Cream of Mushroom Soup

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.

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


  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons 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 cup (120 ml) heavy cream
  • 1/2 teaspoon freshly ground black pepper (more or less to taste)


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.


Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.

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

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

3 Add salt, tarragon, stock: 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.


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


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.)

5 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.

cream-of-mushroom-soup-method-5 cream-of-mushroom-soup-method-6

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • BobbyJ

    Yummy yummy yummy!!!! Delicious


  • Helen

    What is the sodium count for this recipe?

  • Karen Arnett

    This was good but it lacked umami, or depth of flavor. I added a bit of rice vinegar , to taste, at the end, and that really helped! I think some red wine would also help with this.


  • Barbara

    I’m not a big fan of Cream of Mushroom Soup, but I made this for dinner tonight and it is delicious. I’m using the rest of it to do a gluten free casserole for company tomorrow.


  • Jacqui

    Thank you Elise! This is one of the best mushroom soup recipes ever! You are right the tarragon really brings out the flavor of the mushrooms! I tried 1/2 cup of Marsala before cooking the stick instead of sherry and it made it even better. This one is a keeper!


  • Judy

    Delicious! I made it for a dinner party and everyone raved about it. I puréed it until almost smooth but not quite and didn’t add the full amount of cream.


  • Wendy

    Think it was kinda tasteless,was too thin, and wish I would have reserved more mushrooms to put in later,plus I added sherry later,and cornstarch to thicken,then it was better


  • Erica

    Delicious! I followed the recipe but added dry sherry to the sauteeing mushrooms and it tastes amazing! Perfect first day of fall soup.


  • Sharon

    I just sent this note but forgot to request an email response:
    I’m following weight watchers so would like to use a non-stick spray and about half the amount of margarine. What are your thoughts on that? I’ll make a smaller batch too. Thank you.

    • Emma Christensen

      Hi, Sharon! I think the soup would be somewhat thinner and less creamy, but it should still work ok. Give it a shot and let us know how it turns out!

      • Sharon

        Thanks for response; it helped me decide what to do. I used the full amount of olive oil, but switched the butter to “I can’t believe it’s not butter” and then used Thai Lite coconut milk instead of cream. It is thinner, but I like it. Mine is also darker because I used about 6 or 7 porcini mushrooms and included the water from rehydrating them along with the stock. I wanted to attach a picture but can’t figure out how to do that. I’ll be using this recipe again!

  • Melissa

    I had some left over wild mushrooms (maitake) and bought some shiitake and white mushrooms; used fresh thyme instead of dry ( five or so sprigs) added a dash of nutmeg, and added a veg buillion cube because it needed something more. So simple and delicious and I intend on reducing/adding flour to the left over for gravy over biscuits.


  • Sherrie

    yummy! I have always enjoyed cream of mushroom soup but did not like the all of the salt that was added. Now I can make this soup and add as much salt as I like and enjoy the soup.


  • Eliana

    Great as the base for my veggie pot pie. It made it delicious!


  • Garima Rana

    Nice to cook!

  • Vanessa

    I didn’t have any taragon but i added a bit of nutmeg. The result was delicious!


  • Nick

    This is a phenomenal recipe. My only changes were using thyme and sage rubs rather than tarragon. Also, I love mushrooms and after blending the mixture and adding back the reserve mushrooms I WANTED MORE. So I simply purchased another 1.5 lbs. of button, cremini and shiitake mushrooms and sliced and cooked them in the oil/butter mixture and then about two cups of broth and added them to the mixture. My changes did not alter the basic recipe and, if you love mushroom soup, I highly recommend this recipe.


  • Lisa

    I used button and portabella, added beef stock and heavy cream devine! Oh and a splash of gravy master to darken it and deepen the flavor!


  • Sanvan

    It was fantastic! I didn’t have Shitake mushrooms or shallots. Used an onion, and the regular mushroom with your instructions, blended in with more cream and some grilled left over chicken shreds. Voila!! Served the soup with sesame garlic bread, came out fine. Family loved it.


  • Corey

    Hello, I’m wondering what you would recommend if I’m not going to serve this right away. If I make it in the morning and plan on serving it at night, would it be best to keep it in a pot on low heat, or perhaps a crock pot, or should I just refrigerate it and reheat when the time comes?

