Our favorite Creamy Mushroom Soup recipe combines three kinds of mushrooms, roasted to perfection, to create a rich & complex flavor. Topped with a drizzle of truffle oil and chives, it's a comforting meal on a cold day.
Rich and Velvety Cream of Mushroom Soup is one of our favorite winter recipes. Like our Broccoli Potato Cheese Soup and New England Clam Chowder, delicious, robust soup is comfort food at its finest. Serve it with a simple Arugula & Beet Salad for a satisfying dinner, or enjoy a cup with ranch crackers for lunch.
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Ingredients
- MUSHROOMS: We like to use a blend of mixed mushrooms to create the best, full-bodied flavor. We used white mushrooms (Baby Bellas), cremini mushrooms, and enoki mushrooms.
- BUTTER: salted or unsalted butter works
- FLOUR: AP flour is our favorite. Any flour works
- OLIVE OIL: use the best quality of Extra Virgin Olive Oil you can afford
- CHIVES: chopped
- BEEF STOCK (BEEF BROTH): You can use chicken broth (chicken stock) as well.
- HEAVY CREAM
- CRACKED BLACK PEPPER
- SALT
- TRUFFLE OIL: use the best quality you can afford (optional, but so good!)
see recipe card for quantities
What mushrooms are best for mushroom soup?
We think a blend of mushrooms is best for maximum flavor. Start with fresh white and Cremini mushrooms, and add other varieties. Mini portobello mushrooms, Shiitake mushrooms, or oyster mushrooms work well. If you like this recipe, be sure to try our Traditional Beef Stroganoff!
How to make cream of mushroom soup
- Preheat Oven to 400°.
- Roughly chop mushrooms and place in oven-safe baking dish. Add olive oil and ¼ C chopped chives.
- Place mixture in oven and roast for 20 minutes.
- Meanwhile, in a large stock pot, melt the butter. Add the flour and mix together. Cook over medium heat for 5 minutes.
- Add cracked pepper, salt, and mushroom mixture from the oven.
- Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
- Add heavy cream and stir until combined. Simmer for 15 minutes.
- Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.
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Why this recipe works
You can usually find different varieties of mushrooms at the market all year round. We used crimini mushrooms (baby Bella mushrooms), white mushrooms and enoki mushrooms in this recipe. The process of roasting the mushrooms first is key to developing the rich, complex flavor (it also gives it the deep golden hue). This recipe uses a few ingredients, but it is filled with absolutely delicious, rich flavor.
Storage
Refrigerate in an airtight container for up to one week.
Reheat in the microwave or in a sauce pan.
Frequent Asked Questions (FAQ's)
Yes! Follow steps 1 & 2, then skip step 3. Combine mushrooms + beef stock with salt & pepper and cook for 5 min. Then in small bowl, add 3 tablespoon cornstarch with ½ C water and stir until dissolved. Add this mixture to the mushroom broth and stir (it's going to thicken rather quickly). Turn heat down to low, add cream and allow to simmer for 10-15 min. You can adjust the consistency by adding more cream or broth (if too thick) or a little more cornstarch to the water mixture if it is too thin.
We think a blend of mushrooms is best for maximum flavor. Start with fresh white and Cremini mushrooms, and add other varieties: mini portobello mushrooms, Shiitake mushrooms, or oyster mushrooms work well.
We do not recommend freezing this recipe. It impacts the taste and texture.
More soups to try
- CREAM OF TOMATO SOUP WITH SMOKED GOUDA & BACON CROUTONS
- CREAMY ROASTED CAULIFLOWER SOUP
- ONE POT LASAGNA SOUP
- SWEET CORN CHEESY CHOWDER
Creamy Mushroom Soup recipe
Three kinds of mushrooms, roasted to perfection, create the reich & complex flavor in this Creamy Mushroom Soup. It's so easy to make!
- Total Time: 40 mins
- Yield: 2 quarts 1x
Ingredients
- 1 ½ pounds mushrooms (we used a blend of shiitake, oyster, crimini and white mushrooms
- 6 tablespoons butter
- 6 tablespoons flour
- 3 tablespoons olive oil
- ½ C chopped chives
- 1 quart beef stock
- 1 C heavy cream
- 1 tsp cracked black pepper
- 1 tsp salt
- 2 tablespoons truffle oil
Instructions
- Preheat Oven to 400°.
- Roughly chop mushrooms and place in oven-safe container. Add olive oil and ¼ C chopped chives.
- Place mixture in oven and roast for 20 minutes.
- Meanwhile, in a large stock pot, melt the butter, add the flour and mix together. Cook over medium heat for 5 minutes.
- Add cracked pepper, salt, and mushroom mixture from the oven.
- Mix together, slowly adding beef stock and cook for 10 minutes over medium heat until thickened.
- Add heavy cream and stir until combined. Simmer for 15 minutes.
- Serve in bowl with garnish of chopped chives and a drizzle of truffle oil.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 6 0z
- Calories: 345
- Sugar: 4.3 g
- Sodium: 721.8 mg
- Fat: 31 g
- Carbohydrates: 13.1 g
- Protein: 7.1 g
- Cholesterol: 53.1 mg
Kristen Roberts says
This looks so elegantly simple! I can't wait to give the recipe a try.
Keith says
Thanks so much, we hope you try it and love it as much as we do!!
Melissa Stark says
Hi! do you think I could make this with cornstarch instead of flour? I'm gluten free, this soup looks amazing, and my love for mushrooms makes me want to attempt the substitution. Thanks!
Jackie says
Hi Melissa, we're so happy you stopped by!
Yes, you can!! Follow steps 1 & 2, then skip step 3. Then combine mushrooms + beef stock with salt & pepper and cook for 5 min. Then in small bowl, add 3 Tbsp cornstarch with 1/2 C water and stir until dissolved. Add this mixture to the mushroom broth and stir (it's going to thicken rather quickly). Turn heat down to low, add cream and allow to simmer for 10-15 min. You can adjust the consistency by adding more cream or broth (if too thick) or a little more cornstarch to the water mixture if too thin.
Please do let us know how it turns out!!