in a can.

But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps.

As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream. Many people add a dash of sherry or nutmeg to mushroom soup.

I discovered a tip from a chef friend that just a little tarragon will help bring out the flavor of the mushrooms, so we’ve added a little dried tarragon to the soup base. Not everyone has this herb though, you can easily substitute thyme (or put in a dash of nutmeg).

How to make cream of mushroom soup

Our recipe calls for a couple pounds of cremini or button mushrooms. Either will do, though I think cremini (young portobello mushrooms) are a little tastier.

We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than regular mushrooms, their flavor is much more intense and deepens the rich flavor of this soup.

Cream of Mushroom Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6

If you want to make ahead and freeze, don't add the cream. Wait until it's defrosted, heated, and ready to serve to whisk in the cream.

Ingredients

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 pounds (900 g) cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
  • Small handful of shiitake mushrooms (chopped)
  • 3/4 cup minced shallots (6 ounces, 170 g)
  • 3 cloves garlic, minced (3 teaspoons)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried tarragon
  • 4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)

Method

1 Sauté the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.

Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.

Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2 Add shallots, garlic: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute.

3 Add salt, tarragon, stock: Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

4 Purée soup: Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.

Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

5 Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

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Cream of Wild Mushroom Soup here on Simply Recipes

Cream of Mushroom Soup

71 Comments / Reviews

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Did you make it? Rate it!

  • Vanessa

    I didn’t have any taragon but i added a bit of nutmeg. The result was delicious!

    xxxxxyyyyy

  • Nick

    This is a phenomenal recipe. My only changes were using thyme and sage rubs rather than tarragon. Also, I love mushrooms and after blending the mixture and adding back the reserve mushrooms I WANTED MORE. So I simply purchased another 1.5 lbs. of button, cremini and shiitake mushrooms and sliced and cooked them in the oil/butter mixture and then about two cups of broth and added them to the mixture. My changes did not alter the basic recipe and, if you love mushroom soup, I highly recommend this recipe.

    xxxxxyyyyy

  • Lisa

    I used button and portabella, added beef stock and heavy cream devine! Oh and a splash of gravy master to darken it and deepen the flavor!

    xxxxxyyyyy

  • Sanvan

    It was fantastic! I didn’t have Shitake mushrooms or shallots. Used an onion, and the regular mushroom with your instructions, blended in with more cream and some grilled left over chicken shreds. Voila!! Served the soup with sesame garlic bread, came out fine. Family loved it.

    xxxxxyyyyy

  • Corey

    Hello, I’m wondering what you would recommend if I’m not going to serve this right away. If I make it in the morning and plan on serving it at night, would it be best to keep it in a pot on low heat, or perhaps a crock pot, or should I just refrigerate it and reheat when the time comes?

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