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cream of mushroom soup garnished with sauteed mushrooms in a white bowl.
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5 from 4 votes

Cream Of Mushroom Soup

Sautéed mushrooms are cooked to perfection with butter, lots of garlic, and a dash of white wine and then turned into a delicious Cream Of Mushroom Soup! Full of earthy mushroom yumminess and finished off with heavy cream it’s based on classic French flavors, yet so simple to make!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: cream of mushroom soup
Servings: 6
Calories: 290kcal


  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 1 large onion chopped
  • 3 cloves garlic minced
  • pounds mushrooms such as cremini, shiitake or baby bella, sliced
  • ¼ cup dry white wine
  • cup all-purpose flour
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1 tablespoon fresh thyme chopped, or 1 teaspoon dried
  • 4 cups vegetable broth low sodium or no sodium added
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley chopped


  • In a large Dutch oven melt the butter over medium heat then add the olive oil. Add the onion and garlic and cook for 3 to 5 minutes until the onion softens and is translucent.
    process shots showing how to sautee onion.
  • Add the mushrooms to the pot and cook for 7 to 10 minutes until the liquid that the mushrooms have released has evaporated and they start to lightly brown.
    process shots showing how to sauté mushrooms.
  • Pour in the white wine and cook for another 1 to 2 minutes until most of the wine has evaporated. Sprinkle the flour all over the onion/mushroom mixture, stir and cook for another minute, stirring continuously.
    process shots showing how to add flour over mushrooms for cream of mushroom soup.
  • Crumble the chicken bouillon over the onion/mushroom mixture, season with salt and pepper and add the fresh thyme. Stir everything together, then pour in the vegetable broth. Bring to a boil, then cook for 10 minutes over medium heat, stirring occasionally. Taste for seasoning and adjust with salt and pepper as needed.
    process shots showing how to add seasoning and broth to cream of mushroom soup.
  • Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes, do not bring to a boil.
    process shots showing how to add cream to cream of mushroom soup.
  • Garnish with fresh parsley and serve immediately.



  1. For a smooth and creamy soup, use a blender or immersion blender.
  2. Don’t burn the garlic. When you saute the onions and garlic do not forget to move it around the pan, cook it slowly, and always over medium heat. If the garlic burns it will give the soup a bitter taste. 
  3. Season at the very end. All soup reduces as it cooks and thickens up. So if you add the salt too early on in the cooking process it can get very concentrated and turn out too salty.
  4. Healthier Version. To keep it on the healthier side you can easily just omit the heavy cream at the end and just cook it for a bit longer to thicken up or add more vegetable broth to thin it out.
  5. Leftover cream of mushroom soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container. To reheat, just put it in the microwave for a few minutes on medium power or reheat it in a saucepan. If the soup has been frozen, you can let it thaw out first or reheat it from frozen in the microwave or on the stovetop.  


Serving: 1serving | Calories: 290kcal | Carbohydrates: 16g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 647mg | Potassium: 467mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1146IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg