Cream of Mushroom Soup

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I’ve made this cream of mushroom soup dozens of times on chilly evenings and for dinner guests who want something rich without fuss. This version uses cremini mushrooms for deeper flavor, a hit of marjoram and thyme for comfort, and heavy cream for a silky finish. If you want a quick reference to a similar classic as a starting point, see this adapted pantry-friendly version: Cream of Mushroom Soup recipe.

Why you’ll love this dish

This soup hits a lot of home-cooking sweet spots: it’s fast, economical, and feels indulgent without complicated technique. Cremini mushrooms give it an earthy backbone; sautéing the onions and garlic first develops savory depth that makes the finished soup taste far more expensive than it costs.

Weeknight winner: ready in about 30–40 minutes.
Crowd-pleaser: mild, creamy, and familiar — even picky eaters usually approve.
Versatile: serve as starter, light lunch, or a bowl of comfort beside a sandwich.

“A cozy, velvety mushroom soup that tastes like it simmered all day — but came together in under an hour.” — home cook review

Step-by-step overview

Before you start: the core process is straightforward. First, brown the mushrooms and sweat the onion and garlic in butter to develop flavor. Next, add the herbs and chicken broth and simmer briefly to meld tastes. Finish by stirring in heavy cream and adjusting seasoning. Optionally blend for a smooth texture or leave it chunky for more mushroom presence.

What you’ll need

2 cups cremini mushrooms, sliced (Substitute with button mushrooms if desired.)
1 large onion, chopped (Adds sweetness and depth.)
2 cloves garlic, minced (For added aroma and flavor.)
4 cups chicken broth (Quality broth is essential; homemade is recommended.)
1 teaspoon marjoram (An earthy flavor enhancing the soup.)
1 teaspoon thyme (Adds comfort with its flavor.)
1 cup heavy cream (For a luxurious and creamy finish.)
2 tablespoons butter (Enhances flavor and sheen.)
Salt, to taste
Pepper, to taste

Notes and substitutions inline:

Broth: chicken broth gives richness, but vegetable broth keeps it vegetarian (and reduces sodium if you choose low-salt). For ideas on broth swaps and adaptations, see this chicken soup substitute guide.
Mushrooms: creminis are my pick for their balance of umami and texture; button mushrooms are milder but work fine.
Dairy swaps: use full-fat coconut milk or a cashew cream for dairy-free versions (see Variations).

Step-by-step instructions

Delicious bowl of cream of mushroom soup garnished with herbs

Preparation

Clean and slice mushrooms, peel and chop the onion, mince garlic. Measure herbs and broth so everything’s at hand.

Cooking

Heat a large soup pot over medium heat. Add butter and let it foam but not brown.
Add the chopped onion. Cook, stirring occasionally, until translucent and beginning to soften (about 5–7 minutes).
Add the sliced mushrooms. Increase heat slightly and sauté until they release moisture and start to brown, about 6–8 minutes. Browning builds flavor — don’t rush it.
Stir in the minced garlic, marjoram, and thyme. Cook 30 seconds to wake the herbs and garlic without burning.
Pour in 4 cups of chicken broth and bring to a gentle simmer. Reduce heat and simmer for 10 minutes so flavors marry.
Turn off the heat. For a smooth soup, use an immersion blender to puree to desired consistency; for a chunkier soup, skip blending.
Stir in 1 cup heavy cream. Rewarm gently — do not boil after adding cream to avoid curdling.
Taste and season with salt and pepper to your preference. Serve hot.

Timing: active hands-on time ~20–25 minutes; total time ~35 minutes.

Best ways to enjoy it

This soup shines as both a starter and a light main:

Serve in warmed bowls with a drizzle of cream and freshly cracked black pepper.
Pair with crusty bread or a grilled cheese for a satisfying meal.
For a heartier pairing, serve alongside a composed salad and roasted vegetables, or spoon it over cooked rice for a quick, cozy bowl. For another comforting soup option that’s great with crusty bread, consider pairing ideas like this creamy pot pie-style soup: creamy chicken pot pie soup.

Storage and reheating tips

Refrigerator: Cool soup to room temperature, then store in an airtight container for up to 3–4 days.
Freezer: Soup with cream can be frozen, but texture may change slightly. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating: Gently rewarm over low heat, stirring occasionally. If the soup separates slightly, whisk in a tablespoon of butter or a splash of extra cream to bring it back together. Never boil after adding cream.
Food safety: Refrigerate within two hours of cooking to avoid bacterial growth.

Pro chef tips

Don’t crowd the pan: sauté mushrooms in a single layer if possible so they brown instead of steaming.
Use quality broth: homemade or a low-sodium store-bought option makes a big difference in depth.
Finish off heat: always add cream after removing from a high boil and rewarm gently to prevent breaking.
Texture control: blend fully for a classic silky cream, or pulse just a little to keep mushroom bite.
Salt gradually: mushrooms can be thirsty for salt during cooking; season in stages and taste before serving.

Creative twists

Dairy-free: swap heavy cream for full-fat coconut milk or a cashew cream for a vegan-friendly version.
Mushroom medley: combine cremini with shiitake or portobello for extra umami.
Herbs and aromatics: add a splash of sherry or dry white wine before adding the broth for a fragrant lift.
Add-ins: finish with sautéed mushroom slices on top, crispy thyme, or a toasted walnut garnish for texture and contrast.

Your questions answered

Q: How long does this soup take to make?
A: Plan on about 35 minutes total — 20–25 minutes active prep/cooking and roughly 10 minutes simmering.

Q: Can I make this vegetarian or vegan?
A: Yes. Use vegetable broth and swap heavy cream for coconut milk or cashew cream. For a vegan option that avoids dairy flavors entirely, check the dairy-free technique in Variations.

Q: Can I thicken the soup without cream?
A: Yes. Make a beurre manié (equal parts butter and flour kneaded together) or slurry of cornstarch and water added while simmering; cook until thickened. Alternatively, puree some cooked potatoes with the soup for a naturally thick texture.

Q: Is it safe to freeze cream-based soup?
A: It is safe, but the texture can separate. Reblend and reheat gently after thawing to restore creaminess. Store up to 3 months.

Conclusion

If you want a dairy-free approach or are cooking for dietary restrictions, this helpful guide shows how to make a dairy-free version that stays rich: Dairy-Free Cream of Mushroom Soup (SCD, Paleo, Vegan Option). For a different take with bright herbs and vegetables, this alternative creamy mushroom soup has fresh ideas worth trying: Creamy Mushroom Soup Recipe – Love and Lemons. And if you want an even more indulgent, restaurant-style creamy mushroom base, compare techniques in this popular recipe: Cream of Mushroom Soup – Cafe Delites.