The Best Homemade Cream of Mushroom Soup with Heavy Cream Recipe

Forget the canned versions; this homemade cream of mushroom soup with heavy cream recipe will revolutionize your comfort food game. Rich, velvety, and packed with earthy mushroom flavor, this soup is far superior to anything store-bought. It’s surprisingly easy to make from scratch, making it perfect for a cozy weeknight dinner or an elegant starter.

Why You Will Love This Recipe

This recipe delivers unparalleled depth of flavor thanks to the combination of fresh, sautéed mushrooms and a luxurious addition of heavy cream. Unlike thinner soups, this version achieves a perfect, restaurant-quality thickness and creaminess without relying heavily on processed thickeners. It is naturally gluten-free (if you skip flour or use GF thickeners), intensely savory, and freezes beautifully. It truly highlights the natural umami of the mushrooms.

Ingredients

• 1.5 lbs mixed mushrooms (cremini, shiitake, white button), sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or use cornstarch for GF)
• 4 cups low-sodium vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt (or to taste)
• 2 tablespoons fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Sauté the Mushrooms: Heat 1 tablespoon of butter and the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced mushrooms in batches if necessary to avoid crowding the pan, allowing them to brown properly. Cook until all the moisture has evaporated and the mushrooms are deeply golden brown. Remove about 1 cup of the best-looking sautéed mushrooms and set aside for garnish later; leave the rest in the pot.
2. Build the Flavor Base: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the pot. Add the chopped onion and a pinch of salt, cooking until softened and translucent, about 5-7 minutes. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.
3. Make the Roux: Sprinkle the flour over the onion mixture. Stir constantly for 2 minutes to cook out the raw flour taste; this creates a roux which will thicken your soup.
4. Whisk in Liquid: Slowly whisk in the broth, a little at a time, ensuring there are no lumps after each addition. Bring the mixture to a simmer, stirring occasionally until the soup begins to thicken slightly.
5. Simmer: Let the soup simmer gently for 10 minutes so the flavors can meld and the base thickens further.
6. Blend (Optional for Texture): If you prefer a smoother soup, use an immersion blender (or carefully transfer half the soup to a regular blender) and blend until you reach your desired consistency. Leave some texture by only partially blending, or blend it smooth. Return any blended soup to the pot.
7. Finish with Cream: Stir in the heavy cream, salt, and pepper. Heat gently until warmed through; do not allow the soup to boil once the cream is added. Taste and adjust seasonings as needed.
8. Serve: Ladle the soup into bowls, topping each serving generously with the reserved sautéed mushrooms and a sprinkle of fresh parsley.

Expert Tips / Pro Tips

For the absolute best flavor in your cream of mushroom soup with heavy cream recipe, always use a mix of mushrooms. Cremini (baby bellas) provide meatiness, while dried porcini mushrooms soaked in hot water (and then substituting the strained soaking liquid for some of the broth) will add intense depth.

Do not rush sautéing the mushrooms; this step caramelizes them, which is the foundation of the soup’s flavor. If you cook them too quickly, they will steam instead of brown.

Always temper the heavy cream before adding it directly to a very hot soup base. Take about half a cup of the hot broth and gradually whisk it into the heavy cream in a separate bowl first. Then, slowly pour the cream mixture back into the main pot. This prevents the cream from curdling.

Variations & Substitutions

Herb Variations: Rosemary or fresh sage, chopped finely, pairs wonderfully with mushrooms. Add these just before the cream.

Wine Depth: After sautéing the onions and garlic, you can deglaze the pan with 1/4 cup of dry sherry or white wine. Let it reduce completely before adding the flour.

Vegan/Dairy-Free: Substitute the butter with olive oil or vegan butter. Replace the heavy cream with full-fat canned coconut milk (which provides excellent richness) or a high-quality cashew cream.

Thickening Alternatives: If avoiding flour, whisk 2 tablespoons of cornstarch with 1/4 cup cold water to make a slurry, then stir it into the simmering soup base until thickened.

Serving Suggestions

This rich soup is a meal unto itself but pairs flawlessly with simple accompaniments. Serve it alongside crusty French bread or sourdough for dipping.

For a heartier meal, serve it topped with crispy bacon bits or toasted croutons made from stale rye bread.

It functions beautifully as a rich sauce over pasta, polenta, or roasted chicken. If serving as a starter, keep the portion size smaller.

Storage, Freezing & Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight.

Freezing: This soup freezes exceptionally well. Cool completely, then transfer to freezer-safe bags or containers, leaving about an inch of headspace. Freeze for up to 3 months. Note: If you blend it perfectly smooth before freezing, the cream content might cause a slight textural shift upon thawing, though it remains delicious.

Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling, especially if you notice any slight separation after thawing; a whisk or immersion blender can usually bring the emulsion back together.

Nutrition Information

FAQ

Can I use milk instead of heavy cream?

You can use whole milk, but the resulting soup will be significantly thinner and less rich. If you substitute milk, you will likely need to increase the amount of flour or cornstarch used for thickening to achieve a comparable texture.

Why is my cream of mushroom soup separating?

Separation (curdling) usually happens when dairy is added to a base that is too acidic or boiling hot. Ensure your soup base is simmering gently, not rapidly boiling, before slowly whisking the heavy cream in to maintain a stable emulsion.

What is the best kind of mushroom to use for this recipe?

A mix provides the best results. Cremini (baby bella) mushrooms offer a robust, earthy flavor and hold up well during cooking. Adding a few dried shiitake or porcini mushrooms, rehydrated, will dramatically boost the umami flavor.

Can I make this soup ahead of time?

Yes, this soup is excellent for make-ahead meals. It stores well in the refrigerator for up to 4 days and generally tastes even better the next day.

Classic Cream of Mushroom Soup with Heavy Cream

A rich, velvety, and deeply flavorful homemade cream of mushroom soup, made decadent with the addition of heavy cream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 cups

Course: Appetizer, Lunch, Soup

Cuisine: American, Continental

Calories: 310

Ingredients Method Notes

Ingredients

  

Mushrooms & Aromatics

• 1.5 lb Mixed Mushrooms Cremini, shiitake, and white button, cleaned and sliced
• 4 tbsp Unsalted Butter
• 1 large Yellow Onion Finely chopped
• 2 cloves Garlic Minced
• 1 tsp Fresh Thyme Leaves

Base & Thickener

• 1/4 cup All-Purpose Flour
• 4 cups Low Sodium Chicken or Vegetable Broth
• 1/2 cup Dry Sherry or White Wine Optional, for deglazing
• 1 cup Heavy Cream
• 1 tsp Worcestershire Sauce

Seasoning

• 1 tsp Salt Or to taste
• 1/2 tsp Black Pepper, freshly ground
• Pinch Fresh Nutmeg Optional, for depth

Method

 

Instructions

1. Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the sliced mushrooms and cook until deeply browned and all moisture has evaporated, about 8-10 minutes. Season lightly with salt and pepper. Remove the browned mushrooms and set aside.
2. Add the remaining 2 tablespoons of butter to the pot. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and fresh thyme, cooking for another minute until fragrant.
3. Add the remaining raw mushrooms to the pot and cook until they release their moisture and begin to brown slightly, about 7 minutes. Stir frequently.
4. Sprinkle the flour over the vegetables and stir well to coat (creating a roux). Cook for 1-2 minutes. If using, pour in the dry sherry or wine; scrape up any browned bits from the bottom of the pot. Let the liquid reduce slightly.
5. Slowly whisk in the chicken or vegetable broth until smooth. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the soup has thickened slightly, about 10 minutes.
6. Remove the pot from the heat. Stir in the heavy cream, Worcestershire sauce, and the reserved browned mushrooms. Season with remaining salt, pepper, and a tiny pinch of nutmeg, if using. Taste and adjust seasoning as necessary.
7. For a smoother soup, use an immersion blender to partially blend the soup (leaving some texture). Alternatively, blend in batches using a standard blender, covering the lid vent and holding the lid down with a kitchen towel. Return the soup to the pot to reheat gently (do not boil after adding cream). Serve hot, perhaps garnished with fresh parsley.

Notes

For an intense mushroom flavor, reserve about 1/4 cup of the browned mushrooms and pulse them in a food processor until finely chopped, then add them back to the soup with the broth to deepen the umami profile. Do not boil the soup once the heavy cream has been added, as this can cause separation.