10+ Cream of Mushroom Soup Recipes to Warm Your Soul

Cream of mushroom soup is one of those dishes that just feels like home. You can enjoy it in a simple bowl or use it as a base for other comfort food recipes.

You don’t need fancy ingredients to whip up a soup that tastes homemade. A few basics—mushrooms, onions, garlic, some cream—go a long way.

With this guide, you’ll find it’s actually pretty easy to make a cozy soup your friends and family will want seconds of.

Ingredients:

• Fresh mushrooms
• Butter
• Onions or shallots
• Garlic
• Flour
• Chicken or vegetable stock
• Cream or milk

Cooking Instructions:

1. Clean and chop the mushrooms.
2. Sauté onions and garlic in butter until soft.
3. Add mushrooms and cook until browned.
4. Stir in flour to make a roux.
5. Slowly add stock while stirring to avoid lumps.
6. Let it simmer until thickened.
7. Add cream and heat gently.
8. Season with salt and pepper to taste.

1) Classic Cream of Mushroom Soup with fresh mushrooms and cream

This classic mushroom soup starts with fresh mushrooms for a deep, earthy flavor. Sauté mushrooms with onion and garlic until they’re soft and fragrant.

Add chicken or veggie stock and let it simmer. Blend the soup until smooth, then stir in cream for that cozy, creamy finish.

A splash of sherry or a pinch of nutmeg? Totally up to you. This soup’s great for a chilly night or when you just want something familiar.

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock
• 1 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: 1 tablespoon sherry, pinch of nutmeg

Cooking Instructions

1. Melt butter in a large pot over medium heat.
2. Add mushrooms, onion, and garlic; cook until soft (about 8 minutes).
3. Pour in the stock and bring to a simmer.
4. Simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in cream and cook for 5 more minutes without boiling.
7. Season with salt, pepper, and optional sherry or nutmeg.
8. Serve warm.

2) Cream of Mushroom Soup with a dash of sherry

This version adds a splash of sherry for a nice depth of flavor. Start by cooking fresh mushrooms until they’re tender and caramelized.

The sherry brings a smooth, slightly sweet note—not too much, just enough to notice. Try a mix of cremini or baby bella mushrooms for extra richness.

The soup comes together in about 30 minutes. It’s creamy, comforting, and honestly, just a little bit fancy for a weeknight.

Ingredients

• 1 pound fresh mushrooms (cremini or baby bella)
• 2 tablespoons butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup dry sherry
• 1 cup milk or cream
• Salt and pepper to taste
• Fresh thyme (optional)

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Add chopped onions and mushrooms. Cook until soft and browned.
3. Stir in flour and cook for 1-2 minutes to form a roux.
4. Slowly add chicken broth while stirring to avoid lumps.
5. Add sherry and bring to a low boil. Reduce heat and simmer for 10 minutes.
6. Stir in milk or cream. Season with salt, pepper, and thyme if using.
7. Blend a bit with an immersion blender if you want a smoother texture.
8. Serve warm.

3) Homemade Cream of Mushroom Soup with shallots and garlic

Start by heating oil in a pot over medium-low. Add shallots and garlic, and cook until they’re soft and fragrant.

Toss in sliced mushrooms and cook until they start to brown and release their juices. This step really brings out that mushroom flavor.

Pour in broth and let it simmer. Stir in cream at the end for a smooth, creamy finish.

A splash of sherry or a pinch of nutmeg? Go for it if you’re feeling fancy.

Ingredients

• 2 tablespoons olive oil
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 pound fresh mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: 1 tablespoon sherry or a pinch of nutmeg

Cooking Instructions

1. Heat oil in a large pot over medium-low heat.
2. Add shallots and garlic; cook 3-4 minutes until soft.
3. Add mushrooms; cook 10-12 minutes until browned.
4. Pour in broth and bring to a simmer.
5. Let simmer for 10 minutes.
6. Stir in cream, salt, and pepper. Heat gently but don’t boil.
7. Add sherry or nutmeg if using. Serve warm.

For more details, see this Cream of Mushroom Soup with shallots and garlic.

