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This is Cream of Mushroom Soup done right—deeply flavourful, elegant, and still weeknight-friendly. Whether you’re whipping it up to serve with buttery egg noodles and pork chops or ladling it into warmed bowls as a dinner party starter, this is a soup that delivers.
And believe it or not, the secret to its rich, umami-packed depth? It’s not wine, it’s not truffle oil—it’s water. Yep, water.
The Soup That Does It All
This mushroom soup recipe is more than just soup. Need a creamy sauce for steak or chicken? This one works. Want something hearty but refined? It’s got you. Planning a cosy dinner at home or impressing guests? Check and check.
If you’ve ever had a bland, beige mushroom soup and sworn it off—this one will bring you back. The trick is coaxing every bit of flavour out of your mushrooms from the start. That means a hot pan, a little salt, and letting them brown like nobody’s watching. And the real secret? WATER! That splash of water while you are cooking the mushrooms helps to draw out that small bit of sugar in them, for the best caramelization. We’ve had many mushroom ‘on the fence’ folks start to enjoy mushrooms because we spend the time to caramelize using water!
Also note that butter is not added until closer to the end!
Ingredients for Cream of Mushroom Soup
This recipe serves 4–6 and comes together in about 45 minutes.
You’ll need:
- 2 lbs. cremini or button mushrooms (or a mix), sliced thin
- 1 cooking onion, finely diced
- 1 large leek (white part only), finely chopped
- 3–4 sprigs fresh thyme, leaves finely chopped
- 1 clove garlic, finely chopped
- 4 tbsp. butter
- 4 tbsp. flour
- 4–5 cups chicken stock
- ½ cup 35% cream
- 1–2 tsp. Sherry vinegar
- Kosher salt & freshly ground black pepper, to taste
- Oil & water, as needed
How to Make Cream of Mushroom Soup
1. Brown the Mushrooms
Start with a hot soup pot and a drizzle of oil. Add the mushrooms and a sprinkle of kosher salt. Stir briefly, then pour in ¼ cup of water.
Now stop. Let the mushrooms sit undisturbed for 6–7 minutes. You want browning, not steaming.By about minute 3 you can reduce the heat slightly to medium low. This is where the deep, roasted mushroom flavour builds. You may need to do this in batches.
2. Sauté the Aromatics
Once the mushrooms are golden and rich-smelling, add the onion, leeks, thyme, and garlic. Sauté for a few minutes, just until the leeks are soft and fragrant. You many need to add in an extra drizzle of olive oil here. Don’t let anything brown here—just soften.
3. Make the Roux
Add the butter and let it melt. Sprinkle in the flour and stir well, cooking for 1 minute to eliminate any raw flour taste.
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4. Add Stock and Simmer
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Let the soup simmer gently for 20–25 minutes. The goal here is flavour fusion—the mushrooms soften more, the broth thickens slightly, and the soup starts to feel like soup.
5. Stir in the Cream
Add the cream for the last 5 minutes of cooking. You can leave it chunky or blitz it with an immersion blender for a silkier texture.
6. Finish with Vinegar
Just before serving, stir in a teaspoon of sherry vinegar to brighten and balance. Taste. Add salt or pepper if needed. Serve piping hot with crusty bread, and get ready for compliments.
What to Serve with Cream of Mushroom Soup
Here are a few of our favourite pairings:
- Buttery Egg Noodles & Pork Chops: Classic, cozy, and perfect for a weeknight.
- Crusty Garlic Bread: Ideal for dipping and soaking up every last spoonful.
- Gourmet Grilled Cheese: Try Gruyère or brie for something extra luxe.
- Light Green Salad: Adds a fresh crunch to balance the creamy soup.
Substitutions
- Vegetarian? Use vegetable stock instead of chicken stock.
- No leeks? Add more onion or a shallot.
- Want it dairy-free? Substitute the cream with full-fat coconut milk and the butter with olive oil.
What to Know / Avoid in This Recipe
- Don’t crowd the mushrooms. They’ll steam instead of brown, and you’ll miss out on flavour.
- Don’t rush the roux. Give it a full minute of cooking to avoid that raw flour taste.
- Don’t skip the vinegar. It balances the richness and makes the flavours pop.
Storage Recommendations
- Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove.
- Freezer: This soup freezes beautifully. Cool completely, then freeze in portions for up to 2 months. Thaw and reheat slowly to preserve the texture.
FAQ
Can I use other mushrooms?
Absolutely. Try shiitake, portobello, or oyster for different flavour profiles.
Do I have to blend it?
Nope. It’s great both ways—chunky or smooth. If blending, do it partially for the best of both worlds.
Can I make it ahead of time?
Yes! It actually tastes even better the next day.
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