Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWCreamy soups are hands-down my favorite, and this cream of mushroom soup is probably my most versatile. Not only is it rich and creamy and absolutely wonderful by itself, it’s also a more tasty way to ditch the canned stuff in other dishes that call for cans. And it’s much easier than you might think. So, grab a pot and see why my cream of mushroom soup recipe is better!
Why You Need My Cream Of Mushroom Soup Recipe
- Rich, mushroom flavor – My version packs in a creamy, earthy, and umami flavor that canned soups just can’t compete with. Store-bought pales in comparison!
- Creamy, smooth texture, with adjustable thickness – Clearly many of you are on the same page with me on thick blended soups, because my broccoli cheese soup, cauliflower soup, and butternut squash soup are some of my most popular. Like those, my recipe for cream of mushroom soup is velvety smooth and rich, and you can adjust the thickness (see my tips below).
- Simple, clean ingredients – Just 7 of them, plus salt and pepper. You don’t need any flour, so it’s naturally gluten-free.
- Easy and versatile – Just saute, simmer, and blend. And my creamy mushroom soup is a multitasker! Yes, it’s warm and comforting as a starter to your meals, but you can also use it in other dishes, like casseroles (more ideas below!).
Ingredients & Substitutions
Here I explain the best ingredients for my cream of mushroom soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver.
- Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic.
- Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high.
- Broth – I used low-sodium store-bought, but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth.
- Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin.
- Sea Salt & Black Pepper
How To Make Cream Of Mushroom Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the mushrooms and onions. Heat the olive oil in a Dutch oven or large pot over medium heat. (I have and love this Dutch oven.) Add the onions and mushrooms, and saute until soft and lightly browned.
- Add the garlic. Saute until fragrant.
- Simmer the soup. Add the chicken broth, heavy cream, almond milk, sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.
- Blend until smooth. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed. Voila — your homemade cream of mushroom soup is ready to enjoy or use in recipes!
My Recipe Tips
- Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning.
- Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions.
- Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely.
- If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil!
- Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape.
- How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options:
- Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result.
- Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like.
- Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.
Serving Ideas
I love this cream of mushroom soup as a starter before a fall meal, but like I said, it’s also wonderful in other recipes. Some ideas:
- Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken, or drizzle it over pork steaks.
- Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad.
- Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole, and I actually do just that in my low carb green bean casserole. It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole.
Cream of Mushroom Soup (Easy Recipe)
My cream of mushroom soup recipe is rich and creamy, with just 7 simple ingredients and no flour! Enjoy it on its own or use in other recipes.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes, stirring occasionally, until soft and lightly browned.
-
Add the garlic and saute for about 1 minute, until fragrant.
-
Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until the flavors develop to your liking.
-
Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
- Store: Keep leftovers in the refrigerator for up to 3-4 days.
- Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
- Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cream Of Mushroom Soup
170 Comments
Pat
1I made this today with coconut cream and coconut milk- delicious! I added leeks, 4 different mushrooms and Thyme.
I could eat the whole thing!
Wholesome Yum D
0That sounds amazing, Pat! I love the idea of using leeks and a variety of mushrooms, so flavorful. So glad you enjoyed it!
Mike Capobianco
0Hello, TY SO much! Soup made EASY!? WOW I can hardly wait to try this one, but need to get a hand blender. So I’m guessing some half and half would work as well but go easy on the simmer? Green bean casserole here I come!!! Lol
Maya | Wholesome Yum
0Hope you love it, Mike! Yes, half and half will work if you don’t simmer too hot, but the soup won’t be as thick. I recommend sticking to heavy cream if you’re using it for green bean casserole. Enjoy!
Maria
0So easy to make and so delicious! We will definitely make this again.
Wholesome Yum D
0I’m so happy you liked it, Maria! Easy and delicious is the best kind of combo, glad to hear it’s going on repeat!
Samara
0I made the soup ahead of making the green bean casserole in your other recipe. Should I warm the soup or get it to room temperature first before adding it the green beans before baking?
Maya | Wholesome Yum
0Hi Samara, You don’t need to warm it but I would bring it to room temperature if you can.
Tricia S
0Great recipe! I have a friend who loves, loves, loves mushrooms, and she is wild about this soup. And I agree with her. Mmmmmm.
Maya | Wholesome Yum
0Thank you, Tricia! I’m so glad you both enjoyed this soup.