    • Elise Bauer

      Hi Cory, I would just reheat it when you are ready to serve it.

  • Diane

    This is soooo yummy! Next time I’ll have to make a double batch as by the time I take some to my widowed father, we’ll have less than a pint of “leftovers”!


  • Cathy

    Think i can give it a try with canned coconut milk? I don’t eat dairy.

    • Elise Bauer

      Hi Cathy, I haven’t tried making it with coconut milk, but if you do, please let us know how it turns out for you.

  • Eliska Adema

    I can’t wait to try this. After fixing it as directed, I think the next batch I will chop up some artichoke hearts to add in with the chopped mushrooms at the end. Two of my favorite vegetables. Now I’m also wondering if this would make a perfect base for a cream of artichoke soup

  • Espahan

    I made this soup this evening following your recipe exactly. It turned out delicious. I have made this soup many times in the past but it had been a number of years since I made it last so I was a little unsure of my recipe, the one I kind of remembered. I loved the addition of the tarragon.

  • Gianfranco

    Nice recipe. I did it with white mushrooms, red onions instead of shallots. I added carrots, celery, few slices of red pepper, and oregano instead of Tarragon. Used chicken broth, and approx 1 cup of heavy cream. It came out delicious. Thank you.

  • Helen

    I really want to make this for my sister tomorrow…she is sick in bed… I will go to the supermarket tomorrow to buy the ingredients…I have never heard of creaming mushrooms…will the supermarket staff know what they are?

    • Elise Bauer

      Hello Helen, the recipe calls for “cremini” mushrooms. These look just like button mushrooms but they are brown. You could also use regular button mushrooms for the recipe.


    I add about a small handful of white rice to mushroom soup as it’s cooking then when blended looks and tastes like cream but much less calories.. Yum

  • Pam

    I just made this soup and the flavor is very good but it did not get creamy no matter how much I blended it. I used white mushrooms as well as portable lol mushrooms because that is what I had on hand. Any suggestions why I couldn’t get to get thick and creamy?

    • Elise Bauer

      Hi Pam, it could be your blender. I’ve made this soup with both an immersion blender (have to really blend it forever) and with a high powered blender (like a Vitamix) and the high powered blender does a much better job at giving the soup a creamy consistency. If the soup isn’t creamy enough for you, you can 1) push the soup through a fine mesh sieve to remove any solids, and/or 2) add more heavy cream.

  • Cathy Augros

    Hi, I found this recipe on Pinterest and would like to try it. I love mushrooms and eat them frequently. I usually eat the white button mushrooms but I would like to try cremini. The only reason I haven’t is because I don’t know how to tell when they’re fresh. They are darker than the button mushrooms and, frankly, they look like white mushrooms that are going bad. I really would like to try them. How can I tell if they’re fresh? Thanks!

    • Elise Bauer

      Hi Cathy, when mushrooms go bad they get slimy, mushy, or dried out. As long as the mushroom is firm and not wrinkly, you should be fine.

  • Dorothy Kersey

    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?

  • Ellen Malinowski

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

    • Elise Bauer

      Hi Ellen, a little splash of marsala would be great in the soup, good call!

  • 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.

    • Elise Bauer

      Hi Lindsay, I’ve made this soup so many times and each time it is over the top delicious. The only thing I can think of is that perhaps you did not add enough salt. Or perhaps you are using a stock that isn’t very good. Did you use chicken stock or vegetable stock? You have to be careful with boxed or canned stock, especially vegetable stock. I haven’t found a packaged vegetable stock that is edible, so I make my own. I make my own chicken stock too, but at least you can find edible chicken stock at the market.

  • 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!

    • Elise Bauer

      Hi Emily, I have not tried making this soup with beef stock.

    • Eliska Adema

      I used beef stock because I had some opened (College Inn in the box). I’ve used beef stock instead of water in canned mushroom soup and it’s always been delicious. Same here. Wonderful. I thought I had tarragon and didn’t, so used some of the herbs from the wild mushroom recipe. But I’ll be sure to pick up tarragon for next time. Looking forward to seeing how it enhances the mushroom flavor. Thank you for this great recipe, Elise

  • Mary D

    Cashew milk has a good neutral flavor – I think it tastes closest to dairy milk, and surprisingly, seems pretty creamy.

