What ingredients do I need to make cream of mushroom soup?

To make cream of mushroom soup, you will need a combination of mushrooms (such as white button and cremini), onion, garlic, extra-virgin olive oil, butter, dry white wine, tamari or soy sauce, fresh thyme and parsley, vegetable broth, salt, and pepper. For a richer texture, heavy cream or crème fraîche can be added after blending. These ingredients create a well-balanced soup with depth and richness.

How can I make cream of mushroom soup without dairy?

To prepare a dairy-free version of cream of mushroom soup, replace the butter and any cream with olive oil. Use about four tablespoons of olive oil to sauté the vegetables and mushrooms. Skip the cream or replace it with a non-dairy alternative like coconut milk or cashew cream for creaminess without dairy. This keeps the soup flavorful while accommodating lactose intolerance or vegan diets.

Why should mushrooms be cooked in batches when making mushroom soup?

Cooking mushrooms in two batches helps them brown more evenly because it prevents overcrowding in the pan. When too many mushrooms are added at once, they release excess moisture, which causes them to steam rather than brown. Browning adds flavor and depth to the soup, so cooking in smaller batches enhances the overall taste and texture.

Can I make cream of mushroom soup without adding cream?

Yes, you can skip the cream to make a lighter soup with a more intense mushroom flavor. After blending the cooked mushrooms and other ingredients, simply omit the cream. This results in a soup that's less rich but highlights the earthiness of the mushrooms. If you want some creaminess without dairy, consider using plant-based cream alternatives or adding pureed potatoes or cauliflower.

How should leftover cream of mushroom soup be stored and reheated?

Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in a freezer-safe container for up to three months. When reheating, thaw frozen soup overnight in the refrigerator, then warm it gently on the stove over low heat, stirring occasionally to prevent burning or separation. If the soup thickens too much during storage, add a little broth or water to adjust the consistency.

Cream Of Mushroom Soup Recipe With Rich Smooth Texture

Ingredients

– 450 grams mixed mushrooms (a combination of white button and cremini mushrooms)

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons extra-virgin olive oil

– 2 tablespoons butter (or more olive oil for dairy-free version)

– 120 ml dry white wine

– 1 tablespoon tamari or soy sauce

– 750 ml vegetable broth

– 1 teaspoon fresh thyme leaves (plus extra sprigs for garnish)

– 120 ml heavy cream or creme fraîche (optional for richer soup)

– Salt and pepper to taste

– Fresh parsley for garnish

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Instructions

1-First, clean and slice the mushrooms uniformly to help them cook evenly.

2-Then, in a large pot over medium heat, heat the olive oil and butter until melted and hot, which takes just a minute or two.

3-Add the chopped onion, season with salt and pepper, and cook until softened, about 5 minutes, to build a solid flavor base.

4-Next, add the mushrooms in two batches about 225 grams each to allow for even browning and avoid steaming.

5-Cook each batch until softened and browned, which enhances the mushroom soup’s depth.

6-Stir in the minced garlic and cook briefly until fragrant, then pour in the white wine and let it reduce slightly for added complexity.

7-After the wine reduces, add the vegetable broth, tamari or soy sauce, and thyme leaves, then cover and simmer for 15 minutes to let the flavors meld.

8-Remove from heat and let it cool a bit before transferring about two-thirds of the soup to a blender and pureeing until smooth.

9-Stir the pureed mixture back into the pot for that creamy consistency.

10-For the final touch, if you want it richer, add the heavy cream and simmer for 2 more minutes; otherwise, skip it for a lighter version.

11-Adjust seasoning with salt and pepper, and serve hot, garnished with fresh parsley and thyme sprigs.

Notes

🍳 Cook mushrooms in batches to ensure even browning and enhanced flavor.
🥄 Puree part of the soup to achieve creaminess without adding dairy.
🥥 For a dairy-free option, replace butter with olive oil and omit the cream.

Author: Brandi Oshea
Prep Time: 15 minutes
Cooking Time: 30 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: International
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 180 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 35 mg