I finally perfected a Creamy Mushroom Soup by adding one unexpected pantry staple that makes the recipe remarkably simple.

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I never expected a bowl called Crème Of Mushroom Soup to grab me like this, but it did. The deep, earthy note of cremini mushrooms with sharp little bites of garlic kept pulling my spoon back in, like it was hiding something clever.

It isn’t the usual Creamy Mushroom Soup you expect with bland comfort on repeat, its flavors are a little stubborn and kind of clever, they make you lean closer. I kept catching weird bright moments that felt almost homemade and a bit mysterious.

If you think you know mushroom soup, trust me, you might be wrong.

Ingredients

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Earthy and meaty, low calorie, good source of fiber and potassium, they add umami.
Sweet when cooked, gives body and mild sugars, sometimes makes you cry.
Pungent, boosts flavor big time, has antioxidants, may help immunity.
Butter adds richness and saturated fat, olive oil gives healthier fats though.
Flour thickens soup, supplies carbs and a bit of gluten, not much else.
Stock adds savory depth and extra sodium, pick low salt if worried.
Milk gives creaminess and calcium, cream makes it richer and more indulgent.
Thyme brings herb brightness, Worcestershire adds tangy umami and savory depth.

Ingredient Quantities

1 tbsp olive oil

2 tbsp unsalted butter

1 medium brown onion, finely chopped

3 garlic cloves, minced

500 g button or cremini mushrooms, sliced (about 1 lb)

2 tbsp plain all purpose flour

4 cups (1 L) chicken or vegetable stock

1 cup (250 ml) milk or light cream

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 tsp Worcestershire sauce (optional)

salt and freshly ground black pepper to taste

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Heat the olive oil and butter in a large pot over medium heat until the butter melts and starts to foam, but dont let it brown or burn.

2. Add the chopped onion with a pinch of salt and cook, stirring now and then, until soft and translucent about 5 to 7 minutes, this helps sweeten the onions.

3. Stir in the minced garlic and cook for about 30 seconds until fragrant, dont let it brown or it will turn bitter.

4. Add the sliced mushrooms, turn the heat up a little and cook until they release their liquid and most of it evaporates and the mushrooms get some color, about 8 to 10 minutes; if the pan is crowded cook in two batches for better browning.

5. Sprinkle the flour over the mushrooms and stir well to coat, cook for 1 to 2 minutes to get rid of the raw flour taste and to form a light roux.

6. Gradually pour in the stock while stirring or whisking to avoid lumps, scrape the bottom of the pot to lift any browned bits, then add the thyme and the optional Worcestershire sauce and bring to a gentle simmer.

7. Let the soup simmer for 10 to 15 minutes so the flavors meld and it thickens slightly, taste and adjust seasoning with salt and plenty of freshly ground black pepper.

8. Reduce heat, stir in the milk or light cream and warm through but dont let it boil or the milk may split; if you want it thicker, simmer a bit longer, if too thick add a splash more stock or milk.

9. For texture choose to blend all or part of the soup with an immersion blender or in batches in a regular blender, but leave some mushroom pieces aside before blending for chew and garnish; finish with chopped parsley and check seasoning again before serving.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (4 to 6 quarts). You want something that browns mushrooms good, dont use a tiny saucepan.
2. Sharp chef’s knife for chopping onions, garlic and slicing mushrooms.
3. Cutting board — big enough to work on and keep things tidy.
4. Wooden spoon or silicone spatula for stirring and scraping up browned bits.
5. Whisk to blend in the flour and stock so you dont get lumps.
6. Measuring cups and spoons plus a liquid measuring jug for the stock and milk.
7. Immersion blender or regular blender to puree some or all of the soup, plus a towel to hold the lid when blitzing hot liquid.
8. Ladle and heatproof bowls for serving, and a small bowl to stash those reserved mushroom pieces.

FAQ

Q: Can I make this vegetarian?
A: Yes. Use vegetable stock instead of chicken, and swap Worcestershire for soy sauce tamari or a little miso if you want the same umami, because many Worcestershire sauces have anchovy in them. It'll still be rich and tasty.

Q: Can I use heavy cream instead of milk?
A: Totally. Heavy cream makes it silkier and richer so use a little less stock or simmer a bit longer, but if you freeze the soup later skip the cream and stir it in when you reheat so the texture stays nicer.

Q: How do I make the soup thicker?
A: The recipe already uses flour to make a roux so cook that well. For extra thickness simmer longer to reduce, or stir in a cornstarch slurry made from one tablespoon cornstarch mixed with two tablespoons cold water, simmer until it thickens. Don't add too much or it gets gummy.

Q: Can I freeze this soup?
A: Yes you can, but dairy can separate. Cool fully then freeze in airtight containers for up to three months. Reheat gently on the stove and whisk in a splash of milk or cream if it looks grainy.

Q: Should I blend the soup smooth or leave it chunky?
A: Both are fine. Use an immersion blender for a mostly smooth but still slightly rustic texture, or blend fully in batches in a blender for a velvety finish. Be careful with hot liquid when using a blender, vent the lid slightly so steam can escape.

Q: Can I use dried or other mushroom types?
A: Yes. Dried porcini add great depth, just rehydrate in warm water and strain the soaking liquid to use in the stock. Shiitake and cremini both work well, mix types if you can for more flavor.

Cream Of Mushroom Soup Recipe Substitutions and Variations

Olive oil (1 tbsp): swap for canola or grapeseed oil for a neutral flavor, or use avocado oil for higher smoke point, or 1 tbsp melted unsalted butter if you want it richer.
Unsalted butter (2 tbsp): use ghee or clarified butter for nuttier flavor, or a vegan margarine / plant based spread if you need dairy free.
Chicken or vegetable stock (4 cups): replace with low sodium bouillon dissolved in 4 cups water, or use mushroom stock for extra umami, or even water plus a splash of soy sauce for depth.
Milk or light cream (1 cup): substitute with half and half, evaporated milk for creaminess, or unsweetened oat or soy milk; for a dairy free creamy option try blended cashews or canned coconut milk.

Pro Tips

1) Dont crowd the pan when you cook the mushrooms. Give them space so they can brown instead of steam. Use a mix of oil and butter so you get flavor without the butter burning, and if the pan gets full do them in two batches, youll thank me later.

2) Get the flour cooked right so the soup isnt chalky. Stir the flour into the hot mushrooms and cook a minute or two until it smells toasty, then add the stock slowly while whisking so you dont get lumps. If you want a silkier result make a slurry in a jar first and pour that in while stirring.

3) To keep the milk or cream from splitting, warm it a bit and add it off the heat, or temper it by slowly whisking in a little hot soup first. Never let the soup boil after you add the milk, and if it looks like it might separate, lower the heat and stir gently.

4) Punch up the flavor with small additions, dont overdo them though. A splash of sherry or a spoon of miso or Worcestershire adds depth, a squeeze of lemon or a tiny drizzle of vinegar brightens it, and saving a handful of mushrooms to stir in after blending gives you better texture.