4) Vegan Cream of Mushroom Soup using coconut milk

You don’t need dairy to make a creamy mushroom soup. Coconut milk gives this vegan version a rich, silky texture.

Start by cooking mushrooms with garlic and herbs to bring out their flavor. Add coconut milk and you’ve got a soup that’s both cozy and plant-based.

This one comes together fast, in about 20 minutes. It’s gluten-free, too, if that matters to you.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 16 oz (450 g) cremini mushrooms, sliced
• 1 cup (240 ml) light coconut milk
• 2 cups (480 ml) vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add onion and garlic, sauté until soft.
3. Add mushrooms and cook until browned.
4. Stir in thyme, salt, and pepper.
5. Pour in the coconut milk and vegetable broth.
6. Simmer for 10-15 minutes.
7. Blend until smooth or leave chunky—your call.
8. Heat gently before serving.

Try this vegan mushroom soup for a creamy treat without dairy. For more ideas, check this mushroom soup with coconut milk recipe.

5) Low-Calorie Cream of Mushroom Soup without heavy cream

You don’t need heavy cream to enjoy a creamy mushroom soup. Use milk or yogurt to keep things light but still satisfying.

Blending the mushrooms gives you that creamy texture, minus the extra calories. It’s a simple, healthy way to get your comfort food fix.

Toss in some thyme or parsley for extra flavor. This soup is easy to adapt and perfect for a lighter meal.

Ingredients

• 1 lb (450 g) mushrooms, sliced
• 1 tbsp olive oil or butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups (720 ml) low-fat milk or plain yogurt
• 2 cups (480 ml) vegetable or chicken broth
• Salt and pepper to taste
• Fresh thyme or parsley (optional)

Cooking Instructions

1. Heat olive oil or butter in a pot over medium heat (350°F / 175°C).
2. Add onion and garlic; cook until soft.
3. Add mushrooms and cook until they release moisture and soften.
4. Pour in broth and simmer for 10 minutes.
5. Stir in milk or yogurt and heat through, don’t boil.
6. Blend soup until smooth.
7. Season with salt, pepper, and herbs before serving.

Try this easy, low-calorie mushroom soup for a cozy meal with less fat.

Find more tips at this healthy mushroom soup recipe.

6) Rich and Savory Cream of Mushroom Soup with caramelized mushrooms

Caramelizing mushrooms first makes this soup extra tasty. Cook them slowly in butter to bring out their natural sweetness and deep, savory flavors.

Try a mix of cremini and shiitake mushrooms for a nice balance. Add a splash of dry sherry or white wine if you want a little more depth.

Your soup will be creamy and smooth, thanks to the butter and cream. The caramelized mushrooms give every bite a warm, comforting taste.

Ingredients

• 1 pound mixed mushrooms (cremini, shiitake)
• 3 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup dry sherry or white wine (optional)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme (optional)

Cooking Instructions

1. Melt butter in a large pan over medium heat (around 325°F / 160°C).
2. Add mushrooms, onion, and garlic. Cook slowly until mushrooms are golden and caramelized, about 15-20 minutes.
3. Pour in sherry or wine if using and cook for 2 more minutes.
4. Add broth and bring to a simmer. Let cook for 15 minutes.
5. Use an immersion blender to puree to your preferred texture.
6. Stir in cream and season with salt, pepper, and thyme. Heat gently without boiling.
7. Serve warm and enjoy.

7) Quick 10-Minute Cream of Mushroom Soup

You can toss together a simple cream of mushroom soup in about 10 minutes. Fresh mushrooms and a handful of pantry staples are all you need.

Start by sautéing mushrooms in a little oil or butter until they’re soft. Add broth and seasonings, and let it all cook for a few minutes.

For creaminess, stir in some milk or cream—plant-based works too if that’s your thing. Blend a bit of the soup if you want it smoother.

This one’s perfect when you want something warm and comforting, but you’re short on time.

