I’ve always had a soft spot for homemade mushroom soup. It’s one of those dishes that feels like a hug in a bowl—perfect for rainy evenings, lazy Sundays, or when you just want something deeply satisfying.

I remember the first time I tried making it at home, I thought it would taste like those canned versions I grew up with. But it turned out so much better—rich, earthy, and full of actual mushroom flavor in every bite.
Over the years, I’ve tweaked my approach until it’s become my go-to version. It’s all about unlocking that deep mushroom taste, and the trick is simpler than you might think: just blend it.
Why This Soup Feels So Special
What really makes this soup stand out is that the mushroom flavor isn’t just in the bits floating around—it’s in every single spoonful. I can’t tell you how many times I’ve been served “mushroom soup” that tasted like cream with a few mushroom slices bobbing around.
Here, you get that sweet, earthy flavor throughout. It’s the kind of recipe you make once and then wonder why you ever bothered with store-bought versions.
Whenever I serve this to friends, they always go back for seconds. Even my kid, who claims he “doesn’t like mushrooms,” eats this without a complaint. That’s the biggest endorsement I can think of.
What I Use in My Mushroom Soup
Mushrooms (Obviously the Star)
I like to use a mix of white button mushrooms and Swiss brown (or cremini). The brown ones have a stronger, deeper taste but will darken the soup a bit. Mixing them gives you a nice balance—good color, big flavor.
If I see fresh portobellos at the market, I’ll sometimes add a couple, chopped roughly. They bring even more of that earthy depth.
Fun fact I always share at the table: these mushrooms are actually all the same species, just at different stages of growth. Makes me feel like a bit of a mushroom nerd.
Vegetable Stock
This is the backbone of the soup, so even though I often use store-bought stock (no shame in that), I’ll sometimes make my own. If I have a pile of carrot tops, onion skins, celery ends—into the pot they go. Homemade stock is cheaper, less wasteful, and gives you a cleaner flavor.
But honestly? On a busy weeknight, I reach for the carton. No judgment here.
Onion and Garlic
These two are my trusty base for almost every soup. I cook them slow in butter so they soften and become sweet without browning too much. I’ve found this makes a big difference—browned onions can overpower the mushrooms, so I keep the heat gentle.
Cream (Or Crème Fraîche)
This is what gives the soup its silky, luxurious texture. I usually go with regular heavy cream since it’s easy to find and affordable.
If I’m cooking for guests, I’ll sometimes splurge on crème fraîche. It has a subtle tang that lifts the soup in such a lovely way. It’s thicker too, so it feels extra decadent.
But let’s be real: both are delicious. If you’re out of cream, a knob of butter at the end isn’t the same but it’ll still enrich things nicely.
Butter
Always butter. No oil substitutions here. That nutty, creamy taste is essential. I sometimes joke with my wife that the smell of butter hitting the pot is my favorite kitchen perfume.

