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Smooth cream of mushroom soup recipe

Smooth cream of mushroom soup recipe

  • Recipes
  • Dish type
  • Soup
  • Mushroom soup
  • Cream of mushroom soup

This delightful cream of mushroom soup is a lovely starter and can be made with mushrooms of your choice, so feel free to experiment!

40 people made this

IngredientsServes: 4

  • 170g butter
  • 3 small onions, finely chopped
  • 675g mushrooms, sliced
  • 1.2L vegetable stock
  • 85g plain flour
  • 1.5L milk
  • 2 teaspoons soy sauce
  • salt and pepper, to taste
  • chopped fresh parsley, to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Melt half of the butter in a saucepan, add the chopped onions and cook until golden. Add the mushrooms and then the stock and cook gently for 15 minutes.
  2. In a small saucepan, melt the remainder of the butter and add the flour, cook for 3 minutes. Remove from the heat and with a hand held liquidiser, gradually add the milk and the mushrooms and stock together with the soy sauce. Blend until smooth. Return to the heat and warm through. Season and serve with chopped fresh parsley.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Cooked this but couldn't understand how u'd be able to mix the roux into a small saucepan. My husband ended taking over cooking it by slinging the roux into the main stock and blended it for over 10 minutes whilst it was cooking on a slow heat and mixing it all the while. Fantastic taste and daughter wolfed down nearly 2 bowls of it (she's only 7). Hence 5 stars-06 Mar 2016

This was nice when I first made it and even better the second day. I do think I prefer my usual recipe with sherry instead of soy sauce, it is less salty.-24 Feb 2015

Savory, Satisfying, Creamy Mushroom Soup

There’s cream of mushroom soup that’s rich and decadent, with a clear emphasis on the cream. And then there’s this version, with an intensely savory, earthy aroma that is sure to make mushroom lovers squeal with delight. This soup treats you to a silky, mushroom-infused vegetable broth that gets partially pureed and kissed with a touch of cream for just a hint of richness. Plus, there’s buttery browned cremini mushrooms in each and every bite.

Cream of Mushroom Soup

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A classic cream of mushroom soup, with dried porcini, fresh cremini mushrooms, chicken stock, and cream.


  1. 1 Warm 2 cups of the chicken broth. Put the porcini into a heatproof bowl, add the warm stock, and let stand for 20 minutes. Transfer the porcini to a cutting board and chop. Strain the broth into a bowl and set aside.
  2. 2 In a large wide pot or deep sauté pan, over medium heat, melt the butter. Add the shallots and a pinch of salt and sauté until soft, about 3 minutes. Add the porcini and cremini mushrooms and the garlic and cook, stirring, until the mushrooms are tender, about 5 minutes.
  3. 3 Add the sherry and simmer for 1 minute. Stir in the flour. Slowly add the mushroom soaking liquid and the remaining 2 cups stock, stirring until combined. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes. Add the cream.
  4. 4 Working in batches, puree the soup in a blender until smooth, then return the soup to the pot. Season with salt and pepper. Re-warm over low heat until warm, then serve.

Dairy-Free Condensed Cream of Mushroom Soup (Campbell’s Copycat!)

Now, more than ever in our lifetimes, we need some good pantry recipes that we can count in. This dairy-free condensed cream of mushroom soup is one of those staples. It take minutes to make and uses ingredients that most of us have in our pantries every day. It’s versatile, simple, cheap, and just like that can of Campbell’s soup!

Most of the copycat recipes on the internet use way too much fat, are overly complicated, or use ingredients that are nothing like the one’s in Campbell’s condensed cream of mushroom soup.

So over a decade ago, Tony and I decided to dissect the ingredients on the original Campbell’s can. We calculated, tested, and finally came up with this version that is as close as you can get without the MSG, “modified” ingredients, and secret spices used in their version.

Just like Campbell’s, this recipe is naturally nut-free, low in fat, and it takes just one pan and minutes to make. It can also be made into soup, or used as is in dairy-free green bean casserole, pasta, or other timeless recipes. But unlike the original, our recipe is dairy-free, soy-free, and even optionally gluten-free!

Quick Ingredient Tips

  • Using Fresh Mushrooms: We use canned because this gives it the true Campbell’s taste, but you can use fresh. Simply saute about 1 cup of sliced mushrooms (or more if you wish) in a little oil, for about 5 minutes over medium-low heat. Add them to the recipe in place of the canned mushrooms.
  • Choosing Your Milk Beverage: Each milk beverage performs differently and tastes a little different. I recommend using your favorite go-to unsweetened milk alternative for cooking purposes. We’ve enjoyed this recipe most with rice milk, cashew milk, and coconut milk beverage. For our tastes, almond milk was too pronounced, but I know some of you will like it. I recommend avoiding milk beverage with added protein because most brands separate when cooked and/or can thicken strangely.
  • Best Oil Options: For the most seamless taste, use a neutral-tasting oil like grapeseed oil, rice bran oil, extra-light olive oil, non-GMO canola oil, or vegetable oil. You can use another medium-heat oil, but it could mildly affect the flavor.

The photos in this post are of the condensed version, which is why it looks quite thick! If you make it as soup, it thins out to the perfect consistency. Both version are creamy and smooth.

