How to Make Cream of Mushroom Soup

This Cream of Mushroom Soup is absolutely the most satisfying soup you’ll ever try.  Not too overly creamy.  It’s all about the mushrooms here!  The Mushroom Essence (recipe included) is the key here.   Every time I make this, guests can’t stop coming back for more.  It’s that good.  135% Loon Approved!

Cream of mushroom soup - from scratch

Cream of Mushroom Soup

This cream of mushroom soup is so good. Be sure to make the mushroom essence, it makes all the difference in the world. Amazing!
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Course: Soup
Cuisine: American
Keyword: Cream of Mushroom
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 388kcal



  • 2 tsp olive oil
  • 1 1/2 lbs fresh mushrooms use a variety
  • 1 oz wild mushrooms dried
  • 3 celery ribs chopped
  • 1 leek chopped
  • 2 shallots chopped
  • 8 cups water
  • 1/2 cup dry vermouth
  • Bouquet Garni of fresh herbs including any of the following: fresh parsley, thyme, oregano, chervil*
  • 2 bay leaves
  • *Take a 4" x 4" piece of cheese cloth and place the herbs in the center. Fold up the edges and tie together with string as to make a closed pouch.


  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 cup yellow onion chopped
  • 1/2 cup celery chopped
  • 8 cups mushrooms sliced (about 1 1/2 lb). Use a variety including shiitake, cremini, oyster, trumpet, morel, button, procini, portabella
  • 1/4 cup all-purpose flour
  • 1/4 cup good quality dry sherry
  • 6 cups mushroom essence recipe below
  • 3/4 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Freshly ground nutmeg as desired, for garnish
  • Chives chopped, for garnish



  • Combine all the ingredients in a large pot and bring to a simmer.
  • Simmer for 45 minutes.
  • Strain stock and set aside until needed.


  • In a large soup pot, melt the butter over medium heat and then add the garlic, onions, and celery and cook, stirring frequently until translucent, 5 to 7 minutes.
  • Add the mushrooms and cook until tender; about 5 minutes.
  • Sprinkle the mixture with the flour and mix well.
  • Add the sherry and mushroom essence and simmer, covered, until the mushrooms are completely tender, about 25 minutes.
  • Remove the soup from the heat and let cool for 5 to 10 minutes.
  • Puree the soup with a handheld blender, or in batches in a food processor or blender.
  • Strain the pureed soup through a colander or sieve. Reserved until ready to serve.
  • Once ready to serve, reheat the soup (if cooled).
  • In a small saucepan, gently bring the heavy cream to a simmer, then add it to the soup.
  • Adjust the consistency of the soup with a little more mushroom essence, if needed (it should not be thick or too creamy!).
  • Season with salt and pepper.
  • Serve the soup in warmed bowls and garnish with the chives and nutmeg.


Calories: 388kcal
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  • I have been so into making soups lately despite Singapore being still very warm and humid. Am preparing for the colder, rainier december and November months, hopefully!! Just made my wild mushroom soup with no butter, using oats instead to thicken it.

    The mushroom essence sounds so cool! I was wondering if I make a big batch what else can I use it for?

    Check out my recipe here if you are interested:

    • Hi Gem!!

      That creamy wild mushroom soup looks amazing! And we love your site. Gorgeous! Oh, usually double the batch of the mushroom essence and freeze it. Use it any way you’d use a normal vegetable stock. I’ve never done this, but have been meaning, too, it would be a great way to make an incredible deeply flavored mushroom risotto.

      We would love to get to Singapore one day. It has definitely turned cooler here in the Northeast U.S., and the really colds months are quickly approaching. Perfect time for soup!!

      Thanks for sharing your recipe and beautiful site. Stay in touch!!

      Kris & Wesley

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