I’m all about the creamy soups during the cold winter months, and this incredibly creamy Mushroom Soup is one of the best. This mushroom soup recipe is so easy to make and is as cozy as it gets. You’ll want to serve this soup with some crusty bread or crackers to soak up every drop of that savory creamy broth because it is just to die for. And the best part? Because this mushroom soup is so simple and uncomplicated, it’s also very inexpensive, even when the cost of mushrooms is on the higher side!
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Ingredients for Mushroom Soup
I love this Creamy Mushroom Soup for its simplicity. It’s just sautéed mushrooms, a creamy broth, and a few simple seasonings. Here’s what you’ll need to make this mushroom soup:
- Mushrooms: I highly suggest using baby bella mushrooms for this soup because they have a nice deep color and rich flavor. White button mushrooms will not add as much color or flavor to the soup. You could also chop up some larger portobello mushroom caps to use in place of the Baby Bellas.
- Olive Oil: Olive oil is used to sauté the mushrooms so they get a nice deep brown color, which adds both flavor and color to the soup.
- Garlic: Garlic adds depth to the flavor and Pairs just perfectly with the flavor of the mushrooms.
- Butter: Butter adds richness to the soup and combines with the flour to create a roux, which thickens the broth.
- Flour: All-purpose flour combines with the butter to create a roux, which thickens the broth. Without the flour, the broth will be very thin.
- Vegetable Broth: Vegetable broth is the base for this soup and it provides complexity to the flavor, as well as a nice brown color. You can use mushroom broth instead if you have it.
- Heavy Cream: Heavy cream adds a deliciously rich and creamy flavor to the soup.
- Seasonings: This mushroom soup is seasoned simply with salt, pepper, thyme, and soy sauce. The soy sauce adds a wonderfully earthy umami flavor that enhances the mushrooms.
What Else Can I Add?
If you want to put your own spin on this mushroom soup recipe, here are a few other ingredients you can add:
- Paprika: Add sweet paprika to make it closer to a Hungarian Mushroom Soup.
- Onion: If you want even more savory vegetable flavor, sauté a finely diced onion with the mushrooms.
- Sour Cream: To make the soup even richer and to add a slight tang, stir a few dollops of sour cream into the broth at the end.
- Homemade Croutons: Top your soup with homemade croutons for a delicious garlicky crunch!
Make it Vegan
It’s very easy to convert this recipe to a vegan mushroom soup. Simply use coconut oil in place of the butter to make the roux, and then use full-fat coconut milk in place of the heavy cream. Coconut milk tastes really good in savory recipes like this and actually pairs very well with mushrooms! Check out our Vegan Creamy Mushroom Ramen for another example of these flavors together.
What to Serve with mushroom Soup
The broth in this soup is extremely rich and creamy and you’re going to want to sop up every drop, so I highly suggest serving it with some crusty bread like our No-Knead Bread, Focaccia Rolls, or Soda Bread. Or, if you don’t want to make homemade bread, at least make sure you have some crackers on hand!
I’d also suggest adding some vegetables on the side to lighten things up, and I’d go for a wintery roasted vegetable like Roasted Brussels Sprouts or our Roasted Cauliflower Salad.
How to Make Mushroom Soup Taste Better
Using really good, full-flavored broth is key to making mushroom soup taste its best. We suggest using Better Than Bouillon to make the broth used in this soup because it has tons of flavor, is budget-friendly, and reduces waste compared to boxed and canned broths. We used their vegetable-flavored bouillon, but you could certainly use their mushroom flavor if you have it.
Creamy Mushroom Soup
Servings 4 (1 cup each)Ingredients
- 1 lb. baby bella mushrooms ($4.59)
- 3 cloves garlic, minced ($0.24)
- 1 Tbsp olive oil ($0.16)
- 1 pinch salt & pepper ($0.05)
- 4 Tbsp butter ($0.47)
- 1/4 cup all-purpose flour ($0.04)
- 3 cups vegetable broth ($0.51)
- 1 tsp soy sauce ($0.02)
- 1/8 tsp dried thyme ($0.02)
- 1/2 cup heavy cream ($0.75)
Instructions
- Wash the mushrooms to remove any dirt or debris. Slice the mushrooms and mince the garlic.
- Add the olive oil, mushrooms, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown. Add the minced garlic and continue to sauté for one minute more.
- Add the butter and flour to the pot. Stir and cook for about two minutes more, or until the butter coats the bottom of the pot and turns deep golden brown.
- Once the flour mixture is a bit browned, add the vegetable broth, soy sauce, and thyme. Stir to dissolve all of the flour from the bottom of the pot. Allow the liquid to come up to a simmer, at which point the flour will slightly thicken the broth.
- Finally, stir the cream into the soup. Give the soup a taste and adjust the salt or pepper to your liking. Serve with crusty bread and enjoy!
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Nutrition
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How to Make Creamy Mushroom Soup – Step by Step Photos
Begin by rinsing and slicing one pound of baby Bella mushrooms.
Add the mushrooms to a soup pot with 1 Tbsp olive oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until they release all of their water, the water evaporates, and the mushrooms begin to brown. Add three cloves of minced garlic and sauté for about one minute more.
Add 3 Tbsp of salted butter and 4 Tbsp all-purpose flour to the pot. Continue to stir and cook over medium heat, allowing the butter to melt and create a paste with the flour that coats the mushrooms.
The butter and flour will begin to coat the bottom of the pot. When it becomes medium brown, it’s time to add the liquid to the pot.
Add three cups of vegetable broth, ⅛ tsp thyme, and 1 tsp soy sauce to the soup pot and stir to dissolve all of the browned bits off the bottom of the pot. Allow the broth to come up to a boil, at which point it will thicken slightly from the flour and butter roux.
