Cream of Mushroom Soup

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I make this cream of mushroom soup whenever I want something fast, cozy, and a little indulgent without calling for twelve ingredients. It’s a silky, savory bowl built from cremini mushrooms, caramelized onion, aromatic herbs, and a splash of heavy cream. If you’re comparing methods or want a compact reference, this version keeps the technique simple and the flavor bright — and you can always compare it to a similar take over at a classic cream of mushroom soup recipe for inspiration.

Why you’ll love this dish

This soup is the sort of pantry-to-table recipe that’s equally at home on a solo weeknight, a cozy date-night starter, or ladled over hot rice for a quick dinner. It’s budget-friendly, uses common ingredients, and rewards a little patience at the pan: browning the mushrooms and onions gives the finished soup a deep, savory backbone that canned versions can’t match.

“Rich, comforting, and better than anything out of a can — the mushroom flavor is rounded and the cream gives it a restaurant finish.” — a weekly-taster review

Why make it at home: you control the salt, use better stock, and can tune texture from velvety smooth to rustic and chunky. It’s also a great base for adding proteins (chicken, beans) or swapping to dairy-free options if needed.

How this recipe comes together

Before you cook, here’s the quick process so you know what to expect:

• Sauté mushrooms, onions, and garlic in butter until deeply browned.
• Add the herbs and chicken broth, simmer to marry flavors.
• Purée part or all of the soup for a creamy body.
• Stir in heavy cream and adjust seasoning; finish gently so the cream doesn’t break.

This overview helps you time the browning and decide whether you want a silky or textured finish.

What you’ll need

• 2 cups cremini mushrooms, sliced (substitute button mushrooms if desired)
• 1 large onion, chopped (adds sweetness and depth)
• 2 cloves garlic, minced (for aroma and flavor)
• 4 cups chicken broth (quality matters; homemade recommended; use vegetable broth to make vegetarian)
• 1 teaspoon marjoram (earthy, complements mushrooms)
• 1 teaspoon thyme (classic, comforting herb note)
• 1 cup heavy cream (for a luxurious finish; see tips for lighter alternatives)
• 2 tablespoons butter (for flavor and sheen)
• Salt and pepper, to taste

Notes: Dried porcini (rehydrated) can boost umami — add the soaking liquid (strained) to the broth. If you prefer dairy-free, swap heavy cream for full-fat coconut milk or a non-dairy creamer, but expect a subtle flavor shift.

Directions to follow

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1. Prep ingredients: slice mushrooms, chop onion, and mince garlic. Warm the broth so it’s ready.
2. Heat a large pot over medium-high heat. Add butter and let it foam.
3. Add mushrooms in a single layer if possible. Let them brown without stirring for 2–3 minutes, then stir and continue until nicely caramelized (about 8–10 minutes total). Don’t crowd the pan — browning concentrates flavor.
4. Add chopped onion. Cook until softened and translucent, about 5 minutes.
5. Stir in garlic, marjoram, and thyme. Cook 30–60 seconds until fragrant.
6. Pour in chicken broth. Bring to a simmer and cook 10–12 minutes to meld flavors.
7. For a smooth soup: remove 1–2 cups of solids and purée in a blender or use an immersion blender directly in the pot until your desired texture is reached. For rustic texture: mash a few mushrooms with a spoon and leave larger pieces.
8. Reduce heat to low. Stir in heavy cream and warm through — do not boil once cream is added to prevent separation.
9. Season with salt and freshly ground black pepper to taste. Serve immediately.

Timing: Active prep ~15 minutes; cook time ~25 minutes. Total about 40 minutes.

Best ways to enjoy it

Serve in warm bowls with a swirl of cream and freshly cracked pepper. Creative pairings:

• Crusty sourdough or a toasted baguette for dipping.
• A grilled cheese sandwich for a classic comfort combo.
• Spoon over roasted potatoes or rice to make a quick main.
  If you ever need to swap a canned substitute in casseroles, this post on a cream of chicken soup substitute explains how to adapt homemade creamy soups into recipes that call for canned condensed soups.

Garnish ideas: sautéed mushroom slices, chopped chives, a drizzle of good olive oil or a few drops of truffle oil for special occasions.

How to store & freeze

• Refrigerate: Cool soup to room temperature within 2 hours, then transfer to an airtight container. Store in the fridge for up to 3–4 days.
• Reheat: Gently warm on the stove over low heat, stirring often. If it appears slightly separated, whisk in a splash of cream or broth off the heat.
• Freeze: You can freeze this soup, but cream-based soups sometimes separate. Freeze before adding the cream for best results — leave the cream out and add it when reheating. Stored without cream, it will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Food safety: Always cool quickly, keep at safe refrigerator temperatures (below 40°F / 4°C), and reheat to at least 165°F (74°C).

Pro chef tips

• Don’t rush the browning. Building color on mushrooms and onions is the flavor foundation.
• Use a wide pan so mushrooms have room; they’ll steam instead of brown if crowded.
• Deglaze with a splash of broth while stirring to pick up browned bits.
• If you want an ultra-silky texture, strain the puréed soup through a fine mesh sieve.
• To thicken without cream, simmer longer to reduce or whisk in a small beurre manié (equal parts butter and flour).
• Taste and salt at the end; the reduced broth and cream intensify saltiness.

Creative twists

• Vegetarian: swap chicken broth for rich vegetable stock and use a splash of soy sauce or miso for added umami.
• Dairy-free: use canned coconut milk or a cashew cream substitute (see Conclusion for a dairy-free recipe idea).
• Wild mushroom version: add shiitake, oyster, or dried porcini for depth.
• Wine or sherry: deglaze with 1/4 cup dry white wine or dry sherry before adding broth for brightness.
  If you enjoy creamy soup mash-ups, you might also like the creamy chicken pot pie soup that layers similar techniques with different add-ins.

Helpful answers

Q: Can I make this gluten-free?
A: Yes. The recipe as written is naturally gluten-free if your broth is gluten-free. Avoid any added thickeners that contain wheat.

Q: How do I make it dairy-free but still creamy?
A: Use full-fat coconut milk or a cashew cream (blend soaked cashews with water). Note: coconut carries a subtle flavor; cashew is more neutral.

Q: Can I use other mushrooms?
A: Absolutely. Cremini are a great middle ground, but mixing in shiitake or porcini creates more umami. Just adjust cooking time for very meaty varieties.

Q: Will the cream split if I boil it?
A: Yes—avoid boiling after you add cream. Warm gently over low heat and remove from direct high heat if you need to simmer longer.

Conclusion

For a dairy-free approach and inspiration on non-dairy thickeners, see this Dairy-Free Cream of Mushroom Soup (SCD, Paleo, Vegan Option) that swaps dairy for rich alternatives. If you want another bright, herb-forward take, check the Creamy Mushroom Soup Recipe – Love and Lemons for a vegetable-based version with fresh twists. For a richly textured, restaurant-style guide to creamy mushroom soups, this Cream of Mushroom Soup – Cafe Delites article provides helpful plating and garnish ideas.