Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWCreamy soups are hands-down my favorite, and this cream of mushroom soup is probably my most versatile. Not only is it rich and creamy and absolutely wonderful by itself, it’s also a more tasty way to ditch the canned stuff in other dishes that call for cans. And it’s much easier than you might think. So, grab a pot and see why my cream of mushroom soup recipe is better!
Why You Need My Cream Of Mushroom Soup Recipe
- Rich, mushroom flavor – My version packs in a creamy, earthy, and umami flavor that canned soups just can’t compete with. Store-bought pales in comparison!
- Creamy, smooth texture, with adjustable thickness – Clearly many of you are on the same page with me on thick blended soups, because my broccoli cheese soup, cauliflower soup, and butternut squash soup are some of my most popular. Like those, my recipe for cream of mushroom soup is velvety smooth and rich, and you can adjust the thickness (see my tips below).
- Simple, clean ingredients – Just 7 of them, plus salt and pepper. You don’t need any flour, so it’s naturally gluten-free.
- Easy and versatile – Just saute, simmer, and blend. And my creamy mushroom soup is a multitasker! Yes, it’s warm and comforting as a starter to your meals, but you can also use it in other dishes, like casseroles (more ideas below!).
Ingredients & Substitutions
Here I explain the best ingredients for my cream of mushroom soup recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver.
- Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic.
- Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high.
- Broth – I used low-sodium store-bought, but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth.
- Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin.
- Sea Salt & Black Pepper
How To Make Cream Of Mushroom Soup
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the mushrooms and onions. Heat the olive oil in a Dutch oven or large pot over medium heat. (I have and love this Dutch oven.) Add the onions and mushrooms, and saute until soft and lightly browned.
- Add the garlic. Saute until fragrant.
- Simmer the soup. Add the chicken broth, heavy cream, almond milk, sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.
- Blend until smooth. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed. Voila — your homemade cream of mushroom soup is ready to enjoy or use in recipes!
My Recipe Tips
- Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning.
- Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions.
- Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely.
- If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil!
- Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape.
- How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options:
- Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result.
- Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like.
- Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.
Serving Ideas
I love this cream of mushroom soup as a starter before a fall meal, but like I said, it’s also wonderful in other recipes. Some ideas:
- Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken, or drizzle it over pork steaks.
- Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad.
- Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole, and I actually do just that in my low carb green bean casserole. It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole.
Cream of Mushroom Soup (Easy Recipe)
My cream of mushroom soup recipe is rich and creamy, with just 7 simple ingredients and no flour! Enjoy it on its own or use in other recipes.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes, stirring occasionally, until soft and lightly browned.
-
Add the garlic and saute for about 1 minute, until fragrant.
-
Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes, stirring occasionally, until the flavors develop to your liking.
-
Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
- Store: Keep leftovers in the refrigerator for up to 3-4 days.
- Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
- Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Cream Of Mushroom Soup
170 Comments
Nesja
0Loved this soup!! Made it yesterday for another recipe calling for cream of mushroom soup. It was delicious and very soul satisfying.
Rachael Dean
0Was decent. Needs more flavor. I added some thyme. Also note I altered the recipe. I had no unsweetened almond or coconut milk. I added onion and garlic powder also. Still a good recipe.
MIchelle
0I added 4 oz of cream cheese to make this alittle bit thicker. My husband, who is a real (snob!) when it comes to how his green bean casserole comes out, absolutely loved it, and told me to send it to his mom. I previously rated this 3 stars, and don’t know how to update it. Thanks for the lovely recipe.
Russell E Mullins Jr
0This was a great Sunday afternoon treat easy directions quick fix and so filling and satisfying.
Kim Hosier
0I just finished making a second batch of this delicious soup (a friend gave me a big bag of mushrooms). After using 3 cups of the first batch to make your green bean casserole for Thanksgiving, I think I will cut it to 2 cups the next time because it was watery. Can a little cornstarch or beef gelatin be used to thicken it some for recipes?
Also, I have the idea to add some cooked ground sausage to it when we have it for a meal…maybe some finely chopped kale, too.
CG
0Amazing soup. Love the flavor and simplicity. I’ve done this soup with coconut cream and heavy cream. I prefer heavy cream as it is not as sweet, but both versions are delicious. I make this recipe at least once per month.
Maya | Wholesome Yum
0Hi Kim, It shouldn’t be watery. I have tips in the post above to thicken the soup if you prefer it thicker, though.
Donna
0Would it be somewhat creamy even if I didn’t use the blender??? I like chunky mushrooms in my soup
Maya | Wholesome Yum
0Hi Donna, This recipe uses both heavy cream and almond milk, so it will have a cream element, but will be very thin if you don’t blend the mushrooms. I’d recommend blending at least half of them. You can remove half and return to the soup after blending.
Hannah
0This was super easy and everyone loved it. I used a small packet of whipping cream and a small packet of coconut milk and vegetable stock. Everyone in the family loves it!
Julie
0Delicious
Cassandra
0Can I just use the almond milk and skip the heavy cream or use fresh parm?
Maya | Wholesome Yum
0Hi Cassandra, Your soup will be very thin if you omit the cream. You could try thickening it with parmesan, but I haven’t tested this to see how it would turn out.
Nicole
0Have made it several times (I do the nondairy version, using canned coconut milk), it’s always great. Thank you!
keon Robertson
0Delicious recipe! I omitted the almond milk and instead added a package of Boursin herb & garlic and it was wonderful!
Rob
0I don’t have an immersion blender. Would it be ok to use a food processor instead? Thanks. Cheers!
Wholesome Yum M
0Hi Rob, Yes, I think a food processor will work well. You may not achieve the exact silky smooth texture, but it will get you most of the way there!
Martha
0Gluten free was my need. I subbed heavy cream, lactose free milk, and minced garlic. Delicious
Gina
0This recipe is delicious! I am new to the keto lifestyle, and it can be difficult to find replacement meals that the whole family enjoys. We all loved this soup. My only criticism is that it did not make enough (all 5 of us wanted more:)). Today, I am making the recipe, again, but doubling it! Thank you so much!
Susan
0Can you tell me what the sodium content is? This looks amazing and if it is low in sodium I would love to make this!!
Maya | Wholesome Yum
0Hi Susan, Sorry, I don’t have that info. You can see more about why in my nutrition policy.
Brent
0Without a doubt, the best mushroom soup we have ever had. Better than a very high end restaurant we went to where we thought they had the best mushroom soup. I used coconut milk versus almond, and mushroom broth versus chicken. Also cooked half the mushroom in a frying pan to ensure browning the all – difficult to do in one stockpot.
Melanie
0An excellent soup! I didn’t puree the mushrooms but chopped them fairly fine. I also added a half teaspoon of curry powder to the sauteeing onion, garlic mix. Perfect snowy day comfort food.
Michelle
0It’s not nearly as creamy as I thought. It looks like a regular soup, not a condensed one for my green bean casserole. Good overall base, but needs some tweaking.
Dr. Susan
0This was so good & easy! I used dried wild mushrooms, all I had, & used the filtered soaking liquid for half the stock along with a cup of frozen concentrated turkey bone broth (from the Thanksgiving turkey.) I would do that stock combo again, but would add some sliced creminis to the dried mushrooms In the soup & for garnish. Also added a little scotch (about 2 oz of leftover old peaty Scotch) to balance sweetness after finding out the almond milk was unsweetened vanilla, not plain! Nevertheless, this was absolutely delicious & the recipe is obviously very forgiving.
Kathy
0Absolutely delicious recipe and so very easy. I
Kara
0I was searching for a way to have my beef stroganoff again without breaking my sugar fast (you know- alllll things sugar even sugar breakdowns!) and came across your recipe for this soup! Perfect! I then decided to add sautéed beef, mushrooms, and onions to the soup to create stroganoff soup! It’s perfect and I just will use almond flour for the beef coating instead of coconut. But just another way to take what you have already created and build on it! Thank you so much!
Ann Ohr
0So…..another win from you! I double checked my cooking bible (Easy Keto Cookbook) and didn’t find the answer I’d like to have. Can we hot water bath this soup for storage or is the freezing method the only option. Thanks for all you give us!
Baker Judy
0This was EXCELLENT, Maya! A definite 10!!! So easy. Makes enough for us to have several meals. I love that.
Brian McMillan
0OMG we love mushroom soup and this is the best. I love to cook and at this time of year I really get into making soups. Two weeks ago we started a low carb diet. I found this recipe and made it, I followed the recipe exactly and we were blown away. Hands down the best recipe ever and so simple. Now I’m going to try all your recipes.