Once the soup has reached a boil, turn the heat down to medium-low and add ½ cup heavy cream. Allow the soup to heat through and begin to simmer gently.
Taste the soup and adjust the salt or other seasonings if desired. The soup may need additional salt depending on the salt content of the broth used. We used Better Than Bouillon, which tends to be on the salty side, so we did not need any additional salt.
Serve the creamy mushroom soup with your favorite crusty bread and enjoy!
Thank you!! Recently lost my job and have been cooking on a non existent budget. Got a bunch of baby bella mushrooms from the food pantry and excited about the recipe. Does the soup freeze well?
We haven’t tested that, unfortunately! Typically, recipes with a lot of dairy don’t always freeze great because they can tend to separate, so I’m sure this one would be the perfect candidate for freezing.
I add nutmeg instead of thyme? How do you feel about nutmeg in mushroom soup?
I think that would be lovely! I LOVE a bit of nutmeg in creamy soups.
This was GREAT! First time making it – followed recipe and it turned out beautifully. This is a keeper!
Thanks for an excellent recipe! This was total comfort food for us. After cooking the mushrooms, I deglazed the pot with a splash of sherry, used low-sodium soy sauce and evaporated milk instead of heavy cream. I used my immersion blender at the end to break up some of the mushrooms. I made sourdough croutons in the AF as a garnish and my husband said that it was the best mushroom soup he’s ever had! 👍
can you substitute heavy cream for something non dairy?
You can use full-fat coconut milk in place of the heavy cream!
Great recopes
I don’t like mushrooms, but ate canned mushroom soup as a kid. This looked so good I had to try it and it is delicious! I used beef flavored Better than Bouillon and half and half bc that’s what I had instead of heavy cream. My garlic gloves were very big, so I’d cut back on that the next time. I noticed in the recipe card it lists 4T of butter, but further down in the step by step photos it says 3T. Not a big difference, but I’ll probably cut back to the 3T.
Simple and delicious. Easy to make. Not too many ingredients. Followed recipe faithfully.
Eating this right now and it’s delicious! Came together quicker than I thought it would. I actually pre-cooked the mushrooms and garlic last night so they would be ready for today (didn’t have much time to put everything together day of). Very tasty. Never cooked a dud recipe from this site and it’s where I find the bulk of my meals. Thank you once again for a tasty dish!
This soup is SO good! I’ve made it twice and loved it both times. I soaked some dried shiitake mushrooms for about an hour and added them and the soaking water to the regular ingredients.
I had dried mushrooms that I wanted to use up, they worked great. Easy, quick & delicious.
Just made this! It was delicious, and paired so well with my homemade bread.
Made this tonight after I saw the Instagram post and couldn’t stop thinking about it! So simple and so delicious! I added Trader Joe’s umami seasoning and a bit of Greek yogurt (instead of sour cream) on top. The perfect soup for a rainy, chilly day.
Looks amazing! For the dairy free version, will the coconut oil turn a golden brown as well? Any cues to watch for that may be different to the butter version? I also have margarine and some vegan butter to use up… would these work better?
any of them would work! It’s really about browning the flour, not necessarily the milk solids in the butter, so you’ll still be looking out for that browning effect!
I added the sweet paprika and onion as suggested and my family loved this soup! Will definitely make again.
Looks great! Can I use chicken better than bouillon?
I fell in love with this recipe when you first posted it many years ago–and thanks for posting it again. Folks with questions really should browse the comments as most of what is asked now, has been asked and answered multiple times. The comments are also filled with good tips for substitutions and additions. I always use the BTB Mushroom flavor, add a few Tablespoons of either dry sherry or any white wine (make sure you cook the soup long enough to get rid of the alcohol flavor–should only take a few minutes), and also add a few rehydrated dried shitakes. Other that that, I follow the recipe as written–it never fails!
This was great! Baby portobella mushrooms aren’t common where I live, so I used shiitake mushrooms but otherwise followed the recipe as written. Will definitely be making it again!
Looks easy and delicious.
This soup is fantastic. Easy and super tasty. Have made it before and will be making it again! Thanks for the great recipe.
I made this soup for a friend who can’t eat mushrooms and he went crazy over it. He said it’s the best mushroom soup he’s ever had. I did add 1/4 cup of sherry for flavor 😊
Has anyone frozen this?
Could this be frozen with the cream in it?
I haven’t tested that, unfortunately. Typically, recipes with a lot of dairy don’t always freeze great because they can tend to separate.
This is a really good side soup. You will need a main dish to go along with this if you’re going to have a full dinner!
This is a family favorite for fall. I add 1/4 cup grated Parmesan but it’s delicious with or without.
Great easy recipe! I added some extra dried garlic and onion salt, and used beef bouillon instead. Doesn’t taste beefy, and adds great depth!
This recipe is so simple, yet perfect. I didn’t have heavy cream so I didn’t add it but it was otherwise very delicious.
This is my first time making a creamy mushroom soup and it turned out really great, I will definitely make it again!
Delicious and easy to make! A simple dinner with cheesy garlic bread. I will be making this soup often for the Fall and Winter seasons.
I substituted butter for more EVOO, beef broth for veggie, and in the final 10min of simmer added 1/2c of chickpea “rice” (more of an orzo type). I think this would work great if simmered with wild rice or orzo for anyone who also likes to doctor up Beth’s recipes! Reheats very well!
Easy to make and pretty good. Makes a good side dish. I can add it to my list of recipes.
I’m not a huge mushroom fan, but I had leftover mushrooms, vegetable broth and heavy cream, so I made this so those things wouldn’t go to waste. It was fantastic! I will make it again.
Delish and simple! thank you for the recipe!
