Cream of Mushroom Soup

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The coziest bowl of Cream of Mushroom Soup for all of your Fall baking or dinner needs. This recipe is a must-have soup during the colder months ahead! Made with minimal ingredients that you most likely already have in your fridge/pantry, cooked together in a large stock pot, and puréed until it’s silky smooth. Yep, you read that right! This delicious and flavorful soup is made in one pot and ready in 60 minutes or LESS. It’s perfect for cold weeknight dinners or classic fall savory bakes. The best part? It’s SO much better than store-bought, a real crowd pleaser, extra creamy, earthy, and so truly delicious.

About The Recipe

Happy first day of Fall, everyone!

One of my (many) favorite things about this time of year is all the fresh mushrooms starting to come into our local farmers markets and grocery stores. Mushrooms are one of our absolute favorite things to eat. We put them with almost everything!

So, when we saw a big bushel of fresh mushrooms at the store the other day, we KNEW we had to make one of our all-time favorite soups…Cream of Mushroom!

This recipe is a must-make every Fall for our family. We do so many casseroles come this time of year and my mom has always been the one to make every individual component for a recipe. Though, eating this soup as-is is just as enjoyable, if not even BETTER, than mixing it into a casserole or any other savory bake.

There’s just something so comforting about it, you know? It’s creamy, earthy, full of flavor…every bite just really reminds you of cozy Fall days!

Personally, I love this soup on it’s own, with a few sautéed mushrooms on top, and served piping hot. I could eat the whole pot on my own.

Though, my absolute favorite thing is just how easy and fresh this recipe really is.

All you need are some mushrooms, onions, fresh thyme, chicken or vegetable stock, a splash of white wine, cream, milk, and a little bit of salt and pepper. Then, one pot. Literally. Sauté all the ingredients, pour into a blender and blend, then warm it back up!

That’s all you need to do and it tastes SO delicious. There’s no better way to kick off the start of Fall than with this Cream of Mushroom Soup!

Reasons You Will Love This Cream of Mushroom Soup

• Ready in an hour or LESS.
• Can easily be made vegetarian.
• A great addition to casseroles, served as dinner, or even an appetizer!
• Full of flavor.
• Freezes really well for later use.

Equipment Needed

• 6 Quart Stock Pot
• Wooden Spoon
• Blender

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

• Salted Butter
• Chopped Onion
• Chopped Mushrooms
• Minced Garlic
• Dry White Wine
• All-Purpose Flour
• Chicken Stock
• Whole Milk
• Heavy Cream
• Fresh Thyme

How To Make Cream of Mushroom Soup

Step 1: Sauté

In a 6 quart stockpot over medium heat, melt butter. Add onions, mushrooms, and garlic. Sauté until cooked through, 8-10 minutes. Add wine, if using. Cook for an additional 1-2 minutes.

Add flour and chicken stock. Cook for 2-3 minutes.

Add milk, cream, and thyme.

Step 2: Purée

Carefully, pour the soup into a large blender. Blend until smooth.

Step 3: Cook

Pour the soup back into the pot and place over high heat. Bring to a boil. Reduce the heat and simmer for 15-20 minutes.

What To Make With Cream of Mushroom Soup

Whether you want a casserole to bake this in or you’re just looking for some sides, we’ve got you covered! Here are a few of our favorite things to make with cream of celery soup.

• Shoepeg Corn and Green Bean Casserole
• No-Knead Sourdough Bread
• Buttery Pull-Apart Dinner Rolls
• Oven Roasted Brussel Sprouts

How To Store

Once the soup has cooled, you can store this in a couple different ways. First being, you can measure out about 1 cup (or more!) into a freezer safe bag and store in the freezer until you need/want this soup again.

Substitutions:

• You can make this recipe vegetarian by using vegetable broth.
• You could also make this recipe gluten free by substituting cornstarch for the flour! Just make sure you add the cornstarch at the very end rather than when the flour is added. Also, if you add cornstarch, keep in mind that this recipe will not freeze well.
• Don’t have fresh thyme? Don’t worry! You can use about an 1/8 teaspoon dried thyme.

Looking for more recipes like this? Here are a few you may like: Cream of Celery Soup, Chicken and Wild Rice Soup, Mushroom Duxelles Turnovers, Mushroom Risotto

Expert Tips

• You can really use any mushrooms you like! For this recipe, we used baby bellas, but you can use white button, shiitakes, or even a blend.
• Don’t worry about chopping everything perfectly! It will be puréed later.
• You can use a traditional blender or a stick blender to purée this soup. Just be very careful as the soup will be hot!
• If you would like to serve this just as a soup and not use it in casseroles, you can actually skip puréing, if you wish.
• This recipe freezes really well.

When you make this Cream of Mushroom Soup, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

– Still Hungry? –

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