Cream of Mushroom Soup
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Cozy, rich, and just right for any meal, this cream of mushroom soup delivers deep, satisfying flavor.
In the fall, and especially when the holidays roll around, most grocers sell wild mushrooms in packages that are washed, sliced, and ready to cook, making this cream of mushroom soup easy to whip up. The secret to the soup’s wonderful flavor is that some of the wine is added at the end—meaning it’s not cooked off—which adds bright flavor that cuts through the earthiness of the mushrooms and richness of the cream. This is one of my favorite soup recipes for holiday meals—it’s creamy and flavorful, yet not so rich that it spoils everyone’s appetite. But it’s also the perfect choice for a cozy lunch or light dinner.
A shopping tip: When selecting mushrooms or any prepared produce, remember the grocer’s rule: first in, first out. The oldest packages will be in the front. For the freshest produce, reach to the back of the shelf and you’ll typically find packages with a later expiration date.
Table of Contents
“So delicious! We loved this soup on the night I made it, and it was even better the next day!”
What You’ll Need To Make Cream of Mushroom Soup
- Shallots and Garlic: These aromatics form the flavor base of the soup
- All-Purpose Flour: Acts as a thickening agent, ensuring the soup has nice body.
- Mixed Wild Mushrooms: The heart of the soup, these mushrooms have wonderful varied textures and deep, earthy flavors. Each type contributes its unique taste profile, from the meaty texture of portobellos to the delicate flavor of oysters.
- White Wine: Adds acidity, depth, and brightness to the soup, balancing the richness of the other ingredients.
- Chicken Broth: The liquid base of the soup, the broth enriches the soup with a savory depth.
- Heavy Cream: Brings a luxurious creaminess and richness to the soup, softening the earthy tones of the mushrooms and balancing the acidity from the wine.
- Thyme, Sage, Chives: These herbs are chosen for their ability to marry well with mushrooms. Thyme and sage offer a woodsy, aromatic quality, while chives add a mild onion-like flavor and a burst of color as a garnish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes.
Add the garlic and cook 2 minutes more.
Stir in the flour and cook 1 minute more.
Add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper.
Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there).
Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms.
Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary.
Ladle into bowls and top with the chives and homemade croutons.
Frequently Asked Questions
Yes! The soup will keep beautifully in the refrigerator for up to 4 days.
Cream of mushroom soup does not freeze well due to the dairy content, which can lead to separation and a grainy texture upon thawing and reheating. If you’re preparing the soup with the intention of freezing, consider making it without the cream and then blending in fresh cream once you’ve thawed and gently reheated the soup.
Yes, the wine can be omitted. To replace the acidity of the wine, add a bit of fresh lemon juice to the soup before serving.
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Cream of Mushroom Soup
Cozy, rich, and just right for any meal, this cream of mushroom soup delivers deep, satisfying flavor.
Ingredients
- 4 tablespoons unsalted butter
- 1 cup chopped shallots, from 4 medium shallots
- 4 cloves garlic, roughly chopped
- ¼ cup all-purpose flour
- 1½ lbs mixed wild mushrooms (such as shiitake, oyster, portobello), stemmed and roughly chopped
- ½ cup dry white wine, divided
- 5 cups low-sodium chicken broth
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon finely chopped fresh chives, for garnish
- Homemade or store-bought croutons, for serving
Instructions
- In a large pot melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook 2 minutes more. Stir in the flour and cook 1 minute more, then add the mushrooms, ¼ cup of the wine, chicken broth, salt and pepper. Bring to a boil, then lower the heat and simmer, uncovered, for 15 minutes, until the mushrooms are tender.
- Using a slotted spoon, remove about 2 large ladlefuls of the mushrooms and set aside (don’t worry if there are some shallots mixed in there). Using a handheld immersion blender, purée the soup until smooth. (Alternatively, let the soup cool slightly and use a blender to puree in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.)
- Stir in the cream, the remaining ¼ cup of wine, the thyme, the sage, and the reserved mushrooms. Bring to a simmer, then taste and adjust seasoning with salt and pepper, if necessary. Ladle into bowls and top with the chives and croutons.
- Make-Ahead Instructions: This soup will keep nicely in the refrigerator for 3 to 4 days.
Nutrition Information
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- Per serving (6 servings)
- Calories: 271
- Fat: 17 g
- Saturated fat: 10 g
- Carbohydrates: 21 g
- Sugar: 4 g
- Fiber: 6 g
- Protein: 8 g
- Sodium: 568 mg
- Cholesterol: 48 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made the recipe using half portobello mushrooms & half brown mushrooms. I prepared it slighting different, in that I made the white sauce on its own using 5 T butter to 8 T flour. I used 1 cup of 36% Mf cream. I think using 2% milk would have been fine. I also added 2.5 – 3 cups chicken broth to think my white sauce. On the side I fried for 2 minutes my onions & garlic in the 1 T remaining of butter. Then I added my finely shopped mushrooms and fried for about 5 minutes before adding 1/2 cup Madeira and spices. It’s all I had on hand for wine. After about 10 minutes of cooking to reduce liquids, I stirred the mushrooms into my white sauce. Then I poured everything into a blender and pureed. At this point, you can decide if your soup is too thick. If consistency is too thick add a little bit more of chicken broth and blend a little more. I only had chicken broth that was salted. If you’re using salted chicken broth, I recommend you leave out the salt. I only added 1 tsp of salt and was thinking I could taste it, but my sister said she couldn’t taste it. So … ??? Maybe add to taste. We loved it. Lots of mess, lots of cleanup after! lol
Had a bunch of cremini mushrooms to use up. Made this pretty much as written (substituted dried for fresh herbs and added them with the garlic.). Absolutely delicious; I could eat the whole pot. Great recipe. I think the white wine is what puts it over the top.
