Cream of Mushroom Soup That Tastes Nothing Like the Can

Last updated: November 5, 2026

Cream of mushroom soup made from scratch is rich, velvety and packed with deeply browned mushroom flavor, and it comes together in one pot in 55 minutes. The full recipe card is below, and every step, tip and swap is right here so you can cook the whole thing from this page.

Ingredients for Cream of Mushroom Soup

Cream of mushroom soup needs mushrooms, butter, onion, flour, broth and a mix of milk and cream, with a little thyme and sherry for depth. Every amount below matches the recipe card, so you can shop from either place.

The Mushrooms

Use 1 1/2 pounds of cremini mushrooms, also sold as baby bellas, sliced about 1/4 inch thick. Cremini have a deeper, earthier flavor than white button mushrooms and they brown beautifully in a hot pot.

Wipe the caps clean with a damp paper towel instead of rinsing them under the tap. Mushrooms soak up water like sponges, and extra water in the pot means they steam instead of browning.

The Aromatics and Thickener

The base starts with 1 tablespoon of olive oil, 4 tablespoons of unsalted butter, 1 medium yellow onion finely diced and 3 cloves of garlic minced. Two tablespoons of the butter brown the mushrooms, and the other 2 tablespoons soften the onion and start the roux.

The thickener is 1/3 cup of all-purpose flour, which turns the buttery onions into a roux that gives the soup its silky body. One teaspoon of fresh thyme leaves goes in with the garlic for an earthy, woodsy note.

The Liquids and Seasoning

You need 4 cups of low-sodium chicken broth, 1 cup of whole milk and 1 cup of heavy cream. Two tablespoons of dry sherry add a nutty, slightly sweet edge, though the sherry is optional.

Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper, then top the finished soup with 2 tablespoons of chopped fresh parsley. Low-sodium broth keeps you in control of the salt as the soup reduces.

How to Make Cream of Mushroom Soup Step by Step

Cream of mushroom soup comes together in a single 6-quart Dutch oven in 55 minutes, with 15 minutes of prep and 40 minutes of cooking. The recipe makes about 6 cups, which is 6 servings of about 1 cup each.

Brown the Mushrooms

Melt 2 tablespoons of the butter with the olive oil in the Dutch oven over medium-high heat, then add all of the sliced mushrooms. Cook for about 10 minutes, stirring every minute or so, until the liquid cooks off and the mushrooms turn deeply golden brown.

The pot looks crowded at first, but the mushrooms shrink by about half as they release their water. Scoop about 1/2 cup of the browned mushrooms onto a plate and set it aside for topping the finished soup.

Soften the Onion, Garlic and Thyme

Reduce the heat to medium, add the remaining 2 tablespoons of butter and stir in the diced onion. Cook for about 4 minutes, until the onion is soft and translucent.

Stir in the garlic and thyme and cook for 1 minute, until the kitchen smells fragrant. Watch the garlic closely so it never browns, since burnt garlic turns the whole pot bitter.

Make the Roux

Sprinkle the flour over the mushrooms and onion and stir constantly for 2 minutes. The flour should coat everything and smell lightly toasty, which cooks out the raw flour taste.

Add the Broth and Simmer

Pour in the sherry, if using, and stir for 30 seconds while you scrape up the browned bits from the bottom of the pot. Slowly add the broth about 1 cup at a time, stirring after each addition so no lumps form.

Bring the soup to a gentle simmer and cook uncovered, stirring occasionally, for 12 minutes. The soup is ready for the next step when it has thickened slightly and the mushrooms are very tender.

Blend and Finish

Remove the pot from the heat and blend the soup with an immersion blender for about 30 seconds, until it is mostly smooth with a few small flecks of mushroom. A countertop blender also works, as long as you blend in batches, fill the jar no more than halfway and hold a folded towel over the vented lid so the steam can escape.

Return the pot to low heat, stir in the milk and cream, and season with the salt and pepper. Warm the soup for 5 minutes, stirring often, without letting it boil.

Serve

Ladle the soup into warm bowls and top each one with a spoonful of the reserved browned mushrooms and a sprinkle of parsley. A crack of fresh black pepper on top never hurts.