  • nailouchka

    bonjour, j ai fait cette recette et le resultat est formidable surout qu il n y a ni vin ni acide, mais je n ai pas mis de poivre, merci

  • joanne

    only have half and half in the house, can I use that instead of heavy cream? do I have to add anything else to it?

    • Elise Bauer

      Hi Joanne, you can use half and half, just make sure you swirl it in after the soup is no longer anywhere near simmering, otherwise it may curdle.

  • marisa

    Thank you for this recipe. This is my dad’s favorite. I am making it for his birthday. He isn’t well and I hope this cheers him up.

    • Elise Bauer

      Hi Marisa, I hope you father has a speedy recovery!

      • marisa

        The soup worked! Thanks again. He’s already asking for more.

  • nailouchka

    j adore les champignons et la soupe, mais a la place de la creme je mets de la poudre d amande, pas de lait et pas de gluten. merci.

  • barb

    My husband thanks Elise when this is served. This soup has always been in my soups to serve on those chilly nites with some crusty sourdough bread………

  • Jennifer

    oh my goodness! I *just* made this soup and it is HEAVEN! Thank you for something so tasty, easy and inexpensive! I gave my two girls (5yo & 15mos) a taste once I had finished making it because I was so excited it was so good and my 15mo. demanded that I sit down right there in the middle of the kitchen floor and feed her a bowl! lol Thanks again!
    (oh – the only thing I changed was the mushroom amount – slightly – only because I realized at the last minute I was a tiny bit short (4oz (1/4lb) to be exact) of the 2lbs of the cremini called for (I had bought one large pkg from Costco – which happens to be 1 3/4lbs, just FYI)… I just topped off with the remaining shittake mushrooms I had from the small pkg I bought and it worked out perfectly…)

  • Laura

    Tried this tonight and OMG- I thought it was one of the best soups I have ever made. I didn’t change a thing. Thank you!

  • robert cassidy

    Newbie to cooking other than boy-scout style; My first attempt at “Cream of mushroom” turned out curdled. Used whipping cream at end and did not simmer then. Did use commercial chicken stock. Used more shallots than recipe. What is most likely cause of curdling?
    Great blog!

    • Elise Bauer

      Hi Robert, oh that’s weird. Acid is what is the usual culprit for curdling cream and there isn’t any added acidic element in this soup. If this happens again, you can always just blend it, that should break up the curdles.

  • Sandy S

    Umm! Looking forward to trying your recipe for Cream of Mushroom soup, Elise!
    Living in the land of Chanterelles, cream of mushroom soup will happen each fall. I usually add either nutmeg or marjoram to perk it up a bit. And, have also used a bit of lovage with it’s celery like flavor to good advantage. But, the idea of tarragon is new and very appealing. Other than going a non-dairy route, by using a rather good butter substitute and coconut milk, (which I find is very acceptable in other cream soups that include either a vegetable or chicken stock) I will sticking to your recipe.
    Have to say that I did not know the Cremini were actually immature Portobello mushrooms! Thanks for this info!

  • FoodCrafters

    Hello, this is a nice recipe! We’re big on mushroom creams and we often use leeks instead of shallots, just seems milder. It’s a good move to also use shitake mushrooms for extra flavour, especially dried ones! Thanks for sharing

  • Sarah

    I totally agree, don’t drink and don’t want to pay the big bucks for alcohol that won’t use in anything else. Love this mushroom soup. Packed with flavor and would be delicious in the cold Washington D.C. weather we’ve been having lately.

    • Eliska

      I don’t drink either, but keep dry sherry around for all sorts of recipes. I even add it certain frozen bagged meals that you cook on the stove top. It keeps just fine and adds great flavor to crab bisque, pot roast, and a host of other dishes.

  • [email protected]

    Hi, do you think replacing chicken stock with just water will make a lot of difference? or i should use vegetable stock?

