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International · French

Cream of mushroom soup

Non-vegetarian

An earthy, creamy soup of well-browned mushrooms, onion, garlic and thyme thickened with a little roux and enriched with cream — far removed from the canned kind.

Cream of mushroom soup is an International soup, ready in about 50 minutes and made with mushrooms and heavy cream. It serves 4 and is rated easy to cook.

Start cooking
A flat lay of mushroom soup, stuffed mushrooms, and bread on a wooden board.
Photo: alleksana / Pexels · Pexels License
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Level
Easy
Calories
338

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Melt half the butter (opens in a new tab) in a wide, heavy pot over medium-high heat. Add the mushrooms (opens in a new tab) in a single layer (in batches if needed) and cook without stirring at first, until they release their liquid and brown well.

    Crowding the pan steams the mushrooms instead of browning them.

  2. Step 2

    Add the remaining butter (opens in a new tab), the onion (opens in a new tab), garlic (opens in a new tab) and thyme (opens in a new tab) and cook until soft. Pour in the wine, if using, and let it bubble away, then stir in the flour for 2 minutes.

    • 9 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Gradually stir in the stock, add salt and pepper (opens in a new tab) and simmer for 12 minutes.

    • 12 min
    • medium-low heat

  4. Step 4

    Set aside a few spoonfuls of mushrooms (opens in a new tab) for garnish and blend the rest until smooth (or leave some texture). Stir in the cream, heat through without boiling and serve topped with the reserved mushrooms and parsley (opens in a new tab).

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainDescends from French velouté-style cream soups; now a home classic in many countries.Also popular in United States, United Kingdom, France, Canada
Dish
Lunch · Dinner · Soups · Appetizers & starters
Cooking method
Sautéed, Simmered, Blended
Taste
earthy, creamy, umami, rich
Diet
No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Pork-free · Beef-free · Low-carb
Without the optional extras: Alcohol-freeWith the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, PescatarianWorked out from the ingredients. How labels work
Good for
One-pot · Make-ahead
Cook more with
Mushrooms · Heavy cream · Butter · Onion · Garlic · Thyme (fresh)
Techniques
Sautéing · Simmering · Wet grinding · Emulsification

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains, can be adapted: Wheatfrom all-purpose flour
  • Contains, can be adapted: Glutenfrom all-purpose flour
  • May contain: Celeryfrom chicken stock
  • Contains, can be adapted: Sulphitesfrom dry white wine

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

338 kcal per serving

Calculated

1 serving ≈ 413 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 24%
  • Fat 63%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy338 kcal82 kcal
Protein11.3 g2.7 g
Carbohydrate20.9 g5.1 g
Net carbohydrate18.8 g4.5 g
Sugars8 g1.9 g
Added sugars0 g0 g
Fibre2.1 g0.5 g
Fat24.6 g6 g
Saturated fat14.5 g3.5 g
Trans fat——
Cholesterol70 mg17 mg
Sodium807 mg195 mg
Salt equivalent2 g0.5 g
Vitamins & minerals per serving
Potassium
720 mg
Calcium
55 mg
Iron
1.7 mg
Magnesium
29 mg
Vitamin A (RAE)
234 µg
Vitamin C
9 mg
Vitamin D
0.9 µg
Vitamin B12
0.1 µg
Folate (DFE)
60 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dry white wine.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • A few dried porcini, soaked and added with their strained liquid, deepen the flavour enormously.

Common mistakes

  • Salting the mushrooms at the start — they release water and stew instead of browning.

Storage

  • Keeps 3 days chilled.

Reheating

  • Reheat gently, without boiling.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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