Annette A
0Loved this recipe, going to try it next time with different variety of mushrooms to experiment. A keeper recipe
Maya | Wholesome Yum
0Thank you, Annette! Please let me know how it goes with other mushrooms, too!
Judy M
0This recipe used to be a much easier when Trader Joe’s sold 10 ounce sliced bags of mushrooms. But they got rid of that. So I ended up buying 24 ounces. Last time, those 4 ounces just went bad for not using them.
Do you have any suggestions for using the 24 ounces altogether in the soup? Can I add more of something?
Maybe sauté the mushrooms and put them on top? I’d love your suggestions! Thank you very much.
Maya | Wholesome Yum
0Hi Judy, I would just saute all 24 ounces and then set a bit aside before blending. You can use the extras for topping! Another option is just to blend all of it and add a little extra broth or cream to compensate.
Brandon
0Would leaving the mushrooms whole instead of pureeing them do anything to the flavor?
Maya | Wholesome Yum
0Hi Brandon, The broth part will have less mushroom flavor then if you puree, but it will still have it. However, it will be very runny without blending, so I do recommend that you blend. If you like some mushroom pieces, I would reserve half of them and blend in the other half. Hope this helps, and let me know how it goes, whatever you decide!
Rachel Cool
0Delicious…except for I accidentally used vanilla flavored almond milk, eek! Any suggestions on how to mask that flavor?
Maya | Wholesome Yum
0Hi Rachel, You can blend in some grated parmesan or cream cheese to mask the flavor. If it’s too thick after that, you can add a little more broth. Hope this helps!
Susan
0I made this soup twice now. Very easy and warm on cold days. Tasty and filling. I don’t have an immersion blender so I ate it with the cut up mushrooms. It is one of my winter favorites now. Thanks Maya!
Maya | Wholesome Yum
0I’m so happy you liked it, Susan! Yes, totally fine not to blend it if you like it chunky. 🙂
Jennifer
0Excellent! I made it as written using Baby Bella mushrooms and the suggested substitute of 1 cup of coconut cream and 1 cup of coconut milk. I made it to use in the Green Bean Casserole recipe on this website, but I would definitely eat it as soup! Thank you for all your great recipes. I know that if I make something from Wholesome Yum I can count on a great meal!
Maya | Wholesome Yum
0I’m glad you liked this cream of mushroom soup for your casserole, Jennifer! I really appreciate the kind words about my recipes in general, thank you. Happy holidays!
michelerishell1
0It was easy to make.
Maya | Wholesome Yum
0I’m glad you thought so, Michele! Thanks!
Melody
0This is the mushroom soup recipe I have been looking for! It is simple, creamy, and delicious. I grew up on canned cream of mushroom soup. It was a comfort food for me. Now I want healthy, low sodium soups that I make myself. This Cream of Mushroom Soup is the one. Definitely a “Wholesome yum!”
Maya | Wholesome Yum
0Thank you so much, Melody! Enjoy!
Ginny
0This mushroom soup was so delicious and easy to make. It tasted better than any other mushroom soup I’ve had. I well be making this again soon. Thank you so much for supplying us with all these amazing recipes.
Maya | Wholesome Yum
0I’m so happy you liked it, Ginny! And you’re very welcome. I hope you make more of my recipes soon!
Shannon Bohn
0Delicious!
April
0I’m not sure what I was expecting but this soup is amazing! All the flavors come through in the final product. I highly recommend it.
Maya | Wholesome Yum
0Thank you, April! I’m glad you liked it.
Tricia S.
0Mmmm. Mushroom soup! Delish!
Jean
0Delicious soup recipe! I actually add some orange bell pepper and a few dashes of smoke flavoring to the mushroom/onion sauté. Also used unsweetened coconut milk vs. almond, and a couple of Tbsp. of cream cheese to the soup mixture toward the end. For garnish, I added mushrooms sauteed w/ garlic powder and a dash of smoke. My husband loves it…have made this a number of times as it’s our favorite mushroom soup! Serve with crusty bread and a flavorful cheese for a light and tasty supper.
sonny
0hi!! can 1/2 & 1/2 be used in place of almond milk & heavy cream? I’d also like to use mascarpone cheese instead of cream cheese. Your thoughts on these substitutions? would it be 1:1 if possible? ty 🙂
Maya | Wholesome Yum
0Hi Sonny, Yes, you can use half and half. I’ve added this substitution to the post. Be careful not to boil too high so that it doesn’t curdle. My recipe doesn’t require cream cheese, but it’s an optional add-in to thicken more. I’m not sure if mascarpone would work the same way, as when it melts it’s more like melted butter.
