If you're on the hunt for the 10 best cream of mushroom soup recipes, you're in for a treat! You can whip up a classic creamy version or try a vegan twist with coconut milk—both are super delicious. Don't miss out on the creamy garlic or the wild mushroom and thyme combos; they'll warm you right up. Plus, there are easy one-pot and slow cooker options that make dinner a breeze! Each recipe brings its own flair, so your taste buds are in for an adventure. Stick around, and you'll find even more scrumptious ideas to impress your friends and family!
Main Points
- Explore classic cream of mushroom soup recipes for rich flavors, creamy texture, and perfect pairings with crusty bread or crackers.
- Discover vegan options that use coconut milk and mixed mushrooms for a delicious, dairy-free alternative.
- Try creamy garlic mushroom soup for a comforting dish that includes sautéed garlic and fresh herbs for enhanced flavor.
- Experience wild mushroom and thyme soup, which highlights earthy flavors from various mushrooms and aromatic herbs.
- Consider customizable recipes like cream of mushroom and chicken soup or spicy variations to suit different tastes and dietary preferences.
Classic Cream of Mushroom Soup
Classic Cream of Mushroom Soup is a comforting dish that captures the essence of rustic cooking with its rich flavors and creamy texture. The combination of fresh mushrooms, sautéed onions, and garlic creates a robust foundation for the soup, while the addition of white wine improves the earthy tones of the mushrooms. This soup is perfect for chilly evenings or as an elegant starter for a dinner party.
The creamy finish, achieved with heavy cream or a dairy-free alternative, raises the dish to a luxurious level. Seasoned with fragrant herbs like thyme and fresh parsley, this Classic Cream of Mushroom Soup isn't only delicious but also versatile, making it an excellent choice for both casual and formal dining. Pair it with crusty bread or crackers for a complete meal that warms the soul.
Ingredients:
- 1 pound fresh mushrooms (cremini or button), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1/2 cup white wine (Pinot Grigio or Marsala)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
In a large pot, melt the butter over medium heat and add the diced onions, sautéing until they're translucent. Add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender.
Sprinkle the flour over the mushroom mixture, stirring to combine and cook for about 2 minutes. Gradually pour in the broth and white wine, bringing the mixture to a gentle simmer. Once the soup thickens slightly, stir in the heavy cream and thyme, allowing it to heat through.
Season with salt and pepper to taste, then remove from heat and garnish with fresh parsley before serving.
For the best flavor, use a variety of mushrooms to add depth and complexity to your soup. Consider adding a splash of sherry or a dash of Worcestershire sauce for an extra umami boost.
If you prefer a smoother texture, you can blend the soup using an immersion blender or a regular blender after it has cooled slightly. Finally, feel free to customize your soup by adding cooked chicken or tofu for added protein or incorporating other vegetables like carrots or celery for extra nutrition.
Vegan Cream of Mushroom Soup
Vegan cream of mushroom soup is a delightful and hearty option for those seeking a dairy-free alternative that doesn't compromise on flavor. By utilizing coconut milk or non-dairy milk, this soup achieves a rich and creamy texture that pairs beautifully with the earthiness of mushrooms. The choice of vegetable stock as a base not only maintains the vegan profile but also allows the natural flavors of the ingredients to shine through.
To create a satisfying depth of flavor, a mix of different mushrooms can be used, such as shiitake, cremini, and button mushrooms. Sautéing the mushrooms improves their umami qualities, making the soup a savory delight. Adding fresh herbs like thyme and parsley, along with spices like nutmeg or black pepper, rounds out the flavor profile, making this vegan dish not only delicious but also comforting.
Ingredients:
- 2 cups mixed mushrooms (shiitake, cremini, button), sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 can (13.5 oz) coconut milk or non-dairy milk
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
- Optional: nutmeg for seasoning
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and add the chopped onion, sautéing until translucent. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned.
