Cream of Mushroom Soup - Made with tender, flavorful, and earthy mushrooms including Bella and shiitake mushrooms, in a seasoned creamy white wine broth. This comforting and soul-warming soup recipe is perfect for cold weather days or when you have plenty of mushrooms to use up!
I love homemade cream of mushroom soup so much that I’ve created two different recipes for it! My original easy cream of mushroom soup recipe uses only Bella mushrooms in a thick creamy white wine broth.
However, this jazzed-up version uses 2 different kinds of mushrooms, carrots, homemade bone broth, also in a creamy white wine broth.
Both are similar, earthy, savory, and full of flavor, but because I love mushrooms so much, I figured why not have more than one classic mushroom soup recipe on hand?
If you’re a lover of mushrooms like me, or are looking to be converted, I promise you, this fresh and flavorful soup is for you.
It’s easy to make in one pot and it’s rich and hearty enough to fill even your hungriest crowd. Mostly because everyone will be having more than one bowl!
Jump to:
- Why You'll Love This Cream of Mushroom Soup
- Ingredients in Cream of Mushroom Soup
- How to Make Cream of Mushroom Soup
- What to Serve with Cream of Mushroom Soup
- Recipe Tips
- How to Store, Freeze & Reheat Cream of Mushroom Soup
- Recipe FAQs
- More Cozy Soup Recipes
- If You Make This Cream of Mushroom Soup...
- 📖 Recipe
Why You'll Love This Cream of Mushroom Soup
- Two kinds of mushrooms. I love using baby bella and shiitake mushrooms together. They give this soup such a delicious, rich mushroom flavor!
- So creamy and comforting. The homemade broth, white wine, and heavy cream make every spoonful SO good.
- Made in one pot. Less cleanup is always a good thing, especially on busy days!
- Perfect for chilly weather. Give me a bowl of this soup with warm bread for dipping, and I'm happy. ❤️
- Easy to make your own. You can leave some mushroom pieces for texture or blend the soup until it's nice and smooth.
And if you love mushrooms as much as I do, you should also try my Creamy Chicken Mushroom Recipe!
Ingredients in Cream of Mushroom Soup
- Olive Oil & Butter: I love using both to sauté the veggies to give them a chance to brown nicely and also to give the base of the soup a rich buttery flavor.
- Aromatics and Veggies: Shallots, and Carrots to give the cream of mushroom soup extra flavor and a bit of texture. Tender carrots are a great pairing with mushrooms.
- Mushrooms: I use a combination of baby Bella mushrooms and shiitake mushrooms for extra earthiness and a deeper flavor of delicious mushrooms!
- Dried Thyme: Thyme, butter, and mushrooms with white wine is a common combination of ingredients that works so well.
- Flour: Used to thicken the soup broth.
- White Wine: No need to buy expensive wine. Use whatever you have on hand or what you like to drink. Pinot Grigio, Riesling, or Sauvignon Blanc will all work.
- Bone Broth: Highly nutritious and super flavor, homemade bone broth is my favorite choice of broth for this recipe.
- Heavy Whipping Cream: Adding heavy cream to the soup lightens up the color and gives it a creamier consistency.
- Salt & Pepper: To taste.
- For Garnish: Microgreens, a drizzle of olive oil, and Parmesan cheese!
How to Make Cream of Mushroom Soup
Step 1: In a large soup pot or Dutch oven, heat the oil and butter. Sauté the shallots and carrots for 2-3 minutes, stirring occasionally. Add the garlic to cook for another minute.
Step 2: Add the mushrooms and thyme (reserving a few mushrooms for garnish, about ½ cup) and stir a few times, to make sure everything is cooking down evenly.
Step 3: Stir in the bone broth and ½ cup of white wine. Season with salt and pepper and bring it to a boil.
Step 4: Reduce the heat and allow it to simmer, covered, for 15-20 minutes. Don’t walk away, you’re going to need to stir it a few times while it simmers.
Step 5: Towards the end of the simmering time, stir in heavy whipping cream. Remove it from the heat and do a little taste test. Season to taste, if necessary. Blend soup with hand blender until desired texture.
Serve with a reserved sauteed mushrooms, some microgreens, and homemade sourdough bread!
What to Serve with Cream of Mushroom Soup
Honestly, a big bowl of this creamy mushroom soup with some warm bread is all I need.
But if you're looking for something to serve with it, here are a few of my favorites!
- No Knead Bread – Perfect for dipping into that creamy mushroom broth.
- Bacon Grilled Cheese Sandwich – Crispy, cheesy, and SO delicious with homemade soup!
- Harvest Salad with Chicken – A colorful fall salad with apples, pecans, and roasted butternut squash.
- Heirloom Tomato Bruschetta – Toasted bread topped with fresh tomatoes makes a delicious side.
Sometimes I just sprinkle a little Parmesan cheese over my soup, grab a slice of crusty bread, and call it dinner.
Recipe Tips
- Make sure to add the cream once it is simmering and then remove it from the heat immediately. If it’s too hot it will start to curdle and we don’t want that.
- To make this without any alcohol, omit the wine and replace it with the same amount of bone broth.
- You can use traditional chicken stock or broth as well as store-bought broth if that’s what you have.
- For a lighter consistency, not quite as thick and rich, use half and half instead of heavy whipping cream.
- I love the texture of tender mushrooms in my soup, but you’re welcome to use an immersion blender to purée it until smooth if that’s what you prefer.
- Use cayenne pepper for an extra kick.
How to Store, Freeze & Reheat Cream of Mushroom Soup
Storing: Let the mushroom soup cool slightly, then transfer it to an airtight container and refrigerate for up to 3 days. I like to keep any extra toppings separate until I'm ready to serve.