Another banger! I’m a huge mushroom lover and this hit the spot. Thank you so much for all your recipes. I’ve been following you for years and it may sound corny, but I think your recipes have helped me actually start to enjoy cooking. I really appreciate your work. :)
Thank you, Jessica! :)
I did not cook off the mushroom liquid, I drained it and added it to my veggie broth. I used a touch of worcestershire sauce and not as much soy sauce. I have all so used a touch of sherry.
This looks lovely. I’m really enjoying all your mushroom recipes. Do you think I could add lentils for a little protein? If so, at which point would I add them?
Yes, I think that would work as long as you’re using a quick-cooking lentil (cooks in about 20 minutes) or canned (pre-cooked) lentils. I would add them just after you stir in the broth and dissolve all the flour off the bottom. Then you’ll need to let the soup simmer for a bit until the lentils soften.
I have some Better than Bullion mushroom stock I’d like to try. Do you think this would be too “mushroomy”
I don’t think so. I think it sounds great! :)
Wow Love this soup. Thank you for the recipe……I did add the extra flour for a thicker texture. Next time I will definately add more mushrooms as well because I love them. Thank you once again for a delicious recipe Beth! Loved it!
Can I use frozen mushrooms?
Hmm, I’m not sure. I’ve never cooked with frozen mushrooms before. I would think it would work, since you’re going to be cooking them until all the moisture has evaporated anyway, but I’d need to try it to know for sure.
Yes! I’ve made this with frozen shiitake mushrooms and it comes out great.
I used evaporated milk instead of heavy cream, and it turned out well for me.
How much did you use to substitute?
Made this tonight. I had 1 lbs of mushrooms I needed to use soon. The recipe was easy & delicious. Served with crusty bread & a green salad. I recommend it!
This was so easy and delicious! A perfect basic cream of mushroom soup recipe. I used 2/3 baby bella and 1/3 white mushrooms and added a ton of extra garlic. It took 30 min and I’m usually a very slow cook. I did end up with roux stuck to my mushrooms at the end so I’d probably try to keep it in the center of the pot until I poured the liquid in. I used Better than Bouillon chicken base and just tossed it straight into the pot along with the water. I’ll definitely be making this again.
This was so delicious! I made this for myself- my boyfriend doesn’t like mushrooms- but he loved it too!! I added half a red onion at the beginning and a dash of Worcestershire. Sooo yummy!
Nice and easy. I made this on a cold, snowy day and it turned out great! I made mine a little thicker since I’m trying to convert my boyfriend into a soup person, so I used 3/4 cup of flour. I used a little more liquid than called for though, maybe by like 1/3 cup. Next time I’ll be taking out the mushrooms before making the rue because it stuck to the mushrooms and didn’t melt very well. Still yummy though! Next time!
This soup was absolutely delicious and so quick and easy to make! I really enjoyed it exactly as written! To put things over the top with flavor I ultimately added about a tablespoon of Marsala cooking wine and a squeeze or two of fresh lime juice. Oh my goodness, so delicious! Thanks for this fantastic recipe that is now part of my official rotation of favorite soups.
Fabulous! I also used 2 oz dried wild mushrooms which I soaked in hot water then added the strained liquid from them with the stock. Otherwise stuck to recipe😋
My husband loves this soup! Its perfect on a cold day! I double everything and add ditalini or a protein pasta.
Nice and easy! I replaced some of the water with white wine and let it simmer for a bit then I blitzed it and added sour cream instead of heavy cream. It is so delicious. I’m glad no one likes mushrooms in my house. This is all mine!
I made some substitutions based on what I had and like and this soup was great. I subbed white mushrooms since that is what I had, used half and half instead of cream and fresh parsley instead of thyme just because I don’t like it. A great, easy soup that will be in regular rotation. Thank you!
Perfect cozy soup! So easy and delicious.
Can this be made in a big batch and frozen?
I haven’t tried freezing this one, unfortunately. Sometimes creamy based soups tend to separate after freezing and thawing, so that might happen here. You might try making a regular sized batch and testing it by freezing just one portion, so that next time you can know if the results are palatable to you. :)
I’ve made this and frozen. It does separate and doesn’t look appetizing BUT give it a good stir and it’s delicious!!
If you plan on freezing this soup, I would substitute the cream for evaporated milk. It is a rich tasting substitution and should freeze much better without separating.
This is my first visit and I actually followed a recipe from start to finish! I have just made it from a pack of mushrooms that were a bit slimy, a pot of double cream I was given, garlic granules that I had and my favourite Swiss bouillon and I must say I am very impressed, absolutely lovely, I shall be having this for my lunch today. Probably taste better tomorrow as things do, so thank you shall be using more of your recipes now. KT (UK)
Any suggestions to make it dairy free? I’be developed lactose intolerance as an adult, and I’d love to enjoy this soup! Thanks.
You might try coconut milk (the kind in a can, not the kind in a carton meant to be a dairy milk substitute). While I haven’t tried it with this recipe, I make a mushroom ramen with coconut milk and it’s fantastic.
I used twice the recommended flour and it was great
So I’ve done this recipe a few times now & we love it. The only difference is, I make ours a bit thicker, instead of a quarter cup of flour I use a half cup for the extra thickness & it works great. Thank you for sharing this amazing recipe so quick & easy to do as well.
Excellent. I used portabellas, oyster and shitake mushrooms, so a little over a pound. Also, rather than let all the mushroom “juice” evaporate, I poured it into my stock/water bowl and incorporated it back into the soup. I also did use the better than broth combined with half chicken stock and half water…
Great recipe, it was so delicious! The only thing I would suggest is taking out the mushrooms when making/mixing the rue annd once that is smoothed out put the mushrooms back in and mix with the rue. Otherwise it was great, thanks so much!