Pour in the vegetable stock and bring to a simmer. Stir in the coconut milk and dried thyme, seasoning with salt and black pepper. For a creamy texture, blend half of the soup using an immersion blender, then return it to the pot to combine the chunky and smooth elements. Allow the soup to heat through before serving.
Extra Tips:
Feel free to experiment with different types of mushrooms for varied flavors and textures. You can also adjust the thickness of the soup by adding more or less vegetable stock or coconut milk, depending on your preference.
For a spicier kick, consider adding a dash of red pepper flakes. Finally, topping the soup with fresh herbs right before serving can elevate its presentation and add a burst of freshness.
Creamy Garlic Mushroom Soup
Creamy garlic mushroom soup is a delightful dish that combines the rich flavors of sautéed mushrooms and garlic, creating a comforting and hearty soup perfect for any occasion. The combination of fresh mushrooms, typically cremini or button, with the creamy texture of a roux and the subtle acidity of white wine makes this soup truly irresistible.
It's a wonderful choice for a cozy dinner or as a starter for a special meal, and it can easily be modified to suit different dietary needs. This soup not only warms the body but also provides a satisfying balance of nutrients. With a calorie count of around 354 per serving, it offers a good mix of carbohydrates, protein, and healthy fats, making it a wholesome option that can stand alone or accompany a variety of dishes.
Fresh herbs like thyme or parsley not only improve the flavor but also add a beautiful touch of color, making this creamy garlic mushroom soup an appealing addition to your culinary repertoire.
Ingredients:
- 1 pound fresh mushrooms (cremini or button), sliced
- 4 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or non-dairy alternative
- 1/2 cup white wine (optional)
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
In a large pot, melt the butter over medium heat, then add the sliced mushrooms and sauté until they're golden brown and softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the mushrooms and stir for a minute to create a roux, then gradually whisk in the broth, ensuring there are no lumps. If using, pour in the white wine and let the mixture simmer for about 10 minutes. Stir in the heavy cream, season with salt and pepper, and cook for another 5 minutes until the soup thickens. Serve hot, garnished with fresh herbs.
For best results, use fresh, high-quality mushrooms as they greatly improve the flavor of the soup. If you prefer a smoother texture, consider using an immersion blender to puree the soup to your desired consistency.
Additionally, feel free to customize the soup by adding other vegetables or spices that you enjoy. This recipe is versatile, allowing you to make it your own while still enjoying the classic creamy garlic mushroom flavor.
Wild Mushroom and Thyme Soup
Wild Mushroom and Thyme Soup is a delightful and hearty dish that showcases the deep, earthy flavors of a variety of wild mushrooms. This soup not only warms the body but also awakens the senses with the aromatic essence of fresh thyme. The combination of sautéed onions and garlic builds a flavorful foundation, while the mushrooms add a richness that can be improved further with the addition of cream. Whether served as an elegant starter or a comforting main course, this soup is sure to impress.
Making this soup is a straightforward process that allows the natural flavors of the ingredients to shine. By using a mix of fresh wild mushrooms such as shiitake, oyster, and chanterelles, you'll create a complex and satisfying flavor profile. The incorporation of thyme brings a fragrant touch that perfectly complements the earthy notes of the mushrooms. You can adjust the creaminess to your liking, making it suitable for various dietary needs.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound mixed wild mushrooms, cleaned and chopped
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 cup heavy cream or non-dairy alternative
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- Crusty bread for serving
In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until translucent and fragrant, about 5-7 minutes. Stir in the chopped wild mushrooms and cook for an additional 5-10 minutes, allowing them to release their moisture and brown slightly.
Pour in the broth and add the thyme. Bring the mixture to a simmer and let it cook for about 20 minutes to meld the flavors. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Return to the pot and stir in the heavy cream, seasoning with salt and pepper to taste. Heat gently until warmed through.
When preparing Wild Mushroom and Thyme Soup, consider experimenting with different types of mushrooms based on availability and personal preference. Each variety will impart its unique flavor, enriching the complete dish.