Freezing: Yes, you can freeze this soup! Just keep in mind that soups made with heavy cream can sometimes separate after thawing. Store in a freezer-safe container for up to 3 months for the best quality.
Reheating: Thaw frozen soup overnight in the refrigerator. Add it to a pot and gently reheat over medium-low heat, stirring occasionally. If the soup looks a little separated, give it a good stir or whisk to help bring it back together.
My little tip: If your soup thickens after sitting in the fridge, just add a splash of broth while reheating until it's as creamy as you like it!
Recipe FAQs
Due to using a roux made with flour to thicken up the soup, this cream of mushroom soup is not gluten-free.
However, it definitely can be made gluten-free if you substitute regular all purpose flour for gluten-free all-purpose flour or add a cornstarch slurry to thicken the soup afterward.
Just one bowl of this hearty soup will leave you satisfied, so it doesn’t need much!
You can add croutons on the top or even some bacon bits if you want something more than microgreens.
Whatever you do, I recommend serving it with pita bread or Bacon Grilled Cheese Sandwich with Caramelized Onions to scoop up every last drop of the creamy mushroom soup.
I love using a combination of baby Bella and shiitake mushrooms for this recipe.
Baby Bella mushrooms have a delicious earthy flavor, while shiitake mushrooms add even more richness.
You can use other mushrooms if that's what you have, but this combination is one of my favorites!
Yes! If you don't want to use wine, simply replace it with the same amount of bone broth.
The soup will still be creamy and delicious!
You can, but the soup won't be quite as rich and creamy.
If you want something a little lighter, I recommend using half-and-half instead of heavy cream.
Absolutely! Make the soup according to the recipe, let it cool, and store it in the refrigerator for up to 3 days.
When you're ready to serve, gently reheat it on the stovetop and add your favorite toppings.
More Cozy Soup Recipes
If you're anything like me and start craving homemade soup as soon as the weather gets chilly, here are a few more recipes to try! ❤️
- Easy Creamy Potato Soup – Creamy potatoes, crispy bacon, and a rich homemade broth.
- Easy Chicken Noodle Soup – Made from scratch with tender chicken, vegetables, and rice noodles.
- Roasted Butternut Squash Soup – Smooth, creamy, and full of cozy fall flavor.
- Sausage Potato Soup – A hearty, comforting dinner for chilly evenings.
- Instant Pot Beef Barley Soup – A delicious, filling soup with beef, barley, and vegetables.
If You Make This Cream of Mushroom Soup...
Please leave a ⭐⭐⭐⭐⭐ review below! Your reviews mean so much to me and help other readers find my recipes.
And I would LOVE to see what you're making!
Take a picture of your beautiful bowl of mushroom soup and tag me @munchkintimeblog on Instagram so I can see it! ❤️
Don't forget to save this recipe for later and share it with someone who loves homemade soup!
📖 Recipe
Cream of Mushroom Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots finely chopped
- 1 small carrot finely chopped
- 3 cloves garlic finely chopped or minced
- 8 oz baby bella mushrooms sliced
- 16 oz shiitake mushrooms sliced
- ¼ teaspoon thyme dried
- ½ cup flour
- ½ cup white wine
- 4 cups bone broth homemade is best
- 1 cup heavy whipping cream
- sea salt & pepper to taste
Instructions
- Heat oil and butter over medium heat in a big pot. Add shallots and carrot and saute for 2-3 minutes, stirring few times. Add garlic and cook for 1 minute, stirring few times.
- Now add bella, shiitake mushrooms, and thyme and cook for 5 minutes, stirring few times. Reserve some of the mushrooms for garnish (about ½ cup).
- Sprinkle flour over mushrooms, cook for 2 minutes mixing with a spoon. Stir in bone broth and of white wine, season with salt and pepper to taste. Bring it to a boil, then reduce heat to a simmer, cover and simmer for 15-20 minutes, stirring occasionally.
- After stir in 1 cup of heavy whipping cream, once it starts simmering, remove from the heat. If needed season with more salt and pepper to taste.
- Blend soup with hand blender until desired texture. Serve with micro greens, reserved sauteed mushrooms and grated Parmesan cheese.
Video
Notes
- Mushrooms: I love using a mix of baby bella and shiitake mushrooms because they give the soup such a rich, delicious mushroom flavor.
- Don't rush the mushrooms: Give them time to cook and develop flavor before adding the flour and liquids. It really makes a difference!
- White wine: If you don't want to use wine, replace it with the same amount of bone broth.
- Consistency: Blend the soup until it's as smooth as you like it. I like leaving a little texture so you still get some pieces of mushroom in every bite.
- Too thick? Just add a splash of bone broth until you get the consistency you like.
- Too thin? Let the soup gently simmer a little longer, stirring occasionally, until it thickens.
- Make ahead: You can make this soup ahead and store it in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm it gently on the stovetop over medium-low heat. Try not to bring it to a hard boil once the cream has been added.
- Freezing: You can freeze it for up to 3 months, but keep in mind that the cream may separate a little after thawing. Give it a good stir or whisk while reheating.
- Serving: I love saving a few sautéed mushrooms for the top and serving this soup with warm crusty bread. SO good!
Frances Scott-Scherrer
I live in Colorado and my daughter grows and sells culinary gourmet mushrooms. Tonight I made my first pot of mushroom soup using your recipe. It was delicious! I'm always grateful to take any "less-than perfect" mushrooms off her hands! I used a variety of mushrooms ranging from blue oyster, chessnut, black pearl and shiitake. I will use this recipe again. So simple and quick. Thank you!
Munchkin Time
Thank you for your lovely comment, Frances! I’m thrilled you enjoyed the mushroom soup and can support your daughter’s business. I’m glad the recipe was easy for you—sometimes the simplest meals are the best!