I think I messed up. There are a million grey balls of flour (goodness gracious!) floating in my otherwise lovely soup. It’s a little gross. The one thing I know I did wrong was not waiting for the moisture to be gone before adding the flower and butter.
I love this recipe absolutely delicious and so easy to make, it is a go to in my kitchen!
Happy to hear it Nancy!
Best Mushroom Soup recipe ever!!!
I have made it my mission to roam the internet and cook books to find favourite soup recipes for my husband and I for the winter ( we both work graveyard shift in Canada and we both work outside so it can get bone cold most winter nights) and usually I have to try a few different recipes for the same soup to see which is best but this one Mushroom soup recipe is hands down the best I have ever had and I don’t need to try anymore recipes to know that. Thank you for this quality soup! It’s going to be a regular in our household from here on in.
Thank you so much Cassandra!
I’m now making this recipe for the second time, which is pretty rare for me as an adventurous type! My mushroom-hater boyfriend even liked dipping his toast in it. I love that it uses mostly pantry staples since I found mushrooms on a great sale this week but didn’t have a plan for them. This is super yummy, comforting and light. It also freezes fine from my experience! A total win in my book.
That’s awesome Vee! Love it when they’re on sale and it makes even your picky mushroom hater love it!
Great recipe. For those complaining of lack of flavor I would suggest deglazing the pot with the vegetable broth and scrape the bottom and sides to get all that goodness in there. I thought about blending half to thicken but it thickened nicely after reducing it a bit on the stove.
Didn’t have heavy cream and used 2% milk.
Out of thyme so I used Italian seasoning and cut recipe in half other than garlic. (Has a container of baby Bella’s to use up.)
Oh great tip Kris! Love that.
For extra taste I added onions and jalapeno. Used butter and half and half. And extra garlic!!! You dont need flour. You can blend half of the soup it will thicken up. Delicious.
Can never have too much garlic ;)
Very thin and watery. Had to make a slurry of cornstarch to give it some body. Not a whole lot of flavor. Back to my old recipe.
Sorry to hear that Sandy. Let us know if there are any questions we can help you to answer.
When I saw you had this recipe I immediately printed it. Your recipes are universally good; of course, I have to add my own touches.
My neighbor had oral surgery and can only eat soup so I made her this and pureed it. I did the white wine and used homemade stock I had from a whole chicken I made into cast iron chicken and biscuits. I also had thyme dried from some sprigs we bought. The mushrooms were crimini and shitake. The umami was amazing. I used whole milk and the last add of soy sauce was perfect.
I used to make mushroom soup in a restaurant by the 10-gallon batch. and this is as good or better than their recipe. Then again, with a smaller batch you don’t have the freedom to play you have with this. Thanks.
That does sound delicious Lance! Thank you for sharing!
My boyfriend and I LOVED this recipe. I used white button mushrooms to save a little money and I still got a great, rich mushroomy flavor out of them. I made some Italian herb focaccia to go with it and could not have been happier. This is another keeper, thanks!
Oh man that sounds perfect!
I added some white wine and to boil off in between steps 2 and 3. Delicious!
Oooh that sounds delicious!
I’ve NEVER seen my husband polish off the rest of the pot of soup…until tonight! I used Better than Bouillon, a little of the seasoned Vegetable base, the chicken base and some beef base. Add a little bit of smoked paprika and some sauteed onions also. Definitely a 5-star recipe.
Wahoo! Happy to hear it!
Super terrific, the whole family loved it! Followed the recipe to “T”, next would only thicken a bit more. Otherwise, wouldn’t change a thing.
Delicious and easy. Started out with a bag of white mushrooms bought at Produce Junction. Probably more than 2 pounds. A little olive oil/butter in pan to saute onions and garlic a bit before adding mushrooms. After the liquid boiled away, I stood for quite awhile, stirring, letting the mushrooms really caramelize. Tons of rich flavor. This is the secret, I think. I used 2 cups chicken stock, 2 cups water, and 1 beef bouillon cube. I found I needed to add about a tbsp more flour dissolved in about 1/4 cup of water to thicken a little bit more, personal taste. Otherwise followed the recipe. I did add the soy, 1/2 tsp at a time, tasting in between. Wasnt sure since I used the bouillion cube. Great recipe. Thanks for sharing. It’s a keeper. Next time though, I will vary the mushrooms.
I have made this twice substituting evaporated milk for half and half and using extra broth instead of water. We love it! Don’t like canned but this is so tasty. You can add more mushrooms, saute carrots and/or celery to add and I splashed worchestershire in as well. Since can be used also. So easy to make your own!
This soup turned out really good for me!
Our family is full of mushroom hunters, my dad being the best hunter of all… loved it!!
I followed your recipe exactly using “Better Than Bouillon” …. great stuff! First time using it! This soup will be a keeper! So nice and easy too!
Thank you!
OMG nicest mushroom soup I’ve made in a long time. Even tho I didn’t have any veg stock I used chicken instead was fab, have to do as a reduce salt no soy sauce butting was still fabulous thank you new lease of life with mushroom soup. Will defo be doing it again. Thank youn
This is about the 10th time I’ve made this wonderful soup. It’s easy to prepare especially with Better than Bouillon Vegetable Base and really doesn’t use a lot of dishes to be washed. I add a little extra garlic to it, but that’s about it! Thanks for this great recipe.
I actually tried it with white mushrooms and it was amazing!
Awesome! I’m so glad it still worked out well!
Would it work with white mushrooms?
It wouldn’t work as well, unfortunately. You’ll have less color and flavor.
This is one of my favorite things to make. I don’t change anything. It’s so easy and so delicious. It’s great for company, as an appetizer.
Only changes: added Beef Better than Bouillon -about 2 tsp., and about 1/4 cup Marsala wine. Simmered low and slow until thick and glossy. VERY YUMMY.