If you’re a fan of mushrooms this soup is a must try! Delicious and creamy and the sage/thyme pairing is perfect. I topped it with home made croutons and chives ~ an excellent recipe!
I’m just one but I’m sorry but I did not find this soup to be creamy at all. The flavor was good but the consistency was not at all thick or creamy. I ended up adding cream cheese so that I could serve it. I won’t go to this cutting trouble, immersion, and clean up ,etc again. Maybe it needed more all purpose or even self rising flour to thicken it.
Basically, you’re making a white sauce with the flour and milk. If you’re familiar with making a white sauce, it doesn’t matter how much butter you use, just add enough flour to stir the mixture into a smooth ball. Gradually add a little bit at a time of milk, and stir until it is a smooth ball again. Keep doing this. It will gradually thin out, so it won’t stir into a smooth ball, but it will always stir into a smooth consistency. When making a white sauce, don’t add more milk until you have that smooth ball. Otherwise, you will end up with a lumpy white sauce. White Sauce is the base of many dishes: e.g. cheese sauce … just add cheese to it. You can fry your garlic in this butter or in 1 tsp – 1T butter in a small frypan, then add it to your White Sauce and carry on with your the remaining recipe. This way you can make your soup to your desired consistency and don’t have to add cream cheese to thicken it. French refer to White Sauce as Bechamel. By making your white sauce you avoid over heating the milk and causing it to curdle. White Sauce is used for so many dishes. I make it as a base for my Turkey or Chicken pot pies adding some chicken/turkey broth for flavour. I’ll get my White Sauce quite thick, then thin it to my desired consistency using the broth. It’s delicious everytime.
Delicious!!
Followed the recipe to the letter and it was just meh
I made this soup, though I did have to substitute baby bellas for the mixed mushrooms. But let me say…this soup was GOOD…so savory and comforting. My husband and I loved it; I gave some to my neighbor (also some of Jenn’s potato leek soup), and she raved about both as well! It was even better when we warmed up the leftovers for lunches. Definitely a keeper!
Made this today and followed the directions to the T. It came out as the very best mushroom soup I’ve ever eaten, let alone made. Thanks Jenn! I make a lot of your recipes and each one is a gem. Also, thanks for sharing your experience and expertise with us. I always appreciate the helpful tips for shopping or cooking that you include at the beginning of the recipes. One question: I’ve read many ways of cleaning mushrooms prior to using them in recipes. What method do you recommend? My husband, a serious cook, rinses them individually with lots of water then places them on a baking sheet and dries them in the oven for an hour. That’s waay to much for me, so I hope you have a professional ‘quick-tip’ for that. 🙂 Best to you!
Hi Carolyn, thanks for your nice words about the recipes – so glad you like them (including this one)! I clean my mushrooms with either a small brush or a dish towel. 😊
Hi Jenn,
Can it be made without wine?
Hi Sabeen, Yes you can add a squeeze of lemon at the end for a touch of acidity.
My local farmer’s market had bulk baby bella / cremini mushrooms this week for significantly less than the place I usually get them ($2.79/lb vs. $3.99/lb), just in time to make green bean casserole for Thanksgiving. I decided that I was in the mood from some mushroom soup, so I headed back for more (also got oyster and shitake). I was going to make my traditional mushroom-barley soup, but opted for cream of mushroom instead. I love looking for new recipes, and stumbled upon yours. Simple & easy enough, so on went the apron and the music!
Typically I’ll follow a recipe the first time out, but I decided on some variations. I love the flavor of celery, especially with mushrooms (they’re both in my stuffing recipe), so in with the shallots went one rib of finely minced celery. In addition to the initial white wine, I added about a tbl of cognac, as I love the extra richness it brings to dishes. The final variation is that I added about 2 tsp of Better Than Bullion organic chicken base. When making soups, stews, and sauces, I tend to hole back on the salt so that I can use these wonderful bases (the Sofrito is my new favorite!). They add a lot of depth to these dishes, but I learned early on to wait and adjust the salt at the end. I also added some chopped fresh parsley and substituted chopped green onion tops, as I was out of chives.
All in all, a great recipe. The only reason I gave it 4 stars and not 5 is probably my own fault. I should have either run the immersion blender longer, or run it through a chinoise before adding back the mushrooms and the rest of the final ingredients. The flavor was great, but it was a bit too ‘grainy’ for my liking. Oh well, note made for next time!
Thanks again for a wonderful recipe, and I’ll certainly check out more of yours!