How To Make Cream Of Mushroom Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver. Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic. Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high. Broth – I used low-sodium store-bought, but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth. Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin. Sea Salt & Black Pepper
Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning. Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions. Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely. If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil! Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape. How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options: Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result. Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like. Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.
Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken, or drizzle it over pork steaks. Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad. Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole, and I actually do just that in my low carb green bean casserole. It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole.
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Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor. Store: Keep leftovers in the refrigerator for up to 3-4 days. Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters. Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.