Okay, so if you really want a depth of flavor, rehydrate some gourmet blend dried mushrooms like oyster, chanterelle, shiitake, morel, lobster, porcini in warm water and then add as part of the mushrooms and use the broth in place of some of the water. So yummy!!!!
Delicious!
this is delicious!!!! perfect amount of flavor and not too thick, just creamy enough. almost didn’t make it,
but so glad i did…will absolutely make again because also super easy! thank you!
what fresh spice did you add at the end?
That’s just a little fresh parsley for visual effect, not added for flavor. :)
This was an exceptional recipe, literally the best mushroom soup I’ve had. I used 1.5lbs of Baby Bellas, 4 cloves of garlic, beef broth and fresh thyme that I had leftover from Christmas dinner. Absolutely perfect paired with the Budget Bytes no-knead bread recipe (which I followed to a tee and also turned out beautifully).
Very yummy! Thanks!
Does anyone know: would this recipe work substituting flour for cornstarch for those of us requiring gluten free?
The main issue with replacing the flour with cornstarch is the texture and appearance differences. Flour creates an opaque creamy finish to sauces, whereas cornstarch creates a clear glossy finish (it’s used more for glazes and things). So the soup would definitely have a different apeparance.
I did cup-,for-cup gluten free flour and Tamari instead of soy sauce. I used added all the veg broth as called for and then added the water in 1/2 c. batches until it was the right consistency. Took about 1 1/2 c. Water instead of 2. I’ve found GF usually takes a little less liquid.
I made this tonight and followed every step and it was neither tasty or creamy. I’m trying now to figure out how to salvage this :(
Thank you for this wonderful soup recipe! It has become a new favorite! It is quick and easy to make. This is one of those times that I’m okay with my kids not trying or liking a recipe – more for the me!! I have made this a couple of times in the past 2 weeks. I used beef broth ( per another reviewer ), gluten free flour, and garlic coconut aminos in place of soy sauce. I also experimented with adding some freeze dried vegetables to individual servings. I tried carrots, spinach, and green beans. I thought the carrots tasted the best. The 2nd time I added the carrots to the whole pot and my husband put the soup over rice which led to adding the leftover rice to the soup! Great for breakfast the next day! I will be making this often. Thank you!
Just made this for dinner. It is AMAZING!!! Next time I’m going to add wild rice to give it a little something extra, but it’s great as is.
Is there nutritional info available for this recipe?
I added celery, carrots, cilantro, and a can of boiled oysters, along with a little extra soy sauce, a pinch of garlic salt, and a 1/4 stick of cream cheese. Was absolutely delicious! Perfect for a cold day or for a person with a cold!
I’m going to follow your advise and try this, it sounds delicious. My husband caught what I had and needs a good soup today. I found a buff ball yesterday and he loves oysters, so I’m going to give it a try.
Thanks for your post!
I never leave comments on anything but I had to for this soup because it was absolutely amazing! Definitely going in my regular rotation of soup recipes!!!
I need a creamy mushroom soup recipe to use in my green bean casserole – a Thanksgiving “gotta fix” or believe me, there will be a mutiny among the crew! But this spring our daughter was diagnosed with celiac disease and gluten-free is now a requirement.
How could your recipe be adapted to swap out the flour and soy sauce for use in my casserole?
My recipe: Well-drained canned green beans, 1 can cream of mushroom soup, 1/2 can whole milk, a big can of water chestnuts sliced into thin “sticks”, fresh black pepper, and lots of cheddar/Monterrey Jack/colby cheese. More milk if needed. Mix everything except cheese; put some of the casserole into a small Corningware dish for the grandson who doesn’t like melted cheese or french-fried onions. Stir in the cheese and put the rest of the beans into a big casserole dish for the rest of us. Except now, I need to make a THIRD small dish, without the onions, for gluten-free daughter. The rest of us are happy to replace the Campbell’s soup with a gluten-free soup, but we’re not giving up our onions! :-)
Unfortunately this soup is definitely not well suited for use in casseroles. The kind you use is a condensed soup, so it is much thicker than this soup is. I do have a Green Bean Casserole recipe that doesn’t use canned mushroom soup, but it does have flour. I know some people use arrow root powder as a thickener in place of flour, but I’ve never worked with it myself, so I’m not sure how it would perform. Making gluten-free modifications is quite tricky and unfortunately that’s not something I’m very experienced with. :(
I’m going to try making a GF option with tamari (gluten free soy sauce) and cup-for-cup GF flour. I get both at my local grocery. I’ll use the same amts and make adjustments next time if needed.
Looks great and I love already coz am a dun if mushroom 😘
great recipe! I made a couple modifications to make this gluten free (gluten free all purpose flour instead of wheat flour, and fish sauce instead of soy sauce). I also used a can of coconut cream because I didn’t have heavy cream around. Turned out great!
Wonderful recipe! I did a budget version and used white mushrooms and substituted the heavy cream with sour cream. It was delicious and nothing left for seconds, Thank you!
I cannot stop eating this. Exceptional.
Perfect recipe. We added a little more cream bcoz we are Rich. 😉
Good job with Recipe.
Made this today and it was excellent. I used 32 ounces of low sodium beef broth and half and half. My husband really loved it . Easy to make and delious.
This is my favorite dish. I prepare this dish to my family twice in a month
This was delicious. Thank you! I made it the first time a few months ago and am making it again tonight. I really only like white mushrooms so I used those instead and my husband and I loved it.
Can I freeze the leftovers?
I’ve been looking for a cream of mushroom soup for years, this will be the best cream of mushroom soup you will fine. I do add chopped green onions at the end for a little more flavor.
This soup is excellent!
