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Cremini Mushroom Soup

This Cremini Mushroom Soup is the perfect balance of creamy richness with the delicate flavor of mushrooms. In less than 20 minutes, you’ll have a lovely first course ready to serve!

Sometimes simple food is the best, isn’t it? And sometimes, the most elegant recipes are the simplest.

A serving of Cremini Mushroom Soup in a vintage serving dish.

Take this Cremini Mushroom Soup, for example. There’s nothing exotic about the ingredients, and you certainly won’t spend hours in the kitchen making it. Yet the flavors are simple and subtle in a really elegant way.

If you need an absolutely perfect first course for your next dinner party, this is it. Serve it very simply without any sort of embellishment, and enjoy the compliments.

❤️ Why You’ll Love This Recipe


  • Easily obtainable ingredients.
  • Under 20 minutes total time.
  • The perfect balance of creamy richness and delicate mushroom flavor.

🛒 Ingredient Notes


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  • Butter – salted or unsalted, according to your preference.
  • Onion
  • Cremini mushrooms – also called “baby bellas.” You can substitute any mushroom you like. White button mushrooms are delicious.
  • Flour
  • Salt and pepper
  • Chicken Stock – If you have homemade, use it! Otherwise, a good purchased brand such as Swanson is fine.
  • Whole Milk
  • Cream – use heavy cream for the richest flavor.
  • Parsley (optional)

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

🤔 What Are Cremini Mushrooms?


Believe it or not, white button mushrooms, Cremini mushrooms, and Portobello mushrooms are the exact same thing. The only difference is age and maturity. White button mushrooms are the youngest, Cremini are more mature, and Portobello are the oldest and most mature. Now you know!

👉 Add-ins, Extras, and Substitutes


This soup is delicious just as is, but if you want to take it a step further you might add a couple of cloves of garlic with the onion, 1/2 a teaspoon of fresh thyme leaves, and substitute all cream for the milk and cream combination.

❓ Questions About Homemade Mushroom Soup


What are Cremini mushrooms?

Creminis, button (white), and portobello mushrooms are actually all the same thing. White button mushrooms are the youngest, most immature stage, Cremini are at a bit more mature stage, and portobello are fully mature. Creminis tend to have a bit more flavor than the white button mushrooms. You’ll often see them marketed as “Baby Bellas.”

What other varieties can I substitute for Cremini mushrooms?

You can actually use any mushrooms for this soup. White button mushrooms will work perfectly well and are less expensive than Cremini. You can also substitute a mix of mushrooms (look for the packages of mixed mushrooms at your grocery store) or use all one kind.

How do you clean mushrooms?

It’s best not to clean mushrooms until you’re ready to use them. Brush any loose material off them with a paper towel or a soft brush, and rinse them lightly with cold water – don’t scrub. Drain on a paper towel until ready to chop, and add them to the recipe.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

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A serving of Cremini Mushroom Soup in a vintage serving dish.

Cremini Mushroom Soup

This Cremini Mushroom Soup is the perfect balance of creamy richness with the delicate flavor of mushrooms. In less than 20 minutes, you'll have a lovely first course ready to serve!
5 from 1 vote
Print It Rate It
Course: Soups and Stews
Cuisine: Irish
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 4 servings
Calories: 241kcal
Author: Lana Stuart

Ingredients

  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 8 ounces cremini mushrooms cleaned and sliced
  • 1 ½ tablespoons flour
  • Salt and black pepper
  • 1 ¼ cups chicken stock
  • ¾ cups milk
  • ½ cup heavy cream
  • Fresh parsley optional

Instructions

  • Start by preparing the mushrooms and onion. Very briefly wash the mushrooms and pat them dry. Slice them fairly thinly. Finely chop the onion.
  • Place a saucepan over medium-low heat and add the butter. When the butter has melted, add the onions and cook until they are soft and cooked through. Take care not to allow the onions to brown.
  • Add the sliced mushrooms to the pan and cook for 5 to 6 minutes. Sprinkle the flour over the mushrooms and continue cooking, stirring frequently, for another 2-3 minutes. Season to taste with salt and pepper.
  • Stirring constantly, gradually add the stock, milk, and cream to the pan. Increase the heat and bring the mixture just barely to a boil.
  • Immediately remove the pan from the heat, taste for seasoning and adjust if needed.
  • Garnish with fresh, chopped parsley. Serve immediately.

Notes

  • Suggested additions include a small amount of finely chopped garlic , 1/2 teaspoon of fresh thyme leaves, and substitute all cream for the milk and cream combination.
  • Any type of mushroom may be used, including white button mushrooms.

Nutrition Information

Serving 1 | Calories 241kcal | Carbohydrates 13g | Protein 6g | Fat 19g | Saturated Fat 12g | Cholesterol 63mg | Sodium 193mg | Potassium 456mg | Fiber 1g | Sugar 6g | Vitamin A 686IU | Vitamin C 2mg | Calcium 88mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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🥄 How to Make Cremini Mushroom Soup


Sliced mushrooms and chopped onions on a cutting board.
  1. Start by preparing the mushrooms and onion. Very briefly wash the mushrooms and pat them dry. Slice them fairly thinly. Finely chop the onion.
Photo collage showing cooking of the onions and mushrooms.
  1. Place a saucepan over medium-low heat and add the butter. When the butter has melted, add the onions and cook until they are soft and cooked through. Take care not to allow the onions to brown.
  2. Add the sliced mushrooms to the pan and cook for 5 to 6 minutes. Sprinkle the flour over the mushrooms and continue cooking, stirring frequently, for another 2-3 minutes. Season to taste with salt and pepper.
Photo collage adding the stock, milk, and cream to the recipe.
  1. Stirring constantly, gradually add the stock, milk, and cream to the pan. Increase the heat and bring the mixture just barely to a boil.
  2. Immediately remove the pan from the heat, taste for seasoning and adjust if needed.
  3. Garnish with fresh, chopped parsley if desired. Serve immediately.
5 from 1 vote (1 rating without comment)

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6 Comments

  1. This soup is so good. It is a snap to make. Thank you for this recipe. It’s a keeper.

  2. Brenda @ a farmgirl's dabbles says:

    Oh, how I love mushrooms! And cookbooks, too. Although it seems not quite as much as you. Wow 350! ;)

    1. Lana Stuart says:

      I know – it’s excessive :-) No plans to stop collecting, though!

  3. Rocky Mountain Woman says:

    I don’t know how many cookbooks I have – lots.

    I read them like novels also – What Katie Ate is my latest obsession- this soup looks wonderful…

    1. Lana Stuart says:

      I don’t have that one! I’ll be looking for it now.