Silky Smooth Cream of Mushroom Soup Fit for a King or at Least a Queen

Silky Smooth Cream of Mushroom Soup Fit for a King

By Emma PrescottOctober 1, 2025

Table of Contents

Recipe Introduction

Fancy a bowl of something warming? You know, something that hugs you from the inside out? Are you craving a mushroom soup ? Honestly, who doesn’t love a good bowl of the best cream of mushroom soup ?

A Taste of Autumn: Your Quick Mushroom Soup Recipe

This isn’t your nan's watery, flavourless soup. It's a creamy, dreamy bowl of comfort. Think earthy mushrooms, a hint of sherry, and a whole lot of deliciousness.

This homemade mushroom soup recipe delivers every time.

From Humble Beginnings: The Story of the Soup

Recipe for mushroom soup has been around for yonks. It is a timeless classic enjoyed across the globe. Our take is inspired by French country cooking.

It's simple, rustic, and utterly satisfying. This easy cream of mushroom soup needs just an hour to make. It yields about 6 servings.

Perfect for a family dinner or a cozy night in.

Why This Mushroom Soup Will Rock Your World

This fresh mushroom soup is packed with vitamins and antioxidants. Mushrooms are known to support your immune system. What's more comforting than a steaming bowl of the best mushrooms for soup on a chilly evening? Seriously, this comfort food mushroom soup is pure magic.

The inclusion of sherry makes this a unique mushroom soup with sherry recipe. You will be able to savor the flavor of this creamy mushroom soup from scratch .

Get ready to gather your ingredients. This quick mushroom soup recipe is about to become your new favourite.

Alright, let's dive into what you'll need to make the best cream of mushroom soup ever. It's not as scary as it sounds, I promise! We're talking proper comfort food mushroom soup here, not that watery stuff from a tin.

I mean, honestly, who even likes that?

Ingredients & Equipment: Level Up Your Soup Game!

Silky Smooth Cream of Mushroom Soup Fit for a King or at Least a Queen presentation

Think of this as your mission briefing. No fancy jargon, just a recipe for mushroom soup that even your nan would be proud of.

Main Ingredients: Here's the list, straight from the hob:

Olive Oil: 2 tablespoons (30ml) . Any decent olive oil will do.
Yellow Onion: 1 medium (about 1 cup/150g ), finely diced. Don't skimp!
Garlic: 2 cloves (around 1 teaspoon/3g ), minced. Fresh is always best.
Mushrooms: 1 pound (450g) mixed (cremini, shiitake, oyster). Go for firm, dry ones! This is where the magic of a fresh mushroom soup truly begins. If I can't find shiitake, I'll usually double down on the cremini - it works a treat!
Dried Thyme: 1 teaspoon (5ml) . Adds that lovely earthy note.
Dried Rosemary: ½ teaspoon (2.5ml) . A little goes a long way, so don't overdo it.
Vegetable Broth: 4 cups (950ml) . Or chicken broth if you're feeling naughty (it adds richness).
Dry Sherry: ½ cup (120ml) . Optional, but oh my gosh , it elevates the flavour! Don't worry if you skip it.
Unsalted Butter: 2 tablespoons (30g) . For the roux.
All-Purpose Flour: 2 tablespoons (15g) . Ditto.
Whole Milk: 1 cup (240ml) . Makes it creamy and dreamy.
Heavy Cream: ½ cup (120ml) . The final touch of indulgence. Seriously makes it the easy cream of mushroom soup
Salt and Pepper: To taste. Obvs.
Fresh Parsley: Chopped, for garnish (optional). Makes it look posh.

Seasoning Notes: Spice It Up!

For this homemade mushroom soup recipe , thyme and rosemary are key. They are your essential spice combinations . They give it that proper "forest floor" vibe.

A pinch of nutmeg can also work wonders. If you're feeling brave, a dash of smoked paprika adds a lovely depth.

No rosemary? Use thyme only. Don't have thyme either? You're screwed. Only kidding, just leave them both out!

Equipment Needed: Keep It Simple, Silly!

All you really need is a large pot (Dutch oven is ideal, but any heavy bottomed pot will do), a chopping board, a knife, and some measuring spoons.

An immersion blender is handy for making it smooth, but a regular blender works fine too. If you don't have either, just embrace the chunkiness! I have done before now.

You know?, If you are using a normal blender, be careful with the hot soup!!

Comfort Food Mushroom Soup: My Go-To Recipe

Honestly, nothing beats a bowl of comfort food mushroom soup on a chilly evening. It's like a warm hug in a bowl! Forget those watery, bland tinned soups.

We are making something special. This easy cream of mushroom soup is seriously next level.

Prep Steps: Getting Your Ducks in a Row

First things first: mise en place . Sounds fancy, right? It just means getting everything prepped and ready to go. Dice your onion, mince the garlic, and slice those mushrooms.

Having it all laid out saves so much time. Trust me on this. We do not want burnt garlic! Speaking of which, safety first, folks! Watch that knife!

step-by-step: Soup-er Simple

Here is the homemade mushroom soup recipe

Sauté diced onion and minced garlic in olive oil until softened. This takes about 5- 7 minutes .
Add sliced mushrooms, thyme, and rosemary. Cook until mushrooms release their moisture and brown slightly. This is important! This takes around 10- 15 minutes .
(Optional) Deglaze the pot with sherry, scraping up any browned bits.
Pour in broth and simmer for 15 minutes to meld the flavors.
In a separate pan, make a roux with melted butter and flour. Cook for 1- 2 minutes .
Gradually whisk milk into the roux until smooth and thickened.
Stir the milk mixture and cream into the soup. Season with salt and pepper.
Heat gently, but don't boil! Serve hot, garnished with parsley.

