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cream of mushroom soup recipe

Cream of Mushroom Soup

Steven Pennington
Homemade soup that is silky and smooth with the perfect texture. Such a special soup
5 from 4 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Soup
Cuisine French
Servings 5 Cups
Calories 148 kcal

Suggested Equipment



  • 2 cups Chopped Mushrooms / crimini mushrooms have more flavor than white mushrooms
  • 5 tbps Butter
  • 3 tbps All Purpose Flour
  • 3 tbps Chopped Shallot
  • 8 oz Heavy Cream or Half & Half
  • 1 tbps Fresh Thyme or ¾ tablespoon dried thyme / Rub dry herbs in your hands to release the natural oils
  • 32 oz Chicken Stock or Vegetable Stock
  • 1 teaspoon Sea Salt
  • pinch Black or White Pepper
  • 1 splash Sherry Wine or Sherry Vinegar / optional


Making the Soup

  • First, begin by washing & rinsing the mushrooms under cold water to remove any dirt.
    Next, chop up the mushrooms, they will end up in a blender so the way they look isn't important. Just make sure you chop them up to medium pieces.
  • In a medium pot, add 1 tablespoon of butter, melt the butter, then add all of the shallots (3 tablespoon(. Sweat the shallots for 2 - 3 minutes over medium heat.
    At this point add in a pinch of sea salt or kosher salt to begin developing flavor.
  • After the shallots have cooked a few minutes then add in the chopped mushrooms.
    Once the mushrooms are lightly browned add a splash of sherry wine or vinegar ( 1 to 2 teaspoons/ optional). Cook off the raw vinegar. Once cooked off add in the rest of the butter and melt. (3 tablespoons)
  • The ROUX: Add in the flour. 3 tablespoons to the mushrooms and combine and cook off the raw flour. 90 seconds
  • Moving on, add the chicken stock over medium-high heat. The soup will begin to thicken. You can add in more chicken stock if you believe it is needed to control the thickness. The longer the soup cooks the tighter/thicker the soup will become.
    Then add the fresh thyme, reduce the temperature to medium-low and simmer. Cook the cook for a few minutes to develop the flavor. (5 mins or more) Low heat...
    Transfer the soup base to a blender. Turn on the blender and while blending add in the heavy cream or Half & Half.
  • The amount of heavy cream or half & half will depend on how thick you want your soup.
    If you feel like you added too much turn up the heat and reduce the soup some. The soup will thicken up from the high temperature Do not add more flour at this point.
    If you needed to, mix cornstarch and water to make a slurry, then add to the soup base.


  • Keep a few mushrooms for garnish. Make very thin slices and arrange them over the soup once you've plated. Add some fresh thyme flowers for a pop of color, plus showing which ingredients are in the soup.



Serving: 1cupCalories: 148kcalCarbohydrates: 11.65gProtein: 4.1gFat: 7.9gSaturated Fat: 2.9gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 1.7gCholesterol: 5mgPotassium: 170mgFiber: 0.9gVitamin A: 39IUCalcium: 83mgIron: 1.4mg
Keyword Cream of Mushroom Soup
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