This easy recipe for Classic Cream of Mushroom Soup is always a crowd favorite! It’s rich and creamy and the perfect comfort food.
This recipe for Classic Cream of Mushroom Soup was the first recipe I ever posted here at The Beach House Kitchen. I posted it on November 17, 2014. It’s one of our favorites, as well as a blog favorite, so I decided it was time to update the photos and some of the content.
Some nights just have “perfect night for a bowl of classic cream of mushroom soup” written all over them don’t they?
Well, it might have had something to do with the weatherman, good old Hurricane Schwartz saying a cold front was moving in (actually I think the words he may have used were ARCTIC BLAST and maybe something about a POLAR VORTEX??). UGH!!! He went on to say tonight and tomorrow were not only going to be freezing temps, but a chance of rain and maybe SNOW. Cream of mushroom soup to the rescue!
Why You’ll Love this Recipe
You’re going to absolutely love how smooth and creamy this soup is. It’s comfort food at its finest.
And you’ll also love that it requires minimal, inexpensive ingredients to whip up.
Ingredients You’ll Need
- white button mushrooms
- yellow onion
- garlic
- butter
- all-purpose flour
- whole milk
- chicken bouillon
- kosher salt and pepper
- nutmeg
- evaporated milk
Tom absolutely LOVES when I make this soup because cream of mushroom soup just happens to be his all time favorite. I have been making it for more years than I can count, but recently changed one ingredient. Instead of adding one cup of heavy cream at the end of the recipe I now lighten it up just a bit with one cup of evaporated milk. This gives the soup a nice rich, sweet texture.
Step-By-Step Instructions
The first step of this recipe is to cook your mushrooms, onions and garlic until softened.
Next up will be to melt your butter and then add your flour to make a roux followed by your milk. You’ll whisk until thickened.
Then you’ll add your chicken bouillon followed by your cooked veggies, salt, pepper and nutmeg. You’ll simmer for roughly 15 minutes.
The last step is to add your evaporated milk and cook until heated through.
I prefer to remove from of the mushrooms with some of the liquid to a blender to purée before adding back to the soup. This is optional. If you do choose this step, just make sure not to overload your blender. Add small amounts at a time so the blender does not explode.
This is a classic soup that never fails to impress. It’s perfect for weekend guests or for your next date night in. We also enjoy soup with a sandwich, so this soup would be great alongside a nice juicy burger for your next burger night.
So who’s afraid of a little arctic blast?? Stoke up the fireplace and fill up your bowl once or twice with this classic, comforting soup.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Classic Cream of Mushroom Soup
As I mentioned above, I like to purée some of the soup, but this is totally optional.
The addition of the evaporated milk at the end instead of heavy cream lightens the soup up a smidge.
The soup is wonderful served with some crusty bread for dunking or even in a bread bowl.
Classic Cream of Mushroom Soup
Print Recipe Pin RecipeIngredients
- 16 ounces fresh mushrooms, sliced
- 1/2 cup yellow onion, finely chopped
- 2 cloves garlic, Finely minced
- 6 Tbsp. butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp. instant chicken bouillon granules, or one chicken bouillon cube
- 3/4 tsp. kosher salt
- 1/2 tsp. ground pepper
- 1/4 tsp. nutmeg
- 1 cup evaporated milk
Instructions
- Melt 2 Tbsp. butter in saute pan. Add sliced mushrooms and onions and cook for 5 minutes over medium heat. Add minced garlic and cook 1 minute more. Set aside.
- In a large pot, melt the remaining 4 Tbsp. of butter. Stir in the flour over low heat to form a roux. Stir constantly for 2 minutes. Add the 3 cups milk and increase the heat, stirring with whisk until thickened (about 10 minutes). Add the chicken bouillon or cube and continue to stir. Add contents of saute pan and season with salt, pepper and nutmeg. Simmer for 15-20 minutes. Stir in the evaporated milk and heat through.
- I prefer to take out about half the mushrooms and puree in a blender with some of the liquid and then return to the pot.
I have those bowls! And I love them. I hate mushrooms though.
You can substitute broccoli or asparagus for the mushrooms!! Try it!
Mare
Can’t remember the last time I made a cream of mushroom soup. Thanks for reminding me how delicious it is, I definitely need to make this recipe!
Thanks Thalia! My husband can’t get enough of that soup. Hope you enjoy it too.
Mary Ann
I made your cream of mushroom soup last night, it was delicious.
Easy to prepare and not too heavy. Served it with a spinach salad and toasted French baguette…perfect!
Thanks!
Glad you liked it Tammy. Another soup coming to the blog tomorrow!
I probably won’t get a response by the time I actually make this soup and try it but … I have no chicken bouillon in the house and don’t want to go to the store. What do you think would be the effect of substituting one third of the milk with chicken stock?
I’m going to try it.
Hi Karen! Just change up the recipe by deleting the chicken bouillon and substitute 3 cups chicken broth for the 3 cups milk. If you have the evaporated milk use that. If not use 1 cup heavy cream. Enjoy!
Oh, you are so FAST! Thank you! Was just about to go into the kitchen. Yes, I will substitute the entirety of the milk for chicken broth, and I do have a can of evaporated milk. Super!
This is some tasty soup! I don’t think I have ever used nutmeg in mushroom soup. It sure does the trick! Thank you, and Happy post-Thanksgiving.
I’m so glad you’re enjoying it Karen! Thanks so much for commenting and following along!
Yay! Hope you love it!