How I Make This Soup at Home
This isn’t a 10-minute recipe. But the steps are easy, and the result is worth every minute.
Softening the Onion and Garlic
I start with a big pot on medium heat and melt the butter. Then in go the onions and garlic. I let them cook slowly, about five minutes, stirring now and then. The goal is soft and fragrant, not browned.
This step sets the tone. When you rush it, the soup tastes flat.
Cooking the Mushrooms
Next, I pile in all the chopped mushrooms. At first, it seems like way too much. But mushrooms cook down dramatically. They’ll release water, and that’s what you want.
Don’t try to get them all golden. You’re not making fancy sautéed mushrooms for toast here. The pot is too crowded anyway. Instead, just cook them until they’re soft and have shrunk down. Usually takes about 10 minutes.
Adding Stock and Simmering
Once the mushrooms are soft, I pour in the vegetable stock, season with salt and pepper, and bring it to a gentle boil. Then I lower the heat and let it simmer for 15 minutes.
This is when all those flavors get to know each other. The kitchen smells amazing at this point. My son always wanders in asking what’s for dinner.
Adding the Cream
After the simmer, I stir in the cream (or crème fraîche if I’m feeling fancy). Then I give it another five minutes of gentle cooking. It thickens slightly, and the color turns that beautiful, warm beige.
Blending
Here’s where the magic happens. I transfer the soup in batches to my blender. A word of caution I learned the messy way: don’t seal the blender lid tight with hot soup. Steam expands. If you close it fully, the lid can pop off and redecorate your kitchen walls with soup.
I leave the little feeder cap open and cover it with a folded tea towel. Blend until smooth and creamy.
If you have a stick blender, it works too, though it’s a bit less silky. I’ve used both, depending on my mood and how many dishes I feel like washing.
Final Touches
I return the smooth soup to the pot and heat it gently to calm any bubbles. Then it’s ready.
When I’m serving guests, I’ll sometimes drizzle a little olive oil or extra cream on top, sprinkle some chopped parsley, or even add sautéed mushroom slices for garnish.
But if it’s just us on a weeknight? I ladle it into bowls with warm bread on the side and call it a day.
Tips I’ve Learned Making This Over the Years
- Don’t rush the onion and garlic step. Low and slow gives you that sweet base.
- Don’t worry about browning the mushrooms. You want them soft and cooked through.
- Use good stock if you can—it really matters here.
- Be careful blending hot soup. Always leave an opening for steam.
- Cream is classic, but crème fraîche is a nice change if you want something special.
Serving Suggestions from My Kitchen
This soup is so good on its own, but here’s how I often serve it:
- With thick slices of buttered sourdough, toasted until golden.
- Alongside a simple green salad with a sharp vinaigrette to balance the richness.
- In small cups as a starter for a dinner party.
It’s a real crowd-pleaser. My wife always asks for extra for lunch the next day.
Storage and Reheating
I make extra on purpose because this soup keeps well. Stored in an airtight container in the fridge, it lasts about 3–4 days.
Reheat it gently on the stove. If it’s too thick after chilling, I just add a splash of stock or water to loosen it up.
I’ve even frozen it in individual portions. When reheating from frozen, I thaw overnight in the fridge first.

Final Thoughts
If you love mushrooms even half as much as I do, you owe it to yourself to make this soup at least once. It’s simple, deeply flavorful, and feels like pure comfort in a bowl.
Let me know if you give it a try. I’d love to hear how it turns out for you.
Cream of Mushroom Soup Recipe

This creamy mushroom soup is everything a comfort bowl should be—rich, velvety, and packed with deep, earthy mushroom flavor in every spoonful.
Ingredients
- 30g (2 tablespoons) unsalted butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 200g (7 oz) cremini or Swiss brown mushrooms
- 400g (14 oz) white button mushrooms
- 3¼ cups vegetable stock (or chicken stock if preferred)
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ¾ cup crème fraîche or any full-fat cream
Optional Garnishes
- Croutons
- Drizzle of cream or olive oil
- Fresh parsley, thyme, or chervil
- Warm crusty bread for serving
Instructions
- Start by chopping the mushrooms—quarter them and then dice into smaller pieces.
- In a large pot, melt the butter over medium-high heat. Add the chopped onion and garlic, and sauté for about 3 minutes until softened but not browned.
- Add all the mushrooms to the pot and cook for about 10 minutes, stirring occasionally. The goal here isn’t to brown the mushrooms—just cook them down and release their moisture.
- Pour in the stock and season with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently, uncovered, for about 15 minutes.
- Stir in the crème fraîche or cream and let the soup continue to simmer for another 5 minutes to bring everything together.
- Carefully transfer the soup in batches to a blender. To avoid pressure build-up, remove the blender lid’s center insert and cover the opening with a folded kitchen towel. Blend until completely smooth.
- Pour the soup back into the pot and warm it through for another minute or two, just until the blending bubbles settle and the soup is piping hot.
- Ladle into bowls and finish with your favorite toppings—a swirl of cream or olive oil, crunchy croutons, and fresh herbs. Don't forget a slice of crusty bread for dipping.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 447Total Fat 40gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 14gCholesterol 105mgSodium 842mgCarbohydrates 13gFiber 1gSugar 4gProtein 11g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.