I’ve tried a few other mushroom soup recipes before coming across this one. It’s by far the best. My daughter loves can mushroom soup, of course with all the sodium and additives I wanted something healthier she would eat. This is perfect! Quick, easy and delicious. I use a box of mushroom broth (it equals 4 cups so no water) and follow everything else to a t!
It’s a family staple now.
Thank you. Love your blog. Can’t wait to try some more recipes. 😊
I made this vegan by using Earth Balance instead of butter and coconut cream instead of heavy cream, and it was SO good! Super creamy. flavorful, and rich. Thanks for the tasty recipe (as always!).
I just made some of this today when I realized I had mushrooms I’d forgotten to throw in some other recipe. Substituted half a cup of evaporated milk because I didn’t have heavy cream , used reduce sodium beef broth in place of part broth part water, and added a lot more pepper than they call for. It was very tasty. :)
Would Shiitake mushrooms work? I got those in my produce box this week and I’ve been looking for a good use (also, check out if imperfect produce is in your area, they’re great!)
Oh man, I WISH imperfect produce was in my area! I see them on Instagram all the time and I’m so jealous!! I haven’t cooked a lot with shiitake, though, so I’m not sure how they do in recipes like this. I’ve only ever used them as an accent ingredient.
Do you know if I can freeze some?
Creamy soups and sauces often don’t freeze well, so while I haven’t tried freezing this one I would guess that it’s not a good candidate.
Cook it and don’t add the cream. Do that when you register it & you should be fine… Cheers Em
P.s fabulous soup!!!
Defrost not register lol!!
Not sure how you prep in 5 min but looks like a scrumptious recipe. Going to try it today. Will let you know
The only thing that needs to be chopped are the mushrooms and I used a garlic press, so that’s about five minutes. The rest of the time needed to make the soup is included in the “cook time.” :)
Online calorie counter states one serving is 214 calories.
This is an awesome recipe. I followed it to the letter, except for adding fresh spinach. It was rich and delicious. I’m gonna do wild mushrooms next try. This will be a more than once recipe if you try it!
I used mushroom broth for this and i am now an actual fungus that was gr8 10/10
I love how you have the price per meal. Do you happen to have a calorie count per serving??
No, I’m sorry, I don’t have a reliable source for that information.
It’s fab! Yes, first time it was made w beef bouillon. Nice to have that touch of green when serving so I used thin sliced green onion.
What did you garnish with? Basil?
Never mind! Found it in an earlier reply, parsley!! Thank you, trying this tomorrow for catholic simplicity meal :)
I did used half and half cream and then I add 8 oz of Brie. Just chop up in block and then when melted in soup just take the ring chuck out. Delicious !
Have you tried this with beef broth? I have some on hand that I’d like to use up.
That would probably be awesome!
That was some kind of wonderful! Nice crusty bread to soak up the broth and we had a meal.
I made this with a whole onion sautéed in butter then removed to the soup pot before sautéing the mushrooms. I also added in a cubed up fried pork chop. It was so good that I ate it for breakfast, lunch, and dinner.
do you think this soup would freeze well if i leave the cream out until ready to reheat and serve?
We made this as is and it was wonderful. I think next time we will try some white beans in it to give it some protein- perhaps cannelloni. Or my husband thought pinto for the creaminess. We’ll see!
I just made this soup and I am adicted!!! This soup has a permanet spot on my dinner calender! Thank you so much for sharing
In the last picture you show, what is the green fresh spice you added on top.?
I just added some chopped parsley for color. :) It’s not adding any flavor to the soup.
Amazing soup! I didn’t have heavy cream so I used 1/2 & 1/2! So flavorful! Love this soup
Is there something I can use to replace the flour for a gluten free recipe
replace the wheat flour measure for measure with rice flour. Works great!
I have sub flour with corn starch.
Amazing recipe! I’m trying to keep my fat intake low so I only used 1 Tbsp of butter and I subbed coconut milk from a carton for the cream, it’s thinner and not very high in fat. I also used four cups of veggie broth and no water. The soup is totally delicious!
I love this recipe. If you love mushrooms like I do you’ll love this soup too. I added some onions since i had some leftovers in the fridge and didn’t want to waste it. Also had to use chicken broth instead of vegetable broth but it turned out great! I would totally make this again.
Super delicious and easy. I substituted coconut milk for a dairy free alternative. Also I used Braggs Liquid aminos in place of the soy sauce. Whirled some of the mushroom soup to thicken it. Wow, it’s good! Thanks for the recipe!
I just made this soup and OMG, it was delicious! Thank you so much for sharing!
I also use Better than Bullion (love that brand!) and happened to have the veggie kind so that was perfect. Unfortunately, I didn’t have heavy cream on hand, so I used regular whole milk and added three diced Yukon gold potatoes to thicken it up as well as half a diced onion (which a couple of commenters suggested). I used the immersion blender to break down the veggies and get it mostly smooth.
I had no idea mushroom soup could taste this good! This recipe is definitely a keeper.
What about using regular milk? Would that work too?
I personally don’t think that would be creamy enough for this recipe.
I’ve made many of the amazing recipes recipes from your site, but this little mushroom soup is honestly my favorite of them all. It’s my new favorite soup in general! The simplicity is the best part…the very first time I made this, I moreso combined it with another mushroom soup recipe and ended up adding chicken onions and carrots. It was great, but my second go around i followed the recipe exactly and it was perfection. I feel like I could drink it haha. Will be making this all the time, even in summer!
I made this yesterday. It’s really good – I will be making it again. So far every recipe I’ve tried from your site I’ve liked.
This was amazing! I added some shallots to it, it did not have vegetable broth, so I use chicken broth low sodium. I will be making this again! I would like to try it with some wild Grace added to it is that is one of my favorite soups.
