Indulge in the velvety elegance of our Cream of Mushroom Soup, a luxurious blend of earthy mushrooms and silky cream. Each spoonful envelopes your palate with rich, savory notes, elevated by a hint of garlic and thyme. The mushrooms, sautéed to perfection, provide a satisfying bite, while a drizzle of truffle oil adds an exquisite finish. Dive into this bowl of decadent delight and experience the ultimate in comforting, gourmet soup perfection.

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Delving into the velvety richness of Cream of Mushroom soup, one can almost taste the earthy mushrooms simmered gently in a creamy broth that invites an exploration of nuanced flavors.

A staple in many kitchens, this iconic classic transcends the ordinary, embodying the spirit of gourmet indulgence in every spoonful. In its warm, comforting embrace, you’ll uncover the vibrant dance of ingredients harmoniously melding together – a testament to the sublime art of cooking.

Beyond the mere sensory delight, this culinary masterpiece also nurtures a thriving community of food enthusiasts, all joined by their shared love for this classic soup.

Its versatile character caters to both the quintessential home cook and the refined gourmet, subtly echoing a reminder of its timeless appeal.

Delve into the fascinating journey of this beloved dish as we unpack its hidden depths and celebrate its enduring charm in the culinary world. So, ready to immerse yourself in the Cream of Mushroom experience?

What Is Cream Of Mushroom Soup?

Cream of Mushroom Soup is a smooth, creamy concoction celebrated for its rich, earthy flavors. It’s traditionally made by simmering a variety of mushrooms in a savory broth, followed by the addition of cream or milk to impart a velvety texture.

Often flavored with herbs and spices like garlic, thyme, and black pepper, the soup offers a comforting, warm experience.

Besides being enjoyed as a standalone dish, it’s also commonly used as a base for numerous sauces, casseroles, and other recipes.

Can You Vary The Recipe With Other Ingredients?

Proteins: Adding cooked chicken, beef, or seafood can make the soup more substantial. Tofu or beans can be a great addition for vegetarians or vegans.
Vegetables: Additional vegetables like peas, carrots, or potatoes can be added for extra texture and flavor.
Cheese: Stir in some grated Parmesan, Gruyere, or cheddar cheese for a richer, creamier texture and taste.
Herbs and Spices: To enhance the flavor profile, you can add various herbs and spices. Consider garlic, thyme, rosemary, or nutmeg. Add a pinch of cayenne pepper or chili flakes for a bit of heat.
Wine or Sherry: A splash of white wine or sherry can add depth and complexity to the soup’s flavor. Make sure to cook off the alcohol.
Grains: For a heartier soup, you could add cooked rice, barley, or even quinoa.
Vegan or Dairy-Free Variations: Substitute the cream with coconut, almond, or cashew for a dairy-free or vegan version of the soup.

Recipe Directions

Clean the fresh mushrooms and slice them into thin pieces.
In a large pot, melt the butter over medium heat. Add the diced onion and sliced leeks. Sauté until they become soft and translucent.
Add the sliced mushrooms to the pot and cook for about 5-7 minutes until they start to release their moisture and become tender.
Pour in the white wine and cook for a few minutes to allow the alcohol to evaporate.
Add the homemade chicken or beef stock to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes to allow the flavors to meld together.
Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
The soup has to be returned to the pot while stirring in the heavy cream. Start with ¼ cup and add more if desired for a richer taste. Season with salt and pepper to your liking.
Cook the soup for an additional 5 minutes to heat through.
Serve the cream of mushroom soup hot, garnished with chopped fresh chives if desired. You can also drizzle some extra heavy cream on top for added richness.

Variations, Add-Ons, And Toppings

Variations

Vegan/Dairy-Free: Substitute the butter with olive oil, use vegetable broth instead of chicken or beef stock, and replace the heavy cream with a dairy-free alternative such as coconut milk, almond milk, or cashew cream.
Gluten-Free: This recipe is naturally gluten-free, but always make sure your store-bought broth is gluten-free if you’re not using homemade.
Different Proteins: To make this soup a full meal, add cooked chicken, beef, shrimp, or tofu.

Add-Ons

Cheese: Stir in grated Parmesan, Gruyere, or cheddar cheese for a richer flavor.
Vegetables: Add peas, carrots, or potatoes for added nutrition and texture.
Grains: Include cooked rice, barley, or quinoa to make it heartier.
Herbs and Spices: Incorporate other herbs and spices such as garlic, thyme, rosemary, or nutmeg for extra flavor. Add a pinch of cayenne pepper or chili flakes for some heat.

Toppings

Croutons: Add homemade or store-bought croutons for a delightful crunch.
Fresh Herbs: Sprinkle freshly chopped parsley, chives, or thyme on top for color and flavor.
Sauteed Mushrooms: For added mushroom flavor and texture, sauté some extra mushrooms and use them as a garnish.
Drizzle of Cream or Olive Oil: Finish the soup with a heavy cream or high-quality olive oil drizzle for extra richness.
Bacon Bits: If you’re not vegetarian, crispy bacon bits add a smoky flavor and crunchy texture.