Easy Cream of Mushroom Soup Recipe

Cream of Mushroom soup, or more simply known as mushroom soup, is one of the most popular soup dishes people love to order at a western restaurant as it makes a perfect starter to a meal.

Our easy Cream of Mushroom soup is definitely more flavourful than ready-made ones and also contains much less sodium. Trust us once you have tried this homemade version, you will never be reaching out for those canned ones at supermarkets anymore!

All you need is a pot and blender as well as a few simple ingredients you can easily grab from a supermarket.

Serve it with some freshly toasted garlic bread and you will be looking forward to the next time you make this again!


  • 250g of brown/swiss mushrooms (you can also mix with button mushrooms)
  • 1/2 onion
  • 1.5 tablespoon of butter
  • 2 cloves of garlic
  • 1 teaspoon of tarragon
  • 1 tablespoon of flour
  • 450ml of chicken/vegetable stock or water
  • 50ml of heavy cream/milk
  • salt, pepper, parsley to taste


Rinse the mushrooms. Slice them into thin pieces.

(Optional) Separate a handful of mushrooms to be used as toppings later.

Chop garlic and onion into fine pieces.

Step 1

Heat frying pan on medium and add butter. Once the butter has melted, add garlic and onion. Sauté for a few minutes till fragrant.

Step 2

Add the mushrooms into the pan. Cook till softened and add your choice of herbs (thyme, tarragon). Season with salt and pepper.

Step 3

Cook on low heat till all the moisture from the mushrooms has evaporated.

Step 4

Add flour and quickly mix evenly to prevent lumps.

Step 5

Add chicken stock. Once it starts boiling, turn off the heat.

Step 6

Transfer the mixture into a blender and blend till smooth.

Step 7

Pour the mixture back into the pot. Add heavy cream and stir till evenly mixed. Season with salt and pepper to taste.

Optional: Top with a few slices of mushrooms, drizzle a teaspoon of heavy cream over and sprinkle some parsley before serving.

Recipe Summary

  • ¼ cup unsalted butter
  • 2 pounds sliced fresh mushrooms
  • 1 pinch salt
  • 1 yellow onion, diced
  • 1 ½ tablespoons all-purpose flour
  • 6 sprigs fresh thyme
  • 2 cloves garlic, peeled
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup heavy whipping cream
  • 1 pinch salt and freshly ground black pepper to taste
  • 1 teaspoon fresh thyme leaves for garnish, or to taste

Melt butter in a large soup pot over medium-high heat cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.

Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.

Transfer soup to a blender in small batches and puree on high speed until smooth and thick.

Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Stir in the cream and simmer on low for 5 minutes. Season to taste with salt and pepper. Serve and enjoy this delicious cream of mushroom soup as a starter for your next family dinner. Or makes for a great lunch served with a salad and your favorite bread.

Main ingredients

32 ounces fresh mushrooms

6&ndash8 scallions

4 tablespoons oil

2 garlic cloves, crushed or 2 cubes Gefen Frozen Garlic

1/2 cup flour

8 cups chicken stock (parve)

1 teaspoon salt

1/4 teaspoon pepper

Storing any Leftovers

If there are any leftovers, they make great lunches and other meals!

  • Fridge: Store in an airtight container in the fridge for up to 4 to 5 days.
  • Ideas: Reheat the soup either on the stove top or the microwave. It’s perfect served over rice or pasta or blended and stirred into casseroles for an easy meal.
  • Freeze: Cream based do not usually freeze well. They can become grainy. If you want to freeze it, freeze it before adding the cream.

How to Make a "Cream of Anything" Soup Base

  1. In a large, heavy bottomed pot, sweat 4 cups of chopped onions in 4 tablespoons of unsalted butter. Don’t let the onions brown at all, just soften. Add 4 cups peeled and diced Russet potatoes.
  2. Add 6 cups water, or low-sodium chicken stock. Bring to a boil, lower the heat, cover, and gently simmer for 25-30 minutes, or until both onions and potatoes are completely soft. Taste and add salt and a bit of pepper.
  3. Puree the soup. If you have an immersion blender, this is the perfect time to use it to get a beautiful, smooth puree. You can also use a traditional blender, but be careful not to over-blend.
  4. Once pureed, the soup may seem a little too thick, but that’s very much on purpose. When ready to use, you can thin the base with as much or as little liquid as you want. (And you can even decide at that point to be decadent and add some cream.)
  5. Use immediately, or allow it cool, and freeze in an airtight container.

A few additional notes (after making literal GALLONS of it):

  • You can make this with any amount of potatoes and onions — just make sure that they’re equal, and raise or lower the amount of liquid accordingly.
  • I make mine with water so the potato flavor is highlighted, but chicken stock is just fine as well.
  • Potatoes need salt, so don’t skimp. No matter how much you add, it won’t be anywhere near the amount in the condensed stuff.
  • I always use cooked meat, and crisp cooked vegetables as add-ins for the base.
  • I haven’t tried it, but I’m betting this would make a wonderful clam chowder… the New England kind, of course!

Now, I love this soup plain. And I always have onions, potatoes, water, and butter in the kitchen, so I can make it in much less than an hour. But if I have some interesting things in the fridge… this soup base opens up whole new worlds. Just try it. You&aposll likely end up with some incredible combinations I haven&apost even thought of.