Cream of Mushroom Soup is a luxurious, velvety dish made with a blend of earthy crimini and shiitake mushrooms, aromatics, fresh herbs, and a splash of dry sherry for depth. Perfect for chilly evenings or as a starter for a special meal, this soup offers comforting warmth with rich, layered flavors. It’s a refined yet approachable recipe that elevates the humble mushroom to a deliciously creamy bowl of satisfaction.

Why You’ll Love This Recipe

This Cream of Mushroom Soup is deeply flavorful and satisfying, with its hearty mushroom base, herbaceous undertones, and a silky texture achieved through blending and a touch of heavy cream. Unlike canned versions, this homemade recipe uses fresh, whole ingredients and delivers an unmatched depth of flavor. It’s also surprisingly easy to prepare and can be served as a main course with a slice of crusty bread or as a starter to impress guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• 1 pound crimini mushrooms, sliced
• 1 pound shiitake mushrooms, sliced
• Salt
• Black pepper
• 4 tablespoons unsalted butter
• 1 small onion, finely diced
• 4 cloves garlic, pressed through garlic press
• 1 tablespoon fresh thyme leaves, divided use
• 1 teaspoon Italian seasoning
• ¼ teaspoon white pepper
• ½ cup dry sherry
• 3 ounces all-purpose flour (about 10 tablespoons)
• 6 cups warm chicken broth or stock
• 1 cup heavy cream
• ½ teaspoon soy sauce

Directions

1. In a large soup pot or Dutch oven over high heat, drizzle about 3 tablespoons of olive oil. Once hot, add about two-thirds of the sliced mushrooms. Lightly season with salt and pepper, and sauté for 8–10 minutes, until their liquid has evaporated and they are well browned. Remove these mushrooms from the pot and set aside.

2. To the same pot, add 2 more tablespoons of olive oil and the butter. Once melted, add the diced onion and remaining one-third of mushrooms. Sauté for 6–8 minutes, until softened and browned, and the moisture has mostly evaporated.

3. Stir in the garlic, 1 teaspoon of fresh thyme, Italian seasoning, and white pepper. Cook briefly until fragrant.

4. Add the dry sherry and allow it to simmer for about 2 minutes, reducing until nearly evaporated.

5. Sprinkle in the flour and cook for 30 seconds to eliminate the raw flour taste. Gradually pour in the warm chicken stock, whisking continuously to prevent lumps.

6. Bring the soup to a simmer and cook for 10 minutes, allowing it to thicken.

7. Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.

8. Stir in the heavy cream, reserved sautéed mushrooms, the remaining fresh thyme, and the soy sauce.

9. Serve hot, optionally garnished with thyme and sautéed mushrooms, accompanied by bread or parmesan crisps.

Servings and Timing

This recipe serves approximately 6 people.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

• Vegan Version: Use olive oil or plant-based butter, vegetable stock, and substitute the cream with full-fat coconut milk or cashew cream.

• Add Texture: Keep some mushrooms unblended or add extra sautéed mushrooms on top for a varied texture.

• With Cheese: Stir in grated Gruyère or Parmesan for a richer, cheesier flavor.

• Spicy Option: Add a pinch of cayenne pepper or a dash of hot sauce for a subtle kick.

• Different Mushrooms: Try a combination of portobello, oyster, or button mushrooms for different flavor profiles.

Storage/Reheating

Store leftover Cream of Mushroom Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently over medium heat on the stovetop, stirring occasionally. Avoid boiling once the cream is added to prevent separation.
This soup can also be frozen without the cream. Freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, reheat, and then stir in the cream before serving.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made 1–2 days in advance. Store it in the refrigerator and reheat gently before serving.

Can I use other types of mushrooms?

Absolutely. You can use button mushrooms, portobello, oyster, or a combination of different varieties for varied flavor.

Is this soup vegetarian?

This recipe uses chicken broth, but you can substitute with vegetable stock to make it vegetarian.

What is the purpose of the dry sherry?

Dry sherry adds depth and a slightly sweet, nutty flavor that enhances the mushrooms. You can substitute with white wine or omit if preferred.

How do I thicken the soup more?

For a thicker consistency, simmer a bit longer or increase the amount of flour slightly. Blending less broth or using less cream can also help.

Can I freeze this soup?

Yes, but it’s best to freeze before adding the cream. Add the cream after thawing and reheating for best texture.

Can I make it without cream?

Yes, the soup will still be flavorful without cream. You can add a splash of milk or a non-dairy alternative if desired.

What’s the difference between white and black pepper in this recipe?

White pepper adds a mild heat and blends seamlessly in creamy soups, avoiding visible black flecks.

Is this soup gluten-free?

As written, it uses all-purpose flour. For a gluten-free version, use a gluten-free flour blend or cornstarch as a thickener.

Can I use milk instead of cream?

Yes, though the soup will be less rich. Whole milk is preferred for a closer texture to cream.

Conclusion

Cream of Mushroom Soup is a comforting, elegant dish that showcases the rich flavor of mushrooms in a smooth, creamy base. With fresh herbs, a touch of sherry, and a balance of textures, this soup is both nourishing and refined. It’s perfect for everyday meals or as a starter for special occasions. Easy to customize and even easier to enjoy, it’s a timeless recipe worth mastering.