Easy Cream of Mushroom Soup
This super easy cream of mushroom soup is made from scratch with fresh mushrooms, sautéed onion and garlic, dry sherry and fresh herbs. It has complex homemade flavors, but is ready in only 30 minutes!
I originally shared this recipe on March 25th, 2014. I have updated the recipe, text, photos and added a video today.
Table of contents
Why You’ll Love This Healthy Cream of Mushroom Soup
For me, cream of mushroom soup is one of those entities that will always bring me back to my childhood. Although I do love a decadent and super creamy soup, today I have a homemade healthier version of the classic mushroom soup.
Dry sherry is added for classic comfort food flavor, then it’s thickened with flour, and finished off with broth and milk. Before you know it, viola, you’ve got a simple, delicious and creamy mushroom soup that is ready in 30 minutes start to finish!
I love serving this on cold winter days, and since it’s a fast recipe, it’s perfect for workweek dinners. Just pair it with a chunk of warm homemade whole-wheat bread, a garden salad or enjoy it all on its own for a comfort food meal that will warm you up from the inside out.
- Vegetables: All you need is garlic, onion and mushrooms. They all help to build lots of flavor.
- Unsalted butter: I like the flavor of butter in this recipe, but you could also use olive oil if you prefer.
- Seasonings: Salt, pepper and dry thyme are the classics for cream of mushroom soup.
- Dry sherry: If you’ve made my Chicken a la King or my Green Bean Casserole, you know dry sherry has got a special place in my pantry when I am making over old classic recipes! If you are in a pinch you can sub in dry vermouth or white wine.
- Flour: To thicken the soup I used all-purpose flour. To make this gluten-free use cornstarch instead. See notes below.
- Vegetable broth, such as Imagine “No Chicken”: I dislike pretty much every vegetable broth on the market except Imagine no chicken, so if you can’t find it and you eat poultry you can use chicken broth instead.
- Reduced-fat milk: To make this creamy but keep the fat calories in check, I opted for 2% milk. If you have whole milk feel free to use that instead.
- Herbs: I amped up the flavors in the recipe with fresh herbs such as chives and fresh rosemary. Fresh rosemary is far superior to dried in taste and texture.
- Truffle oil for drizzling: This is an expensive ingredient and not available at every store, so feel free to use butter or olive oil if you prefer. A little bit of fat on top helps to make the flavors better.
Chefs Note: This will seem like a lot of mushrooms when you add them to the pot, but within a few minutes, they will cook down to a much more reasonable amount. Adding in the salt and seasoning will help them release their juices and wake up the flavors in the dry thyme.
Step-by-Step Instructions To Make This Low-Calorie Cream of Mushroom Soup
Step 1: Sauté garlic & onion
Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
Step 2: Cook Mushrooms and Season:
Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary. Sherry is very strong in flavor and the alcohol needs to be cooked off before the flour and other liquid is added. Simmer until it is dry or au sec.
Step 3: Add Flour To Thicken
Sprinkle flour over the vegetable mixture and stir to coat.
Step 4: Add Liquid
Stir in the broth, and stir it immediately to help the flour dissolve into the broth. As it comes up to a simmer, keep stirring to ensure the flour doesn’t clump or stick to the bottom of the pot. Once it comes to a simmer the starches in the flour will gelatinize and the soup will appear thicker. Add milk and return to a simmer, stirring often.
Step 5: Finish and Serve
Remove the creamy mushroom soup from the heat, stir in chives. Ladle into large soup bowls and drizzle with truffle oil, if using.
FAQs and Expert Tips
To make this gluten-free you can omit the flour and make a slurry with 2 tablespoons of cornstarch and 1/2 cup of broth. Add the slurry in after the broth simmers but before adding the milk. Stir as it comes to a boil.
For a richer soup instead of 1-1/2 cups milk, use 1 cup milk plus 1/2 cup heavy cream for a luxurious creamy texture.
If you like, feel free to use a variety of mushrooms. Or you can use regular white mushrooms for an affordable option.
If you don’t have chives, you could use scallions instead.
You can use a non-dairy milk or unsweetened unflavored non-dairy cream instead of the milk and use olive oil instead of butter to make the recipe vegan.
This soup can be stored in an airtight container in the fridge for up to 5 days.
This soup can be frozen up to 2 months. Defrost and reheat until simmering hot.
Chefs Tips on How To Serve
- Ladle the soup into bowls and top with chives and drizzle with the truffle oil.
- If you are using butter, you can simply drop a pat of it onto the surface. It will float on top and slowly melt into the soup.
- Sprinkle with the chives.
- For a fancy presentation, you can also sauté a couple of sliced mushrooms in oil and lay them on top.
What to Serve This Soup With
- To make this a meal, make my Classic Garden Salad for a complete comfort food dinner.
- Slice baguettes, make homemade croutons, or open a box of oyster crackers for an easy option.
- For company, this would be a nice first course, followed by Brown Rice Risotto and Overnight Kale Caesar.
More Classic Soup Recipes To Try This Season
- My Minestrone Soup is probably one of my most popular soup recipes of all time. It always wins rave reviews.
- This Creamy White Chicken Chili is also a meal prep recipe for the slow cooker!
- This Italian Wedding Soup is also a comfort food favorite around here.
- If you love creamy soup this Instant Pot Cream of Cauliflower Soup would be a top one to try too.
- For a Mexican flair try this Healthy Taco Soup to mix it up!
- Want more soup ideas? Try these 15 healthy soup recipes.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Easy Cream of Mushroom Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Here is how to make homemade Cream of Mushroom Soup from scratch with fresh mushrooms. Serve with a drizzle of truffle oil to make it extra special!
