24 Delicious Cream of Mushroom Soup Recipes Everyone Loves

Just when you thought cream of mushroom soup couldn’t get any more comforting, we’ve rounded up 24 recipes that will make your heart (and stomach) sing. Whether you’re craving a quick weeknight dinner or a cozy bowl of seasonal goodness, these variations are sure to delight. Dive into our list and discover your next favorite way to enjoy this classic comfort food!

Classic Cream of Mushroom Soup

Mmm, there’s nothing quite like a bowl of classic cream of mushroom soup to warm you up on a chilly evening. It’s creamy, earthy, and utterly comforting—just what you need to cozy up with.

Ingredients

• 2 tbsp unsalted butter, rich and creamy
• 1 lb fresh cremini mushrooms, sliced thin
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to perfection
• 3 cups chicken stock, homemade if you’ve got it
• 1 cup heavy cream, luxuriously thick
• 1 tsp fresh thyme leaves, fragrant and earthy
• Salt and freshly ground black pepper, to season

Instructions

1. Melt the unsalted butter in a large pot over medium heat until it’s just beginning to bubble.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Toss in the minced garlic and fresh thyme leaves, cooking for another minute until the aroma fills your kitchen.
4. Increase the heat to medium-high and add the sliced cremini mushrooms. Cook until they’re golden brown and have released their juices, about 8 minutes.
5. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes to meld the flavors.
7. Stir in the heavy cream and season with salt and freshly ground black pepper. Heat through for another 5 minutes, but don’t let it boil.
8. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer more texture.

Oh, the velvety texture and deep mushroom flavor of this soup are simply divine. Serve it with a drizzle of truffle oil or a sprinkle of crispy fried onions for an extra special touch.

Hearty Cream of Mushroom and Wild Rice Soup

Let’s cozy up with a bowl of something truly comforting. This creamy, dreamy soup combines earthy mushrooms and nutty wild rice for a dish that feels like a hug in a bowl.

Ingredients

• 1 cup uncooked wild rice, rinsed
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh cremini mushrooms, thinly sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh thyme leaves

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the garlic and mushrooms, cooking until the mushrooms release their juices and brown slightly, about 8 minutes.
4. Sprinkle the flour over the mushrooms, stirring constantly to coat, about 1 minute.
5. Gradually pour in the chicken broth, stirring to prevent lumps, then add the wild rice.
6. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 45 minutes.
7. Stir in the heavy cream, black pepper, and thyme, heating through but not boiling, about 2 minutes.
8. Season with additional salt if needed before serving.

Every spoonful of this soup offers a creamy texture with the satisfying chew of wild rice. Serve it with a crusty bread for dipping, or top with extra thyme for a fragrant finish.

Vegan Cream of Mushroom Soup

Deliciously creamy and packed with umami, this vegan cream of mushroom soup is your next comfort food favorite. You won’t believe it’s dairy-free!

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound fresh cremini mushrooms, thinly sliced
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 4 cups vegetable broth, low sodium
• 1 cup raw cashews, soaked overnight
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon juice, freshly squeezed

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms, black pepper, and sea salt. Cook for 8 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
5. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld.
6. While the soup simmers, drain the soaked cashews and blend them with 1 cup of water until completely smooth.
7. Stir the cashew cream, thyme leaves, and lemon juice into the soup. Simmer for another 5 minutes.
8. Use an immersion blender to partially puree the soup, leaving some mushroom pieces for texture.

Unbelievably creamy with a deep, earthy flavor, this soup is perfect with a sprinkle of thyme or a drizzle of truffle oil. Serve it with crusty bread for dipping and enjoy the cozy vibes.

Creamy Mushroom and Thyme Soup

Oh, there’s nothing quite like a bowl of creamy mushroom and thyme soup to warm you up on a chilly evening. It’s rich, comforting, and packed with earthy flavors that’ll make you feel all cozy inside.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and thyme leaves, cooking until the mushrooms are golden and have released their juices, about 8 minutes.
5. Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes to meld the flavors.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
7. Stir in the heavy cream and season with salt and pepper. Heat through for 2 minutes.
8. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve before adding the cream.
9. Tip: If the soup is too thick, thin it with a little more broth or water until desired consistency is reached.
10. Tip: Garnish with a drizzle of cream and a sprinkle of fresh thyme leaves for a beautiful presentation.

Unbelievably smooth and velvety, this soup boasts a deep mushroom flavor with a hint of thyme. Serve it with crusty bread for dipping or top with crispy fried mushrooms for added texture.