Amber
0Oh my yum! So good. I didn’t have freshman thyme, so added about a tsp of dried thyme while it simmered to soften it. And my almond milk, though unsweetened, made it a touch sweet. So I added extra salt and pepper, and puréed about 2 Tbsp (30g) of cream cheese through when I blended it all. Gave a slightly richer flavour. Thanks for the recipe!
Marie Pascarell
0I love mushrooms bits in my soup. So right after sauteeing I take some out and chopped . After blending, I add the chucks to the soup for texture.
Concetta Schafhausen
0Could not print the recipe, all the ingredients disappear when I tap to print or save.
Maya | Wholesome Yum
0Hi Concetta, You can use the Print button on the recipe card, which will give you a printer friendly version including ingredients.
Heather White
0How much of this would equal 1 can cream of mushroom soup if I were using it in a casserole?
Maya | Wholesome Yum
0Hi Heather, I suppose it depends on the can, but the ones I’ve seen are 10.5 ounces, so that’s about 1 cup + 1/4 cup + 1 tablespoon, or 1 cup + 1/3 cup for the easiest measurement.
Erica B
0Hi Maya, Thank you for your recipes. You’ve clearly put a lot of time and effort into them. I’ve just begun browsing, and look forward to trying several!
Patty
0I’m not low carb or Keto. I’m Celiac. Why almond milk? Can I use Lactaid?
Ruby Powell
0I haven’t made this but I do have celiac and was wondering if this can be frozen for later date use?
Maya | Wholesome Yum
0Hi Ruby, Yes, you can freeze it. Make sure you blend after reheating to get rid of any separation.
Maya | Wholesome Yum
0Hi Patty, This recipe is both low carb and gluten-free. Yes, you can use Lactaid if you don’t need it to be low carb.
Eva Boice
0Do you think I can freeze this gluten free cream of mushroom soup? Thank you.
Maya | Wholesome Yum
0Hi Eva, Yes, absolutely!
Hailey
0I made this with cashew cream and cashew milk instead of the coconut, and it turned out amazing! 🙂
Maya | Wholesome Yum
0I am so happy to hear that, Hailey! Thank you!
Debbie Freeberg-Renwick
0For years “cream” soups have been a winter favorite of mine. For veggies, I usually pressure cook a few handfuls of mixed greens out of our greenhouse, if in a hurry I use onion or garlic powder, some Italian herbs, almond or coconut milk, and blend. You just can’t go wrong for a cold weather meal! I really enjoy looking at what you create. Thank you Maya!
Maya | Wholesome Yum
0Thank you so much, Debbie! That sounds delicious.
Debbie Freeberg-Renwick
0Hi Maya, have you made this recipe using canned mushrooms?
Maya | Wholesome Yum
0Hi Debbie, I haven’t tried that. Let me know if it works for you!
Chelsea Oberle
0Any suggestions for a dairy free version?
Maya | Wholesome Yum
0Hi Chelsea, Coconut cream would probably work instead of heavy cream.
Kristen
0This soup is amazing. I made a few additions that I loved Cayenne, Basil, Worcestershire, and dill.
Maya | Wholesome Yum
0I am so happy you liked the soup, Kristen! Have a great day!
Kim
0LOVE this! Rich, creamy and tasty … but I doubled the mushrooms (because I had plenty) and used coconut milk and coconut cream. So quick and easy and I now have a freezer stocked for those drop-in guests.
Maya | Wholesome Yum
0I am so happy you liked the soup, Kim! Please come back again soon!
Kayla Ayers
0Can you freeze this or can it for later use??? How long is shelf life, etc?
Maya | Wholesome Yum
0Hi Kayla, Yes, you can. If you freeze, thaw it in the fridge first and then stir constantly when heating so that it doesn’t separate.
Suzette
0Hi Maya! I’ve been keto for 6-1/2 months now and am in maintenance, so I’m always on the hunt for new recipes. I made this soup a couple of weeks ago and doubled all the ingredients so that my family and I could have leftovers for lunch the rest of the week. While making the soup, I realized I only had unsweetened vanilla almond milk on hand. I had no choice but to go with it, so I added it while crossing my fingers and blended the soup with an immersion blender (love that thing!) at the end. This soup is so good and, thankfully, you couldn’t taste the vanilla from the almond milk….WHEW!! I was happy to eat the leftovers the rest of the week and this recipe is now in my “Keeper” file. Thank you so much for this recipe!! 🙂
Maya | Wholesome Yum
0Hi Suzette! I am so happy you liked the soup! Please come back again soon!
