This Cream of Mushroom Soup is so delicious and comforting. It’s loaded with fresh mushrooms, a hint of thyme, and a splash of sherry for extra flavor.
Table Of Contents
Cream of Mushroom Soup Recipe Details
This Cream of Mushroom Soup is one of my favorites because it’s filling, simple, and delicious. You can also dress it up with a puff pastry top for company.
- TASTE: Flavored with garlic, shallots, and herbs, this hearty soup is full of rich flavors
- TEXTURE: The cream of mushroom soup is rich and creamy with tender bites of mushroom throughout. This is the best thing after a cold day.
- TIME: This recipe will take less than an hour to make and it reheat really well for next-day leftovers.
- EASE: You can make this soup with no trouble! Just follow the step-by-step recipe images of video that will walk you through it.
What you’ll need
- Soup base- Unsalted butter, All-purpose flour, Dry sherry, Heavy whipping cream, and Chicken broth
- Vegetables- Garlic cloves, Carrots, Shallots, and Baby Bella mushrooms
- Seasonings- Dried thyme, Salt, and Pepper
- For the topping (optional)- Puff pastry and Egg + Water (for egg wash)
How to Make Cream of Mushroom Soup
- Saute the garlic and shallots. In a heavy-bottomed pot, melt the butter and saute the diced shallots and minced garlic over medium heat until the shallots become translucent.
- Add the carrots. Then add in the diced carrots and stir for about 2 minutes.
- Add the mushrooms and seasonings. Add the sliced mushrooms to the pot and cook for an additional 4-5 minutes. Then stir in the dried thyme and black pepper.
- Stir in the flour. Turn the heat down to medium-low and add the flour. Cook for 2-3 minutes to get rid of the raw flour taste.
- Add the sherry. Bring the heat to high and slowly pour in the dry sherry and keep stirring until the wine has evaporated (about 3-4 minutes).
- Finally add the broth and cream. Pour in the chicken broth and bring it to a boil. Now add the heavy whipping cream and salt, and cook for another 3 minutes to bring all the flavors out.
- Top the soup bowls with puff pastry. To make this soup a little fancier, roll out 1 sheet of thawed puff pastry and cut a circular piece out. Place it on top of a filled oven-safe soup bowl and then pinch the sides around the rim of the bowl.
- Add egg wash and bake. Combine the egg and water to make an egg wash and brush the tops and sides of the puff pastry. Bake for 15-20 minutes at 400 degrees Fahrenheit. Serve.
Pro Tip: Place the oven-safe soup bowls upside down on top of the puff pastry as a guide before cutting the circles out.
- Cook the flour- This step gets rid of the raw flour taste so it only thickens your soup without affecting flavor.
- Cook the alcohol out of the sherry– Bring the heat up to high and give it a few minutes so the alcohol in the sherry has time to burn off, leaving just the delicious flavor.
- Use thawed, but not warm puff pastry- Puff pastry is easiest to work with once it has thawed, but before it gets warm. If it gets warm and starts to stick, pop it in the fridge or freezer for a minute.
- Don’t forget the egg wash- Doing this step gives your pastry-topped Cream of Mushroom Soup a golden sheen that looks great and also crisps up for an added flaky texture.
Add-ins and Substitutions
- Add cheese- Try this recipe with cheese either added in or on top and broiled to create a golden, bubbly layer over your Cream of Mushroom soup. Try cream cheese or cheddar cheese.
- Substitute gluten-free flour- This substitution will make your soup easy to serve to guests avoiding gluten. You can even use a gluten-free puff pastry for your topping.
- Add meat- This soup is meatless, but you can easily add shredded chicken, turkey, pork, or beef. Try these Homemade Chicken Meatballs or add leftover turkey after Thanksgiving.
- Substitute the sherry- If you don’t want to use sherry in your soup, you can replace it with apple cider vinegar, white vinegar, or sherry vinegar. Use 4 tablespoon of vinegar for the dry sherry in this recipe.
In order to thicken any kind of soup, you will need a thickening agent like flour or cornstarch. But before you add it into the soup, you need to brown it with the vegetables. You could also make a slurry by mixing it with water, then stirring it in when there are no more lumps.
Just when you think mushroom soup couldn’t get any better, well it CAN! It’s amazing when covered with a baked puff pastry topping. The crunchy buttery crust pairs incredibly well with the creamy soup. Serve it in these cute oven-safe soup bowls.
This Cream of Mushroom Soup is meatless and low carb so you can pair it with just about any meat dish or bread. Here are some great ways to serve it.
Make this Cream of Mushroom Soup In Advance
Make Ahead: You can easily make this soup ahead of time and store it in the fridge or freezer. Warm it either in the microwave or on the stove. If you have added the puff pastry top, then reheat it in the oven to crisp up.
Storing: You can store this Cream of Mushroom Soup in the refrigerator once it has cooled. Place it in an airtight container and it will last 5-7 days.
Freeze: Place the cooled soup in an airtight container in the freezer. When you are ready, let it thaw and warm it up on the stovetop. Make sure to keep whisking it so that it doesn’t curdle. It will last up to 2-3 months.
More Tasty Soup Recipes!
- Baked Potato Soup
- Chicken Tortilla Soup
- Creamy Chicken and Wild Rice Soup
- Easy French Onion Soup Recipe
- Copycat Panera Bread Broccoli Cheddar Soup Recipe
Watch Video Recipe Here
Full Recipe Instructions
Cream of Mushroom Soup
- 6 tbsp unsalted butter
- 2 cloves garlic minced
- 2 medium carrots diced (about 1 cup)
- 2 medium shallots diced (about 1 1/2 cup)
- 24 oz baby Bella mushrooms
- 1/2 cup + 2 tbsp all-purpose flour
- 1 cup dry sherry
- 1/2 tsp dried thyme
- 2 tsp salt
- 1/4 tsp pepper
- 3/4 cup heavy whipping cream
- 6 cups chicken broth
- 1 lb puff pastry optional
- 1 egg + 1 tbsp water for egg wash
- In a heavy-bottomed pot, melt 6 tablespoons of unsalted butter and saute 2 diced shallots and 2 minced garlic over medium heat until the shallots become translucent.
- Add in 2 diced carrots and stir for about 2 minutes. Add 24 ounces of sliced mushrooms and cook for an additional 4-5 minutes. Then stir in 1/2 tsp dried thyme and 1/4 tsp black pepper.
- Turn the heat down to medium-low and add 1/2 cup + 2 Tbsp flour and cook for 2-3 minutes to cook out the raw flour taste.
- Bring the heat to high and slowly pour 1 cup of dry sherry and keep stirring until the wine has evaporated. (About 3-4 minutes).
- Pour in 6 cups of chicken broth and bring it to a boil. Now add in 3/4 cup heavy whipping cream and 2 tsp salt and cook for another 3 minutes to bring all the flavors out.
- If you want to make this soup a little fancier, you can roll out 1 sheet of puff pastry cut a circular piece of thawed puff pastry and place it on top of an oven-safe soup bowl. Pinch the sides of the puff pastry around the soup bowl. Tip: place the oven-safe soup bowls upside down on top of the puff pastry as a guide before cutting it out.
- Combine 1 egg and 2 tsp water and brush the tops and sides of the puff pastry. Bake for 15-20 minutes at 400 degrees Fahrenheit.
- How to thicken cream of mushroom soup
- How to make in advance
- Can I freeze mushroom soup?
- Serving suggestions
This recipe was originally posted on Mar 17, 2015. We have tweaked it a little since then.