Slow Cooker Cream of Mushroom Soup

Venturing into the cozy realm of slow cooker soups? This creamy mushroom delight is your ticket to comfort food heaven. It’s effortlessly rich, perfectly hearty, and just waiting to warm your soul.

Ingredients

• 2 tablespoons of unsalted butter, creamy and golden
• 1 large yellow onion, diced into sweet, tiny pieces
• 3 cloves of garlic, minced to aromatic perfection
• 1.5 pounds of fresh cremini mushrooms, sliced thick for meaty bites
• 4 cups of chicken broth, rich and flavorful
• 1 cup of heavy cream, luxuriously thick
• 2 tablespoons of all-purpose flour, finely sifted
• 1 teaspoon of fresh thyme leaves, earthy and fragrant
• Salt and freshly ground black pepper, to season just right

Instructions

1. Melt the unsalted butter in a large skillet over medium heat until it’s bubbly and fragrant.
2. Add the diced yellow onion and minced garlic, sautéing until they’re soft and golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Toss in the sliced cremini mushrooms, cooking until they’re browned and have released their juices, roughly 8 minutes. Tip: Don’t overcrowd the pan for even browning.
4. Sprinkle the all-purpose flour over the mushroom mixture, stirring well to coat and cook off the raw flour taste, about 1 minute.
5. Transfer the mixture to your slow cooker, adding the chicken broth and fresh thyme leaves. Stir to combine.
6. Cover and cook on LOW for 6 hours, allowing the flavors to meld beautifully. Tip: For a thicker soup, remove the lid and cook on HIGH for the last 30 minutes.
7. Stir in the heavy cream, then season with salt and freshly ground black pepper to taste. Heat through for another 10 minutes.

Mmm, the soup is velvety smooth with a deep, earthy flavor from the mushrooms. Serve it with a sprinkle of thyme on top and crusty bread on the side for dipping into that creamy goodness.

Gluten-Free Cream of Mushroom Soup

Warm up your kitchen with this comforting gluten-free cream of mushroom soup that’s as easy to make as it is delicious. Perfect for those chilly evenings or when you’re craving something creamy and satisfying.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh cremini mushrooms, thinly sliced
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon fresh thyme leaves
• 4 cups gluten-free chicken broth
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms, black pepper, and salt. Cook until the mushrooms are soft and have released their juices, about 10 minutes.
5. Sprinkle in the fresh thyme leaves and pour in the chicken broth. Bring to a simmer.
6. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly stir into the soup to thicken.
7. Reduce heat to low and stir in the heavy cream. Heat through but do not boil.
8. Serve hot, garnished with additional thyme if desired.

This soup boasts a velvety texture with earthy flavors from the mushrooms and thyme. Try serving it with a sprinkle of crispy bacon or a side of gluten-free bread for dipping.

Cream of Mushroom Soup with Sherry

Oh, there’s nothing quite like a bowl of creamy mushroom soup to warm you up on a chilly evening. This version, with a splash of sherry, brings a little sophistication to your weeknight dinner.

Ingredients

• 2 tbsp unsalted butter, rich and creamy
• 1 medium onion, finely chopped
• 1 lb fresh cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup dry sherry
• 3 cups chicken stock, homemade if possible
• 1 cup heavy cream, luxuriously thick
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 tbsp fresh thyme leaves, for garnish

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to foam.
2. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Throw in the sliced mushrooms and minced garlic, cooking until the mushrooms are golden and have released their juices, roughly 8 minutes.
4. Pour in the dry sherry, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 2 minutes.
5. Add the chicken stock, bring to a simmer, and let it cook for 15 minutes to meld the flavors.
6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Stir in the heavy cream, salt, and black pepper, heating through but not boiling, about 3 minutes.
8. Ladle into bowls and garnish with fresh thyme leaves.

Buttery and rich, this soup has a velvety texture with earthy mushroom flavors brightened by the sherry. Serve it with crusty bread for dipping or top with a dollop of crème fraîche for extra decadence.

Spicy Cream of Mushroom Soup

Oh, you’re going to love this Spicy Cream of Mushroom Soup. It’s the perfect blend of creamy, spicy, and utterly comforting, especially on a chilly evening.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 pound fresh cremini mushrooms, sliced
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms, black pepper, and red pepper flakes. Cook until the mushrooms are soft and browned, about 10 minutes.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Slowly stir in the heavy cream and Parmesan cheese until well combined. Simmer for another 5 minutes.
7. Season with salt to taste. For a smoother texture, blend half the soup and mix it back in.