Additionally, if you prefer a chunkier texture, reserve some sautéed mushrooms before blending and stir them back into the soup afterward. For an added touch, serve with a sprinkle of fresh herbs and a side of crusty bread for a complete meal experience.
Cream of Mushroom and Chicken Soup
Cream of Mushroom and Chicken Soup is a delightful dish that brings together the earthy flavors of fresh mushrooms and the comforting heartiness of shredded rotisserie chicken. This soup is perfect for chilly days, providing warmth and satisfaction with each spoonful. The combination of a creamy broth and tender chicken creates a dish that's both rich and nourishing, making it a favorite for families and gatherings alike.
To enhance the flavors of this soup, the addition of white wine and a selection of herbs such as thyme and parsley can truly make a difference. The white wine adds a subtle depth that complements the richness of the cream, while the herbs introduce a fresh brightness to the complete flavor profile. Whether you're preparing it for a cozy dinner or a special occasion, this Cream of Mushroom and Chicken Soup is sure to impress.
Ingredients:
- 1 cup fresh mushrooms, sliced
- 2 cups shredded rotisserie chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup white wine
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
To cook the soup, begin by melting the butter in a large pot over medium heat. Add the sliced mushrooms and sauté until they're tender and golden brown, about 5 minutes. Stir in the flour to create a roux, cooking for an additional 2 minutes.
Gradually whisk in the chicken broth and white wine, ensuring there are no lumps. Bring the mixture to a simmer, then add the heavy cream, shredded chicken, thyme, and parsley. Let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste before serving.
When preparing Cream of Mushroom and Chicken Soup, feel free to customize it to your preference. If you want a vegetarian version, substitute the chicken broth with vegetable stock and omit the chicken, using more mushrooms instead.
For a dairy-free option, coconut milk can replace the heavy cream, offering a unique flavor twist while still keeping the soup creamy. Additionally, consider garnishing with fresh herbs or a drizzle of olive oil for an extra touch when serving.
Spicy Cream of Mushroom Soup
Spicy Cream of Mushroom Soup is a delightful twist on the classic recipe, perfect for those who enjoy a little kick in their comfort food. The combination of earthy mushrooms with a hint of spice creates a harmonious balance that warms both the body and soul. By incorporating fresh peppers and a splash of hot sauce, this soup transforms into a bold dish that can be enjoyed on its own or as a base for other recipes.
To make this soup even more special, consider using coconut milk instead of traditional dairy cream. This not only keeps the dish dairy-free but also adds a subtle sweetness that complements the spiciness beautifully. The addition of dry white wine during the cooking process helps to mellow the heat while enriching the complete flavor profile. Gather your ingredients and prepare to indulge in a comforting bowl of Spicy Cream of Mushroom Soup that will surely impress your family and friends.
Ingredients:
- 1 pound fresh mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapeños or serrano peppers, diced (adjust to taste)
- 1 tablespoon olive oil
- 1 cup dry white wine (such as Pinot Grigio)
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1-2 teaspoons crushed red pepper flakes or cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Hot sauce or sriracha, for serving
- Fresh herbs (such as thyme or parsley) for garnish
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the diced onion, minced garlic, and diced jalapeños or serrano peppers until the onion is translucent.
Add the sliced mushrooms and cook until they release their moisture and become tender. Pour in the dry white wine, scraping the bottom of the pot to deglaze, and let it simmer for a few minutes to reduce slightly.
Then, add the vegetable broth and bring to a boil. Reduce the heat and stir in the coconut milk, crushed red pepper flakes or cayenne pepper, and season with salt and pepper. Allow the soup to simmer for about 15-20 minutes, stirring occasionally, until the flavors meld together.
Extra Tips:
To improve the depth of flavor in your Spicy Cream of Mushroom Soup, consider adding a splash of soy sauce or tamari for an umami boost.
If you prefer a smoother consistency, you can blend the soup using an immersion blender or transfer it to a countertop blender before returning it to the pot.
