FREE 5-Ingredient Recipe EBook

• Why You Need My Cream Of Mushroom Soup Recipe
• Ingredients & Substitutions
• How To Make Cream Of Mushroom Soup
• My Recipe Tips
• Serving Ideas
• Cream of Mushroom Soup (Easy Recipe) Recipe card
• Recipe Reviews

Creamy soups are hands-down my favorite, and this cream of mushroom soup is probably my most versatile. Not only is it rich and creamy and absolutely wonderful by itself, it’s also a more tasty way to ditch the canned stuff in other dishes that call for cans. And it’s much easier than you might think. So, grab a pot and see why my cream of mushroom soup recipe is better!

Why You Need My Cream Of Mushroom Soup Recipe

• Rich, mushroom flavor – My version packs in a creamy, earthy, and umami flavor that canned soups just can’t compete with. Store-bought pales in comparison!
• Creamy, smooth texture, with adjustable thickness – Clearly many of you are on the same page with me on thick blended soups, because my broccoli cheese soup , cauliflower soup , and butternut squash soup are some of my most popular. Like those, my recipe for cream of mushroom soup is velvety smooth and rich, and you can adjust the thickness (see my tips below ).
• Simple, clean ingredients – Just 7 of them, plus salt and pepper. You don’t need any flour, so it’s naturally gluten-free.
• Easy and versatile – Just saute, simmer, and blend. And my creamy mushroom soup is a multitasker! Yes, it’s warm and comforting as a starter to your meals, but you can also use it in other dishes, like casseroles (more ideas below !).

Ingredients & Substitutions

Here I explain the best ingredients for my cream of mushroom soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver.
• Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic .
• Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high.
• Broth – I used low-sodium store-bought , but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth.
• Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin.
• Sea Salt & Black Pepper

How To Make Cream Of Mushroom Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the mushrooms and onions. Heat the olive oil in a Dutch oven or large pot over medium heat. (I have and love this Dutch oven .) Add the onions and mushrooms, and saute until soft and lightly browned.
2. Add the garlic. Saute until fragrant.
3. Simmer the soup. Add the chicken broth, heavy cream, almond milk, sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.

1. Blend until smooth. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed. Voila — your homemade cream of mushroom soup is ready to enjoy or use in recipes!

My Recipe Tips

• Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning.
• Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions.
• Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely.
• If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil!
• Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape.
• How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options: Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result. Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like. Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.

Serving Ideas

I love this cream of mushroom soup as a starter before a fall meal, but like I said, it’s also wonderful in other recipes. Some ideas:

• Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken , or drizzle it over pork steaks .
• Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad .
• Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole , and I actually do just that in my low carb green bean casserole . It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1/2 medium Onion (diced) ▢
• 20 oz Mushrooms (any kind; sliced) ▢
• 6 cloves Garlic (minced) ▢
• 2 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian) ▢
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free) ▢
• 1 cup Unsweetened almond milk (or regular milk or coconut milk beverage for nut-free) ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes , stirring occasionally, until soft and lightly browned.
2. Add the garlic and saute for about 1 minute , until fragrant.
3. Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes , stirring occasionally, until the flavors develop to your liking.
4. Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
• Store: Keep leftovers in the refrigerator for up to 3-4 days.
• Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
• Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cream Of Mushroom Soup

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Cream of Mushroom Soup (Easy Recipe)

My cream of mushroom soup recipe is rich and creamy, with just 7 simple ingredients and no flour! Enjoy it on its own or use in other recipes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/cream-of-mushroom-soup/

Ingredients

• 1 tbsp Olive oil
• 1/2 medium Onion (diced)
• 20 oz Mushrooms (any kind; sliced)
• 6 cloves Garlic (minced)
• 2 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian)
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup Unsweetened almond milk (or regular milk or coconut milk beverage for nut-free)
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes , stirring occasionally, until soft and lightly browned.
2. Add the garlic and saute for about 1 minute , until fragrant.
3. Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes , stirring occasionally, until the flavors develop to your liking.
4. Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
• Store: Keep leftovers in the refrigerator for up to 3-4 days.
• Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
• Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Cream Of Mushroom Soup Recipe
• Ingredients & Substitutions
• How To Make Cream Of Mushroom Soup
• My Recipe Tips
• Serving Ideas
• Cream of Mushroom Soup (Easy Recipe) Recipe card
• Recipe Reviews

Creamy soups are hands-down my favorite, and this cream of mushroom soup is probably my most versatile. Not only is it rich and creamy and absolutely wonderful by itself, it’s also a more tasty way to ditch the canned stuff in other dishes that call for cans. And it’s much easier than you might think. So, grab a pot and see why my cream of mushroom soup recipe is better!

Why You Need My Cream Of Mushroom Soup Recipe

• Rich, mushroom flavor – My version packs in a creamy, earthy, and umami flavor that canned soups just can’t compete with. Store-bought pales in comparison!
• Creamy, smooth texture, with adjustable thickness – Clearly many of you are on the same page with me on thick blended soups, because my broccoli cheese soup , cauliflower soup , and butternut squash soup are some of my most popular. Like those, my recipe for cream of mushroom soup is velvety smooth and rich, and you can adjust the thickness (see my tips below ).
• Simple, clean ingredients – Just 7 of them, plus salt and pepper. You don’t need any flour, so it’s naturally gluten-free.
• Easy and versatile – Just saute, simmer, and blend. And my creamy mushroom soup is a multitasker! Yes, it’s warm and comforting as a starter to your meals, but you can also use it in other dishes, like casseroles (more ideas below !).

