Cream of Mushroom Soup

Dreaming about creamy, dreamy rich mushroom soup? I am pretty sure I have got your mushroom fantasies covered with this recipe! I don’t think there is anything better than a creamy mushroom soup to warm you from the inside out on a cold day! And nothing compares to homemade cream of mushroom soup, of course, because not only is it prepared with fresh, natural ingredients, but also with lots of love and nurture which makes each spoonful taste extra special and luxurious. You definitely can’t get all that out of a can! I encourage you to ditch the can of mushroom soup and try this homemade. Honestly, once you make this soup, I assure you that you will be going back to this recipe quite often!

This soup is perfect meal to enjoy during busy weekdays, cold weather or holidays. We love it because it is very creamy, rich and savory. It can be enjoyed as a starter or main dish. Simply pair it with crusty bread or baguette, and then top it with some cheese or greens for an additional boost of flavor. I don’t like very thick soups, hence mine is slightly thinner in consistency compared to the canned. I love having whole pieces of mushrooms in my soup, but if you don’t like it then I would suggest blend it a bit to get the smoother texture. When you blend the mushrooms, the soup does get thicker and creamier.

I think it is safe to say that I have become soup lover. Soup daily for lunch since last two weeks is a blow away record for me. I have just fallen in love with its versatility, depth of flavors and how satisfied I feel after drinking it. Every time I make soup, I always tend to make few extra servings and freeze it or keep it for lunch the next day! If you want to freeze your soup, then make sure to let the soup cool to room temperature before putting it in containers to freeze. Store in single serving, airtight container for ease of thawing and freezing. Mason jars are perfect to freeze your soups in. I usually remove the night before from the freezer and keep it in the fridge overnight for the lunch next day. The thawing process in the fridge keeps your soup texture and consistency the same compare to defrosting in the microwave. If your reheated soup is too thick, you can thin it by adding 1-2 tbsp of milk at a time as you stir and reheat.

Serves 4

Per serving Calories, Fat, Carbs, Fiber, Protein


1 box of cremini button mushrooms

1 box of white button mushrooms

½ medium size onion, finely chopped

4-5 garlic cloves, finely minced

2 tbsp butter

4 tbsp arrowroot flour (adjust based on your choice of thickness)

2 cup vegetable broth

1 cup of water (add slowly as needed to get the soup consistency)

½ cup fresh heavy cream (add 1 cup of almond milk if you are vegan)

2 tsp fresh thyme

2 tsp red chili flakes

Cilantro for garnishing

½ tsp pepper

Salt to taste  


Melt butter in a large deep pan over medium heat. Add in chopped onions and garlic. Sauté until soft golden brown. Add in sliced mushrooms and cook until soft and most of the water is evaporated. Add arrowroot flour to the vegetable broth along with 1/2 cup of water and mix thoroughly until no clumps are seen. Add the arrowroot mixed vegetable broth to the and stir well until well incorporated. Once boiling, add in the heavy whipping cream to the pan and mix thoroughly. Add in the fresh thyme, salt and pepper. Simmer for 10-15 minutes, add 1/2 cup of water if consistency is too thick. Serve hot with a choice of crusty bread or salad!

Notes – You can always use variety of mushrooms as per your choice. If you need to leave out the heavy cream, simply replace it with the same amount of evaporated milk or regular 2% milk.

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