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Rich, velvety, and full of earthy flavor, this cream of mushroom soup is pure comfort in a bowl. It’s made from scratch with fresh mushrooms, white wine, a touch of cream, and a secret ingredient that gives it that restaurant-worthy depth — Better Than Bouillon!

Why this recipe is so delicious: the dual broth combo (half chicken, half beef) adds savory complexity, while the white wine and thyme keep it beautifully balanced. You’ll love how the mushrooms turn deep and golden before being simmered into the creamiest soup imaginable.

If you love cozy soups, try my creamy chicken tortellini soup and chicken gnocchi soup next — both are rich, satisfying, and just as soul-warming. Or mix things up with pork stew or Italian chicken soup for a hearty change of pace! 💗

Whether you’re craving something creamy and comforting or hearty and homey, these recipes are the kind that make any night feel special — and this soup fits right in.

✨ Before You Begin

✨ Use a mix of mushrooms: Combining cremini, shiitake, and portobello gives a deeper, more complex flavor than just one type.
✨ Cook in stages: Sear half the mushrooms first so they brown instead of steam. This is key for that caramelized, umami depth.
✨ White wine magic: Use a dry white like Sauvignon Blanc or Pinot Grigio — it adds brightness without heaviness.
✨ Better Than Bouillon boost: A spoonful brings the kind of richness you usually only get in restaurant soups.
✨ Blend half the soup: It keeps some hearty texture but gives that luxurious, silky finish everyone loves.

Ingredients for Cream of Mushroom Soup

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Mushrooms: Use a combination of cremini, shiitake, and portobello for layered flavor.
White Wine: Choose a dry, unoaked wine — Sauvignon Blanc or Pinot Grigio are perfect.
Chicken + Beef Broth: The 50/50 blend adds both richness and balance.
Better Than Bouillon: Mushroom or roasted chicken base deepens the savory flavor.
Heavy Cream: Stirred in off heat for a velvety finish.
Thyme & Bay Leaf: Add a fragrant, cozy herbal touch.

How To Make Cream of Mushroom Soup

Start by giving the mushrooms some space. Melt the butter, add the mushrooms in batches, and let them really brown — this is where the deep, savory flavor comes from. Once they’ve released their moisture and picked up some color, stir in the onions and garlic and let everything soften together until fragrant and cozy.

Sprinkle the flour right over the mushrooms and stir until everything looks lightly coated. Deglaze with white wine, scraping up all those flavorful bits from the bottom of the pot, then let it simmer for a minute or two so the raw alcohol cooks off. Add the broth, thyme, and bay leaf, and let the soup gently simmer until slightly thickened and rich-smelling.

To finish, remove the bay leaf and blend just part of the soup — enough to make it creamy while still leaving some mushroom texture. Stir in the cream, adjust the seasoning, and let it warm through. The result is a velvety, deeply savory cream of mushroom soup that tastes like it simmered all afternoon, even though it didn’t.

💗 Tried This Recipe?
If you made this Cream of Mushroom Soup, I’d love a quick ⭐⭐⭐⭐⭐ rating below. Even one tap helps other home cooks know this recipe is worth making — and it truly means so much to me.

If you have a minute, leave a comment and tell me how you served it (extra mushrooms? crusty bread on the side?). And if cozy, from-scratch soups are your thing, be sure to subscribe to my FREE newsletter so you never miss a new favorite.

⭐ Pro Tips

⭐ Build the flavor in layers: Let the mushrooms brown before adding flour or wine. Browning = flavor. Don’t rush this step.

⭐ White wine reduction: After pouring in the wine, let it bubble for 2–3 minutes before adding broth. This burns off harsh acidity and leaves pure, subtle sweetness.

⭐ Boost umami: A dash of Worcestershire or soy sauce early on makes everything taste more mushroom-y.

⭐ Don’t skip the blending step: Pureeing half the soup gives that creamy restaurant texture without masking the mushrooms.

⭐ Balance the creaminess: A tiny splash of lemon juice or sherry before serving brightens the richness and makes the flavors pop.

🔬 Cooking Science: Why This Soup Tastes So Deeply Savory

Mushrooms are naturally rich in umami, but they need space and heat to brown. If they’re crowded, they steam; if they’re cooked in batches, their moisture cooks off and the surfaces caramelize — that’s where the big flavor comes from.

The flour helps the soup thicken into a silky, creamy texture as it simmers. Deglњazing with a splash of wine lifts all the browned bits from the bottom of the pot, adding extra depth (the alcohol cooks off). Blending just part of the soup makes it velvety while still leaving some real mushroom texture.

✦ Frequently Asked Questions

✦ Can I make this vegetarian?

Absolutely! Use vegetable broth and Mushroom Better Than Bouillon instead of chicken or beef. It’ll still have amazing depth.

✦ Can I freeze Cream of Mushroom Soup?

Yes — but skip adding the cream before freezing. Add it after thawing and reheating for best texture.

✦ What mushrooms work best?

Cremini, shiitake, and portobello are a perfect trio. White button mushrooms work too, but they’re milder in flavor.

✦ Can I use red wine instead of white?

Yes, but it will change the flavor. Red wine adds warmth and a deeper color; white wine keeps it bright and balanced.

Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Refrigerate cooled soup in an airtight container for up to 4 days.

Reheating

Reheat gently over low heat, stirring occasionally. Avoid boiling so the cream doesn’t curdle.

Freezing

Freeze before adding the cream. When ready to serve, thaw in the fridge overnight, then reheat and stir in cream just before serving.

Make-Ahead

This soup tastes even better the next day. Make it ahead, refrigerate overnight, then warm gently before serving.

Food Safety

If you’d like more info on food safety, check out this link.

What to Serve With Cream Of Mushroom

Fresh + Crispy: Pair this cozy bowl with a crisp side salad like 1905 Salad, Harvest Salad, or Mediterranean Salad for freshness.

Cozy Breads: Breads are always welcome — try Crescent Rolls, Practically No-Knead Bread, or Garlic Bread to soak up every drop.

Sweet Finish: And for the perfect sweet finish, serve it with Biscoff Cookies, Orange Pound Cake, Sugar Cream Pie, or Possum Pie for dessert!

More Delicious Soup Recipes

Cheeseburger Soup – All the flavors of a classic cheeseburger in one cozy bowl — it’s loaded with seasoned ground beef, tender potatoes, melty cheese, and a rich, creamy broth that tastes like pure comfort.
Butternut Squash And Apple Soup – Naturally sweet butternut squash and tart apples blend into a silky, velvety soup with warm spices — it’s the perfect balance of cozy, savory, and just a touch of fall sweetness.
Tomato Basil Soup – This creamy tomato basil soup is bright, smooth, and full of fresh basil flavor — perfect for dunking a grilled cheese or serving alongside a crisp salad.
Spinach Tortellini Soup – Tender cheese tortellini, fresh spinach, and a flavorful broth come together in this hearty, comforting soup that feels like a cozy Italian dinner in a bowl.
Beer Cheese Soup – Rich, cheesy, and ultra creamy, this beer cheese soup pairs sharp cheddar with your favorite beer for a bold, savory bowl that’s made for pretzels and crusty bread.
Crack Potato Soup – Creamy potato soup gets the “crack” treatment with bacon, cheddar, and ranch-style flavor — it’s thick, indulgent, and the kind of cozy bowl everyone goes back for seconds of.
Mexican Chicken Soup – This zesty Mexican chicken soup is loaded with tender chicken, tomatoes, corn, beans, and warm spices — it’s bright, hearty, and perfect with a squeeze of lime and a handful of tortilla chips.

Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen