Cream of Mushroom Soup

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Photography Credit: Elise Bauer

Cream of mushroom soup has been a favorite of mine as long as I can remember. Of course when we were growing up it was Campbell’s and it came in a can.

But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps.

As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream. Many people add a dash of sherry or nutmeg to mushroom soup.

I discovered a tip from a chef friend that just a little tarragon will help bring out the flavor of the mushrooms, so we’ve added a little dried tarragon to the soup base. Not everyone has this herb though, you can easily substitute thyme (or put in a dash of nutmeg).

Our recipe calls for a couple pounds of cremini or button mushrooms. Either will do, though I think cremini (young portobello mushrooms) are a little tastier.

We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than regular mushrooms, their flavor is much more intense and deepens the rich flavor of this soup.

Cream of Mushroom Soup Recipe

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  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6

If you want to make ahead and freeze, don't add the cream. Wait until it's defrosted, heated, and ready to serve to whisk in the cream.

Ingredients

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 pounds (900 g) cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
  • Small handful of shiitake mushrooms (chopped)
  • 3/4 cup minced shallots (6 ounces, 170 g)
  • 3 cloves garlic, minced (3 teaspoons)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon dried tarragon
  • 4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
  • 1/2 (120 ml) cup heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)

Method

1 Sauté the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.

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Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water.

Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).

2 Add shallots, tarragon, stock, bring to simmer: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute.

Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

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3 Purée soup: Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.

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Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)

4 Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

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Links:

Cream of Wild Mushroom Soup here on Simply Recipes

Cream of Mushroom Soup

Showing 4 of 50 Comments

  • Dorothy Kersey

    Hello,
    Just made the soup & substituted 1% organic milk for cream. Added it when it cooled down after blending. I would like to add Marsala, but how much to this recipe?
    Thanks,
    Dorothy

  • Ellen Malinowski

    Great soup! I also grew up eating the Campbell’s soup variety. The only thing I added was a touch of marsala.

  • Gary

    This recipe is great first because I love mushrooms, second because I love soups hot or cold, and third because Simplyrecipes is always right on when it comes to recipes. I made many recipes out of this site and got nothing but praises. I hate to admit it but at parties I get all the credits where in fact I should tell everyone where the recipe really comes from. Sorry Elise. Great job.

  • Lindsay B

    this soup sounded so good , when i read the recipe , and reviews , I followed the recipe exactly, and was very disappointed , it was tasteless , and down right awful.

  • Emily

    Hi, Elise. I am considering soup as a first course for Christmas dinner, and searching for a great cream of mushroom. I have a question… You prefer chicken stock for this soup, but have you ever tried beef stock for cream of mushroom? What makes you prefer the chicken over beef? Thanks in advance!

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