I grew up with a bowl of mushroom soup on rainy evenings, and this cream of mushroom version keeps that nostalgia while feeling fresh and sophisticated. Silky from heavy cream and layered with the meaty bite of shiitake plus the deep, earthy notes of crimini, it’s the kind of soup you make when you want comfort without fuss. Serve it for a cozy weeknight dinner, as a starter for a dinner party, or ladle it into a bread bowl for a comforting solo lunch — and if you want to pair textures, try it alongside a rustic potato offering like our hearty creamy potato soup recipe.
Why you’ll love this dish
This soup balances richness and bright herb notes. Browning the mushrooms gives a concentrated umami that heavy cream then smooths into a velvety finish. It’s quick enough for a weeknight but elegant enough for guests. The recipe uses two mushroom varieties to add contrast: shiitake gives a chewy, savory punch while crimini brings classic mushroom flavor and body.
“This soup looks restaurant‑level but takes less than an hour — the thyme and broth lift the mushrooms beautifully.”
When to make it: cold evenings, simple dinner parties, or whenever you need a bowl of something that feels indulgent and homemade.
The cooking process explained
Overview: sweat onion and garlic, brown shiitake and crimini to develop flavor, deglaze with a splash of broth, simmer in vegetable broth with thyme, finish off with cream off the heat, then blend to a silky texture. Expect about 35–45 minutes from start to table, mostly hands-off simmering.
What you’ll need
- Fresh shiitake mushrooms, sliced (about 8 oz)
- Fresh crimini mushrooms, sliced (about 8 oz)
- broth, a small splash to deglaze the pot
- Heavy cream (about 3/4 to 1 cup)
- Fresh thyme leaves, stripped from stems
- Onion, diced (1 medium)
- Garlic, minced (2–3 cloves)
- Butter (2–3 tbsp)
- Vegetable broth (4 cups)
- Salt, to taste
- Black pepper, freshly ground
Notes:
- If shiitakes are unavailable, substitute more crimini or baby bella for a similar texture.
- For a lighter finish, use half-and-half, but reduce the amount slightly to keep the soup rich.
- Use low-sodium broth if you plan to salt at the end.
Step-by-step instructions
- Heat a large pot over medium heat and melt the butter. Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and fragrant, about 4 to 5 minutes.
- Add the sliced shiitake and crimini mushrooms. Stir and cook until the mushrooms are nicely browned and most of their liquid has evaporated, about 8 to 10 minutes. Don’t rush this step; browning builds flavor.
- Pour in a small splash of broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the broth reduce for about a minute.
- Stir in the vegetable broth and raise the heat until the soup reaches a gentle simmer.
- Add the fresh thyme leaves and season with salt and black pepper. Let the soup simmer for 10 minutes to meld the flavors.
- Turn the heat to low and stir in the heavy cream until fully incorporated. Keep the soup below a boil to prevent curdling.
- Remove the pot from the heat. Use an immersion blender to puree the soup until silky smooth, or let the soup cool slightly and blend in batches in a countertop blender. Take care when blending hot liquids.
- Taste and adjust seasoning as needed. Serve warm.
Best ways to enjoy it
Serve the soup in shallow bowls with a swirl of extra cream and a few thyme leaves on top. Add a drizzle of good olive oil or a sprinkle of toasted breadcrumbs for crunch. For a heartier spread, pair the soup with crusty bread, a simple green salad, or our hearty creamy potato soup recipe for contrasting textures and flavors.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Keep refrigerated for up to 3 days. To reheat, warm gently over low heat until just steaming; avoid boiling once the cream is in the soup. To freeze, cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently. If the soup separates after freezing, a quick whisk or blitz with an immersion blender restores creaminess.
Pro chef tips
- Pat mushrooms dry with paper towels before slicing; excess moisture prevents good browning.
- Don’t overcrowd the pot when browning mushrooms. Work in batches if needed.
- Add the cream off the main heat and keep the soup at a low temperature to avoid curdling.
- Use an immersion blender for convenience and safety with hot soup. If using a countertop blender, blend in small batches and vent the lid slightly to allow steam to escape.
- Taste and adjust salt only after blending, since concentrated flavors change when pureed.
Creative twists
- Make it dairy-free: replace heavy cream with cashew cream or a full-fat coconut cream for a different but luscious texture.
- Add roasted garlic for a deeper, sweeter garlic note.
- Stir in a spoonful of grainy mustard or a squeeze of lemon juice at the end for brightness.
- Top with sautéed mushroom slices and chopped parsley for texture and color.
- For a smoky hint, finish with a few drops of smoked olive oil.
Common questions
How long does this take from start to finish?
Active prep is about 15–20 minutes, with browning and simmering adding another 20–25 minutes. Plan roughly 35–45 minutes total.
Can I use dried mushrooms instead of fresh?
Yes. Rehydrate dried mushrooms in hot water, reserve some soaking liquid (strain it through a fine sieve) and use it to boost the broth. Chop rehydrated mushrooms and add them with the fresh ones. Note that flavor will be more concentrated, so adjust salt carefully.
Is there a good vegan version?
Absolutely. Replace butter with olive oil and heavy cream with cashew cream or coconut cream. Use vegetable broth as written and avoid any dairy garnish. The texture will be slightly different but still very creamy.
Will the soup thicken too much when chilled?
The soup may firm up in the fridge because of the cream. Reheat gently and thin with a splash of broth if needed, whisking to restore the desired consistency.
Cream of Mushroom Soup
Ingredients
Method
-
Heat a large pot over medium heat and melt the butter.
-
Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and fragrant, about 4 to 5 minutes.
-
Add the sliced shiitake and crimini mushrooms. Stir and cook until the mushrooms are nicely browned and most of their liquid has evaporated, about 8 to 10 minutes.
-
Pour in a small splash of broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the broth reduce for about a minute.
-
Stir in the vegetable broth and raise the heat until the soup reaches a gentle simmer.
-
Add the fresh thyme leaves and season with salt and black pepper. Let the soup simmer for 10 minutes to meld the flavors.
-
Turn the heat to low and stir in the heavy cream until fully incorporated. Keep the soup below a boil to prevent curdling.
-
Remove the pot from the heat. Use an immersion blender to puree the soup until silky smooth, or let the soup cool slightly and blend in batches in a countertop blender.
-
Taste and adjust seasoning as needed. Serve warm.
Nutrition
Notes
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Cream of Mushroom Soup
Ingredients
Method
- Heat a large pot over medium heat and melt the butter.
- Add the diced onion and minced garlic. Cook, stirring occasionally, until soft and fragrant, about 4 to 5 minutes.
- Add the sliced shiitake and crimini mushrooms. Stir and cook until the mushrooms are nicely browned and most of their liquid has evaporated, about 8 to 10 minutes.
- Pour in a small splash of broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the broth reduce for about a minute.
- Stir in the vegetable broth and raise the heat until the soup reaches a gentle simmer.
- Add the fresh thyme leaves and season with salt and black pepper. Let the soup simmer for 10 minutes to meld the flavors.
- Turn the heat to low and stir in the heavy cream until fully incorporated. Keep the soup below a boil to prevent curdling.
- Remove the pot from the heat. Use an immersion blender to puree the soup until silky smooth, or let the soup cool slightly and blend in batches in a countertop blender.
- Taste and adjust seasoning as needed. Serve warm.