Judy
0Extremely satisfying, savory soup! I’m not a soup lover, but changed my mind when I tasted this! It’s a keeper in our house.
Leslie
0Excellent! I added thyme to mine and I removed some of the mushrooms before the puree step. Then added back in for more texture.
Susan
0So good! So much better than the canned soup. Will make again!
Denice
0I cant have dairy so I used unsweetened coconut milk in carton and a box of firm silken tofu and it turned out great. I pureed the whole thing and did add 1/4 tsp. of dry mustard.
P Brown
0This keto creamy mushroom soup tastes really good and I am so glad I tried this recipe. The taste is so good. Thank you so much.
Vanessa Rauguth
0I followed the recipe exactly except I used half button mushrooms and half portabella mushrooms and just added 1/4 of lemon worth of lemon juice after I blended it and this was absolutely fabulous. We mixed in some ground beef to make our a bit more filling too. Definitely letting this in our regular rotation. Thanks for a fabulous recipe.
Janis L
0This was so easy to make and delicious! When I tasted it for seasonings, I decided not to blend it, because it was SO good just the way it was! Thank you!
MaryAnne
0My husband would much prefer to “see” the mushrooms, than minced up. Thanks for the suggestion. Well try toda.
Jeannette
0Easy to prepare, healthy and easy to find ingredients. Amazing result! I added at the end cayenne pepper and it gave it an interesting kick! Recommended.
RoMaV
0Delicious and ohhhh soooo easy! (I used home made chicken bone broth)
I have never made mushroom soup before… this was not only super easy, it was also super yummy!
Try it you’ll love it!!!! Its soooo yummy Im sharing with my friend! I halved the recipe and it was a perfect 2 servings. Approx 1.5 cups per… I will make this again and again!!! Thank you for a wonderful recipe!!!???
vasiliki
0Delicious. I will be adding a bit of nutmeg at serving. Thank you so much.
Martye
0Hi!! This says 5 servings. Do you know how much of the recipe would yield a typical can of COM soup? Want to use this in recipes.
Maya | Wholesome Yum
0Hi Martye, Each serving is 1 cup, so the recipe makes 5 cups. Most store-bought cans are 1.75 to 2 cups, but it can vary.
Shirley
0This soup was wonderful just as written. I wanted it to be a little thicker, so my DH (whose cooking skills are limited to hot dogs and popcorn) suggested I add cauliflower rice. It put the soup on a whole other level. It reminded me a little of mushroom risotto – which I have dearly missed since going keto. Thanks for the recipe – it will be a staple around my house.
Linda Krok
0So, I could leave out the cream and the almond milk and use only the cream cheese instead? Is that accurate? How much cream cheese? Thank you, in advance!!!
Maya | Wholesome Yum
0Hi Linda, Sorry about the confusion. No, don’t replace the milk and cream with cream cheese. You can add cream cheese in addition if you like. Just add a couple ounces at a time, tasting and checking the texture as it melts until it’s how you like it. I’ve clarified in the post.
Taegan
0I haven’t tried this recipe yet, but I was wondering if anyone has had any luck with canning this? I wouldn’t want to freeze it on my end but I’d like to have it around for the holidays. Can’t wait to try it though!
Alta
0Maybe you could freeze it?
Maya | Wholesome Yum
0Hi Alta, You can freeze it, but the texture might change a bit. I find it’s fine if I blend it again after reheating.
Maya | Wholesome Yum
0Hi Taegan, I have not canned this recipe, but I don’t think it would work because it has dairy and no preservatives.
Linda
0This soup is delicious. I made it according the recipe, then used your suggestion of adding a bit of Italian seasoning. I also added 1/4 tsp of dry mustard powder. (I think a dash of nutmeg would also be good if you don’t have dry mustard powder).
Linda K Smith
0This soup is delicious! I love mushrooms having grown up in the mushroom capital of the world in PA back in the 60s… ate mushrooms at many meals. I mixed white button and portobello for the soup and added a few extra mushrooms… so earthy and flavorful!