Can I Make The Soup In A Slow Cooker Or Instant Pot ?

Slow Cooker

Sauté the mushrooms, onion, and leeks in a skillet with the butter until they are softened, then transfer to the slow cooker.
Add the wine to the skillet and deglaze the pan, scraping up any brown bits. Pour this into the slow cooker along with the stock.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
When the cooking time is almost finished, blend the soup until smooth using an immersion blender or a countertop blender in batches (be careful with hot soup!).
Stir in the heavy cream, season to taste with salt and pepper, then cover and let it heat through for another 15-30 minutes before serving.

Instant Pot

Using the sauté function, melt the butter in the Instant Pot. Add the mushrooms, onion, and leeks, and sauté until they are softened.
Add the wine, and let it simmer for a few minutes to reduce slightly.
Add the stock, then seal the Instant Pot and set it to cook on high pressure for 15 minutes.
Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
Blend the soup until smooth using an immersion blender or a countertop blender in batches (again, be careful with hot soup!).
Stir in the heavy cream and season to taste with salt and pepper. The heat of the soup should be sufficient to warm the cream, but you can use the sauté function to heat it up a bit more if necessary.

Can I Use Store Broth Or Should I Make My Own?

Homemade Broth: If you have the time and resources, homemade broth is a wonderful option. It typically has a deeper flavor in contrast to the store-bought versions, and you have full control with regard to the ingredients. It is especially beneficial if you’re monitoring sodium intake or avoiding specific additives or allergens.

Store-Bought Broth: This is a convenient, time-saving option. Look for low-sodium varieties so you can control the seasoning of your soup. Also, consider organic or higher-quality brands for better flavor.

How To Serve?

Temperature: Serve the soup hot but not boiling. A properly heated soup will bring out the flavors better.
Garnish: Top the soup with a swirl of cream, a sprinkle of fresh herbs like chives or parsley, or sautéed mushrooms for added texture and visual appeal.
Serving Dish: Use warmed bowls to serve the soup. This helps to keep the soup hot for longer.
Pairings: Serve the soup with fresh crusty bread or a side salad for a complete meal. A glass of white wine could also pair well.
Consistency: If you prefer a chunkier soup, reserve some of the sautéed mushrooms and add them back into the soup after blending. For a silkier soup, blend all the mushrooms and pass the soup through a fine-mesh strainer before serving.
Timing: To maintain its fresh taste and temperature, try to serve the soup immediately after it’s ready. However, like many soups and stews, the flavors of Cream of Mushroom Soup can improve after a day or two, making it a great make-ahead meal.

Perfect Side Dishes

Crusty Bread: There’s nothing quite like a piece of warm, crusty bread to dip into a creamy soup. A fresh baguette, a hearty sourdough, or a rustic whole-grain loaf would all pair well.
Grilled Cheese Sandwich: A classic pairing for any soup, a grilled cheese sandwich adds a satisfying crunch and gooey richness. Try using a sharp cheddar or creamy brie for a gourmet twist.
Green Salad: A light, fresh salad can balance out the richness of the soup. Try mixed greens with a vinaigrette dressing and add-ons like cherry tomatoes, cucumbers, and a sprinkle of goat cheese.
Roasted Vegetables: Simple roasted vegetables such as Brussels sprouts, asparagus, or carrots can complement the soup while adding a bit of texture and additional nutrients.
Quiche or Savory Tart: A slice of quiche or a savory tart, perhaps with spinach, cheese, or smoked salmon, can turn the soup into a more substantial meal.
Charcuterie Board: A selection of cured meats, cheeses, olives, and artisan breads can complement the soup and turn the meal into a delightful spread.

Storage And Make Ahead

Refrigeration: Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: To freeze, allow the soup to cool completely, then transfer it into freezer-safe containers or resealable bags. Label with date and freeze for up to 3 months.
Thawing: Thaw frozen soup overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, stirring occasionally.
Make Ahead: Prepare the soup in advance, excluding any dairy or thickening agents. Add these elements just before serving to maintain freshness and prevent separation.

What Can We Do With Leftovers?

Pasta Sauce: Heat the leftover soup until it’s a little thinner than a regular sauce, then toss it with freshly cooked pasta. Add some grilled chicken or sautéed vegetables for a more substantial meal.
Chicken or Pork Gravy: You can use the leftover soup as a gravy for roasted or grilled chicken, pork, or even beef. It can also be served over mashed potatoes or rice.
Pot Pie Filling: Use the soup as a chicken or vegetable pie filling base. Just add cooked meat and/or vegetables, then top with a puff pastry and bake.
Casserole: Cream of Mushroom Soup is often used as a casserole base. Mix it with cooked rice or pasta, chicken or turkey, and vegetables, then top with cheese and bake.
Stuffed Pancakes or Crepes: Make savory pancakes or crepes and fill them with soup. Fold or roll up and bake until warm and slightly crispy.
Soup Risotto: Use the leftover soup as a part of the liquid when making risotto. The creamy, mushroom-flavored soup will add a lot of depth to your dish.
Freeze It: If you can’t use the leftovers immediately, you can freeze them for later use. Just be sure to use a freezer-safe container.