Finished with a silky texture and a kick of heat, this soup pairs wonderfully with crusty bread or a dollop of sour cream on top for extra richness.

Cream of Mushroom and Chicken Soup

How about warming up with a bowl of creamy, dreamy mushroom and chicken soup? It’s the perfect comfort food for any day, especially when you’re craving something hearty yet simple to make.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces fresh cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chicken pieces and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and the onions are translucent, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.
5. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
6. Return the chicken to the pot and bring the soup to a simmer. Cook for 10 minutes, stirring occasionally.
7. Reduce the heat to low and stir in the heavy cream, black pepper, and salt. Simmer for another 5 minutes, ensuring it doesn’t boil.
8. Remove from heat and stir in the fresh thyme leaves.

For a silky texture and deep flavor, this soup is a winner. Try serving it with a sprinkle of grated Parmesan and crusty bread on the side for dipping.

Cream of Mushroom Soup with Garlic and Herbs

Let’s dive into making a comforting bowl of cream of mushroom soup that’s bursting with garlic and herbs. It’s the perfect cozy meal for any day.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 pound fresh cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms, thyme, and rosemary. Cook until the mushrooms are golden and have released their juices, about 10 minutes.
5. Pour in the chicken stock and bring to a simmer. Let it cook for 15 minutes to meld the flavors.
6. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper.
7. Simmer for another 5 minutes, then remove from heat.

You’ll love the velvety texture and the deep, earthy flavors of this soup. Try serving it with a sprinkle of fresh herbs on top for an extra touch of freshness.

Rich and Creamy Portobello Mushroom Soup

Brace yourself for a bowl of comfort that’s as rich in flavor as it is in texture. This Portobello Mushroom Soup is your go-to for those chilly evenings when you crave something creamy and satisfying.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1.5 pounds fresh Portobello mushrooms, sliced thick
• 4 cups vegetable broth, low sodium
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced Portobello mushrooms and cook until they release their moisture and brown slightly, about 10 minutes.
5. Sprinkle the flour over the mushrooms and stir to coat evenly, cooking for 2 minutes to remove the raw flour taste.
6. Slowly pour in the vegetable broth, stirring constantly to prevent lumps.
7. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
8. Reduce the heat to low and stir in the heavy cream, black pepper, and sea salt.
9. Simmer gently for another 5 minutes, then remove from heat.
10. Stir in the fresh thyme leaves just before serving.

Now, this soup boasts a velvety texture with earthy undertones from the mushrooms, perfectly balanced by the creaminess. Serve it with a crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra layer of flavor.

Cream of Mushroom Soup with Truffle Oil

Unbelievably creamy and packed with earthy flavors, this cream of mushroom soup with a drizzle of truffle oil is the ultimate comfort food for any season. You’ll love how the truffle oil elevates the humble mushroom to something truly special.

Ingredients

• 2 tbsp unsalted butter, rich and creamy
• 1 lb fresh cremini mushrooms, sliced thin
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 cups chicken stock, homemade if possible
• 1 cup heavy cream, luxuriously thick
• 1 tsp fresh thyme leaves, fragrant
• Salt and freshly ground black pepper, to season
• 1 tbsp truffle oil, aromatic and bold

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to foam.
2. Add the sliced mushrooms and diced onion, cooking until they’re soft and golden, about 10 minutes. Stir occasionally to prevent sticking.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in the chicken stock, bringing the mixture to a gentle boil. Then, reduce the heat and simmer for 15 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup. Tip: Be careful with hot liquids to avoid splatters.
6. Stir in the heavy cream and thyme, heating through but not boiling. Season with salt and pepper to your liking. Tip: Add the cream off the heat to prevent curdling.
7. Ladle the soup into bowls and drizzle each serving with truffle oil just before serving.

Heavenly in its velvety texture, this soup boasts a deep, umami-rich flavor that’s perfectly balanced by the truffle oil’s elegance. Serve it with crusty bread for dipping, or top with a few sautéed mushrooms for extra texture.

Cream of Mushroom and Asparagus Soup

Perfect for those chilly evenings when you’re craving something cozy yet sophisticated, this cream of mushroom and asparagus soup combines earthy flavors with a velvety texture that’s downright comforting.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh cremini mushrooms, sliced
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the sliced mushrooms and asparagus pieces, cooking until the mushrooms have released their juices and the asparagus is bright green, about 8 minutes.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat and simmer for 15 minutes to meld the flavors.
5. Carefully blend the soup until smooth using an immersion blender, or in batches with a countertop blender.
6. Stir in the heavy cream, black pepper, and sea salt, warming through for another 5 minutes without boiling.

