creamy mushroom soup in white bowl with spoon to left and natural wood board under bowl; medium blue cloth to right; parsley garnish in background; back left has partial of a le creuset teal pot with mushroom soup and ladle in it

Cream of Mushroom Soup Recipe

Contributor: Lauren Keating

Cream of Mushroom Soup is a comforting soup that is delicious served on its own or served over pork chops or mashed potatoes.


  • Author: Lauren Keating
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 1 oz. dried porcini mushrooms*
  • 1 cup boiling water
  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 2 pints sliced cremini mushrooms
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • ½ teaspoon salt
  • ⅓ cup flour
  • 3 cups beef broth
  • ½ cup heavy cream
  • 1 Tbsp. sherry (optional)


  1. Add the water and dried mushrooms to a small, heat-proof bowl. Let sit for 20 minutes, until the mushrooms are soft.
  2. Remove the mushrooms from the bowl, reserving the liquid. Roughly chop the mushrooms.
  3. Heat the butter and oil in a saucepan over medium heat.
  4. Add the porcini mushrooms, cremini mushrooms, and sliced onion. Cook, stirring occasionally, for 6-8 minutes or until softened.
  5. Stir in the garlic and salt and cook for 1-2 minutes.
  6. Sprinkle the flour over the mushrooms. Stir well to coat.
  7. Slowly whisk in the beef broth and the reserved mushroom liquid.
  8. Use an immersion blender to gently puree the soup, leaving some chunks for texture.
  9. Stir in the cream. Gently simmer the soup for 10 minutes, or until warmed through and slightly thickened.
  10. Stir in the sherry, if using.


If you don’t want to use porcini mushrooms, increase the broth to 4 cups. Do not use any additional cremini mushrooms.