Name: Cream of Mushroom Soup, Best Made From Scratch
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 tablespoons olive oil (plus 2 tablespoons more); 1 pound crimini mushrooms, sliced; 1 pound shiitake mushrooms, sliced; Salt and black pepper, to taste; 4 tablespoons unsalted butter; 1 small onion, finely diced; 4 cloves garlic, pressed or minced; 1 tablespoon fresh thyme leaves, divided; 1 teaspoon Italian seasoning; ¼ teaspoon white pepper; ½ cup dry sherry; 3 ounces all-purpose flour (about 10 tablespoons); 6 cups warm chicken broth (or vegetable broth); 1 cup heavy cream; ½ teaspoon soy sauce

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Being a mushroom lover, one of my favorite things to make is a big bowl of rich, homemade cream of mushroom soup. I love how the earthy flavor of mushrooms deepens when sautéed, then melts into a velvety, savory base with just a touch of cream. It’s comforting, elegant, and so much better than anything from a can.

Why You’ll Love This Recipe

I like this recipe because it balances creamy smoothness with just enough texture from sautéed mushrooms. Using both shiitake and crimini mushrooms gives it layers of flavor, while the hint of sherry and fresh thyme make it taste restaurant-worthy. I also love how quickly it comes together for a from-scratch recipe—perfect for weeknights yet fancy enough for a dinner starter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons olive oil (plus 2 tablespoons more)
1 pound crimini mushrooms, sliced
1 pound shiitake mushrooms, sliced
Salt and black pepper, to taste
4 tablespoons unsalted butter
1 small onion, finely diced
4 cloves garlic, pressed or minced
1 tablespoon fresh thyme leaves, divided
1 teaspoon Italian seasoning
¼ teaspoon white pepper
½ cup dry sherry
3 ounces all-purpose flour (about 10 tablespoons)
6 cups warm chicken broth (or vegetable broth)
1 cup heavy cream
½ teaspoon soy sauce

Directions

I heat 3 tablespoons of olive oil in a large pot over high heat, then add ⅔ of the mushrooms with a sprinkle of salt and pepper. I sauté for 8–10 minutes until browned and their liquid has evaporated, then remove them and set aside.
In the same pot, I add the remaining 2 tablespoons olive oil and butter. Once melted, I add the onion and the remaining mushrooms, cooking for 6–8 minutes until softened and browned.
I stir in the garlic, 1 teaspoon thyme, Italian seasoning, and white pepper. Then I pour in the sherry and let it reduce for about 2 minutes.
I stir in the flour and cook for 30 seconds, then whisk in the chicken broth until smooth. I bring it to a simmer and cook for 10 minutes until slightly thickened.
Off the heat, I puree the soup with an immersion blender until smooth. I stir in the cream, soy sauce, and the reserved sautéed mushrooms, plus the rest of the thyme.
I ladle the soup into bowls and serve with warm bread or Parmesan crisps.

Servings and timing

This recipe makes about 6 servings. Prep time is 20 minutes, cook time is 25 minutes, so it’s ready in about 45 minutes.

Variations

Sometimes I use all cremini mushrooms if shiitake isn’t available, or swap in portobello for a deeper flavor. For a lighter version, I use half-and-half instead of cream. If I want a vegetarian soup, I use vegetable broth instead of chicken broth. For extra richness, I top each bowl with a drizzle of truffle oil.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stove over medium-low heat. It also freezes well for up to 2 months, though I whisk it after thawing to bring back the creamy texture.

FAQs

Can I make this soup vegetarian?

Yes, I just use vegetable broth instead of chicken broth.

Do I need to use both shiitake and crimini mushrooms?

I love the flavor combination, but it works with just one type of mushroom too.

Can I skip the sherry?

Yes, though I like the depth it adds. I replace it with extra broth if I don’t use it.

How do I make the soup thicker?

I use less broth (about 5 cups instead of 6) or add a bit more flour to the roux.

Can I make this ahead of time?

Yes, I often make it the day before—it reheats well and the flavors get even better overnight.

Conclusion

This Cream of Mushroom Soup is one of my favorite cozy recipes to make from scratch. I love how the mix of mushrooms, cream, and herbs creates a soup that’s earthy, rich, and deeply satisfying. Whether I serve it with crusty bread or Parmesan crisps, it’s always a comforting and nourishing bowl.