Cream of Mushroom Soup is a rich, creamy soup made with fresh mushrooms, onions, garlic, herbs, and a flavorful broth. This easy homemade recipe includes both Instant Pot and stovetop directions, making it simple to enjoy a comforting bowl of soup whenever you’re craving a cozy meal.
I love making this soup because it’s so much better than anything you can buy at the store. The combination of fresh mushrooms, cream, and herbs creates a rich, velvety soup that’s perfect on its own or served with crusty bread for a comforting lunch or dinner. 🍄🥣🧄
Why I Love This Recipe
Ingredients
Ingredient Notes
- Cremini and Shiitake Mushrooms: I like using a combination of cremini (baby bella) and shiitake mushrooms because they create a deep, earthy flavor and give the soup a rich, restaurant-quality taste. If you can’t find shiitake mushrooms, you can substitute more cremini or white button mushrooms.
- Yellow Onion and Garlic: Fresh onion and garlic create a flavorful base and bring out the natural richness of the mushrooms.
- Sherry: A splash of sherry adds incredible depth and enhances the earthy mushroom flavor. If you prefer not to cook with alcohol, simply substitute additional vegetable stock.
- Vegetable Stock: Vegetable stock keeps the soup vegetarian while adding plenty of savory flavor. I usually use Better Than Bouillon mixed with water, but your favorite vegetable stock works just as well.
- Heavy Cream: Heavy cream gives the soup its rich, velvety texture. For a lighter soup, you can substitute half-and-half, but it won’t be quite as creamy.
- Cornstarch Slurry: Mixing the cornstarch with warm water before adding it to the soup helps thicken it smoothly without any lumps.
- 💙 For Garnish: Finish each bowl with fresh chopped parsley, cracked black pepper, homemade croutons, or a sprinkle of grated Parmesan cheese for even more flavor. 🍄🥣🧄
Be sure to check out the full recipe and ingredient list below
How To Make Cream Of Mushroom Soup
Instant Pot:
- Turn the Instant Pot to the Sauté setting and melt the butter.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic and sliced mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms begin to soften.
- Pour in the vegetable stock and sherry. Stir in the thyme, salt, and black pepper.
- Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 10 minutes.
- Allow the pressure to naturally release for 15 minutes, then carefully release any remaining pressure.
- In a small bowl, whisk together the cornstarch and warm water until smooth.
- Turn the Instant Pot back to the Sauté (Low) setting. Stir in the cornstarch slurry and heavy cream.
- Simmer for 5–10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
- Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.
Stovetop:
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 4–5 minutes, until softened.
- Stir in the garlic and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
- Pour in the vegetable stock and sherry.
- Stir in the thyme, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover and simmer for 20 minutes. In a small bowl, whisk together the cornstarch and warm water until smooth. Stir the cornstarch slurry and heavy cream into the soup.
- Simmer for an additional 5–10 minutes, stirring occasionally, until the soup has thickened.
Be sure to check out the full recipe and ingredient list below
Tips I Found Helpful
- I like using a combination of cremini and shiitake mushrooms because they give the soup a richer, deeper mushroom flavor. Don’t rush the sauté step.
- Let the onions soften and the mushrooms release their moisture before pressure cooking for the best flavor.
- If you prefer a smoother soup, use an immersion blender to blend part or all of the soup before adding the heavy cream.
- Always whisk the cornstarch with the warm water before adding it to the soup to prevent lumps.
- Stir the heavy cream in after pressure cooking and avoid letting it come to a hard boil to keep the soup silky smooth.
- Taste the soup before serving and adjust the salt and pepper as needed.
- The amount of seasoning can vary depending on the vegetable stock you use.
Frequently Asked Questions
Our Favorite
To Serve With Cream of Mushroom Soup
Instant Pot Cream of Mushroom Soup
This Cream of Mushroom Soup is a rich, creamy homemade soup made with fresh mushrooms, onions, garlic, herbs, and a flavorful vegetable broth. With both Instant Pot and stovetop directions, it's an easy comfort food recipe that's perfect for lunch, dinner, or serving alongside your favorite meal.
Ingredients
- 1/2 cup salted butter
- ½ cup yellow onion, diced
- 3 garlic cloves, minced
- 2 - 8-ounce packages cremini or baby Bella mushrooms, washed and sliced
- 1 – 8-ounce package sliced shitake mushrooms, washed and sliced
- 1 teaspoon dried thyme
- 1/2 cup sherry
- 4 cups vegetable stock
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
- 2 tablespoons warm water
- 1 tablespoon cornstarch
- Fresh parsley
Instructions
Instant Pot Instructions
Turn the Instant Pot to the Sauté setting and melt the butter.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and sliced mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms begin to soften.
Pour in the vegetable stock and sherry. Stir in the thyme, salt, and black pepper.
Secure the lid and set the valve to Sealing. Cook on High Pressure (Manual) for 10 minutes.
Allow the pressure to naturally release for 15 minutes, then carefully release any remaining pressure.
In a small bowl, whisk together the cornstarch and warm water until smooth.
Turn the Instant Pot back to the Sauté (Low) setting. Stir in the cornstarch slurry and heavy cream.
Simmer for 5–10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
Taste and adjust the seasoning if needed. Garnish with fresh parsley before serving.
Stovetop Instructions
Melt the butter in a large Dutch oven or soup pot over medium heat.
Add the diced onion and cook for 4–5 minutes, until softened.
Stir in the garlic and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the vegetable stock and sherry. Stir in the thyme, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes.
In a small bowl, whisk together the cornstarch and warm water until smooth.
Stir the cornstarch slurry and heavy cream into the soup.
Simmer for an additional 5–10 minutes, stirring occasionally, until the soup has thickened.
Taste and adjust the seasoning if needed. Garnish with fresh parsley and serve hot. 🍄🥣🧄
Notes
Using a combination of cremini and shiitake mushrooms gives this soup the richest flavor, but you can substitute your favorite mushrooms if needed. Don't rush the sauté step—it helps develop the deep, earthy flavor that makes this soup so delicious. Whisk the cornstarch and water together until smooth before stirring it into the soup to prevent lumps. Add the heavy cream at the end of cooking and avoid boiling the soup after it's added to keep the texture silky smooth. If you prefer a smoother soup, blend part or all of it with an immersion blender before stirring in the cream. Garnish with fresh parsley before serving for the best flavor and presentation. 🍄🥣🧄
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Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving: Calories: 252Total Fat: 24gSaturated Fat: 15gUnsaturated Fat: 9gCholesterol: 69mgSodium: 855mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 2g
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