Cream of
Mushroom Soup

So deliciously creamy
with tender bites of mushroom pieces

Learn more Jump to recipe

The Origin Of
Cream Of Mushroom Soup

It is believed Mushroom Soup had quite humble beginnings dating back to quite a few hundred years ago. Originating in France in the form of a Bechamel sauce or in Tuscany, Italy as Salsa colla, this is a creamy white sauce, made using white roux and milk. Often referred to as “glue sauce” due to its binding nature in dishes like pasta, lasagne etc.

The earliest record of Bechamel sauce recipe was in 1533 in France. However, it is believed it originated much earlier than this. Overtime the simple sauce recipe developed and changed creating the classic Mushroom Soup that so many of us know and love.

Cream of Mushroom Soup has been referred to as “America’s Bechamel” due to its commercialisation and introduction to the American market by the American company Campbells Soup. Mushroom Soup is commonly used in many recipes including beef stroganoff and various casseroles, and the humble Mushroom Soup became a staple in many homes across North America and Australia from the early 20th century.

What are the main ingredients needed for cooking?

Mushrooms
Herbs
Flour
Cream

What additional flavors make the soup so delicious?

Garlic

Garlic

Fresh garlic is best, but you can use minced if that’s all you have on hand.

Onions

Onions

Don’t be put off by the amount of onions used in the recipe. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavor needed for this mushroom soup recipe.

Wine

Wine

Dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

Stock or broth

Chicken or beef work well for mushroom soup, just use what you have on hand. For a vegetarian option, use a good quality vegetable stock.

How to Make Cream of Mushroom Soup

Cream of mushroom soup in a plate

Rate the recipe

Cream of Mushroom Soup

PREP:
10 MINUTES
COOK:
30 MINUTES
TOTAL:
40 MINUTES

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 1/2 pounds (750 g) fresh brown mushrooms sliced
  • 4 teaspoons chopped thyme divided
  • 1/2 cup Marsala wine (any dry red or white wine)
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teaspoons salt adjust to taste
  • 1/2-1 teaspoons black cracked pepper adjust to taste
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream or half and half (sub with evaporated milk)
  • Chopped fresh parsley and thyme to serve

  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
  4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
  6. Mix in parsley and remaining thyme. Serve warm.
A cute female chef

👋 Hello! My name is Hanna and welcome to my makeshift kitchen. Today I want to share one of my all-time favorite soup recipes, Cream of Mushroom Soup. I really like soups with cream, they are not difficult and quick to prepare, and also very tasty, flavorful and hearty. Once, having ordered soup with cream and seafood in a cafe, it was so delicious that I would eat such soup every day. And I like to eat well. That's why this dish holds a special place in my heart. Be sure to try it yourself, if you haven't tried this delicacy yet! 😋

Contact me

Please contact me if you have any questions