Robina Dowel
0Omg, this soup is amazing.
Maya | Wholesome Yum
0I love that, Robina! Thanks for stopping by!
Miki
0I want to make it from fresh bananas. How many would you use for this recipe?
Maya | Wholesome Yum
0Hi Miki, You must be thinking of a different recipe! This is cream of mushroom soup.
Carol
0Hello Maya: I’ve enjoyed your keto recipes thus far, they have been a huge help in dinner variety. My question is about the cream of mushroom soup. I have a recipe for beef stroganoff which uses canned soup. I only need one can, possibly two and was wondering if your recipe can be frozen for later use?
Maya | Wholesome Yum
0Hi Carol, Thank you – I’m glad you have enjoyed the recipes! Yes, you can freeze this soup. Just be sure to stir well when reheating to prevent curdling.
Cynthia Murphy
0This is so tasty! Thank you! I also added chopped poblano chilis and did not blend the finished soup.
Maya | Wholesome Yum
0Thank you, Cynthia! I bet it was delicious with the poblanos!
Tina
0I’ve always loved cream of mushroom soup mixed with ground beef served over rice. I’m going to try your recipe over riced cauliflower!
Maya | Wholesome Yum
0Sounds delicious!
Duda Radulovic
0I just made this soup today. It was super easy and tastes amazing. How long can I store it for in the fridge? And any ideas for what other recipes to use it for? I’m fairly new to cooking, I don’t think I have ever used cream of mushroom soup for a base before. Thanks for the yummy recipe!
Maya | Wholesome Yum
0Hi Duda, Thank you, I’m glad you like it! You can store it in the fridge for at least a few days, possibly a week. One of the most common uses is for a casserole. I made a green bean casserole with it for Thanksgiving, but you can also do other casseroles. Just mix it with some cooked chicken or beef and vegetables, then bake.
Paula
0I was looking at this for the green bean casserole, but I know canned crm of mushroom is condensed. Does this soup substitute 1 for 1 for the canned?
Maya | Wholesome Yum
0Yes, you can use this for green bean casserole! In fact, I did just that in this green bean casserole recipe!
Bonnie Henderson
0Made this today, delicious! I didn’t have coconut milk or almond milk so I omitted it. I did not have an immersion blender so I left the mushrooms sliced. It was wonderful
Maya | Wholesome Yum
0Thank you, Bonnie! I do think it’s delicious with the mushrooms sliced too.
Shayna
0Thank you so much for this amazing recipe. I used coconut milk and heavy whipping cream as called for. The mushrooms I used were regular button mushrooms (12 oz) and baby bellas (8 oz). I added a tablespoon of white wine while mushrooms were being sauteed. I decided to put about 3/4 of the soup into my ninja and mix it back in with the other 1/4 cause I love mushrooms and wanted to leave some whole. It tastes and smells amazing. Thanks again!
Maya | Wholesome Yum
0Thank you, Shayna! I like the idea of leaving out some of the sauteed mushrooms, I like some whole mushrooms in my soup too. 🙂
Erica
0Would the recipe change terribly if I replaced the heavy cream with fat-free half and half? I’m trying to reduce the fat/ calories.
Maya | Wholesome Yum
0Hi Erica, No, I don’t recommend using that because the soup will be very thin. Also, just fyi, fat free half and half is highly processed.
Karol M.
0Made this tonight. I used whole milk instead of almond/coconut milk. I used the puree function of my ninja blender and it came out very smooth. The garlic is strong in this recipe but I love it! My boyfriend didn’t believe I made this from scratch. I will definitely use this recipe again! 10 out of 10 stars.
Maya | Wholesome Yum
0Thank you, Karol! So glad you both loved it!
Jackie
0Do you think this would freeze okay? It would be great to have a couple of batches on hand to resurrect some of my favorite slow cooker recipes that use the canned stuff that I can no longer eat because of the high salt and carb levels…among other things.
Maya | Wholesome Yum
0Hi Jackie, I haven’t tried freezing it but it should work. Freezing soups containing cream (like this one) does sometimes cause separation, so if that happens you can reheat with a little more cream and then whisk together again before using in your recipes. Let me know how it goes if you try freezing it!
Baba
0This Baba can’t wait to try this – looks divine.
Maya | Wholesome Yum
0Thank you!