    • Elise Bauer

      Hi Nidhi, if you replace the chicken stock with water, you may have to up the seasonings. I haven’t tried it that way, but if you do please let us all know how it turns out for you. As for vegetable stocks, if you use a good homemade veg stock then you should be fine. But if you are using boxed stock? I wouldn’t bother. Every single boxed vegetable stock I’ve ever tried tastes horrendous and in my opinion will ruin the taste of this soup.

      • Jacqueline

        I used rapunzel brand vege bullions and it tasted great!

  • Corinne

    Has this recipe changed at all? We have made it a few times before, but this time it seems different… my husband claims that we used to chop all of the mushrooms in the food processor, and I kind of remember that as well. I LOVED it before- and I still liked it this time, but it wasn’t quite the same. Am I crazy or is something different?

    • Elise Bauer

      Hi Corinne, yes, the original recipe used a LOT more cream! I don’t think all that cream is necessary, so we reworked the recipe. You could easily chop the mushrooms in a food processor for this recipe too.

  • Jo Ann

    I make a very similar soup, but I mince the mushrooms before sautéing. I use a food processor for that job. Eliminates the need for the immersion blender. I keep a few sliced just to add in at the very end, but you really don’t have to. Everyone loves mushroom soup in a cup as a first course. Very elegant!

  • Carl

    I made this soup and it was great. However, I am trying to figure whether I should use the mushroom stems. I did not the first time, but hate to waste if I don’t need to. I have looked at other recipes, and some say to discard the stems, some say don’t. Any advice for this particular recipe? Thanks.

    • Elise Bauer

      I usually include the stems in recipes like this. If you don’t, you could always freeze them and use them in stock.

  • Rick

    I have seen a lot of cream of wild mushroom soup recipes, and most of them include a form of acid based ingredient (such as lemon juice, wine, etc). The problem that I have was once I added cream/milk/half-and-half to the soup (which already had some acid based ingredient such as wine or lemon juice in it), some really small white lumpy stuff started to form, and that looked very unpleasant. Did I make any mistake or this is expected and accepable by most?

    That is curdling, which is prone to happen if you use anything other than heavy cream. Even then, you have to be careful, once the acid and the dairy come together, don’t let them get close to a simmer! ~Elise

  • coffeedreames

    Hi there! I was just dreaming of mushroom soup and here’s the recipe!
    Need some advice – I find it hard to get heavy cream at my local store. Can I substitute with whipping cream instead?

    • Elise Bauer

      Yes, you can use whipping cream, but only pure cream, not any sweetened whipped cream that comes out of a can. By the way, in my world whipping cream and heavy cream are the same thing.

  • buddy

    Hi. This sounds like one for me. Just found out I cannot have milk. In your view, can I substitute non-dairy coffee creamer or non-dairy half and half? Would this be true in other recipes as well? Thank you.

    • Elise Bauer

      Hi Buddy,
      I revised this recipe so it now uses much less cream. You can actually skip it all together if you want, the mushroom soup will still be good (just not quite as good). As for substituting non-dairy coffee creamer or half and half in recipes that require cream, I wouldn’t advise it.

  • Jason

    Have you tried this with any other types of “gourmet” mushrooms, like Morels?

    • Elise Bauer

      Hi Jason, yes, see our cream of wild mushroom soup recipe. Wild mushrooms like morels and porcini are incredibly good, the only problem is that they often run about $25 a pound, compared to button or cremini mushrooms which you can get for about $3-$4 a pound, maybe even less.

  • Gayane

    Hi Elise,
    My neighbor made cream of mushroom soup with chicken and it tasted great. I use your site a lot for my recipes so naturally I searched for a cream of mushroom recipe on this site and found this out of a few. I was wondering if it would taste good if I added chicken to this recipe. What do you think?

    Hi Gayane, chicken and mushrooms go well together generally, so I think it’s worth a shot. If you try it, please let us know in the comments how it turns out. ~Elise

  • Erik

    I just made this soup for my girlfriend who has a gluten sensitivity, is lactose intolerance and is allergic to all forms of soy (soy lecithin is in everything!). Instead of cream I used Mimic Creme. I also used 1/2 lb crimini and about 1/2 cup of dried shitakes that I ran through my coffee grinder. Very mushroomy and delicious!