Can I make this a day ahead of time and store overnight in the fridge? Don’t want to mess up the consistancy but need to make ahead, if possible.
I reheated the leftovers of my soup and it was still quite yummy. :)
THank you for providing a recipe that is NOT vegan and gluten free! It sounds amazing and I will be making it soon. I like the addition on garlic, it makes everything better
My friend shared this recipe and it is amazing. I actually stretch the recipe by doubling the broth and the water. I just add a little extra soy and thyme! It’s delicious and reduces the amount of dairy I’m consuming
This soup is out of this world. It is easy to make and even easier to eat. I always make a double batch so we can have it for lunch.
Probably fine as is, but I added, on the day after Thanksgiving, a few scallions I needed to use or lose, a few hands’ full of already-cooked white rice, and a few ounces of finely chopped turkey meat! Because I knew I was adding the rice and turkey, I cut the mushroom volume in half (using only what I already had on hand. My wife and I were both very pleased with the results!
Made your soup for thanksgiving. IT WAS DELICIOUS! Put Frozen Green Beans That had been Cooked in it. Would definitely make it again!
What is that green herb you used as garnish in the photos?
I just put a little parsley on there that I had in the fridge so that the photos wouldn’t be all brown. :) Not needed for flavor.
Can this soup be frozen?
While I haven’t tried freezing this one, creamy soups often don’t freeze well.
If freezing don’t add the cream, you can add it once you are going to eat it.
Oh my gosh, this was SO good! I just finished my first bowl and REALLY wish I’d made a double batch. The only tweak I made was adding another teaspoon of soy, but I tend to like my foods a bit on the saltier side anyway. My first Budget Bytes recipe, but absolutely not my last. Thank you!!
This mushroom soup is delicious? I am impressed at the amount of lovely flavor there is. It’s one of those magical recipes that I make over and over.
Wowsers this was so good! I added an onion and used half chestnut mushrooms and half oyster mushrooms. Garnished with parsley. Delish! It’s defo going in my favourites :)
I found the cream of mushroom soup to be a little bland and flat. It lacked richness and depth of flavor, but it was quick and convenient.
Probably because the recipe doesn’t have any umami-like flavoring. The mushroom better than boulllion would do it but in teeny tiny addition to the veggie or chicken stock. I use the mushroom better than boullion as a healthier alternative to fish sauce for other recipes.
Add 4 ounces of cream cheese but heat it before you put it in because you don’t wanted to curdle.
so…what if ya don’t have heavy cream? I’ve whole milk, or evaporated milk…what substitute could pass Miss Beth?
Maybe evaporated milk, but whole milk will be too watery. Even with evaporated milk, you may want to add a little more than I did for the heavy cream to compensate.
I have made this twice and getting ready to make it again! It’s fantastic!
I’m making this now, I’m sure it’ll turn out great like all your recipes. I LOVE the soy sauce “secret ingredient” for another not of savory-ness!
Hey, great recipe! I wonder is this soup can be freezed?
I don’t suggest freezing this one. Cream based soups can tend to separate when frozen and then thawed.
I just made this. It was delicious! I didn’t change anything.
I really enjoyed this soup. I started with a half of an onion, diced, just for more flavor. My soup didn’t thicken too much – I might add more flour or a cornstarch slurry next time. But overall, the flavor was amazing. Thank you!
This soup looks amazing, I can’t wait to make it! Just one questions, is heavy cream the same as heavy whipping cream?
Yes. :)
My mother used to throw some canned cream of mushroom soup on some spaghetti with parmesan and chili flakes as a quick lunch. At the last second while making this I decided to do that – OMG. This soup is SO good. I must say, your recipes are getting better and better.
Hi Beth. Although I am not one to write reviews, this recipe absolutely changed that. When I came across this recipe not so long ago I desperately wanted to make it. I mean, the pictures alone had me drooling all over my keyboard. Anyway, fast forward to today, and while my mushrooms were starting to go south, I was determined to make it, and, boy, am I so glad that I did. Trust me, I will never buy canned mushroom soup again. Even though I was a bit skeptical (I do not always follow directions exactly as stated), almost used half and half for the heavy cream, and even considered tossing the whole thing, I kept going. The end result was delicious. The only thing that I would do differently next time (and there will be a next time) is use about 12 ounces of mushrooms. A whole pound was a bit much for my taste. Mine even looked like yours, and that is saying a lot. Thank you for the recipe. It is a keeper!
So glad you liked it!! :)
I made a few small changes but this turned out YUM!!!!! I did have a carton of mushroom broth on hand so I used that. I also tossed in a medium onion. And since I never have cream of any sort I just used 2%. Sure it’s not as creamy as yours turned out, but it still is darn awesome.
Sadly mushrooms are expensive, costs 4-5$ for a pound of fresh mushrooms, so won’t be able to make it often. Very awesome.
Made this soup yesterday exactly as-is and looooooooved it. Thank you for such a wonderful recipe!
Wow is this soup perfect for fall, or in my case late summer when I’m just beginning to feel fall in my bones. I made a couple changes adding more mushrooms, two big meaty portabella caps minced, a couple more garlic cloves, and an unknown quantity of Thyme. It knocked the socks off the boyfriend, he couldn’t stop talking about how good it was. Also I think that a nice touch also is to serve it in wooden bowls. It made it feel so much more earthy and homely.
What milk could I use to keep it vegan!!!???
coconut milk :)
I’ve had a lot of success with soy milk in other creamy soups
Cashew milk?
I’m not vegan, but I am lactose intolerant. I made it with almond milk and added more oil instead of using butter. It wasn’t as thick and creamy, but it was still delicious :)
They have almond milk soup base that makes it a little more creamer than the regular almond
Don’t use coconut milk ugh!!! There is soy cream at most grocery stores that will keep the flavour!