TIPS

Double Mushroom Power: Enhance flavor by using a variety of mushrooms like shiitake, cremini, and button.
Umami Boost: Add depth with soy sauce or Worcestershire sauce for a savory kick.
Creamy Texture: Blend half the soup for a thick, luxurious consistency while keeping some mushrooms whole for texture.
Herbal Infusion: Fresh thyme or parsley adds a fragrant note.
Luscious Finish: Stir in a splash of sherry or white wine just before serving for a touch of elegance.
Garnish Grandeur: Finish with a drizzle of truffle oil or a dollop of crème fraîche for a decadent touch.

Delicious Cream Of Mushroom Soup – Perfect For Chilli Days

5 from 9 votes

Recipe by Hanna Barnes Course: Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

200

kcal

Cream of mushroom soup is a rich and velvety soup made with a medley of fresh mushrooms, onions, leeks, and a flavorful homemade stock. Adding white wine and heavy cream adds depth and creaminess to the soup.

Ingredients

1 Pound 1 Fresh Mushrooms, Such As Cremini, Shiitake, Baby Bella, Or Portobello
8 Tablespoons 8 Butter
1 1 Medium Yellow Onion, Peeled And Diced
6 Cups 6 Homemade Chicken Or Beef Stock
1 1 Large Leeks (White And Light Green Parts, Sliced)
2 2 Small Leeks (White And Light Green Parts, Sliced)
1 Cup 1 White Wine
½ Cup ½ Heavy Cream
Sea Salt (To Taste)
Freshly Ground Black Pepper (To Taste)
Chopped Fresh Chives For Garnish (Optional)

Step-By-Step Directions

Preparation Steps
Clean the mushrooms by gently brushing off dirt with a soft or damp cloth. Slice them.
Peel and dice the onion.
Clean the leek(s) by slicing off the dark green parts, cutting the white and light green parts into rings, and thoroughly washing to remove any grit.
Cooking Directions
Melt the butter in a large pot over medium heat. Add the mushrooms, onion, and leeks, and cook until softened and lightly browned, about 10 minutes.
Add the wine, stirring to deglaze the pot and scraping up any browned bits from the bottom with a wooden spoon. Let it simmer until the wine has reduced by half.
Pour in the stock, season with salt and pepper to taste, then let the soup simmer for about 20-30 minutes to allow the flavors to meld together.
Blending & Final Touches
Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and puree until smooth. Remember to let the soup cool a bit before blending, and be sure to vent the blender to let out steam.
Return the soup to the pot over low heat and stir in the heavy cream. Adjust the seasoning if necessary.
Serving
Ladle the soup into bowls, drizzle with a swirl of heavy cream if desired, and sprinkle with freshly chopped chives for a touch of color and additional flavor. Serve hot.
Additional Options
Feel free to experiment with different types of mushrooms for varied flavors. For a vegan variation, substitute the chicken/beef stock with vegetable stock and use coconut milk or cashew cream instead of heavy cream. Enjoy your homemade Cream of Mushroom soup, a comfort food classic.
EQUIPMENT LIST
Large pot
Cutting Board And knife
Stirring Utensil
Immersion Blender Or Regular Blender
Measuring Cups And Spoons
Ladle

Notes

Mushroom Varieties: You can combine different mushroom varieties like cremini, shiitake, baby bella, or portobello to add depth and complexity to the flavor. Experiment with different mushrooms to find your preferred combination.
Homemade Stock: While homemade chicken or beef stock is recommended for the best flavor, you can also use store-bought stock as a convenient alternative.
Wine Selection: Choose a dry white wine for the recipe, such as Chardonnay or Sauvignon Blanc. The wine adds acidity and depth to the soup. If you prefer not to use alcohol, you can substitute it with additional stock.
Creamy Consistency: The amount of heavy cream can be adjusted based on your preference for creaminess. Start with a quarter cup and add more if desired. You can also substitute with a lighter cream option like half-and-half or milk for a lighter version.
Seasoning: Taste and adjust the seasoning, including salt and pepper, according to your preference. Add other herbs or spices like thyme or garlic powder to enhance flavor.
Garnish Options: Besides chopped fresh chives, you can also garnish the soup with other toppings like croutons, a drizzle of truffle oil, or a sprinkle of grated Parmesan cheese for added texture and flavor.

Nutrition Table

Author
Recent Posts

Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!