20 Delicious Cream of Mushroom Soup Recipes for Every Season

There’s something undeniably comforting about a bowl of creamy mushroom soup—it’s like a warm hug on a chilly day or a light, savory delight when the sun’s shining. Whether you’re in the mood for a quick weeknight dinner, a seasonal twist, or just craving that classic comfort, our roundup of 20 Delicious Cream of Mushroom Soup Recipes has something for every taste and occasion. Let’s dive in!

Classic Cream of Mushroom Soup

There’s nothing quite like the comfort of a creamy, homemade mushroom soup. This classic version is rich, flavorful, and surprisingly simple to make.

Ingredients

• 1/4 cup unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, salt, pepper, and thyme. Simmer for another 5 minutes, allowing the flavors to meld.

The secret to this soup’s depth of flavor? Cooking the mushrooms until they’re deeply browned, which adds a rich, umami quality that’s irresistible.

Tip: For an extra smooth texture, blend half the soup before adding the cream.

Roasted Garlic Cream of Mushroom Soup

There’s nothing quite like the rich, comforting embrace of a creamy mushroom soup, especially when it’s elevated with the deep, caramelized notes of roasted garlic.

Ingredients

• 1 whole head of garlic
• 2 tablespoons olive oil, divided
• 1 pound cremini mushrooms, sliced
• 1 small yellow onion, diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
2. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and onion, cooking until the mushrooms are golden and the onion is translucent, about 10 minutes.
3. Squeeze the roasted garlic cloves into the pot, then add the vegetable broth, salt, pepper, and thyme. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, then stir in the heavy cream and heat through for another 5 minutes.

The roasted garlic not only adds a mellow sweetness but also creates a velvety texture that makes this soup stand out from the rest.

Tip: For an extra layer of flavor, try garnishing with a sprinkle of crispy fried shallots or a drizzle of truffle oil before serving.

Wild Mushroom and Thyme Cream Soup

There’s something deeply comforting about a bowl of creamy wild mushroom soup, especially when it’s flecked with fresh thyme and a hint of garlic. This version is rich without being heavy, making it the perfect starter or light meal.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound mixed wild mushrooms, cleaned and sliced
• 1 teaspoon fresh thyme leaves
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the wild mushrooms and thyme, cooking until the mushrooms have released their juices and are tender, about 10 minutes.
3. Pour in the broth, bring to a simmer, and cook for 15 minutes to allow the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches and puree until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.

The earthy depth of wild mushrooms paired with the aromatic thyme creates a soup that’s both sophisticated and soul-satisfying. It’s the kind of dish that feels special enough for a dinner party but simple enough for a weeknight.

Tip: For an extra layer of flavor, try adding a splash of sherry or white wine when sautéing the mushrooms.

Creamy Mushroom and Leek Soup

Warm up your evening with this creamy mushroom and leek soup, a comforting bowl that’s rich in flavor yet simple to make.

Ingredients

• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 1 lb cremini mushrooms, sliced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp dried thyme

Instructions

1. In a large pot, melt the 2 tbsp unsalted butter over medium heat. Add the leeks and cook until softened, about 5 minutes.
2. Add the mushrooms and 3 cloves minced garlic to the pot. Cook until the mushrooms are tender and have released their juices, about 8 minutes.
3. Pour in the 4 cups vegetable broth, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors.
4. Stir in the 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp dried thyme. Simmer for another 5 minutes, then remove from heat.
5. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.

The magic of this soup lies in the velvety texture from the pureed mushrooms and leeks, creating a luxurious feel without any flour or roux.

Tip: For an extra layer of flavor, try sautéing the mushrooms separately until golden before adding them to the soup.

Spicy Cream of Mushroom Soup with Chipotle

Warm up your evenings with this Spicy Cream of Mushroom Soup with Chipotle, a creamy delight with a smoky kick that’s surprisingly easy to whip up.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound mushrooms, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 canned chipotle pepper in adobo sauce, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup sour cream
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add mushrooms, salt, black pepper, and cumin. Cook until mushrooms are tender and browned, about 10 minutes.
3. Stir in the minced chipotle pepper and cook for another minute to release its flavors.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in heavy cream and sour cream, heating through but not boiling. Adjust seasoning if necessary.
7. Serve hot, garnished with fresh cilantro.

The smoky depth of chipotle paired with the earthy mushrooms creates a soup that’s both comforting and excitingly bold.

Tip: For an extra smoky flavor, add a teaspoon of the adobo sauce from the chipotle can along with the pepper.

Truffle Infused Cream of Mushroom Soup

Nothing says comfort like a bowl of creamy, dreamy mushroom soup, especially when it’s elevated with the luxurious touch of truffle. This Truffle Infused Cream of Mushroom Soup is a game-changer for your cozy dinner nights.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound mixed mushrooms (cremini, shiitake, and button), sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon truffle oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh thyme leaves

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 10 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Using an immersion blender, puree the soup until smooth. Stir in the heavy cream, truffle oil, salt, and pepper. Heat through for another 5 minutes.
5. Garnish with fresh thyme leaves before serving.

The truffle oil adds an earthy depth that transforms this classic soup into something truly special, making it perfect for impressing guests or treating yourself on a chilly evening.

Tip: For an extra layer of flavor, drizzle a little more truffle oil on top just before serving.

Vegan Cream of Mushroom Soup

Warm up with this creamy, dreamy Vegan Cream of Mushroom Soup that’s as comforting as it is easy to make, perfect for those chilly evenings when you need a little extra coziness.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 cups vegetable broth
• 1 cup raw cashews, soaked for at least 4 hours
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and start to brown, about 8 minutes.
3. Pour in the vegetable broth, soy sauce, dried thyme, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
4. Drain the cashews and blend them with 1/2 cup water until completely smooth. Stir this cashew cream into the soup.
5. Simmer the soup for another 5 minutes, then taste and adjust seasoning if necessary.

The secret to this soup’s luxurious texture? Blended cashews create a velvety creaminess without any dairy, making it a standout for both vegans and non-vegans alike.

Tip: For an extra flavor boost, try adding a splash of white wine when sautéing the mushrooms.

Slow Cooker Cream of Mushroom Soup

There’s nothing like coming home to the rich, comforting aroma of slow-cooked cream of mushroom soup. This version is effortlessly creamy and packed with earthy flavors, thanks to a few simple ingredients and your trusty slow cooker.

Ingredients

• 1 lb fresh mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. In a large skillet over medium heat, melt the butter. Add the mushrooms, onion, and garlic, sautéing until the mushrooms are golden and the onions are translucent, about 5 minutes.
2. Sprinkle the flour over the mushroom mixture, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
3. Transfer the mushroom mixture to your slow cooker. Add the broth, salt, pepper, and thyme, stirring to combine.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, allowing the flavors to meld beautifully.
5. Stir in the heavy cream during the last 30 minutes of cooking. For a smoother texture, blend half of the soup with an immersion blender before serving.

The slow cooking process deepens the mushrooms’ flavor, creating a soup that’s luxuriously smooth with just the right amount of heartiness. Perfect for those days when only a bowl of creamy comfort will do.

Tip: For an extra layer of flavor, try adding a splash of sherry or white wine when sautéing the mushrooms.

Cream of Mushroom Soup with Sherry

There’s something undeniably comforting about a bowl of creamy mushroom soup, especially when it’s enriched with a splash of sherry for that extra depth of flavor.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1/4 cup dry sherry
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft, about 5 minutes.
2. Add the sliced cremini mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Pour in the 1/4 cup of dry sherry, stirring to deglaze the pot, and cook until the liquid is reduced by half, about 3 minutes.
4. Sprinkle the 3 tablespoons of all-purpose flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the 4 cups of chicken or vegetable broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Stir in the 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of dried thyme. Simmer for another 5 minutes until the soup is thickened and creamy.

The sherry not only adds a rich, nuanced flavor but also balances the earthiness of the mushrooms, making this soup a sophisticated yet comforting choice for any dinner table.

Tip: For an even smoother texture, blend half of the soup before adding the cream, then stir it back into the pot.

Portobello Mushroom Cream Soup

Warm up your evening with this rich and creamy Portobello Mushroom Cream Soup, a luxurious dish that brings the earthy flavors of mushrooms to the forefront.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 large Portobello mushrooms, stems removed and caps sliced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon thyme

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the sliced Portobello mushrooms to the pot, cooking until they release their juices and become tender, about 8 minutes.
3. Pour in the 3 cups of vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes to blend the flavors.
4. Stir in the 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of thyme. Simmer for another 5 minutes, stirring occasionally, until the soup is heated through.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.

The secret to this soup’s velvety texture lies in the pureeing step, which transforms the hearty mushrooms into a smooth, luxurious base.

Tip: For an extra touch of elegance, garnish each bowl with a drizzle of truffle oil and a few sautéed mushroom slices.

Cream of Mushroom and Chicken Soup

Nothing warms the soul quite like a bowl of creamy mushroom and chicken soup, perfect for those chilly evenings when you need a little extra comfort.

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons butter

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes. Add mushrooms and cook until they release their juices, about 5 minutes.
3. Sprinkle flour over the mushrooms, stirring to coat. Add butter, stirring until melted and combined.
4. Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring to a simmer.
5. Return the chicken to the pot. Add heavy cream, salt, pepper, and thyme. Simmer for 10 minutes, stirring occasionally, until the soup thickens slightly.

The secret to this soup’s rich flavor is the combination of cremini mushrooms and heavy cream, creating a velvety texture that’s irresistibly comforting.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the mushrooms.

Mushroom and Barley Cream Soup

Warm up with this hearty Mushroom and Barley Cream Soup, a comforting bowl that combines earthy flavors with a creamy texture.

Ingredients

• 1 cup pearl barley
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the sliced cremini mushrooms to the pot, cooking until they release their juices and become tender, about 8 minutes.
3. Stir in 1 cup pearl barley, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the barley is tender.
4. Remove the pot from heat and stir in 1 cup heavy cream and 1 tbsp fresh thyme leaves. Adjust seasoning if necessary.

The creamy texture of this soup, paired with the chewiness of barley and the earthiness of mushrooms, creates a satisfying dish that’s perfect for chilly evenings.

Tip: For an extra flavor boost, try adding a splash of white wine when sautéing the mushrooms.

Cream of Mushroom Soup with Wild Rice

Nothing says comfort like a bowl of creamy mushroom soup, especially when it’s studded with hearty wild rice for that perfect texture contrast.

Ingredients

• 1/2 cup wild rice
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb mixed mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Cook wild rice according to package instructions, then set aside.
2. In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Add mushrooms, cooking until they release their juices and start to brown, about 8 minutes.
4. Pour in broth, bringing to a simmer. Cook for 10 minutes to blend flavors.
5. Stir in cooked wild rice, heavy cream, salt, pepper, and thyme. Simmer for another 5 minutes until heated through.

The earthy mushrooms and nutty wild rice create a symphony of flavors that’s both rustic and refined.

Tip: For an extra depth of flavor, try adding a splash of sherry with the broth.

Herbed Cream of Mushroom Soup

Warm up with this creamy, herb-infused mushroom soup that’s as comforting as it is flavorful, perfect for those chilly evenings when you need a little extra coziness.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, finely chopped
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms, thyme, and rosemary. Cook until the mushrooms are tender and have released their juices, about 10 minutes.
3. Sprinkle the flour over the mushroom mixture, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps form. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Reduce heat to low. Stir in the heavy cream, salt, and pepper. Heat through but do not boil, about 5 minutes.

The secret to this soup’s depth of flavor lies in the slow caramelization of the mushrooms, which brings out their natural earthiness, perfectly balanced by the freshness of the herbs.

Tip: For an extra smooth texture, blend half of the soup before adding the cream, then stir it back in with the unblended portion.

Cream of Mushroom Soup with Bacon

There’s nothing quite like the comforting embrace of a creamy mushroom soup, especially when it’s speckled with crispy bacon. This Cream of Mushroom Soup with Bacon is a hearty, flavorful dish that’s perfect for chilly evenings.

Ingredients

• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Instructions

1. In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
2. Add the butter to the bacon drippings. Once melted, sauté the onion and garlic until soft, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and become tender, about 5 minutes.
4. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Stir in the heavy cream, salt, pepper, and thyme. Simmer for another 5 minutes until the soup thickens slightly.
7. Serve hot, garnished with the reserved crispy bacon.

The magic of this soup lies in the depth of flavor achieved by cooking the mushrooms in bacon drippings, creating a rich and smoky base that’s irresistibly delicious.

Tip: For an extra touch of luxury, stir in a splash of sherry just before serving.

Cream of Mushroom and Spinach Soup

Warm up with this creamy, dreamy soup that combines earthy mushrooms and fresh spinach for a comforting bowl of goodness.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 4 cups fresh spinach
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Stir in the spinach and cook until wilted, about 2 minutes.
4. Sprinkle the flour over the vegetables, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
5. Gradually whisk in the vegetable broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
6. Reduce heat to low. Stir in the heavy cream, salt, pepper, and nutmeg. Simmer for another 5 minutes, then remove from heat.

The nutmeg adds a subtle warmth that elevates the earthy mushrooms and spinach, making this soup a standout. Serve with crusty bread for dipping.

Tip: For a smoother texture, blend half the soup before adding the cream.

Cream of Mushroom Soup with Parmesan

Nothing warms the soul quite like a bowl of creamy mushroom soup, especially when it’s topped with a generous sprinkle of Parmesan. This version is rich, comforting, and surprisingly simple to make at home.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the chicken stock, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, salt, and pepper. Simmer for another 5 minutes until the soup thickens slightly.
6. Remove from heat and stir in the Parmesan cheese until melted. Garnish with fresh parsley before serving.

The magic of this soup lies in the depth of flavor achieved by cooking the mushrooms until they’re deeply golden, creating a base that’s both earthy and luxurious.

Tip: For an extra layer of flavor, try adding a splash of white wine to the mushrooms as they cook.

Cream of Mushroom Soup with a Hint of Lemon

There’s something undeniably comforting about a bowl of creamy mushroom soup, especially when it’s brightened up with a hint of lemon. This version is rich, velvety, and just a little bit zesty.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream, salt, and pepper. Simmer for another 5 minutes until the soup thickens slightly.
6. Remove from heat and stir in the lemon juice and zest. Taste and adjust seasoning if necessary.
7. Garnish with chopped parsley before serving.

The lemon zest and juice add a refreshing brightness that cuts through the richness of the cream, making this soup a delightful balance of flavors.

Tip: For an even deeper flavor, try using a mix of wild mushrooms along with the cremini.

Cream of Mushroom Soup with Roasted Vegetables

Nothing warms the soul quite like a bowl of creamy mushroom soup, especially when it’s packed with the deep flavors of roasted vegetables. This Cream of Mushroom Soup with Roasted Vegetables is a hug in a bowl, perfect for those chilly evenings when you need something comforting yet wholesome.

Ingredients

• 1 lb mixed mushrooms (cremini, button, shiitake), sliced
• 2 cups diced carrots
• 2 cups diced celery
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Toss the mushrooms, carrots, celery, onion, and garlic with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until vegetables are tender and slightly caramelized.
2. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
3. Gradually add the vegetable broth, whisking constantly to avoid lumps. Bring to a simmer.
4. Add the roasted vegetables, remaining 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme to the pot. Simmer for 10 minutes.
5. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning if necessary.

The secret to this soup’s rich flavor? Roasting the vegetables first to unlock their natural sweetness, which pairs beautifully with the earthy mushrooms and creamy base.

Tip: For an extra layer of flavor, sprinkle some grated Parmesan cheese on top before serving.

Cream of Mushroom Soup with a Touch of Nutmeg

There’s nothing quite like the comforting embrace of a creamy mushroom soup, especially when it’s spiced with a hint of nutmeg for that extra warmth.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 pound cremini mushrooms, sliced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the mushrooms and cook until they release their juices and become tender, about 8 minutes.
3. Sprinkle the flour over the mushrooms, stirring to coat evenly. Cook for 2 minutes to remove the raw flour taste.
4. Gradually whisk in the broth, ensuring no lumps remain. Bring to a simmer and cook for 10 minutes, stirring occasionally.
5. Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Simmer for another 5 minutes until the soup thickens slightly.
6. Garnish with fresh parsley before serving.

The subtle warmth of nutmeg elevates this creamy soup, making it a standout dish that’s both luxurious and comforting.

Tip: For an even richer flavor, try sautéing the mushrooms in batches to ensure they brown nicely.

Conclusion

We hope this roundup of 20 Delicious Cream of Mushroom Soup Recipes inspires you to cozy up with a bowl of comfort, no matter the season. Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next cooking adventure!