Cream of Mushroom Soup

This cozy cream of mushroom soup feels like a warm hug in a bowl. Use classic button mushrooms or mix it up with shiitake or cremini for an even deeper mushroom taste. Feel free to test out your favorite mushroom combo—this recipe loves a little kitchen creativity!

Why You’ll Love This Recipe

• This comforting soup is packed with fresh mushrooms, sautéed onion, thyme, stock, cream, and just a splash of sherry for a touch of brightness.
• Home cooks love partially blending the soup to get a silky base while keeping delightful little chunks of mushroom throughout.

Nothing beats a bowl of warm, creamy mushroom soup made from scratch. This cream of mushroom soup recipe is easy to pull together using fresh mushrooms simmered in savory stock and finished with a buttery roux, rich cream, and a hint of sherry. It takes about 50 minutes from start to finish—20 minutes prepping and 30 minutes cooking—and makes enough to serve six. Perfect for a starter or a cozy dinner with crusty bread on the side.

In this post, I’ll walk you through everything from the ingredient list, which uses common pantry staples plus fresh mushrooms, to step-by-step instructions. You’ll learn how to build a silky roux, brown mushrooms perfectly, and blend the soup to just the right texture. Plus, I’ve included useful tips for avoiding lumps and troubleshooting common issues. There are also tasty variations if you want to switch up the flavor, directions for storing and freezing, and advice for reheating so you can enjoy this soup anytime.

Stick to the original recipe for consistent results, or get creative with the tips to boost richness, make it dairy-free, or prepare it ahead for a stress-free meal.

Why This Recipe Stands Out

This cream of mushroom soup shines because it uses fresh whole mushrooms instead of canned, giving you a much fresher, more intense flavor. The quick roux with butter and flour adds a smooth, creamy texture without any lumps, and the splash of sherry brings a subtle, sophisticated brightness. Compared to store-bought cream of mushroom soup, this homemade version tastes cleaner, richer, and just downright comforting. If you’re curious about another from-scratch approach, Chef John’s Creamy Mushroom Soup offers a different technique and flavor profile.

• Bold, fresh mushroom flavor from simple ingredients.
• Ready in about 50 minutes, fitting nicely into a busy weeknight.
• Versatile enough to serve as a starter, a light main with bread, or a make-ahead meal.

Ingredients for 6 Servings

• 5 cups sliced fresh mushrooms
• 1 ½ cups chicken stock
• ½ cup chopped onion
• ⅛ teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup half-and-half or heavy cream
• 1 tablespoon sherry

Step-by-Step Method

1. Gather all ingredients in one place.
2. Slice mushrooms and chop the onion.
3. Combine sliced mushrooms, chicken stock, chopped onion, and dried thyme in a large saucepan.
4. Simmer until the vegetables are soft, about 10 to 15 minutes, cooking mushrooms until they release their juices and begin to brown for deeper flavor.

5. Carefully transfer the hot soup mixture to a blender or food processor and pulse until mostly creamy but still slightly chunky; return blended mixture to the saucepan.

   

6. Melt the butter in the saucepan over medium heat.
7. Whisk in the flour until smooth and bubbly, cooking 1 to 2 minutes to remove raw flour taste.
8. Stir in the salt and black pepper.
9. Slowly whisk in the half-and-half and the blended mushroom mixture until smooth and thickened.
10. Bring the soup to a gentle boil, stirring frequently, until it reaches the desired thickness.
11. Stir in the sherry, taste, and adjust seasoning with additional salt or pepper if needed.

Pro Tips for Best Results

• Mix different mushrooms like button, cremini, and shiitake for a layered, complex flavor. Slice them all about the same thickness so they cook evenly.
• Cook the mushrooms until their natural juices evaporate and they just start to brown—this deepens their flavor and keeps the soup from turning watery.
• When making the roux, whisk the butter and flour for 1 to 2 minutes before adding liquid, as in our Broccoli Cheddar Soup. This prevents any raw flour taste. Keep whisking constantly to avoid lumps.
• If you use an immersion blender, blend just half the soup for a creamy base with chunky bits. For a countertop blender, blend in small batches and loosely cover the lid to let steam escape safely (our Best Tomato Soup recipe walks through hot-blending safely).
• Add the cream away from high heat or gently warm the soup after adding cream to keep it from curdling. If the soup gets too thick, thin it with a little extra stock.
• Always taste before serving. Store-bought stock can vary a lot in saltiness, so adjusting seasoning at the end makes a big difference.

Flavor Swaps and Add-Ins

• Love garlic? Add 1 to 2 minced cloves along with the onion, and finish with fresh herbs like thyme, tarragon, or parsley for a fresh herbal note.
• Trade the sherry for white wine (1 to 2 tablespoons) to brighten the flavor in a different way.
• Going vegetarian or vegan? Swap chicken stock for vegetable stock, use coconut milk or cashew cream instead of dairy cream (the technique in our Creamy Vegan Asparagus Soup (Dairy Free) works beautifully here), and switch butter for olive oil or vegan butter.
• Roast some mushroom slices at high heat and stir them in at the end to add a smoky, caramelized layer of flavor and a nice texture contrast.
• If you want a smoky or meaty twist, top the soup with crispy bacon or pancetta, or stir in a spoonful of miso paste to bring in rich umami goodness.
• For a touch of luxury, drizzle a little truffle oil or stir in some crème fraîche just before serving to make it extra special.

Storing, Freezing & Reheating

Refrigerate: Let the soup cool down to room temperature, then pour it into an airtight container. It will keep perfectly in the fridge for 3 to 4 days.

Freeze: To keep the best texture, try freezing the soup without the cream or with less cream. Once completely cooled, freeze in airtight containers or freezer bags for up to 3 months. Thaw it overnight in the fridge before gently reheating.

Reheating & make-ahead tips: Warm the soup slowly on low to medium heat, stirring often. For an easy, gentle reheat, a slow cooker on Low works well too—see Crock-Pot Chicken Noodle Soup for slow-cooker timing cues. If the soup separates after freezing, stir in a little fresh cream or milk off the heat to bring it back together. To thicken soup that feels too thin, simmer it gently to reduce or whisk in a small amount of roux or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) until it firms up.

Common Questions and Answers

Q: Can I use an immersion blender instead of a countertop blender? A: Absolutely! Blend only part of the soup so you keep that nice creamy but chunky feel (see the easy potato soup method for an example). If you opt for a countertop blender, blend in small batches and leave the lid slightly open with a kitchen towel to avoid steam splatter.

Q: Can I make this dairy-free or vegan? A: Yes! Use vegetable stock instead of chicken, swap half-and-half or cream with canned coconut milk or cashew cream, and replace butter with olive oil or vegan margarine.

Q: Can I freeze this soup? A: Definitely. For best texture, freeze without or with less cream. After freezing, reheat gently and whisk in fresh cream or milk to bring back creaminess if it separates.

Q: How can I thicken or thin the soup? A: To thicken, let it simmer down or make a simple roux or a cornstarch slurry. To thin, stir in extra stock a little at a time until you get just the right consistency.

Q: Is the sherry necessary? A: Not at all. Sherry adds a lovely nutty sweetness, but you can leave it out or swap it for a splash of dry white wine or a teaspoon of lemon juice.

Q: Can I prepare parts of this recipe ahead of time? A: Sure! You can make the mushroom and stock base a day or two ahead, refrigerate it, then finish the soup with the roux and cream just before serving for the freshest taste and texture.