Rich and creamy, this soup boasts a deep mushroom flavor with the fresh, slightly sweet notes of asparagus. Serve it with a drizzle of truffle oil or a sprinkle of grated Parmesan for an extra touch of luxury.

Cream of Mushroom Soup with Bacon

You know those chilly evenings when all you crave is something warm, creamy, and utterly comforting? This cream of mushroom soup with bacon is your answer, blending earthy mushrooms with smoky bacon for a bowl of pure coziness.

Ingredients

• 4 slices thick-cut bacon, chopped into small pieces
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 pound fresh cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock, low-sodium
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside on paper towels.
2. In the same pot, melt the butter with the bacon fat. Add the diced onion and cook until translucent, about 3 minutes.
3. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and browned, about 8 minutes.
4. Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps form. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Reduce heat to low and stir in the heavy cream and thyme. Simmer for another 5 minutes, then season with salt and pepper.
7. Blend half the soup with an immersion blender for a creamier texture, if desired.
8. Serve hot, garnished with the crispy bacon pieces.

Perfectly creamy with a hint of smokiness, this soup pairs wonderfully with a crusty bread for dipping. The mushrooms offer a meaty texture, while the bacon adds a delightful crunch.

Cream of Mushroom and Potato Soup

After a long day, there’s nothing quite like a bowl of creamy, comforting soup to warm you up. This Cream of Mushroom and Potato Soup is your go-to for a hearty, flavorful meal that feels like a hug in a bowl.

Ingredients

• 2 tablespoons of rich unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves of garlic, minced
• 1 pound of fresh cremini mushrooms, sliced
• 3 medium Yukon Gold potatoes, peeled and diced
• 4 cups of low-sodium chicken broth
• 1 cup of heavy cream
• 1 teaspoon of freshly chopped thyme
• Salt and finely ground black pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the finely chopped onion and minced garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Toss in the sliced mushrooms, cooking until they’re golden brown and have released their juices, roughly 8 minutes.
4. Stir in the diced potatoes, ensuring they’re well-coated with the buttery mushroom mixture.
5. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing the heat to simmer. Cook until the potatoes are tender, about 15 minutes.
6. Slowly add the heavy cream and chopped thyme, stirring continuously to combine. Let the soup simmer for an additional 5 minutes to thicken slightly.
7. Season with salt and finely ground black pepper, adjusting to your preference.

Ladle this velvety soup into bowls and enjoy the creamy texture and earthy flavors. For an extra touch, garnish with a sprinkle of thyme or a dollop of sour cream.

Light Cream of Mushroom Soup

Light cream of mushroom soup is the cozy, comforting dish you didn’t know you needed. Perfect for those chilly evenings or when you’re craving something simple yet satisfying.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb fresh cremini mushrooms, thinly sliced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook until they release their juices and become tender, about 8 minutes.
5. Pour in the chicken broth and bring the mixture to a gentle boil.
6. Reduce the heat to low and simmer for 15 minutes to meld the flavors.
7. Stir in the heavy cream, black pepper, and sea salt, heating through but not boiling, about 3 minutes.
8. Remove from heat and sprinkle with fresh thyme leaves before serving.

Here’s how it turns out: velvety smooth with a deep, earthy flavor from the mushrooms. Try topping it with a drizzle of truffle oil for an extra luxurious touch.

Cream of Mushroom Soup with Parmesan

Here’s a cozy bowl of comfort that’s perfect for any day. You’ll love how the earthy mushrooms and creamy parmesan come together in this soup.

Ingredients

• 2 tablespoons rich unsalted butter
• 1 pound fresh cremini mushrooms, thinly sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock, warm
• 1 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and finely ground black pepper to taste

Instructions

1. Melt the butter in a large pot over medium heat until it’s bubbly and fragrant.
2. Add the mushrooms and onion, sautéing until they’re soft and golden, about 10 minutes.
3. Stir in the garlic and cook for another minute until it’s aromatic.
4. Sprinkle the flour over the mushroom mixture, stirring constantly to coat everything evenly.
5. Gradually pour in the warm chicken stock, stirring continuously to prevent lumps.
6. Bring the soup to a gentle boil, then reduce the heat to simmer for 15 minutes, stirring occasionally.
7. Stir in the heavy cream and parmesan cheese until the cheese is melted and the soup is smooth.
8. Add the thyme leaves, then season with salt and pepper to your liking.
9. Let the soup simmer for another 5 minutes to blend all the flavors together.

