Creamy Mushroom Soup

Somewhere in late October, when the mornings turn cold enough to see your breath and the windowpanes stay foggy well past breakfast… that’s when I start craving this. The smell of butter hitting the pan, the way mushrooms soften and soak up all the flavor from the onions and garlic… it just feels like you’re cooking something much older, deeper. Cream of mushroom soup has always been, at least to me, more than just soup. It’s ritual. It’s a pot you stand over with one hand on your hip, not hurrying, just stirring slowly while everything fills up with steam and the softest scent of earth. All I know is, I never make just one batch.

Why You’ll Crave It

• It turns basic pantry stuff into something you could honestly serve at a dinner party (I have).
• The texture is lush and velvety – like wrapping your tastebuds in a cashmere scarf.
• You can twist it however you like – go wild with different mushrooms or herbs, and it still holds its charm.
• It reheats beautifully, and somehow tastes even better the next day – go figure.
• Freezes well, so future-you will thank present-you after a long Wednesday.

The first time I made this, my mum tasted it and said, nearly whispering, “That’s your grandmother’s kind of soup.” I nearly cried into the pot.

What You’ll Need

• 1 pound fresh mushrooms: I like mixing cremini and shiitake for a balance of earthiness and meaty depth
• 4 tablespoons unsalted butter: soft, rich flavor for the base of everything
• 1 medium yellow onion: finely chopped – this melts into softness without drawing too much attention
• 2 cloves garlic: finely minced – just enough to round out the flavor
• 1/4 cup all-purpose flour: makes a roux with the butter – gives the soup body
• 4 cups chicken or vegetable broth: use low-sodium if you can, it lets you control the final taste
• 1 cup heavy cream: this is what makes it dreamy, but you can use whole milk if you must
• Salt & freshly cracked black pepper: season gently, then again just before serving
• Fresh thyme or parsley: chopped for garnish, adds brightness to every bite

Easy How-To

Get the mushrooms ready

Wipe each mushroom gently with a damp cloth (don’t rinse them unless you must), then slice evenly. Not too thick, not too thin… just enough to show off their shape.

Start the base

Melt butter in a large heavy-bottomed pot, medium heat. Add onions and cook them low and slow until translucent – not golden, just soft. Add the garlic toward the last minute and stir—it blooms fast and can burn easily.

Sauté the mushrooms

Now toss in your sliced mushrooms. It might feel like too many at first, but they shrink. Stir now and then, but mostly let them brown gently. It takes patience – maybe 7 minutes – you’ll smell the change when they’re ready.

Make the roux

Sprinkle in the flour, stirring until the mushrooms look like they’re dusted in soft velvet. Cook this for another minute to get the raw edge off, maybe two.

Add the broth

Slowly pour in your broth while whisking—just a bit at a time so it doesn’t clump. Once it’s all in, let it come to a gentle simmer. Leave it there for around 10 minutes so things get cozy together.

Stir in the cream

Turn the heat down – low-low – and stir in the cream. You don’t want to boil it now. Just warm it through until it feels silky and just right.

Blend (or don’t)

At this point, you decide. I usually blend half, just with an immersion blender, so I keep some chunks for texture but still get that rich, full body from the puree. Up to you.

Taste and season

Now add salt and pepper to taste. Be generous with the pepper. A final pinch of herb (thyme or parsley) brings the whole thing together.

Serve it up

Ladle into warm bowls. Add a drizzle of good olive oil or a little more cream, maybe a few extra sautéed mushrooms on top… maybe not. Crusty sourdough on the side is non-negotiable for me.

Good to Know

• You can absolutely make this ahead – in fact, it tastes better the next day after a rest in the fridge.
• If you forget to soften your butter, don’t panic. Just cut it into pieces and add it in cold – it’ll melt right in.
• Be careful blending hot soup – trust me here. If using a standing blender, do it in small batches and keep the lid slightly ajar.

Serving Ideas

• Spoon into a shallow bowl and top with seared mushrooms and a crack of black pepper – feels fancy, tastes nostalgic.
• Serve with a grilled cheese made with sharp cheddar or fontina – it’s the grown-up version of childhood comfort.
• Ladle it into small cups for a warm starter at a winter dinner party.

Top Tricks

• Brown the mushrooms. Don’t rush. This is where the deepest flavor happens, and no shortcut beats it.
• Always season at the end, after the cream goes in – the flavors shift once it’s richer.
• Use a mix of mushrooms – even just two types change everything. Don’t overthink it though, if all you have is creminis, go ahead.

Frequently Asked Questions

Can I make this cream of mushroom soup vegan?

Yes, it turns out beautifully. Just swap the butter for olive oil or vegan butter, the cream for a thick oat or cashew cream, and use veggie broth. The mushrooms bring enough depth that it still feels rich and satisfying.

How long does it keep in the fridge?

About 3 days is ideal. Keep it covered and reheat gently on the stove – it doesn’t like to be rushed, even the second time around.

Can I freeze it?

Yes, but make sure it’s cooled completely first. It’ll keep for a couple months, just thaw slowly overnight in the fridge and reheat gently – the texture may change slightly, but the flavor stays lovely.

Can I add anything else to it?

Absolutely. A splash of white wine after the mushrooms are sautéed is lovely… or throw in a bay leaf with the broth, then remove before blending. A pinch of nutmeg sounds strange but adds something special too.