Additionally, feel free to adjust the level of spiciness to your liking by experimenting with different types or amounts of peppers and hot sauce. Enjoy your culinary adventure!
Coconut Cream of Mushroom Soup
Coconut Cream of Mushroom Soup is a delightful and comforting dish that offers a dairy-free alternative to traditional cream of mushroom soup. By utilizing rich coconut milk, this soup achieves a creamy texture that pairs beautifully with the earthy flavors of fresh mushrooms.
The combination of sautéed mushrooms, garlic, and onions creates a robust base for the soup, while the addition of herbs and a splash of lime juice adds an unexpected twist that will tantalize your taste buds.
This soup isn't only perfect for those who are lactose intolerant or following a dairy-free diet, but it also makes for a warm and hearty meal on a chilly day. Whether served on its own or with a side of crusty bread, Coconut Cream of Mushroom Soup is sure to become a favorite in your household.
Let's plunge into the ingredients and the simple steps to create this delicious dish.
Ingredients:
- 2 cups fresh mushrooms (such as cremini or shiitake), sliced
- 1 tablespoon coconut oil
- 1 tablespoon butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon dried thyme (or tarragon)
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh herbs for garnish (optional)
To prepare the Coconut Cream of Mushroom Soup, begin by heating the coconut oil and butter in a large pot over medium heat. Once melted, add the diced onion and minced garlic, sautéing until they become fragrant and translucent.
Next, add the sliced mushrooms, cooking until they're tender and golden brown. Pour in the coconut milk and vegetable broth, stirring to combine. Season with thyme, salt, and pepper, and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.
Just before serving, stir in the lime juice for a revitalizing finish.
When making this soup, feel free to experiment with different types of mushrooms to find your preferred flavor profile. For added texture, consider blending a portion of the soup with an immersion blender before serving, or topping it with sautéed mushrooms for garnish.
Additionally, you can adjust the amount of lime juice based on your taste preference, and don't hesitate to add other herbs or spices to further customize your dish. Enjoy your warm bowl of Coconut Cream of Mushroom Soup!
One-Pot Cream of Mushroom Soup
One-Pot Cream of Mushroom Soup is the perfect solution for those chilly days when you crave something warm and hearty without the fuss of extensive cleanup. The beauty of this recipe lies in its simplicity, allowing you to enjoy a rich and flavorful soup made entirely in one pot. With fresh mushrooms, aromatic vegetables, and a touch of cream, this dish will quickly become a favorite in your household, perfect for cozy nights or casual gatherings with friends.
In addition to being easy to prepare, this soup is highly customizable. You can experiment with different types of mushrooms, such as shiitake or portobello, to add unique flavors and textures. Seasoning with herbs like thyme or tarragon can enhance the taste profile, while a splash of white wine can introduce an additional layer of complexity.
Whether enjoyed as a starter or a main course paired with crusty bread, this One-Pot Cream of Mushroom Soup is sure to delight your taste buds.
Ingredients:
- 1 pound fresh mushrooms (cremini or button), sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream or dairy alternative
- Salt and pepper, to taste
- Fresh herbs (like thyme or tarragon) for garnish
- Optional: 1/2 cup white wine
In a large pot, melt the butter over medium heat and add the diced onion and minced garlic, sautéeing until fragrant and translucent. Stir in the sliced mushrooms and cook until they're tender and have released their moisture.
Sprinkle the flour over the mushroom mixture, stirring well to create a roux, then gradually pour in the stock while stirring continuously to avoid lumps. Bring the mixture to a gentle simmer, allowing it to thicken for about 10 minutes.
Finally, stir in the cream or dairy alternative, adjusting the seasoning with salt and pepper to taste, and allow the soup to heat through before serving.
For a richer flavor, consider adding a splash of white wine after sautéeing the onions and garlic. This will help deglaze the pot and incorporate additional flavor from the fond on the bottom.
If you prefer a smoother texture, you can use an immersion blender to puree the soup to your desired consistency. Don't forget to garnish with fresh herbs right before serving for a vibrant touch. Enjoy this comforting dish with a side of crusty bread for the ultimate cozy meal!