  • Helen

    I typically make the traditional green bean casserole with the “condensed” version of cream of mushroom soup. I would much rather make my own; this recipe sounds perfect; but I am afraid it will be too thin. Any suggestions?

    I agree that it would be too thin. You might want to check over at Cooking for Engineers. Michael has a recipe that is closer to the canned version than mine. ~Elise

  • Marie

    One of the benefits of Campbells is the ease of popping open the can and using it for cooking (i.e. chicken bakes and such). But homemade is so much better and so much better for you! Do you think this recipe could be frozen? Or maybe canned (I don’t do canning, but would like to start.)

    • Elise Bauer

      Yes, you can freeze this soup, just don’t add the cream. Wait until you defrost it and heat it to swirl in the cream. I wouldn’t attempt canning it though.

  • Marlene

    ooopppsss – Re the comment ‘I substitute Soya Cream when it calls for milk…..NO – I spaced that…use only the milk substitutes for milk and the $oya Cream for Cream substitutes -….Sorry about that! Marlene

  • Marlene

    Greetings: (especially for Buddy)

    I am not lactose intolerant, but casein or the protein in ALL dairy (tis a drag), and I can ALMOST guarantee that if you use ‘SOYA CREAM’ for cooking or as they call it here in French ‘Soya Cuisine’ which means Soya for Cooking the results will be fabulous with 0 fat, but high in protein. I haven’t tried this particular recipe but I have previously made mushroom soup with Soya Cream and one cannot tell the difference. Honest it’s true. I substitute Soya Cream in almost everything that calls for milk; or Rice Milk, Almond Milk or Soya Milk for all my baking and it works just fine. I use many Simply Recipes…….recipes and the Soya Cream has never failed me as a replacement for cream. I love your site by the way…..Marlene (gluten and dairy PROTEIN intolerant)

  • Okihwn

    If you’re intolerant to lactose, I suggest using Lactaid products. There’s pills that you can take before you indulge in ice cream, there’s a liquid drop one that you can add to milk. And they even sell the milk already with the Lactaid in it.

    I grew up loving milk, drinking 2 cups morning, 2 of those milk cartons at at lunch, 2 or 3 cups in the afternoon, and a couple cups more at dinner.

    But all of a sudden I became lactose intolerant in my middle age and would drink milk only if I wanted a laxative.

    But discovering Lactaid has reopened my world to milk!

  • Judy B.

    Here’s a different version of Mushroom Soup with Brie Cheese – enjoy.

    Mushroom Brie Soup
    Makes 4 – 6 servings

    2 tablespoons butter
    1/2 cup chopped onions
    1/4 teaspoon minced garlic
    4 (8 oz. packages) mushrooms, thinly sliced
    1 tablespoon flour
    1/2 teaspoon ground black pepper, plus more to taste
    3/4 teaspoon each: dried basil and oregano
    4 teaspoons chicken base or more to taste (see note)
    1 1/4 cups whipping cream
    1 3/4 cups milk
    3 oz. brie cheese, trimmed of rind and cubed
    Salt to taste
    Parsley to taste, chopped (optional)

    Melt butter in large saucepan. Saute onion over medium heat until wilted; about 5 minutes. Stir in garlic; saute 1 minute. Stir mushrooms into butter mixture; cover and cook over low to medium heat 10 minutes or until mushrooms are cooked down, giving off liquid. Stir in flour, pepper, basil, oregano and chicken base; cook 5 minutes. Add cream, milk and brie; let simmer 15 minutes. Add salt and pepper to taste. Garnish with parsley.

    NOTE: Chicken Base: A non-refrigerated chicken base is available in most super-markets. Comes in a jar and texture is paste like.

    This has been my favorite mushroom recipe; but I haven’t made Elise’s yet!

  • Kim

    I had my wedding reception at Wente Vineyards in Livermore, and the first course was their mushroom soup. It was so wonderful – my husband’s uncle said that we could’ve ended the dinner right there!

    I had an idea for the lactose-intolerent – you could also experiment with coconut milk mixed with some more neutral tasting milk substitute. (I seem to have red curry on my mind.) It doesn’t taste as coconutty when mixed with chicken broth.