Tips for the Best Cream of Mushroom Soup

The best cream of mushroom soup comes down to three habits: brown the mushrooms well, keep the heat gentle once the dairy goes in and season at the end. Each one takes no extra effort and makes a noticeable difference.

Let the Mushrooms Brown Fully

Pale, boiled mushrooms make a flat soup, while deeply browned mushrooms make a rich one. Resist the urge to stir constantly in the first few minutes, because the mushrooms need contact with the hot pot to caramelize.

Keep the Heat Gentle After the Dairy Goes In

A hard boil can scorch the bottom of the pot and make a cream soup look dull and separated. Keep the burner on low once the milk and cream are in, and stir often with a wooden spoon.

Salt at the End

The soup concentrates as it simmers, and the broth, butter and mushrooms all carry their own savory flavor. Add the 1 teaspoon of salt after the dairy goes in, then taste and adjust to suit your broth.

Choose Your Texture

Blend a little less for a rustic, chunkier bowl or a little longer for a silkier one. Either way, the browned mushrooms spooned on top add a meaty bite that contrasts with the smooth soup underneath.

Variations and Substitutions for Cream of Mushroom Soup

This cream of mushroom soup is flexible, and most swaps change the flavor without changing the method. Keep the total weight of mushrooms at 1 1/2 pounds so the liquid and timing stay the same.

Wild or Mixed Mushrooms

Replace up to half of the cremini with shiitake caps, oyster mushrooms or portobello caps. Remove the tough shiitake stems first, and expect a darker soup if you use portobellos.

Dried Porcini for Deeper Flavor

Soak 1/2 ounce of dried porcini in 1 cup of hot water for 20 minutes, then chop them and add them with the garlic. Strain the soaking liquid through a fine mesh sieve and use it in place of 1 cup of the broth, but note that the card leaves this out, so treat it as an optional boost.

Lighter Dairy and Different Broth

Half-and-half works in place of the heavy cream, though the soup will be a little thinner and less rich. Vegetable broth swaps in one-to-one for chicken broth if you want a vegetarian bowl, and the card lists chicken broth as the default.

Without the Sherry

Leave the sherry out if you prefer, since the card marks it as optional. A splash of dry white wine gives a similar brightness, or you can simply skip it and add the broth right after the flour.

What to Serve With Cream of Mushroom Soup

Cream of mushroom soup is rich, so it pairs best with something crisp, tangy or crusty. A sourdough grilled cheese made with Gruyere is the classic match, and a loaf of warm baguette for dunking is a close second.

For a lighter plate, serve small bowls alongside an arugula salad tossed with lemon vinaigrette. The peppery greens and bright acid cut through the cream beautifully.

Roasted chicken thighs or a simple pan-seared steak also turn a cup of soup into a complete dinner. Buttery crackers on the side keep things casual for a weeknight.

Storing, Freezing and Reheating Cream of Mushroom Soup

Leftover cream of mushroom soup keeps in the refrigerator for up to 4 days in an airtight container. The USDA recommends refrigerating cooked food within 2 hours, so cool the pot quickly and store it soon after dinner.

Reheat leftovers gently over low heat, stirring often, until the soup reaches 165°F as recommended by the USDA. Add a splash of milk or broth if it has thickened in the fridge.

You can freeze the soup for up to 3 months in freezer-safe containers, leaving a little room at the top for expansion. Thaw it overnight in the refrigerator, then warm it slowly and whisk well to bring the texture back together.

Using Cream of Mushroom Soup in Casseroles

This recipe is built to be eaten as a soup, not as a stand-in for the condensed canned kind. If a casserole calls for condensed soup, you need a much thicker base than what is in this pot.

For a creamy side dish, serve a spoonful of this soup over baked potatoes, rice or cooked egg noodles instead. The silky sauce clings to all three.

The Story Behind Cream of Mushroom Soup

Cream soups have deep roots in French cooking, where a butter and flour roux thickened with broth and finished with cream creates a smooth, velvety base. Mushrooms were a natural fit, since their savory flavor stands up to all that richness.

In America, cream of mushroom soup took on a second life as a pantry staple. In 1955, Campbell Soup Company home economist Dorcas Reilly used it to create the green bean casserole that still shows up on holiday tables today.