Ladle this velvety soup into bowls and enjoy the creamy texture and umami-packed flavor. For an extra touch, top with a sprinkle of parmesan and a few thyme leaves.

Cream of Mushroom and Leek Soup

Deliciously creamy and packed with earthy flavors, this soup is your next comfort food favorite. You’ll love how the mushrooms and leeks come together in a velvety smooth blend that’s both hearty and satisfying.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped leeks, white and light green parts only
• 3 cups sliced cremini mushrooms, cleaned and patted dry
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the leeks and sauté until they’re soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the mushrooms and garlic, cooking until the mushrooms release their moisture and start to brown, about 8 minutes.
4. Pour in the vegetable broth, bringing the mixture to a gentle boil. Then, reduce the heat to low and simmer for 15 minutes to meld the flavors.
5. Carefully blend the soup until smooth using an immersion blender, or transfer to a blender in batches if necessary.
6. Return the soup to the pot if using a blender, then stir in the heavy cream, black pepper, and sea salt. Warm through over low heat for another 5 minutes, but do not boil.

What you’ll get is a luxuriously smooth soup with a deep, earthy flavor from the mushrooms, balanced by the slight sweetness of the leeks. Serve it with a drizzle of cream and a sprinkle of fresh thyme for an extra touch of elegance.

Cream of Mushroom Soup with Spinach

Got a craving for something cozy yet a bit fancy? This cream of mushroom soup with spinach is your go-to. It’s creamy, earthy, and packed with nutrients, making it perfect for those chilly evenings or when you just need a bowl of comfort.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 8 oz fresh cremini mushrooms, sliced
• 4 cups fresh spinach, roughly chopped
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the sliced mushrooms and cook until they release their juices and start to brown, about 8 minutes.
5. Tip: Don’t overcrowd the pot to ensure the mushrooms brown nicely.
6. Pour in the vegetable broth and bring the mixture to a gentle boil.
7. Reduce the heat to low and simmer for 10 minutes to let the flavors meld.
8. Stir in the heavy cream, black pepper, and sea salt, then add the chopped spinach.
9. Tip: Add the spinach last to keep its vibrant color and nutrients.
10. Cook for another 2 minutes until the spinach is just wilted.
11. Tip: For a smoother texture, blend half the soup before adding the spinach.
12. Remove from heat and serve hot.

Rich and velvety, this soup pairs wonderfully with crusty bread or a sprinkle of grated Parmesan. The spinach adds a fresh contrast to the deep mushroom flavor, making every spoonful a delight.

Cream of Mushroom and Barley Soup

Mmm, there’s nothing like a bowl of creamy, hearty soup to make you feel all cozy inside, especially when it’s packed with the earthy flavors of mushrooms and the satisfying chew of barley.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 cup pearl barley
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook until they release their juices and start to brown, about 8 minutes.
5. Tip: Don’t overcrowd the pot to ensure the mushrooms brown nicely.
6. Stir in the barley and cook for 2 minutes to lightly toast it.
7. Pour in the vegetable broth and bring the mixture to a boil.
8. Reduce the heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
9. Tip: Stir occasionally to prevent the barley from sticking to the bottom of the pot.
10. Stir in the heavy cream and thyme, then season with salt and pepper.
11. Simmer for an additional 5 minutes to blend the flavors.
12. Tip: For a thicker soup, let it simmer uncovered for a few extra minutes.

Brimming with creamy texture and deep, umami flavors, this soup is a bowl of comfort. Serve it with a sprinkle of fresh thyme on top and a side of crusty bread for dipping.

Cream of Mushroom Soup with Roasted Garlic

Perfect for those chilly evenings when you’re craving something cozy yet sophisticated, this cream of mushroom soup with roasted garlic is a game-changer. You’ll love how the deep flavors come together in this velvety smooth soup.

Ingredients

• 2 cups fresh cremini mushrooms, sliced
• 1 whole garlic head, for roasting
• 3 tbsp rich unsalted butter
• 1 medium yellow onion, finely diced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken stock, warm
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and finely ground black pepper to taste

Instructions

1. Preheat your oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, melt the butter over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and brown slightly, about 8 minutes.
4. Sprinkle the flour over the mushrooms and stir to coat, cooking for 1 minute to remove the raw flour taste.
5. Gradually whisk in the warm chicken stock, ensuring no lumps form. Bring to a simmer.
6. Squeeze the roasted garlic cloves into the soup, add thyme, and simmer for 15 minutes to blend the flavors.
7. Stir in the heavy cream and heat through without boiling. Season with salt and pepper.
8. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.

