Ultimate Cream Of Mushroom Soup Recipe: Rich, Creamy & Restaurant-Quality at Home

Nothing beats a steaming bowl of Cream Of Mushroom Soup on a chilly evening when you’re craving something warm, comforting, and utterly satisfying.

Last weekend, when the first autumn leaves started falling, I found myself standing in my kitchen with an abundance of fresh mushrooms from the farmer’s market, wondering how to transform them into something magical. That’s when this incredible homemade cream of mushroom soup recipe was born – and it quickly became my family’s new obsession.

This isn’t your average canned soup experience. We’re talking about a rich, velvety masterpiece that combines earthy mushrooms with aromatic herbs and a luxuriously creamy base that will make your taste buds dance with joy.

The secret lies in using a beautiful blend of cremini, shiitake, or baby bella mushrooms, each contributing their unique flavor profile to create depth and complexity in every spoonful.

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Why You’ll Love This Recipe

Picture this: it’s a busy Tuesday night, and you have exactly 30 minutes to create something that tastes like it came from a five-star restaurant. This cream of mushroom soup delivers exactly that magic. The combination of fresh thyme, garlic, and perfectly sautéed mushrooms creates an aroma that will have your family gathering in the kitchen before you even announce dinner is ready.

What makes this recipe truly special is how it balances simplicity with sophistication. While the ingredient list might look impressive, the technique is surprisingly straightforward – perfect for both beginner cooks and seasoned chefs looking for a reliable go-to recipe. The addition of white grape juice and apple cider vinegar adds a subtle brightness that elevates the earthy mushroom flavors without overpowering them. Explore more trending recipes here for additional inspiration that will transform your weeknight dinners.

Ingredients List

Here’s everything you’ll need to create this restaurant-quality cream of mushroom soup in your own kitchen:

Ready to expand your culinary repertoire? Discover more weeknight recipes here that will make your dinner planning effortless and delicious.

Step-by-Step Directions

Follow these detailed instructions to create your perfect bowl of Cream Of Mushroom Soup that rivals any restaurant version:

1. 
   

   Prepare your ingredients: Start by chopping your onion, mincing the garlic, and slicing all mushrooms uniformly to ensure even cooking. Having everything prepped beforehand makes the cooking process smooth and enjoyable.

   
   
2. 
   

   Heat the base: In a large, heavy-bottomed pot or Dutch oven, heat olive oil and butter over medium heat until the butter melts and starts to foam slightly.

   
   
3. 
   

   Sauté the aromatics: Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.

   
   
4. 
   

   Cook the mushrooms: Add sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and develop a beautiful golden-brown color.

   
   
5. 
   

   Deglaze: Pour in the white grape juice and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

   
   
6. 
   

   Create the roux: Sprinkle flour over the mushroom mixture and stir constantly for 2-3 minutes to cook out the raw flour taste and create a light roux.

   
   
7. 
   

   Add liquids gradually: Slowly whisk in the vegetable broth, chicken bouillon cube, and fresh thyme. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

   
   
8. 
   

   Finish with cream: Remove from heat and gradually stir in the heavy cream. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

   
   

Exact Timing to make Cream Of Mushroom Soup

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Serves: 4-6 people

Nutritional Information

Here’s a comprehensive breakdown of the nutritional content per serving (based on 6 servings):

Nutritional data is based on USDA food composition databases and may vary depending on specific ingredient brands and preparation methods.

Healthier Alternatives

Transform your Cream Of Mushroom Soup into a more nutritious version with these smart ingredient swaps:

These modifications maintain the rich, creamy texture while significantly improving the nutritional profile of your soup. Explore more guilt-free recipe ideas here to continue your healthy cooking journey.

Serving Suggestions

Perfect Pairings: Serve your Cream Of Mushroom Soup with crusty sourdough bread, garlic breadsticks, or a fresh garden salad with vinaigrette. The soup also makes an excellent starter for dinner parties when served in small bowls with a drizzle of truffle oil and fresh herbs.

Make it a Meal: Transform this soup into a hearty main course by adding cooked wild rice, diced grilled chicken, or crispy bacon bits. Serve alongside a warm spinach salad or roasted vegetables for a complete, satisfying dinner.

Elegant Presentation: For special occasions, serve the soup in hollowed-out bread bowls or small pumpkins during fall season. Garnish with sautéed mushroom slices, fresh thyme sprigs, and a swirl of cream for a restaurant-quality presentation.

Common Mistakes to Avoid

Overcooking the Mushrooms: Many home cooks make the mistake of cooking mushrooms too quickly over high heat or not cooking them long enough. Take your time to properly sauté them until they’re golden brown and have released their moisture – this develops the deep, earthy flavors that make Cream Of Mushroom Soup exceptional.

Adding Cream Too Early: Never add heavy cream while the soup is still boiling, as this can cause it to curdle and create an unappetizing texture. Always remove the pot from heat and gradually stir in room-temperature cream to maintain that silky, smooth consistency.

Skipping the Roux: Rushing through the flour-cooking step results in a soup that tastes starchy and doesn’t thicken properly. Cook the flour with the mushrooms for at least 2-3 minutes to eliminate any raw flour taste and ensure proper thickening.

Storing Tips

Refrigerator Storage: Store leftover Cream Of Mushroom Soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as the ingredients meld together, making day-two soup even more delicious than the original.

Freezing Guidelines: While this soup can be frozen for up to 3 months, the cream may separate slightly upon thawing. To restore the smooth texture, blend the reheated soup with an immersion blender or whisk vigorously while gently reheating over low heat.

Reheating Best Practices: Always reheat gently over low to medium heat, stirring frequently to prevent the cream from breaking. If the soup seems too thick after storage, thin it with additional vegetable broth or milk until you reach your desired consistency.

FAQs

Cream Of Mushroom Soup

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• Author: Julia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This rich and creamy cream of mushroom soup combines earthy cremini, shiitake, and baby bella mushrooms for restaurant-quality flavor at home. A perfect comfort food choice among recipes soup and recipes for dinner.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (extra virgin preferred)
• 2 tablespoons unsalted butter (room temperature)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 1/2 pounds mushrooms, sliced (cremini, shiitake, or baby bella)
• 1/4 cup white grape juice + 1 tablespoon apple cider vinegar
• 1/3 cup all-purpose flour
• 1 chicken bouillon cube (low sodium preferred)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 4 cups vegetable broth (low sodium)
• 1 cup heavy cream (room temperature)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Salt and pepper to taste

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Instructions

1. Prepare ingredients by chopping onion, mincing garlic, and slicing mushrooms evenly.
2. Heat olive oil and butter in a large pot over medium heat until melted and foamy.
3. Add onion and cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Add mushrooms and cook 8-10 minutes, stirring occasionally, until golden brown and tender.
5. Deglaze with white grape juice and apple cider vinegar, scraping up any browned bits. Simmer 2 minutes.
6. Sprinkle flour over mushroom mixture and stir constantly for 2-3 minutes to form a light roux.
7. Slowly whisk in vegetable broth, chicken bouillon, and thyme. Bring to a gentle boil, then reduce heat and simmer 15 minutes.
8. Remove from heat and gradually stir in heavy cream. Season with salt and pepper to taste.
9. Garnish with chopped parsley before serving.

Notes

For extra depth, blend half of the soup with an immersion blender and stir it back in. Serve with crusty bread or drizzle with truffle oil for an elevated presentation.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 5g
• Sodium: 640mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 75mg

Keywords: cream of mushroom soup, recipes soup, recipes for dinner, recipes creamy