Pro Tips: Level Up Your Soup Game

Want to make the best cream of mushroom soup ever? Here's the secret: use a mix of mushrooms! Cremini, shiitake, oyster…the more, the merrier.

And don't rush the mushroom browning stage! That's where the flavour really develops. To avoid lumps, whisk the milk and flour well.

For a quick mushroom soup recipe , buy pre-sliced mushrooms. This is a time saver!

Alright, so you've just whipped up a batch of the best cream of mushroom soup , haven't you? Fantastic! Before you dive in headfirst, let’s chat about some essential recipe notes to make your mushroom soup experience even better.

Honestly, these little tweaks can make all the difference!

Recipe Rundown: The Nitty Gritty

It's a bowl of comfort food mushroom soup . Making a creamy mushroom soup from scratch that tastes like a warm hug is easier than you think.

But first, let's talk about serving, storing, and all that jazz.

Serving Suggestions: Slurp It Up!

So, you've got your fresh mushroom soup ready. Now what? Well, plating matters, darlings! A swirl of cream on top and a sprinkle of fresh parsley elevate it instantly .

Serve it in a rustic bowl for that cosy, cottage core vibe.

Presentation is Key: A drizzle of truffle oil? Oh my gosh, yes!
Sidekicks: A grilled cheese sandwich is a classic! Or, how about a crusty baguette for dunking? A crisp green salad cuts through the richness.

Storage Secrets: Keeping It Fresh

Right, you've somehow managed not to scoff the lot in one go. Here's how to keep your homemade mushroom soup recipe tasting tip-top.

Fridge Time: Keep it cool, man! Pop it in an airtight container. It'll be good for about 3-4 days.
Freezing Fun: Freezing? Absolutely! Allow to cool completely. Use freezer safe containers or bags. Thaw it overnight in the fridge. Give it a good stir when reheating.
Reheating Rules: Gently reheat on the stove or in the microwave. Avoid boiling like the plague, or it might split.

Variations: Spice It Up!

Fancy a little twist? Here are a few ideas to jazz up your recipe for mushroom soup .

Vegan Vibes: Swapping to plant based milk and butter makes it accessible. Using vegetable broth, is all it take to bring to a vegan level.
Seasonal Swaps: In autumn, add a pinch of nutmeg or some roasted butternut squash. In spring, try using wild garlic. Chef's kiss!

Nutrition Nuggets: The Good Stuff

So, this easy cream of mushroom soup isn't just tasty. It's good for you too!

Basics: Roughly 250 calories per serving. It's a source of protein and fiber.
Benefits: Mushrooms are packed with vitamins and antioxidants! This soup is a great way to get your daily dose.

Honestly, making the best mushrooms for soup is about experimenting. Add a dash of sherry (for a mushroom soup with sherry experience) and don't be afraid to use different types of mushrooms.

Now go forth and enjoy your quick mushroom soup recipe ! You've got this!

Best Cream Of Mushroom Soup Recipe Silky Delicious

Frequently Asked Questions

Why is my mushroom soup bland? It tastes like something out of a tin!

A bland mushroom soup usually means it needs more seasoning or the mushrooms weren't properly browned. Make sure you’re using enough salt and pepper, and don't be shy with herbs like thyme and rosemary.

Sautéing the mushrooms until they're deeply browned will also unlock a richer, more intense flavour, avoiding that dreaded "tinned soup" taste. Consider adding a dash of sherry or Worcestershire sauce for an extra umami kick!

Can I make mushroom soup ahead of time? I'm having a dinner party, you see.

Absolutely! Mushroom soup is often even better the next day as the flavours have had time to meld together. Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently over low heat, stirring occasionally to prevent scorching.

Avoid boiling it vigorously, especially if it contains cream, as this can cause it to separate. Think of it like a fine wine, it gets better with age!

My mushroom soup is too thick! Help! How do I fix it?

No worries, it's an easy fix! If your mushroom soup is too thick, simply add a little extra broth or milk (or even water in a pinch!) until it reaches your desired consistency. Stir it in gradually and heat gently, allowing the soup to warm through without boiling.

Remember, you can always add more liquid, but you can't take it away, so add a little at a time. It's like adding milk to your tea - a little goes a long way.

Can I freeze this mushroom soup? What's the best way to store it for later?

Yes, you can freeze mushroom soup, but with a few considerations. The texture of cream based soups can sometimes change after freezing, becoming slightly grainy. To minimize this, cool the soup completely before freezing it in airtight containers or freezer bags, leaving some headspace for expansion.

If you’re planning to freeze it, consider adding the cream after thawing and reheating. It should keep for up to 2-3 months - longer than that and the quality will start to deteriorate. Consider freezing into individual portions for convenience - perfect for a quick lunch!

What other mushrooms work well in mushroom soup? I'm feeling adventurous!

Get your foraging boots on! While cremini mushrooms are a solid base, feel free to experiment with other varieties. Shiitake mushrooms bring a lovely umami depth, while oyster mushrooms add a delicate, almost seafood like flavour. For a richer, more earthy taste, try adding a few porcini mushrooms (fresh or dried).

Just remember to adjust the cooking time according to the mushroom type, as some varieties may require longer to soften. Be aware that some wild mushrooms can be poisonous so if you are not 100% sure what they are, don't eat them!

Is there a way to make a healthier version of mushroom soup? My waistline is watching!

Absolutely! You can lighten up mushroom soup without sacrificing flavour. Swap the heavy cream for half and-half or even unsweetened almond milk for a lower fat option. Use olive oil instead of butter, and load up on the vegetables to increase the fiber content.

You could also use an immersion blender to blend a portion of the soup, creating a creamy texture without adding any cream at all! Now that's what I call being savvy!