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.
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.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 17 Minutes
Servings: 4
Primary Ingredient(s): Cremini mushrooms, butter, onion, chicken stock, milk, heavy cream
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This soup is so good. It is a snap to make. Thank you for this recipe. It’s a keeper.”
— David
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.
How to Make Cremini Mushroom Soup
- Start by preparing the mushrooms and onion. Very briefly wash the mushrooms and pat them dry. Slice them fairly thinly. Finely chop the onion.
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- 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 if desired. Serve immediately.
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
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.”
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.
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.
More Recipes You’ll Like
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Leek and Potato Soup
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Recipe
Cremini Mushroom Soup
Ingredients
- 8 ounces cremini mushrooms cleaned and sliced
- 1 small onion finely chopped
- 2 tablespoons butter
- 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.8 ounces cremini mushrooms, 1 small 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.2 tablespoons butter
- 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.1 ½ tablespoons flour, Salt and black 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.1 ¼ cups chicken stock, ¾ cups milk, ½ cup heavy cream
- Immediately remove the pan from the heat, taste for seasoning and adjust if needed.
- Garnish with fresh, chopped parsley. Serve immediately.Fresh parsley
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
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.
Have made your mushroom soup several times. It is delicious and easy. The hardest thing is slicing the mushrooms.
Last time added some sauteed Italian sausage and corn. It made a complete meal.
Thanks so much for your recipes.
This soup is so good. It is a snap to make. Thank you for this recipe. It’s a keeper.
My pleasure! I’m happy you like the recipe.
Oh, how I love mushrooms! And cookbooks, too. Although it seems not quite as much as you. Wow 350! ;)
I know – it’s excessive :-) No plans to stop collecting, though!
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…
I don’t have that one! I’ll be looking for it now.