Italian Mushroom Soup With Herbs
Italian Mushroom Soup with Herbs is a delightful and aromatic dish that captures the essence of Italian cuisine. This comforting soup is perfect for chilly evenings or as a sophisticated starter for a dinner party.
Featuring a medley of fresh mushrooms, like cremini and shiitake, the soup boasts a rich and earthy flavor that's further improved by the addition of aromatic herbs such as thyme and parsley. The inclusion of white wine not only deepens the depth of flavor but also adds an elegant touch that makes this soup stand out.
Preparing this Italian Mushroom Soup is a straightforward process that allows the natural flavors of the ingredients to shine. By incorporating heavy cream or a dairy-free alternative like coconut milk, you can achieve a luxurious and creamy texture that envelops each spoonful.
Whether enjoyed on its own or paired with crusty bread, this soup is a versatile option that can be tailored to suit any occasion.
Ingredients:
- 1 lb fresh cremini mushrooms, sliced
- 1 lb fresh shiitake mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 1/2 cup white wine
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
- 2 tablespoons olive oil
Cooking Instructions:
In a large pot, heat the olive oil over medium heat and sauté the onions until translucent. Add the garlic and cook for another minute until fragrant.
Stir in the sliced mushrooms and thyme, cooking until the mushrooms are tender and have released their moisture, about 5-7 minutes. Pour in the white wine and allow it to simmer for a few minutes to reduce.
Next, add the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes. Finally, stir in the heavy cream or coconut milk, season with salt and pepper, and sprinkle the fresh parsley before serving.
Extra Tips:
For an even deeper flavor, consider roasting the mushrooms before adding them to the soup. This will intensify their natural sweetness and earthiness.
Additionally, feel free to experiment with different types of mushrooms or herbs based on your preference. Serving the soup with a drizzle of truffle oil or a sprinkle of grated Parmesan cheese can also improve the dish's richness and presentation.
Enjoy your culinary adventure with this Italian Mushroom Soup!
Slow Cooker Cream of Mushroom Soup
Slow cooker cream of mushroom soup is the perfect solution for a hearty, comforting meal that requires minimal effort. With just a little bit of prep work, you can let the slow cooker do the heavy lifting, allowing the rich flavors of the mushrooms, onions, and herbs to meld together over several hours. This method not only improves the taste but also fills your home with a delicious aroma that will whet your appetite.
Using a variety of mushrooms will boost the soup's flavor profile and add complexity to the dish. Cremini, shiitake, and button mushrooms, when combined, provide a rich, earthy taste that's beautifully complemented by the addition of dried herbs like tarragon or thyme.
To finish off your soup, a splash of heavy cream or coconut milk will transform it into a velvety delight, perfect for pairing with crusty bread or serving as a satisfying starter.
Ingredients:
- 1 pound fresh mushrooms (mixture of cremini, shiitake, and button)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken stock
- 1 teaspoon dried thyme or tarragon
- Salt and pepper to taste
- 1 cup heavy cream or coconut milk
Cooking Instructions:
In your slow cooker, combine the diced onions, minced garlic, and a variety of sliced mushrooms. Pour in the vegetable or chicken stock, then sprinkle in the dried thyme or tarragon, along with salt and pepper to taste.
Stir everything together, cover the slow cooker, and let it cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the mushrooms and onions are tender. About 30 minutes before serving, stir in the heavy cream or coconut milk to achieve a creamy texture, and allow it to warm through before serving.
Extra Tips:
For an added layer of flavor, consider sautéing the onions and garlic in a pan before adding them to the slow cooker, as this can improve their sweetness.
Additionally, you can blend the soup with an immersion blender after cooking for a smooth consistency, or leave it chunky for a more rustic feel. Feel free to customize the herbs and spices according to your taste preferences, and remember that leftovers can be stored in the refrigerator for up to five days or frozen for up to three months, making this soup an excellent meal prep option.