The homemade version in this recipe goes back to the original idea. Real browned mushrooms, real butter and real cream create a soup that stands on its own.

Ready to make it? Use the recipe card below for the full ingredient list, timings and nutrition details.

Yield: 6 servings

Cream of Mushroom Soup

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A rich, velvety cream of mushroom soup made from scratch with deeply browned cremini mushrooms, thyme, a splash of sherry and a mix of milk and cream. Ready in 55 minutes in one pot.

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Ingredients

• 1 1/2 pounds cremini mushrooms, wiped clean and sliced 1/4 inch thick
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/3 cup all-purpose flour
• 2 tablespoons dry sherry (optional)
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for serving

Instructions

1. Melt 2 tablespoons of the butter with the olive oil in a 6-quart Dutch oven over medium-high heat. Add the mushrooms and cook, stirring every minute or so, for about 10 minutes, until the liquid has cooked off and the mushrooms are deeply golden brown.
2. Scoop about 1/2 cup of the browned mushrooms onto a plate and set aside for topping.
3. Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the onion, and cook for about 4 minutes, until soft and translucent.
4. Stir in the garlic and thyme and cook for 1 minute, until fragrant.
5. Sprinkle the flour over the mushrooms and onion and stir constantly for 2 minutes.
6. Pour in the sherry, if using, and stir for 30 seconds while scraping up the browned bits from the bottom of the pot. Slowly add the broth about 1 cup at a time, stirring after each addition so no lumps form.
7. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 12 minutes, until slightly thickened and the mushrooms are very tender.
8. Remove the pot from the heat and blend with an immersion blender for about 30 seconds, until mostly smooth with a few small flecks of mushroom.
9. Return the pot to low heat. Stir in the milk and cream and season with the salt and pepper. Warm for 5 minutes, stirring often, without letting the soup boil.
10. Ladle into warm bowls and top with the reserved mushrooms and the parsley.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, whisking, until the soup reaches 165°F. The sherry is optional. Half-and-half can replace the heavy cream for a slightly thinner soup, and vegetable broth can replace the chicken broth.

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 15gSodium: 520mgCarbohydrates: 17gFiber: 1gSugar: 6gProtein: 7g

Cream of Mushroom Soup FAQs

Can You Make Cream of Mushroom Soup Ahead of Time?

Yes, you can make it up to 4 days ahead. Store it in an airtight container in the refrigerator and reheat it slowly over low heat until it reaches 165°F.

What if Your Cream of Mushroom Soup Is Too Thin?

Simmer the soup uncovered over low heat for a few more minutes, stirring often, until it thickens. Do this before you add extra dairy, since more liquid only thins it further.

What Are the Best Mushrooms for Cream of Mushroom Soup?

Cremini mushrooms are the best all-purpose choice because they are earthy, affordable and easy to find. White button mushrooms work in the same amount, though the flavor is milder.

Can You Freeze Cream of Mushroom Soup?

Yes, freeze it for up to 3 months in freezer-safe containers. Thaw it overnight in the refrigerator, then reheat gently and whisk until smooth.

Do You Have to Use Sherry in Cream of Mushroom Soup?

No, the sherry is optional. It adds a subtle nutty sweetness, but the soup is still rich and flavorful without it.

Why This Cream of Mushroom Soup Recipe Works

This cream of mushroom soup works because the flavor is built in layers. Browning the mushrooms first creates deep, savory flavor, and scraping up the browned bits with sherry and broth carries that flavor into every spoonful.

The thickener is a simple roux made from 1/3 cup of flour cooked in butter and onions for 2 minutes. That gives the soup a smooth, even body without any cornstarch or extra steps.

Blending only partway leaves a few small flecks of mushroom for a homemade feel. Adding the milk and cream at the end, over low heat, keeps the dairy from scorching and the texture silky.

Setting aside 1/2 cup of the browned mushrooms for topping gives every bowl a meaty contrast against the smooth soup. It is a small step that makes the soup look and taste more special.

Make This Cream of Mushroom Soup Tonight

Cream of mushroom soup from scratch takes just 55 minutes and a handful of ingredients, and it beats anything from a can. Grab a pound and a half of cremini, save the recipe card for later and let us know in the comments how you served it.

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