Sandra
0Maya, I’m really confused here. Right below the ingredient list at the top of this post and below “Broth”, the next paragraph says “Heavy Cream” – This makes the soup rich and creamy. Don’t substitute Almond milk or coconut beverage, as both will be too thin. After this paragraph, it says: Almond milk- make sure it’s unsweetened. In the recipe itself, 1 cup of Almond milk is listed.
So, does this mean that both are used, or – can just all cream be used instead? I would like to try this in your Cream of Mushroom Soup. I’m trying to more & more things from scratch, rather then buying processed foods, especially those in cans or the meals that come in a box. Please advise, Thank You.
Maya | Wholesome Yum
0Hi Sandra, This recipe uses both heavy cream and almond milk. I meant do not substitute the cream for almond milk because the soup won’t be thick enough.
Lindsay
0So excited to make this great soup thank you very much!!!!
Lynn
0Can this be put in the freezer?
Robin Hartman
0Is this soup good to freeze?
Maya | Wholesome Yum
0Hi Robin, Yes, you can freeze it, although the texture changes a bit. You can blend it again after you reheat.
Maya | Wholesome Yum
0Hi Lynn, Yes, but the texture isn’t quite the same. I think it’s still pretty good if you blend it after it’s warm again.
Julie Miller
0This looks wonderful! I have just one question. If a recipe calls for I can of cream of mushroom soup. How much of this do I use? The canned soup is a concentrate and this isn’t. How do I measure? I don’t mean to sound silly but I just don’t know! Thanks!!
Maya | Wholesome Yum
0Hi Julie, You can use the same amount.
Carol L
0I don’t think you understood Julie Millers question. She wants to know how much to add of THIS recipe when the recipe she is making asks for 1 CAN of CONCENTRATED cream of mushroom soup.
There is no “same amount”
Maya | Wholesome Yum
0Hi Carol, I think I did, and I answered her. Cans vary in volume so you’d use whatever the volume of the can called for in the recipe, and just use this homemade cream of mushroom soup instead. For example, a 10.5-ounce can is about 1 1/4 cups, so you’d use that amount of this soup to replace that can. But how much it is depends on the size cans the specific recipe expects. So it’s the same amount, like I said. Hope this helps to clarify! 🙂
Jeanette Yeadon
0My daughter can’t have egg, milk and cheese. Going make cream of mushroom soup for tuna casserole for her family
MSMOO
0Yum, just made a batch…used a little brandy and reduced it down to deglaze the pan, add veggie stock, cream, and a tsp of tamari sauce. Then simmered.
Debra Alexander-Thornton
0This was so good and so easy! Thank you for sharing!
Ann
0Just made this for my lunch, so quick and delicious!! Thank you!
Glenda
0It looks heavenly! I love that it can be used in other recipes like casseroles, too!
Kellie
0Totally in love with this recipe! Simple to make and a filling, hearty dinner.
Taylor
0This was a huge hit with my family! It’s super creamy and flavorful and not to mention EASY. We loved it!
Doris Layhe
0So delicious! Thank you for this, I have been looking for this for so long!
Heather
0Hello! I’d like to make this soup to use in your green bean casserole recipe. I’m curious if you’ve tried to make a dairy free version of this. Thank you.
Maya | Wholesome Yum
0Hi Heather, You can use coconut cream or full-fat coconut milk instead of heavy cream to make this recipe dairy free.
Maria
0My mom makes a broccoli casserole with Cream of mushroom soup can I use this recipe instead of the Campbell’s cream of mushroom soup
Wholesome Yum D
0Hi Maria, Yes, you could use this in your broccoli casserole.
Susan
0I’m curious to know if you can freeze this soup. We are not necessarily wanting to eat cream of mushroom soup, but it would work in place of the cream of chicken soup (homemade but not keto) I’ve been using for a stroganoff recipe I’ve been making for at least 50 years. The original was made with canned soup, which I haven’t gone near for years. Thanks.
Maya | Wholesome Yum
0Hi Susan, Yes, you can. The texture changes a bit, but if you blend it after thawing it should work well in your recipe. Enjoy!
Annemarielaco
0I just made this soup. It is very good. Will make it again. Annemarie
Lauren
0Love it. Made it two days In a Row and was asked for the recipe. Added fresh thyme. Yummo
Lorelei
0Made this for my husband and I (I added a bit more garlic, because that’s how we roll) – we loved it! It was wonderfully creamy and flavorful. We will definitely be making this recipe again.