Cream of Mushroom Soup

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I still remember the first time I made this cream of mushroom soup — the kitchen filled with that buttery mushroom aroma and the whole family asking for seconds. This is a simple, comforting soup made with sliced cremini mushrooms, a sweet onion, garlic, chicken broth, marjoram and thyme, finished with heavy cream and butter for a velvety texture. If you want a reference recipe to compare techniques or variations, take a look at this cream of mushroom soup guide I like to consult when testing new tweaks.

Why you’ll love this dish

This soup hits the sweet spot between rustic and refined: it’s rich without being heavy, economical, and quick enough for a weeknight but elegant enough for a holiday starter. Cremini mushrooms add a deeper, earthier flavor than white buttons, and the marjoram and thyme lift the soup with subtle herbal warmth. It’s kid-friendly, freezer-friendly, and flexible — you can make it vegetarian by swapping the broth and tweaking the finish.

"A warm bowl that tastes like home — earthy mushrooms, a silky finish, and just the right balance of herbs."

Reasons to make it now:

Fast to prepare: about 10 minutes prep, 25–30 minutes cooking.
Pantry-friendly: mostly mushrooms, onion, garlic, broth, and cream.
Versatile: serve as a starter, a light dinner, or use it as a base for casseroles and sauces.

How this recipe comes together

Step-by-step overview:

Sauté aromatics (onion and garlic) in butter until soft and translucent.
Brown mushrooms to concentrate flavor and release their juices.
Add chicken broth and herbs, simmer briefly to marry flavors.
Purée partially or fully for creaminess, then finish with heavy cream and a touch more butter.
Season and serve with your preferred garnishes.

This quick roadmap helps you scan the process before diving into ingredients and detailed steps.

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 aroma and flavor)
4 cups chicken broth (quality matters; homemade is recommended)
1 teaspoon marjoram (earthy, pairs well with mushrooms)
1 teaspoon thyme (adds comforting savory notes)
1 cup heavy cream (for a luxurious finish)
2 tablespoons butter (enhances flavor and sheen)
Salt and freshly ground black pepper, to taste

Notes and substitutions:

For a vegetarian version, swap the chicken broth for vegetable broth — see suggestions for substitutes like a cream of chicken soup substitute for ideas on balancing flavors when removing chicken stock.
Use full-fat coconut milk or a plant-based creamer in place of heavy cream for dairy-free adaptations (flavor and texture will differ).

Step-by-step instructions

Delicious bowl of Cream of Mushroom Soup garnished with herbs.

Preparation

Clean mushrooms with a damp towel; avoid soaking them. Slice about 1/4-inch thick.
Chop the onion and mince garlic. Measure herbs and broth so everything is ready.

Cooking

Melt 1 tablespoon butter in a large pot over medium heat. Add chopped onion and cook 4–5 minutes until translucent.
Add minced garlic and cook 30 seconds until fragrant.
Increase heat to medium-high, add remaining butter and the sliced mushrooms. Cook 6–8 minutes, stirring occasionally, until mushrooms brown and most moisture has evaporated.
Stir in marjoram and thyme, then pour in the chicken broth. Bring to a simmer and cook 8–10 minutes to concentrate flavors.
For a smooth soup, use an immersion blender directly in the pot and blend to your desired texture. Alternatively, transfer half to a blender, pulse, and return.
Reduce heat to low. Stir in heavy cream and heat gently — do not boil — for 2–3 minutes. Taste and season with salt and pepper.
Finish with a small knob of butter if desired for extra gloss. Serve hot.

Timing tip: total cook time after prep is roughly 25–30 minutes. Keep heat moderate when adding cream to prevent curdling.

Best ways to enjoy it

Ladle into shallow bowls and finish with a drizzle of extra cream, a grind of black pepper, and a few sautéed mushroom slices for texture.
Pairings: crusty sourdough or a warm baguette, a green salad dressed with lemon vinaigrette, or roasted chicken for a hearty meal.
Use as a base: spoon this soup over baked potatoes or use it instead of canned cream soup in casseroles for a fresher flavor.

Storage and reheating tips

Refrigerate: cool to room temperature, transfer to airtight containers, and refrigerate up to 3–4 days.
Freeze: let cool, then freeze in portion-sized containers for up to 3 months. Leave a little headspace for expansion.
Reheat: thaw overnight in the fridge if frozen. Gently rewarm on the stove over low heat, stirring frequently. Heat to at least 165°F (74°C) before serving. If the soup has separated slightly after freezing, whisk in a splash of broth or cream while reheating.
Food safety: don’t leave the soup at room temperature for more than 2 hours. Reheat thoroughly.

Pro chef tips

Don’t overcrowd the pan when cooking mushrooms — crowding causes steaming instead of browning. Work in batches if needed.
Browning is flavor: let mushrooms sit undisturbed for 1–2 minutes on higher heat to develop color.
Texture control: blend less for a chunky soup, or fully purée for a silky finish. For the creamiest mouthfeel, strain through a fine sieve after blending.
Season in stages: add a small amount of salt with the onions, then adjust at the end after the cream has mellowed flavors.
If you’re short on time, use a high-quality store-bought broth; otherwise, homemade broth adds depth.
If you want a thicker soup without flour, simmer longer to reduce, or add a small potato when simmering and blend it in for natural thickness.
For inspiration and a heartier, pie-style alternative, try my take on creamy chicken pot pie soup.

Creative twists

Mushroom medley: mix cremini with shiitake and oyster for deeper umami.
Herb-forward: swap marjoram for a splash of sage or add a bay leaf while simmering.
Truffle lift: finish with a few drops of truffle oil (sparingly) for a luxurious touch.
Dairy-free: use full-fat coconut milk and a butter substitute, and increase mushroom browning for added richness.
Spicy variation: add a pinch of red pepper flakes when sautéing garlic.
Thickened, gratin-style: place soup in oven-safe bowls, top with grated Gruyère and broil until bubbly and browned for a French-inspired twist.

Your questions answered

Q: How long does this soup take from start to finish?
A: Plan for about 10 minutes of prep and 25–30 minutes of cooking — roughly 35–40 minutes total.

Q: Can I use milk instead of heavy cream?
A: You can, but milk will make the soup less rich and slightly thinner. If you must, use whole milk and consider blending in a peeled potato or a small roux (1 tablespoon butter + 1 tablespoon flour) to thicken gently.

Q: Is this soup freezer-friendly?
A: Yes. Freeze in airtight containers for up to 3 months. Reheat slowly to avoid separation and whisk in a splash of broth or cream if texture needs smoothing.

Q: How do I make it vegetarian or vegan?
A: Use a robust vegetable broth, replace butter with olive oil or vegan butter, and swap heavy cream for full-fat coconut milk or another creamy plant-based alternative. Adjust herbs and umami (a splash of soy sauce or miso) to compensate for lost richness.

Q: Can I make this ahead for a dinner party?
A: Absolutely. Make it a day ahead and reheat gently before serving. If you want it extra-smooth, blend and strain before reheating.

Conclusion

For a dairy-free take with paleo and vegan options, check this helpful guide on Dairy-Free Cream of Mushroom Soup (SCD, Paleo, Vegan Option). If you’d like another creamy version with bright, vegetable-forward notes, this Creamy Mushroom Soup Recipe – Love and Lemons offers a lovely alternative approach. And for inspiration on richer, restaurant-style finishes and plating, see this Cream of Mushroom Soup – Cafe Delites.