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Best Homemade Cream of Mushroom Soup

Who doesn’t love homemade mushroom soup? It’s creamy, rich, versatile, and just so much better than the canned version! The recipe is also incredibly easy and takes less than an hour to make!

August 14, 2021
gluten free food icon
Creamy Mushroom SoupPhoto By Canva
Difficulty Easy
Servings 6 people
Preparation 15 mins
Cooking 40 mins
Total 55 mins



  1. Start by heating extra virgin olive oil in a 5 to 6 quart thick-bottomed pot over medium-high heat. Stir in butter once the oil is hot, and add mushrooms after the butter melts.
  2. Stir the mushrooms to coat with olive oil and butter and cook them for about 10 minutes over medium-high heat until they are light brown and most of their water has been released.
  3. Remove one cup of these cooked mushrooms to add back later on and set aside. Add minced shallots and garlic after reducing heat to medium and cook for about a minute, stirring to combine.
  4. After one minute, increase the heat to medium-high and add salt, dried tarragon, and the stock. Simmer uncovered for about 10 minutes and remove from the stove.
  5. Add this soup in batches to a standing blender, or use an immersion blender to blend the soup until completely smooth. Add back to the pot.
  6. Whisk cream into the puréed soup and add black pepper and the reserved cooked mushrooms. Taste test to adjust the salt and pepper in your homemade mushroom soup.
  7. Serve it hot.
Nutrition Facts
Serving Size 1 Creamy Mushroom Soup
Serves 6
Amount Per Serving
% Daily Value*
Protein 10 g20%
Total Fat 26 g33.3%
Cholesterol 48 mg16%
Sodium 532 mg23.1%
Potassium 1036 mg22%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Feel free to add shredded chicken to the soup if looking for some extra protein and flavor.
  • If your soup ends up too thick after blending, add water or more chicken stock to thin it out until it reaches your desired consistency.
  • You can use either cremini or button mushrooms for this recipe, but cremini (young portobello mushrooms) generally yield better results.
  • You can also use wild mushrooms for this recipe, either as a substitute or add-on.
  • If looking for a richer homemade mushroom soup, use beef stock instead of chicken stock. You can also swap the chicken stock with vegetable stock for a lighter, vegetarian version.
  • Tarragon helps bring out the flavor of the mushrooms, so use dried tarragon in the soup base for the best cream of mushroom soup. If tarragon is not available, use thyme, oregano, rosemary, or nutmeg instead.
  • If making this homemade mushroom soup ahead to freeze, skip the cream in the last step. Instead, whisk the cream in once the soup has been heated and is ready to serve.
  • Taste test the soup at the end. If too bland for your taste, add a splash of rice vinegar or cider vinegar.
Rate This Recipe

To make the best cream of mushroom soup, all you need is some extra virgin olive oil, butter, cremini and shiitake mushrooms, shallots, garlic, kosher salt, dried tarragon, chicken, beef, or vegetable stock, heavy cream, and black pepper.

The mushrooms give this dish its classic earthy flavor, and the heavy cream makes the already velvety soup even more rich. The lack of flour in this recipe makes it suitable for those with gluten intolerance or allergy, and the dried tarragon has a pronounced herby flavor which complements the mushrooms well. Try this delicious American recipe now. Bon Appetit.

Is Cream of Mushroom Soup Gluten Free?

Yes, this healthy mushroom soup recipe is completely gluten-free as it only uses extra virgin olive oil, butter, cremini and shiitake mushrooms, shallots, garlic, kosher salt, dried tarragon, chicken, beef, or vegetable stock, heavy cream, and freshly ground black pepper, all of which are naturally gluten-free.

How to Make Mushroom Soup Without Cream?

To make mushroom soup without cream, follow the following procedure:

1. Choosing the mushrooms

You can use many different blends of mushroom when making cream of mushroom soup, but cremini, fresh brown, mini portobello, and button are the most popular choices.

2. Sautéing Process

Once you have selected your mushrooms, you must slice and sauté them in a mixture of extra virgin olive oil and butter for about 10 minutes over medium-high heat until the mushrooms are light brown and most of their water has been released. Set a cup of these cooked mushrooms aside for adding at the end, and add minced shallots and garlic to the pot, sautéing at medium heat for one minute.

3. Simmer

Add salt, dried tarragon, and chicken, beef, or vegetable stock to the pot of sautéed mushrooms, shallots, and garlic. Increase the heat back to medium-high and simmer uncovered for about 10 minutes before removing from the stove.

4. Purée

Add the chunky soup to a standing blender in batches, or use an immersion or hand blender. Blend until the soup is completely chunk-free and smooth.

5. Add Milk

Transfer the puréed soup back to the original pot and whisk in coconut milk instead of cream before adding black pepper and the reserved mushrooms to this creamless mushroom soup. To make mushroom soup with milk, use regular milk (full fat or 2%) in place of cream.

What to Serve with Cream of Mushroom Soup?

Mushroom soup is best served with crunchy and crispy sides like chicken tenders, crispy parmesan toasts, crusty bread, zingy vegetables, lemony green salad, and roasted potatoes. Other mushroom soup ideas include baked vegetables, sourdough bread, garlic croutons, and breadsticks.

Here are our some delicious recipes you can serve with Cream of Mushroom Soup:

How to Store Creamy Mushroom Soup?

Store this creamy mushroom soup in the refrigerator for up to 5 days or freeze by transferring the completely cooled soup to a freezer bag, leaving room for the soup to expand. Warm refrigerated soup in the microwave and thaw frozen soup overnight before reheating in a saucepan while stirring continuously.

Recipe byPetite Gourmets

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