Recipe

Rustic Cream of Mushroom Soup

A decadent, cozy bowl with deep mushroom flavor, a splash of cream, and just enough thyme and garlic to make it taste like you tried harder than you did.

By Matt Campbell

•

4.8

A rustic bowl of creamy mushroom soup with sliced sautéed mushrooms on top, a swirl of cream, fresh thyme, and a spoon resting on a linen napkin

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If there is a soup that can make a regular Tuesday feel like you lit a candle and put on a playlist called Autumn Energy, it is cream of mushroom. Not the canned stuff, though I respect its place in casseroles. I mean the kind you make on the stove when you want something rich, woodsy, and a little luxurious, but you still want to be done before your shows start.

This rustic cream of mushroom soup is all about building flavor in layers. We brown the mushrooms until they get those crisp edges, cook down onions and garlic, add thyme, then deglaze with a splash of wine. A little flour gives it body, broth keeps it savory, and cream makes it feel indulgent without turning it into a dairy bomb.

Mushrooms browning in a wide pot with onions and thyme, showing golden edges and fond on the bottom

It is smooth-ish, but not precious. You control the texture: leave it chunky and spoonable, or blend part of it for that restaurant vibe. Either way, taste as you go. That is the whole point.

Why It Works

Deep, savory mushroom flavor: Browning the mushrooms first concentrates flavor and adds that toasty, almost meaty note.
Thick, spoon-coating texture without heaviness: A small amount of flour plus a partial blend gives you body and creaminess without requiring a ton of cream.
Rustic flexibility: Any mix of mushrooms works. The soup is forgiving if you are using what the store has, or what is about to wrinkle in your fridge.
Bright finish: A tiny splash of lemon at the end wakes up the whole pot, so it tastes rich and not flat.

Pairs Well With

Storage Tips

How to Store and Reheat

Food safety note: Refrigerate leftovers within 2 hours (sooner if it is sitting in a warm kitchen). Reheat until steaming hot.
Refrigerate: Cool completely, then store in an airtight container for up to 4 days (a good general guideline).
Reheat: Warm gently in a pot over medium-low heat, stirring often. If it gets too thick, add a splash of broth or water until it loosens up.
Freeze: You can freeze it for up to 2 months, but cream soups can separate a bit. For best texture, freeze before adding cream, then add cream after reheating.
If it separates after freezing: It can look a little grainy. Rewarm over low heat and blend a portion (or whisk like you mean it). A small splash of cream can help, but blending is the more reliable fix.

Common Questions

What mushrooms should I use?

Cremini are the weeknight MVP. For deeper flavor, mix in shiitake or a few porcini (dried porcini are great too). Even plain white mushrooms work, just brown them well and do not rush the step.

Do I have to use wine?

Nope. Wine adds a nice little edge, but you can deglaze with extra broth. If you skip wine, consider adding an extra teaspoon of lemon juice at the end to keep the flavor bright.

How do I make it thicker?

Let it simmer uncovered a few more minutes, or blend more of the soup. If you want a quick fix, whisk 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir it in, then simmer for 1 to 2 minutes. (For a smaller tweak, start with half and add more if needed.)

How do I make it gluten free?

Skip the flour. Instead, blend about half the soup to create body, or use a cornstarch slurry at the end to thicken.

Can I make it vegetarian?

Yes. Use vegetable broth and double-check that your Worcestershire sauce is vegetarian, or skip it and add a small splash of soy sauce for savory depth.

Can I make it ahead?

Yes. Make the soup through the simmering and blending step, then cool and refrigerate. Reheat gently, then stir in the cream at the end so it stays silky.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Immersion blender (or countertop blender for partial blending)

I started making cream of mushroom soup when I realized I was buying mushrooms with big plans, then letting them hang out in the fridge until they looked sad. This soup is my favorite rescue mission. Brown everything, scrape up the good bits, and suddenly those mushrooms turn into something that tastes like a restaurant lunch special you would absolutely overpay for. Also, it makes your kitchen smell like you know what you are doing, which is a fun bonus.

Rustic Cream of Mushroom Soup

(4.8 Reviews)

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 6

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pounds cremini mushrooms, sliced (or a mix of cremini and shiitake)
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 teaspoons kosher salt, plus more to taste (start with 1 teaspoon if using regular-sodium broth)
1/2 teaspoon black pepper, plus more to taste
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 tablespoons all-purpose flour
1/2 cup dry white wine (optional)
4 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon Worcestershire sauce (optional, for extra savory depth)
1 bay leaf
3/4 cup heavy cream
1 to 2 teaspoons lemon juice, to finish
Optional garnish: sautéed mushroom slices, extra thyme, cracked black pepper, a swirl of cream

Instructions

Brown the mushrooms: Heat a large pot over medium-high heat. Add butter and olive oil. Once the butter melts, add mushrooms in an even layer. Cook 8 to 12 minutes, stirring occasionally, until they release their liquid and then start to brown with crisp edges. Do not rush this. Browning is the flavor. If your pot looks crowded, work in batches so the mushrooms brown instead of steam.
Build the base: Lower heat to medium. Add onion and cook 5 to 6 minutes, stirring, until softened. Add garlic, thyme, salt, and pepper. Cook 30 seconds, just until the garlic smells good.
Thicken: Sprinkle flour over the mushroom mixture and stir for 1 to 2 minutes, until no dry flour remains and it smells a little nutty. You are cooking out the raw flour taste while it coats everything.
Deglaze: If using wine, pour it in and scrape the bottom of the pot to lift up the browned bits. Simmer 1 to 2 minutes.
Simmer: Add broth, Worcestershire (if using), and bay leaf. Bring to a simmer, then reduce heat to medium-low and simmer 12 to 15 minutes.
Blend to your vibe: Remove bay leaf. Use an immersion blender to blend about half the soup right in the pot, leaving some chunks for a rustic texture. If using a countertop blender, blend in batches and do not fill past halfway. Vent the lid (or remove the center cap) and cover with a towel, then blend and return to the pot.
Add cream: Stir in heavy cream and warm gently for 2 to 3 minutes. Do not boil hard after adding cream.
Finish and season: Add lemon juice a teaspoon at a time, tasting as you go. Adjust salt and pepper. Serve hot with extra thyme, cracked pepper, and a little swirl of cream if you feel fancy.

A ladle pouring creamy mushroom soup into a bowl, showing a thick texture with visible mushroom pieces

Nutrition information is estimated.

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