Ingredients

• 8 oz fresh mushrooms, sliced
• 1 tbsp olive oil or butter
• 2 cups vegetable or chicken broth
• ½ cup cream or plant-based milk
• 1 garlic clove, minced
• Salt and pepper to taste

Cooking Instructions

1. Heat oil or butter in a pot over medium heat.
2. Add mushrooms and garlic. Sauté for 5 minutes.
3. Pour in broth and bring to a simmer.
4. Cook for 3 minutes. Stir in cream or milk.
5. If you like, blend part of the soup. Season with salt and pepper.
6. Serve warm.

This quick version is honestly a lifesaver on busy nights. For a more detailed walk-through, check out this 10-minute cream of mushroom soup recipe.

8) Cream of Mushroom Soup with nutmeg seasoning

Try adding nutmeg to your cream of mushroom soup. It brings a warm, subtle flavor that really works with the earthiness of mushrooms.

A gentle sprinkle of nutmeg offers a little spice, but it won’t overpower everything else. Start by sautéing mushrooms with garlic and a bit of butter.

Pour in your broth and season with salt, pepper, and about half a teaspoon of ground nutmeg. After it simmers, stir in evaporated milk or cream for that smooth, creamy texture.

Keep the heat gentle so the soup doesn’t boil—let the flavors meld together. You can always tweak the nutmeg to your taste as you go.

Ingredients

• 2 cups fresh mushrooms, sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 2/3 cups chicken broth
• 1 12 oz can evaporated milk
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Cooking Instructions

1. Melt butter in a pot over medium heat.
2. Add garlic and mushrooms. Sauté for 5 minutes.
3. Pour in chicken broth and bring to a simmer.
4. Season with nutmeg, salt, and pepper.
5. Simmer for 15-20 minutes.
6. Stir in evaporated milk. Heat through, but don’t let it boil.
7. Serve warm.

If you want a step-by-step example, here’s a Classic Cream of Mushroom Soup recipe.

9) Easy Slow Cooker Cream of Mushroom Soup

Making creamy mushroom soup in a slow cooker is almost effortless. Roast fresh mushrooms first to deepen their flavor.

Toss the mushrooms in the slow cooker with garlic, onions, broth, and thyme. Let it all cook slowly for several hours.

The flavors blend so well this way. If you want extra depth, toss in a splash of sherry or red wine—totally optional, but it adds something special.

Blend the soup until creamy, or leave it chunky if that’s your thing. This recipe is a cozy pick for chilly days, especially with some crusty bread.

Ingredients

• 1 pound fresh mushrooms, roasted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon thyme
• ½ cup dry sherry or red wine (optional)
• Salt and pepper to taste

Cooking Instructions

1. Roast mushrooms at 400°F (200°C) for 15 minutes.
2. Place mushrooms, onion, garlic, broth, thyme, and sherry in the slow cooker.
3. Cook on low for 6 hours or high for 3 hours.
4. Blend the soup if you want it smooth.
5. Season with salt and pepper before serving.

Need more ideas? Take a look at this Slow Cooker Cream of Mushroom Soup.

10) Cream of Mushroom Soup with sour cream added for tang

Sour cream in cream of mushroom soup? Yes, please. It adds a gentle tang and really brightens up the flavor.

The soup turns richer and creamier without getting too heavy. Just stir in a few spoonfuls of sour cream right before serving.

It keeps the taste fresh and gives the soup a lovely smooth texture. This version is a nice twist if you’re craving something comforting but a little different.

Pair it with crusty bread or a simple salad and you’ve got a meal.

Ingredients

• 1 pound mushrooms, sliced
• 1 small onion, chopped
• 2 tablespoons butter
• 3 cups vegetable or chicken broth
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Toss some butter into a pot and melt it over medium heat.

2. Add onions and mushrooms. Let them cook until they’re soft—don’t rush it.

3. Sprinkle in the flour. Stir it around for about a minute.

4. Slowly pour in the broth, stirring as you go so you don’t end up with lumps.

5. Let it simmer for 15 minutes. You want it to thicken up just a bit.

6. Take the pot off the heat. Stir in the sour cream.

7. Add salt and pepper to taste.

8. Throw some parsley on top and serve it warm.

If you want a few more ideas, check out this Creamy Mushroom Soup with Sour Cream.