Cream of Mushroom Soup
Velvety mushroom soup with thyme and a splash of cream.
Cream of Mushroom Soup is a classic vegetarian Continental recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on slow simmering, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are mushroom, onion and garlic. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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119
kcal
4g
Protein
15g
Carbs
5g
Fat
Ingredients
- mushroom500 g
- onion1
- garlic2 cloves
- butter2 tbsp
- flour2 tbsp
- vegetable stock3 cups
- cream0.5 cup
- thyme1 tsp
- saltstaple
- pepperstaple
Method
- 1Step 1 ~8 min
Sauté onion and garlic in butter until soft.
- 2Step 2 ~8 min
Add mushrooms and thyme, cook until juices evaporate.
- 3Step 3 ~8 min
Stir in flour, then stock. Simmer 10 minutes.
- 4Step 4 ~8 min
Blend until smooth, return to pan, stir in cream, season and warm through.
Per-step times are approximate and based on the total cook time of 30 minutes.
Pro tips & common mistakes
- Keep the pot at a lazy simmer, not a hard boil. Bubbles should break the surface slowly; aggressive boiling tightens proteins and muddies the sauce.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Cream of Mushroom Soup take to cook?
- From prep to plate, Cream of Mushroom Soup takes about 30 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Cream of Mushroom Soup vegetarian?
- Yes — this version of Cream of Mushroom Soup is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
- What are the key ingredients in Cream of Mushroom Soup?
- The headline ingredients are mushroom, onion, garlic. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Cream of Mushroom Soup?
- Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
- What should I serve with Cream of Mushroom Soup?
- Cream of Mushroom Soup pairs naturally with classic continental sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.