Oat milk (unflavored version, obviously)
Soy milk and almond milk (again, obviously unflavored versions) were both also declared acceptable substitutes in the “blind taste test” I subjected my family to after reading your question.
The cashew milk samples were rejected by everyone as inedible. I did not include a coconut milk version but I imagine it might have the same problem as the cashew milk (strong, immediately identifiable flavor that fights the other flavors in the soup).
In the interest of full disclosure, I am an ovo-lacto vegetarian, not a vegan, and had made the soup as written by Beth (with butter and heavy cream) for my family before reading Melinda’s question and attempting vegan versions. So we went into the taste test with an expectation of what the soup “should” taste like with oat milk being the winner. Without that expectation, I think two people may have chosen the almond milk version despite it being a bit thinner because of the extra dimension the subtle nuttiness of the almond milk added to the other flavors of the soup. As it was, I integrate enough vegan meals into meal planning that most of the family preferred the vegan oat milk version over the original cream/butter version… still rich and creamy but without being as oily while essentially retaining the same flavor as the original.
This soup was incredible. Pure heaven. I baked some chickpeas with thyme and olive oil to give it more fiber. I’ll definitely make it again soon.
I made this and it was great! the only changes i made were that i just sliced all the mushrooms (because i’m too lazy for even a rough chop!) and also, my husband is gluten free, so i used bob’s red mill gluten-free all purpose flour.
another fantastic recipe. thank you!!
Made this tonight and it was amazing! Not only did my kids rave about it, they asked if I could save enough leftovers for their lunch tomorrow, and make another batch this weekend.
Girl!! You hit this one out of the park!! What a hit!
This looks delicious! However is there anyway to substitute the mushrooms. I’m allergic to them. :(
No, unfortunately this is a mushroom recipe and that is the main ingredient.
DANG, this soup tasted amazing. I went through a quarter of a loaf of crusty bread with one bowl, and was honestly kinda disappointed when I got to the mushrooms at the bottom . . . I wanted more broth, dangit!
I threw in a bit of onion, as I had it lying around, and that was lovely. Also fresh thyme, because my window box is actually producing this year! Yay!
I think this soup would fill out really nicely with some potatoes and maybe chicken, but I had a nice hearty dinner just going at it with my cottage loaf.
Tried this recipe exactly as printed. Fantastic flavor, very delicious. Only downside was the soup being a bit thin as a main course. (Served with parmesan drop biscuits from budget bytes cookbook)
Family agreed that thin sliced potatoes would be extremely welcome here and would turn this into a hearty dinner.
Definitely a make-again recipe
have you ever froze this soup? i wanted to try but wasn’t sure how the mushrooms would turn out
I haven’t, unfortunately. Cream based soups don’t always do so well in the freezer.
This had a lot of similar steps to your creamy mushroom herb pasta, but this turned out much better! It could be a bit more savory so next time I think I will up the spices and soy sauce a bit.
Any good ideas on how to replace the flour as thickening agent … would love to keep this recipe low carb.
You could use a good Gluten Free flour (Pamela’s is one I use a lot, or Bob’s Mill) using the exact ratios, or you could try cornstarch. I don’t know how much of that you would use.
xanthan gum is low carb and can be used as a thickener.
Portobello’s are just very mature (ie “old”) cremini (brown) mushrooms. They get bigger (obviously) as they grow older. Feel free to use either.
THIS LOOKS SO GOOD!!! I might try stirring in a cooked grain, like barley, farro, or wild rice. My carnivore husband could stir in cooked shredded chicken.
What a great recipe to find in my email this morning. I didn’t know what I wanted to cook for dinner, now I do! This sounds amazing. :)
Hi Beth! I always enjoy getting your recipes in my inbox. When I saw the picture of this creamy garlic mushroom soup I knew I had to make it right away. So I made it tonight and it was great!!! I followed your recipe exactly except that I used my homemade vegetable broth (super easy super tasty!). I love how easy it was to put this soup together yet the flavor was complex thanks to a ton of mushroom (hello umami!). The amount of heavy cream was just perfect – enough to give it a nice creamy feel but still remains light and flavorful. Thank you!!
So glad you liked it!!
This was pretty good. It’s not the best mushroom soup I’ve had and it needed some extra spices and flavors, but overall a good base. And baby bellas were on sale for $1 at Meijer soooo, had to make this! I used about double the thyme, added ~2 tablespoons of Worcestshire, some garlic powder, and extra salt and pepper. The Worcestershire really kicked it up and made it very savory! I blended it with my immersion blender at the end (just about 1/3 of the soup, didn’t it want it totally pureed) and it was a very good texture.
OH! And I used half and half, not heavy cream. It was still very rich with the butter and cream together.
Sine we’re talking about soups, do you have a good broccoli cheese soup? It’s something I crave, but I can’t find a recipient that really duplicates the flavor and texture of the kind I get at Panera and other restaurants.
I have one in my print cookbook, but I don’t have one for the site yet. I might experiment with another version to post here. :)
Could you puree this? I like the flavour of mushrooms, but am not a big fan of the texture.
I used my immersion blender on some of it! I think the texture might not be very silky if you blended the whole thing, but it would definitely be less chunky!
Sure, I don’t see why not. :)
This was great! I used white mushrooms, chicken broth, and half and half because that’s what I had on hand, and I loved it. I added a little diced onion to the mushrooms too – so good!
This looks delicious! I think I’ll make my own vegetable broth. I love the aroma of the Better Than Bouillon broth, but can’t stand the taste.
I checked here for mushroom soup 2 weeks ago when I saw mushrooms on sale and didn’t see a recipe. Happy to see my makeshift soup was pretty close to this. Simple and delicious.