Cream of Mushroom Soup
You Won’t Believe How Easy (and Comforting) This Cream of Mushroom Soup Is
Okay, listen, I’ll just tell you straight up — if I had a nickel for every chilly weeknight or gloomy Sunday afternoon that this Cream of Mushroom Soup recipe saved my mood, well, I’d probably have… oh, at least five bucks. Which is enough for, what, a couple loaves of crusty bread? Which is really all you need with this soup, honest. For me, it all started the winter I moved into my first laughably small apartment, and the heating was, let’s put it politely, on the ‘ambitious’ side. So I learned to cook stuff that warmed me from the inside out. Guess what? A good pot of cream of mushroom does the trick! (Just don’t ask me about my first attempt with vegan cheese. Not my finest hour.)
Why You’ll Seriously Love Making This
I make this when I want to pretend I’ve got my life just a little bit together, or when someone in my family is giving me those sad puppy eyes at dinnertime. My partner goes nuts for it because it tastes “proper fancy” (their words), but is secretly easier than wrangling a cat into a suitcase. Also, this soup never judges me for wearing pajamas at 5pm. Sometimes the mushrooms look weird at first, but keep going! (They always come good, usually… except that one time I used those, uh, past-it portobellos, but we don’t talk about that anymore).
Here’s What I Throw In (And What You Could Swap)
- 500g mushrooms, any old kind (white, Cremini, or a mix — sometimes I just grab whatever’s marked down at Tesco)
- 1 big onion (or two small… or a shallot if I want to feel posh)
- 2 cloves garlic (I once used 3, which was spicy in a good way)
- 3 tbsp butter, but I’ve used olive oil in a pinch; both work
- 2 tbsp plain flour
- 800ml veggie or chicken stock (I’ve used those bouillon cubes, it’s fine)
- 150ml double cream (single cream works, or honestly, milk and a knob of butter if you must)
- Salt, black pepper, and nutmeg (tiny pinch, optional — my nan swore by it)
- Optional: thyme (fresh or dry, or skip if you can’t be fussed)
Right-So, How to Make the Soup (With Honest Play-by-Play)
- First, chop your mushrooms and onion. Not too neat — they’re all ending up in a pot anyway. Garlic too. This is where I usually realise I’ve somehow only got two mushrooms left and a single shallot, so make do!
- Melt butter in a big pot. Add onions and a pinch of salt; let ’em sweat for a bit, medium heat. You’ll know it’s going well if the kitchen starts to smell like happiness.
- Toss in the garlic and mushrooms. They’ll look too many at first, but trust me — they shrink more than my favourite jumper in the wash. Keep stirring (or have a sip of tea, up to you).
- Sprinkle in the flour; keep stirring another minute or two. This bit can look gloopy and odd, which is my cue to panic slightly, but it always sorts itself out!
- Slowly pour in your stock, stirring the whole way. Get all those nice brown bits off the bottom. It’ll thicken up as it simmers (that’s the good stuff right there).
- Add a splash of cream, a pinch of nutmeg (if you’re feeling brave), and let the soup bubble gently for about 10-15 minutes. This is the stage for sneaking a spoonful. Or five.
- Now, if you like your soup smooth, blend the lot with a stick blender (mind the splatters! I learned the hard way). Or leave some chunks in, whatever floats your boat.
- Taste, season with more salt and pepper. Sometimes I let it sit for a bit — I think it tastes even better after a little rest.
‘Things I Wish I Knew’ Notes
- If you use milk, watch it like a hawk or it’ll curdle (ask me how I know…)
- Mushrooms can give off a heap of water; just cook them longer, don’t worry.
- Actually, a squeeze of lemon at the end sometimes perks it up. Only discovered that last week, wish I’d known sooner!
- Thinking of going vegan? Coconut cream was fine, but oaty cream went kinda strange on me. Proceed at your own risk.
Variations I’ve (Mostly) Survived
- Used dried wild mushrooms, then simmered in their soaking liquid — so much flavour! Worth the hassle.
- Added a dash of sherry once; not bad, but don’t overdo or it takes over.
- Cheese? Tried stirring in cheddar. Uh… it split oddly. Maybe avoid.
The Gear I Use (And How I Fake It If Needed)
A decent-sized saucepan or Dutch oven is pretty handy here, but honestly I once cooked this in the deepest sauté pan I had and just blended it in batches. If you don’t own a stick blender (they’re a godsend), a regular countertop blender or even a potato masher works in a pinch; just cover the top with a tea towel unless you want soup art on the ceiling.
Keeping It Fresh (Or At Least Not Funky)
This soup keeps in a sealed tub in the fridge for up to 3 days — though honestly, in my house it never lasts more than a day! It can get a bit thicker as it sits, so just add a splash of milk or water when reheating. I’ve frozen it, but the texture can get a little odd; still tastes great, but fair warning.
When to Eat & What to Pair It With (my totally subjective take)
I love this with crusty bread, obviously, but if I’m feeling extra, a grilled cheese on the side is unbeatable (here’s a fun arepas recipe if you wanna get wild). My kids dunk Ritz crackers in it, which is frankly genius. And, I once served it in little mugs at a party and people thought I’d gone full MasterChef.
If I Could Give Only One Pro Tip (From Messy Experience)
Don’t try to rush browning the mushrooms. I tried turning up the heat once and just got soggy, pale mushrooms and a burnt pot bottom. Take your time — the flavour’s really built here. Oh, and if you skip the flour altogether, it’ll be tasty, but thinner (I prefer it with).
People Always Ask Me… (or, at least, a couple people did)
- What mushrooms are best? – I just buy what’s on offer, honestly. But a mix does make it more interesting.
- Can I make it vegan? – Yep, swap butter for oil, cream for coconut or plant-based. Just be ready for slightly different flavour.
- How do I avoid lumpy soup? – Whisk in the stock slowly and you’ll be golden. Or just blend the heck out of it after, that’s what I end up doing a lot.
- Will kids eat it? – Mine do. If yours spot mushrooms and object, blend it super smooth and call it ‘magic soup’ – hey, whatever works!
- Any other fun ways to serve? – One pal pours it over pasta like a sauce. Not traditional, but I tried it and it was bang on. By the way, I get a lot of inspiration from Budget Bytes too if you want to tinker.
So there you go, my almost foolproof (okay, there was that one disaster) Cream of Mushroom Soup. If you make it, tell me what you think! Or better yet, let me know what weird twists you come up with. And don’t worry if it’s not perfect — it’s not supposed to be.
Now, completely apropos of nothing, do you remember those mushroom identification books you got as a kid? I always thought foraging sounded very glamorous, but if you’re like me and suspicious of anything growing in your garden, best to stick with store-bought mushrooms. Just saying.
Ingredients
- 500 g fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 750 ml vegetable broth
- 250 ml heavy cream
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
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1In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
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2Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are soft and release their moisture, about 8 minutes.
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3Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to eliminate any raw flour taste.
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4Gradually pour in the vegetable broth, stirring continuously to avoid lumps. Bring to a simmer and cook for 15 minutes.
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5Stir in the heavy cream. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
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6Optionally, use an immersion blender to blend the soup to your desired consistency. Serve hot, garnished with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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