Cream of Mushroom Soup

Introduction

This classic cream of mushroom soup comes together in under 30 minutes and relies on a simple roux-based technique to build a silky, deeply flavored broth. The key is keeping the mushrooms from browning during the initial sauté, which preserves their delicate flavor and pale color—then puréeing them later adds body and richness without heavy cream.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2–3

Ingredients

• 60 g mushrooms, sliced
• 10 g butter
• 10 g flour
• 15 g diced onion
• 2 bay leaves
• 180 ml milk or white stock
• Seasoning to taste
• 20 ml cream
• Mushrooms, cut Brunoise, for garnish
• Parsley

Instructions

1. Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don’t let the mushroom brown.
2. Add flour, and stir to make roux. Don’t let it brown.
3. Gradually whisk in the milk or stock, and bring to boil.
4. Simmer the soup for 10 to 15 minutes until mushroom is cooked.
5. Pass the soup through a food mill or use a blender to purée it.
6. Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.
7. Season to taste, and garnish with brunoised mushroom and parsley.

Variations

Garlic variation: Add 1–2 minced garlic cloves to the butter before the onion and mushroom—this deepens the savory notes without overpowering the delicate mushroom flavor.

Thyme instead of bay leaves: Swap the bay leaves for 1 teaspoon fresh thyme or ½ teaspoon dried thyme, which provides an earthy, herbal lift that complements the earthiness of mushrooms.

Richer finish: Replace half the milk with additional cream (use 90 ml milk and 40 ml cream instead)—this creates a denser, more luxurious mouthfeel.

Vegetable stock base: Use mushroom or vegetable stock instead of white stock or milk for a deeper, umami-forward soup that skips dairy entirely.

Leek instead of onion: Substitute the diced onion with diced leek (white and light green parts only)—this adds mild sweetness and a slightly more refined flavor profile.

Tips for Success

Keep heat moderate during the initial sauté. If the pan is too hot, the mushrooms will brown quickly and develop a darker, bitter flavor. Stir constantly and pull the pan off heat the moment the mushrooms turn transparent.

Whisk the milk or stock in slowly. Adding it gradually while stirring prevents lumps from forming in the roux. If lumps do form, pass the soup through a fine-mesh sieve before puréeing.

Don’t skip the food mill or blender. Puréeing the mushrooms is what transforms this from a brothy soup to a creamy one—it releases the mushrooms’ starches and creates natural body without relying solely on cream.

Test consistency before serving. The soup will thicken slightly as it cools. If it looks too thin when hot, it will be just right when plated. Add hot milk or cream in small increments if you need to adjust.

Brunoise your garnish mushrooms in advance. Cutting them into tiny, uniform cubes takes a few minutes—do this while the soup simmers so you’re not rushing at plating time.

Storage and Reheating

FAQ

Can I make this soup without cream?

Yes. Use all milk or stock instead of adding cream at the end—the puréed mushrooms provide enough body and richness on their own. The soup will be slightly lighter but still satisfying.

What type of mushrooms work best?

Button, cremini, or portobello mushrooms are ideal. Avoid very watery varieties like shiitake or oyster mushrooms, which can make the soup thin and dilute the flavor. If using wild mushrooms, use a blend to balance delicate flavors.

Can I add the cream earlier in the cooking process?

No. Adding cream before the final step risks it curdling when the soup boils. Always stir in the cream at the end, after simmering is complete and the heat is reduced.

How do I prevent a skin from forming on top when storing?

Press plastic wrap directly onto the surface of the soup before refrigerating. This eliminates air contact and prevents oxidation and skin formation.