Cream of Mushroom Soup Recipe

If you’re looking for the easiest cream of mushroom soup recipe, then you came to the right place. This soup is super creamy, super satisfying, and most importantly, super easy to whip up!

cream-of-mushroom-soup

I am a big fan of all kinds of soups, but this is, hands down, my favorite soup of them all. It’s all the things I love: mushroom, creamy, comforting, and hassle-free to make. Seriously, there’s only 5 minutes of prep involved!

So I know there are a lot of recipes online that talk about the ‘right’ way to make cream of mushroom soup, but here’s my relatively simpler and quicker version. I use the cheapest kind of mushrooms we find locally and there’s not much of a difference to the end result either way as it does get blended up.

And rest assured, there is no compromise on flavor in this recipe. It is so good that you won’t be able to resist licking the bowl clean!

cream-of-mushroom-soup
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Here are the Ingredients Needed to Make Cream of Mushroom Soup at Home
  • 3 tbsp oil/butter, separated,
  • 1 large onion,
  • 2 large cloves of garlic,
  • A packet of mushrooms (200g),
  • Salt,
  • Chili flakes,
  • 1/2 tsp dried thyme (optional),
  • 1 1/2 tbsp flour,
  • 3 cups water,
  • 1 tsp stock powder or 1/2 Bouillon cube (soup cube), chicken or veg,
  • 1 tbsp fresh cream,
  • Herbs of choice (coriander, mint, spring onions), to garnish

– You can use any kind of mushroom or even a mix of a few different ones. I have used oyster mushrooms, shiitake mushrooms, or button mushrooms to make this soup in the past and they have all turned out great.
– When I’m feeling lazy, I skip peeling garlic and just use pre-made ginger/garlic paste
– If you do not have thyme, or you don’t like the smell of it, you can leave it out.
– Sub the fresh cream out for some cheese for a cheesy twist to this soup (tastes amazing!).
– I use whatever I have on hand, which is usually coriander or mint, and sometimes spring onions.

How to make Cream of Mushroom Soup at home?

Here are the simple steps involved in making this recipe:

  1. Roughly chop the veggies and sauté in butter or oil.
  2. Season with salt, chili, and dried thyme.
  3. Add butter and flour to create a roux (this helps thicken the soup).
  4. Add stock (or stock/soup powder and water, like I do).
  5. Boil and simmer the soup for 15-20 minutes.
  6. Add cream or cheese (yes, cheese!), and blend the soup up until it is smooth and creamy.
  7. Serve the soup up and garnish with fried mushrooms, onions, herbs, or whatever you like!

Check out these other soup recipes on the blog:

Watch me make this creamy soup in the video below:

Here’s the step-by-step guide to making mushroom soup at home.

Cream of Mushroom Soup Recipe

Prep Time: 5 min

Cook Time: 30 min

Serves: 2-3

Step 1: sauté the veggies and season the soup

  • 1 1/2 tbsp oil/butter,
  • 1 large onion,
  • 2 large cloves of garlic,
  • A packet of mushrooms (200g),
  • Salt,
  • Chili flakes or pepper,
  • 1/2 tsp dried thyme (optional),
  1. Prepare the veggies by peeling the onions and garlic. Roughly chop the onions and tear the larger mushrooms into slightly smaller pieces with a knife or just by hand.
    Note: These will get blended later, so size/shape does not matter.
    Tip: You can save a few of the nicer pieces of mushroom to garnish the soup at the end if you like.
  2. In a soup pot, melt some butter (or use oil) and add the onions and garlic. Season with salt.
    Note: Most stock or soup powders contain salt, so be cautious when adding salt. You can always taste and add more later.
  3. Once the onions turn slightly translucent, add the mushrooms and saute until they gain a bit of color.
  4. Add the dried thyme and chili flakes or pepper.

Step 2: Make the roux.

  • 1 1/2 tbsp butter,
  • 1 1/2 tbsp flour,
  • 3 cups water,
  • 1 tsp stock powder or 1/2 Bouillon cube (soup cube), chicken or veg,
  1. Add the butter and allow it to melt.
  2. Add the flour and let it cook, stirring constantly until the raw smell of the flour disappears (about 30-60 seconds).
  3. Combine the stock of soup powder into the water and pour it in.
  4. Bring the soup up to a boil and then turn it down to a simmer.
  5. Let cook for 15-20 minutes.

Optional Step: Fry mushrooms for garnish.

  • Mushrooms that were saved for garnish,
  • thinly sliced onions.
  • 1-2 tbsp oil
  1. Fry these mushrooms up in a little bit of oil until they turn golden brown.
  2. You can do the same with onions.

Step 3: Blend, garnish, and serve!

  • 1 tbsp fresh cream,
  • Herbs of choice (coriander, mint, spring onions), to garnish,
  • Other garnishes (optional)
  1. Pour some fresh cream and take it off the heat.
    Tip: Use some cheese (roughly 1/3 cup) instead of cream for a cheesy twist to this soup.
  2. Using a hand blender or a regular blender, blitz the soup until it becomes smooth and creamy.
  3. Serve with your garnishes of choice while still warm!

Notes

You can use any kind of mushroom or even a mix of a few different ones. I have used oyster mushrooms, shiitake mushrooms, or button mushrooms to make this soup in the past and they have all turned out great.
– When I’m feeling lazy, I skip peeling garlic and just use pre-made ginger/garlic paste
– If you do not have thyme, or you don’t like the smell of it, you can leave it out.
– Sub the fresh cream out for some cheese for a cheesy twist to this soup (tastes amazing!).
– I use whatever I have on hand, which is usually coriander or mint, and sometimes spring onions.

Here are some things you can serve on the side along with this soup:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

Rate this recipe!

Published by

Muzna Noohu

A wife, busy mum of a rambunctious toddler, freelancer, content writer, and food blogger with a passion for sharing my food adventures with everyone else.

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