Ingredients & Substitutions

Here I explain the best ingredients for my cream of mushroom soup recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Mushrooms – Obviously our star ingredient here! I used white button mushrooms this time, but this creamy soup is also wonderful with baby bella (a.k.a. cremini) mushrooms or even wild mushrooms. And if you can find pre-sliced ones, they’re a time-saver.
• Aromatics – A.k.a. onions and garlic. I use white onion, but yellow also works well. If you like a shortcut, use a tablespoon of jarred garlic .
• Olive Oil – For sauteing. Avocado oil also works, or you can even use butter if you don’t crank up the heat too high.
• Broth – I used low-sodium store-bought , but homemade chicken broth is even better. Beef or bone broth adds a richer flavor, and for a vegetarian option, use vegetable broth.
• Milk And Cream – My creamy mushroom soup recipe uses a blend of almond milk (to keep it light) and heavy cream (to keep it rich). You could use just the cream alone for an extra rich taste, replace the almond milk with regular milk, or swap both with half and half. For a dairy-free option, swap in full-fat coconut milk for the cream. I don’t recommend using almond milk or regular milk alone, because your soup will be too thin.
• Sea Salt & Black Pepper

How To Make Cream Of Mushroom Soup

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the mushrooms and onions. Heat the olive oil in a Dutch oven or large pot over medium heat. (I have and love this Dutch oven .) Add the onions and mushrooms, and saute until soft and lightly browned.
2. Add the garlic. Saute until fragrant.
3. Simmer the soup. Add the chicken broth, heavy cream, almond milk, sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.

1. Blend until smooth. Use an immersion blender to puree the soup until smooth. Adjust salt and pepper if needed. Voila — your homemade cream of mushroom soup is ready to enjoy or use in recipes!

My Recipe Tips

• Let the mushrooms and onions brown. You want them to get nice and caramelized, and for most of their moisture to cook away. If you don’t give them enough time, your soup can turn out too thin — and less flavorful. You might need to turn it up to medium-high heat if they aren’t browning.
• Want extra flavor? Add a tablespoon of fresh herbs (like thyme or rosemary) or a teaspoon of Italian seasoning while sauteing the mushrooms and onions.
• Save some sauteed mushrooms for garnish. You don’t have to do this if you’re making this cream of mushroom soup for other recipes, but if you’ll be serving it by itself, a few sauteed mushrooms over your bowls are lovely.
• If you use regular dairy milk, watch the heat. The almond milk and heavy cream in my recipe handle the simmering quite well, but dairy milk can curdle more easily. Simmering lightly is okay, but don’t let it boil!
• Don’t have an immersion blender? This is my favorite immersion blender and it’s worth the investment. My soups have never been creamier! But if you don’t have one, a regular blender will work just fine — make sure to vent the lid to allow steam to escape.
• How to make it thicker: This creamy mushroom soup doesn’t have any thickeners — it’s thickened naturally by the mushrooms themselves! If you like it extra thick, you’ve got a few options: Simmer for longer – The more you simmer, the more the liquid will reduce, leading to a thicker end result. Add cream cheese – This is one of my favorite natural soup thickeners! Just let the cream cheese soften on the counter (or microwave for a shortcut), then blend into the soup at the end. You can add as much as you like. Add cornstarch – This isn’t my favorite, but you could whisk a tablespoon of cornstarch with a little broth and then stir into the soup.

Serving Ideas

I love this cream of mushroom soup as a starter before a fall meal, but like I said, it’s also wonderful in other recipes. Some ideas:

• Main Dishes – Serve up my comforting baked pork tenderloin or roasted half chicken after a bowl of this soup. You can also use it in place of the sauce in my creamy mushroom chicken , or drizzle it over pork steaks .
• Salads – For a soup and salad combo, serve it with my kale salad (I like some air fryer salmon on top) or chef salad .
• Casseroles – You can use this creamy mushroom soup in place of the sauce in my healthy green bean casserole , and I actually do just that in my low carb green bean casserole . It also works well as a sauce for my broccoli cheese casserole or chicken zucchini casserole .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1/2 medium Onion (diced) ▢
• 20 oz Mushrooms (any kind; sliced) ▢
• 6 cloves Garlic (minced) ▢
• 2 cup Chicken broth, reduced sodium (or vegetable broth for vegetarian) ▢
• 1 cup Heavy cream (or full-fat coconut milk for dairy-free) ▢
• 1 cup Unsweetened almond milk (or regular milk or coconut milk beverage for nut-free) ▢
• 3/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onions and mushrooms. Saute for 10-15 minutes , stirring occasionally, until soft and lightly browned.
2. Add the garlic and saute for about 1 minute , until fragrant.
3. Add the chicken broth, cream, almond milk, salt, and pepper. Bring to a boil, then simmer for about 15 minutes , stirring occasionally, until the flavors develop to your liking.
4. Use an immersion blender to puree until smooth (or puree in batches in a regular blender). Adjust salt and pepper to your taste.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get the best creamy texture in your soup, ways to thicken it if you like it thicker, and options for extra flavor.
• Store: Keep leftovers in the refrigerator for up to 3-4 days.
• Reheat: Warm gently on the stove, or you can microwave it. Cover the soup to prevent splatters.
• Freeze: Since this soup is cream-based, the texture does change if you freeze it, but I find it’s decent if you blend it again after thawing and heating. You can keep it in the freezer for up to 3 months.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Cream Of Mushroom Soup