The best Cream of Mushroom Soup recipe. It uses fresh mushrooms and is ready in under 15 minutes.
Mushroom soup has always been one of my favorites. It’s likely that most of the mushroom soup I ate as a kid was the canned Campbell’s Cream of Mushroom Soup. But it’s actually pretty quick and easy to make your own homemade cream of mushroom soup!
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Cream Of Mushroom Soup?
This simple soup probably often brings to mind the Campbell’s Condensed Soup version. It’s a creamy and comforting soup with chicken or vegetable broth, sauteed mushrooms, onions and garlic, and evaporated milk.
It’s easy to make from scratch at home with fresh mushrooms with my time-saving tips. A bowl of this cozy soup can be eaten on it’s own, but it’s also a common ingredient in a variety of other dishes. You may know it best from classic dishes like green bean casserole, chicken tetrazzini, or tuna casserole. You can try my Cream of Chicken Soup recipe too for more classic comfort.
What Kind Of Mushrooms Should I Use?
For extra-rich mushroom flavor, I use cremini mushrooms (sometimes called baby bellas, the ones that look like regular white mushrooms but brown). I find them to be stronger tasting than white button mushrooms so they give more flavor to the soup. I buy them pre-sliced which saves time.
I also include shiitake mushrooms for more earthy flavor. At the end, a drop or two of Worcestershire sauce goes in for an unidentifiable umami or meaty flavor. The soup is puréed to spread the mushroom flavor through it quickly. I do like to leave some bigger pieces of mushrooms though.
Making Cream Of Mushroom Soup Quickly
This mushroom soup, like all my SOUPin15 recipes, is homemade and is really quick to make (under 15 minutes). You can browse all my quick soup recipes, they are full of amazing tips and tricks so you can make homemade soups in no time.
The secret to making this creamy mushroom soup in such a short time is a mason jar. What you’re going to do is measure flour and broth into a jar and then secure the lid. Shake it a lot to create a slurry to thicken the soup. Then once your mushrooms have sautéed for a bit with some onions and garlic, you add that flour mixture. Stir it up and then add it to some hot broth. Done.
Oh, and I’m betting that your desire for a comforting soup recipe would also be satisfied by my Loaded Potato Soup recipe. Make sure you check it out. It’s hearty and comforting for sure!
Quick Cream of Mushroom Soup Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
DESCRIPTION
The best Cream of Mushroom Soup recipe. It uses fresh mushrooms and is ready in under 15 minutes.
Ingredients
- 3 Tbsp. butter
- 2 Tbsp. olive oil
- 1 medium onion
- 3.5 oz. shiitake mushrooms
- 16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
- 6 cups low or no-sodium vegetable or chicken broth, divided
- 1 tsp. salt
- 1/2 tsp. coarse black pepper
- 2 cloves garlic
- 5 Tbsp. flour
- 1 (12 oz.) can evaporated milk
- 1/4 tsp. Worcestershire sauce
Instructions
- Put a large skillet over medium heat and add the butter and olive oil.
- Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps.
- Put slices and the cremini mushrooms into the skillet. Increase heat to high. Stir occasionally until wilted and browned in places.
- Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
- Mince the garlic cloves.
- Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well.
- Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
- Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture.
- Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*If you don’t have an immersion blender, transfer about 3/4 of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.
This post originally appeared in November 2014. It was revised and republished in August 2023.
I have made many mushroom soup recipes over the years(say about 55 years LOL). My husband and I have decided that this recipe will go into our family recipe book. Giving you credit of course.
I’m so glad this will be your new go-to recipe, Denise! Thank you so much.
Can this soup be frozen?
Sometimes recipes that contain dairy will separate when frozen. That means that it will look curdled. It is perfectly safe to eat, it will just look a bit off. If you thaw it slowly though (on defrost in the microwave, for instance) and stir it often, it will probably be fine. The alternative would be to make the soup without the evaporated milk and then add the milk in after it has defrosted.
Love this easy creamy mushroom soup. This website is phenomenal. Recipes are easy, limited ingredients, perfect for me! I’ve used several of the recipes to rave reviews. Not bad for a non-cook!
Thanks Zoe!
Even though I’m allergic to mushrooms that recipe makes my mouth watery :)
Arrived at this recipe after reading your Perfect Pork Roast story.
My mushroom soup story is similar. With 6 boys to feed the Campbell’s soup variety was our mom’s “go-to”.
Can’t wait to try it.
Super-excited about this one! Love me some mushroom soup!
Sherri, Me too!
I used to think of mushroom soup as Campbells soup. There is no way I would eat that just plain. UNTIL I ate real mushroom soup. Wow what a huge huge difference. This recipe is an excellent example of what I speak.