Velvety and rich, this soup boasts a deep umami flavor with a hint of sweetness from the roasted garlic. Serve it with a swirl of cream and a sprinkle of thyme for an elegant touch.

Cream of Mushroom and Corn Soup

Here’s a cozy bowl of comfort that’s perfect for those chilly evenings or when you’re craving something creamy and satisfying. You’ll love how the earthy mushrooms and sweet corn come together in this velvety soup.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 lb fresh cremini mushrooms, sliced
• 1 cup sweet corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté for 3 minutes, until translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms and cook for 5 minutes, until they release their moisture and start to brown.
5. Pour in the vegetable broth and bring to a gentle boil.
6. Reduce heat to low, stir in the corn, and simmer for 10 minutes.
7. Blend half the soup until smooth for a creamy texture with chunks.
8. Return the blended soup to the pot, add the heavy cream, and stir well.
9. Season with black pepper, sea salt, and fresh thyme leaves.
10. Simmer for another 5 minutes, stirring occasionally, until heated through.

Enjoy the soup’s creamy texture and the harmonious blend of earthy mushrooms with the sweetness of corn. Serve it with a sprinkle of thyme on top or a side of crusty bread for dipping.

Cream of Mushroom Soup with a Kick of Chili

Oh, you’re in for a treat with this Cream of Mushroom Soup that packs a spicy punch! It’s the perfect blend of creamy comfort and a chili kick to warm you up on any day.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 lb fresh cremini mushrooms, sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp crushed red chili flakes
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté for 3 minutes, until translucent.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms, black pepper, salt, and chili flakes. Cook for 5 minutes, stirring occasionally, until the mushrooms are golden.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
7. Stir in the heavy cream and thyme leaves. Simmer for another 5 minutes. Tip: Don’t let it boil to prevent curdling.
8. Adjust seasoning if needed. Tip: A splash of lemon juice can brighten the flavors.

Hearty and velvety, this soup’s creamy texture contrasts beautifully with the chili’s heat. Serve it with crusty bread or top with crispy fried onions for an extra crunch.

Cream of Mushroom and Crab Soup

Craving something cozy yet luxurious? This Cream of Mushroom and Crab Soup blends earthy mushrooms with sweet, tender crab meat for a bowl that’s both comforting and a bit fancy.

Ingredients

• 2 tbsp unsalted butter, creamy and rich
• 1 cup finely chopped yellow onion, sweet and aromatic
• 2 cloves garlic, minced to release its pungent charm
• 8 oz fresh cremini mushrooms, sliced thin for tender bites
• 1/4 cup all-purpose flour, for a smooth thickening
• 4 cups chicken stock, homemade or high-quality store-bought
• 1 cup heavy cream, velvety and indulgent
• 8 oz lump crab meat, picked over for shells
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick
• 1 tbsp fresh parsley, chopped for a bright finish

Instructions

1. Melt the butter in a large pot over medium heat until it’s frothy and fragrant.
2. Add the chopped onion and garlic, sautéing until they’re soft and translucent, about 5 minutes.
3. Toss in the sliced mushrooms, cooking until they’re golden and have released their moisture, roughly 8 minutes.
4. Sprinkle the flour over the veggies, stirring constantly to coat and cook off the raw flour taste, about 2 minutes.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, and bring the mixture to a gentle boil.
6. Reduce the heat to low, simmering the soup for 10 minutes to let the flavors meld.
7. Stir in the heavy cream, crab meat, salt, and pepper, heating through but not boiling to keep the crab tender.
8. Garnish with fresh parsley before serving for a pop of color and freshness.

Warm, creamy, and packed with layers of flavor, this soup is a delight with crusty bread or a simple green salad on the side. The mushrooms offer an earthy depth, while the crab adds a sweet, luxurious touch that makes every spoonful special.

Conclusion

Variety is the spice of life, and our roundup of 24 Delicious Cream of Mushroom Soup Recipes offers just that! Whether you’re craving something classic or adventurous, there’s a bowl of comfort waiting for you. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the warmth with fellow foodies by pinning this article on Pinterest. Happy cooking!

Bella Bacinos