- 1 tablespoon unsalted butter
- 3 cloves garlic, finely chopped
- 1 large onion, diced
- 4 cups sliced mushrooms, any variety or mixed
- 1 teaspoon salt
- 1 teaspoon dry thyme
- ¼ teaspoon freshly ground pepper
- ¼ cup dry sherry
- 3/4 teaspoon chopped fresh rosemary
- 1/3 cup all-purpose flour
- 3 cups vegetable broth, such as Imagine no chicken
- 1 ½ cups low-fat milk (*see note for creamier soup)
- 3 tablespoons chopped chives
- Truffle oil for drizzling, optional
- Sauté: Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add garlic and onion and cook, stirring until starting to brown and soften, 4 to 6 minutes.
- Cook Mushrooms and Season: Add mushrooms salt, thyme and pepper, and cook stirring often until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until dry.
- Add Flour To Thicken: Sprinkle flour over the vegetable mixture and stir to coat.
- Add Liquid: stir in broth, increase heat to high and bring to a simmer, stirring continuously until the soup has thickened slightly. Add milk and return to a simmer, stirring often.
- Finish and Serve: Remove from the heat, stir in chives. Ladle into bowls and drizzle with truffle oil, if using.
To Make It Ultra Creamy
For a richer soup instead of 1 1/2 cups milk, use 1 cup milk plus 1/2 cup heavy cream for a luxurious creamy texture.
To Make It Gluten Free
- To make this gluten-free you can omit the flour and make a slurry with 2 tablespoons cornstarch and 1/2 cup of the broth.
- Add the slurry in after the broth simmers but before the milk.
- Stir as it comes to a boil.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Serving Size: 1 1/2 cup soup
- Calories: 179
- Sugar: 9 g
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 7 g
Keywords: cream of mushroom soup, mushroom soup
These January days call for warm and yummy soups. This one hit the spot. Made exactly as directed but without the truffle oil. Totally comparable to a full fat, heavy cream soup taste wise
Hi Katie, I’m going to make your Cream of Mushroom soup but what’s this about lentils in the comments? Thanks, Marry
When I posted this recipe a million years ago it had the addition of lentil walnut vegan pate on baguette crostini to accompany it. I pulled that recipe out and you can now find it here: https://www.healthyseasonalrecipes.com/vegan-pate/
Thanks for clearing that up. This soup was so good and pretty easy, after I sourced sherry and made stock. I used ghee, coconut milk, coconut cream and added a few shallots because I only had a med size onion. Thank you so much for this recipe and the beautiful photography.
This was excellent! I made it with button and Oyster mushrooms. I also browned some of the mushrooms to top the soup. Used whole milk and chicken broth (homemade)
So rich and creamy. I used almond milk and non dairy half and half. Even my husband loved it.
This is a fabulous bowl of soup! So creamy and silky smooth, and the flavor is spot on perfection!
So happy that you love the flavor and texture! Thank you for the comment and rating!!
Such an amazing comfort food! It was a huge hit at my house!
Thanks for the comment and rating Toni! Glad you all enjoy it!
I just made this again because it’s raining out and I need to warm up! It’s my favorite soup!
Thanks Lauren! So glad it’s become a favorite for you!
Hi Katie, thanks for sharing this delightful vegie soup and crostini. I would love to prepare this for my vegetarian daughter-in-law!
Two queries though: what type of Lentils did you use because we use yellow, green, orange red black oh so many varieties in Indian cooking!! Usually in dried form, to be soaked and then cooked. Maybe you could just put up a photo for me please, if its possible. I would be very grateful.
Also Truffle is not available in my country, is there any substitute or can I omit it altogether?
Thanks once again and have a great day,
Mrs Singh, Malaysia
The lentils I used were canned brown lentils. I think that canned work better than dry and boiled because they are softer and the skin is more tender when pureed. If you want to use a dry variety use brown for the smoothest result. I think red would be too wet and green to tough. If you can’t find truffle oil, home-made roasted garlic oil would be a great substitute. I can’t post links in the comments, but if you go to my “in print” page scroll down to the piece I did for EatingWell in 2005 called “Oil Poached Garlic” for full information on how to make that. It is a great technique and you can use the oil and puree in lots of recipes. Hope that helps and that your daughter in law enjoys the soup!
Some of my favorite ingredients – both the soup & the pate sound amazing! Gorgeous pix! Thanks – Patricia
I’m sitting at my desk drooling over my keyboard! This soup looks so delicious, and the lentil walnut pate? Perfect! I can’t wait to make this for dinner very soon.
Not sure if I’m going to share with anyone though…
Thank you so much Amy and I am so glad you came by for a visit! PS no need to share, I won’t tell 😉
Katie, these pictures are blowing my mind! The styling, the color, and the incredible looking food! I want to eat it all for breakfast rightthissecond.
Thank you Ari! For breakfast? Lol!
I am in love with this soup, Katie!
Ahh, thank you Darlin’. It is totally my cup of tea. I only hoped that others would agree with me. Glad you like it too.
Cream mushroom soup is definitely one of my favorite comfort food, although the first time I had it was at Pizza Hut. Your version looks a bit luxury, but luckily I have some truffle oil at home. Normally I don’t add lentils into the soup though. Just love the pure creaminess!
Great shot too! +1ed and pinned. 🙂
Wow! Ha ha 🙂 I haven’t been to Pizza Hut since ohhh, maybe 1992. I think I left with a stomach ache. Glad you have had Cream of Mushroom Soup (and enjoyed it) again because I can only imagine your first taste. Enjoy this one too! Thanks for coming by Maggie. Clicking through to check out your blog too.
this is one of the most unique sounding pates I’ve ever heard of! beautiful pictures 🙂
Aww thank you Christine. And the pate, yes it is a bit on the unusual side, but actually I have been making it for years. It is really earthy and really umami believe it or not. I love the way it goes with this soup.