Soups & Stews Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cream of Mushroom Soup
A rich, earthy blended mushroom soup with a velvety cream finish.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Melt butter in a large pot over medium-high heat and sauté mushrooms until browned, about 8 minutes.
- 2
Add onion and cook until softened, then add garlic and cook 1 minute.
- 3
Sprinkle in flour and stir to coat, cooking 1 minute.
- 4
Gradually whisk in broth until smooth and bring to a simmer for 15 minutes.
- 5
Blend part of the soup smooth (leaving some texture) or leave chunky, as preferred.
- 6
Stir in heavy cream and thyme, season with salt and pepper, and heat through before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving715
Calories
46 g
Protein
14 g
Carbs
54 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cream of mushroom soup sits between European cream-soup traditions and the North American pantry version many cooks know from cans and casseroles. A from-scratch pot is quieter and earthier: browned mushrooms, onion, broth, and cream do the work instead of relying on a heavy preserved base.
Listahan note
This version keeps the method practical: brown the mushrooms well, thicken with a simple flour-and-butter base, then blend only part of the pot so the soup stays creamy but still tastes like mushrooms.
Technique cues
- Give the mushrooms enough time in the pot before adding onion. They need to release moisture, then brown, or the soup will taste pale and watery.
- Whisk the broth in gradually after the flour cooks for a minute. That small step keeps the base smooth instead of lumpy.
- Blend part of the soup, not all of it, if you want a classic cream-soup feel with some sliced mushroom texture left in the bowl.
Kitchen flow
- Parallel prep
- Dice the onion and mince the garlic while the mushrooms brown; that first step needs the most hands-off time.
- Make-ahead
- Cook through the simmer and blending step, then add the cream when reheating for the freshest texture.
- Leftover move
- Use a thick spoonful over toast, rice, or roasted potatoes as a quick mushroom gravy.
- Cleanup rhythm
- Rinse the blender jar right after pouring the soup back into the pot, before the cream and flour residue dry on the sides.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Mixed mushrooms
Earthy main ingredient
Purpose: A mix gives the soup more depth than one mild mushroom alone.
Handling: Slice them evenly so they brown at the same pace and leave the pot uncovered while their moisture cooks off.
Adaptation: All cremini mushrooms work well for a grocery-store version; white button mushrooms make a milder soup.
Butter
Cooking fat and richness
Purpose: Butter carries the mushroom flavor and combines with flour to thicken the broth.
Handling: Let it melt fully before adding mushrooms, but do not let it brown hard before the vegetables go in.
Adaptation: Olive oil gives a lighter, less creamy base and will not taste as rounded.
Yellow onion
Sweet aromatic base
Purpose: Onion softens the sharp edge of the mushrooms and gives the soup a fuller background flavor.
Handling: Dice it small so it softens quickly after the mushrooms have browned.
Adaptation: Shallots make the soup a little sweeter and more delicate.
All-purpose flour
Thickener
Purpose: Flour turns the butter and mushroom juices into a base that gives the soup body without making it gluey.
Handling: Cook it for about a minute after sprinkling it in so the raw flour taste fades.
Adaptation: A cornstarch slurry can thicken the broth near the end, but the texture will be glossier and less classic.
Chicken or vegetable broth
Soup base
Purpose: Broth stretches the mushroom flavor into a full pot and sets the savory tone of the soup.
Handling: Add it slowly while whisking so it blends cleanly with the flour-coated vegetables.
Adaptation: Chicken broth tastes rounder, while vegetable broth keeps the mushroom flavor more direct.
Heavy cream
Velvety finish
Purpose: Cream softens the earthy mushrooms and gives the soup its smooth final texture.
Handling: Stir it in after blending and keep the heat gentle so the finish stays silky.
Adaptation: Half-and-half makes a lighter soup, though it will be thinner and less lush.
Technique notes
- Do not crowd the mushrooms in a narrow pot if you can avoid it; a wider pot helps them brown instead of steam.
- Season in stages, especially if the broth is already salty. Taste again after the cream goes in because it softens the seasoning.
- Keep the soup below a hard boil after adding cream. A gentle heat-through gives a smoother finish.
Ingredient swaps
- No-cream finish
- Use a splash of unsweetened oat milk or a spoonful of blended cooked potato for body; the soup will taste less rich and more mushroom-forward.
- Flour-thickening alternative
- Skip the flour and thicken near the end with a cornstarch slurry, adding it slowly until the soup coats a spoon.
- Deeper mushroom flavor
- Use half cremini and half shiitake, trimming the shiitake stems before slicing.
- Weeknight shortcut
- Buy pre-sliced mushrooms, but still give them the full browning time so the soup does not taste flat.
Serve alongside
- Gruyere toast
- Roasted chicken sandwich
- Apple walnut salad
- Herb garlic croutons
- Dry cider
- Chardonnay
- Black tea with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container after cooling; the soup will thicken as it rests.
- Reheat gently on the stovetop, stirring in a splash of broth if the texture is thicker than you want.
- Freeze before adding the cream when possible, then thaw and finish with cream during reheating.
Equipment
- Large heavy pot
- Whisk
- Immersion blender or countertop blender
- Wooden spoon
Make this household-aware
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Plan it in Listahan
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