Cream of Mushroom Soup

Cream of Mushroom Soup This comforting soup is perfect for a chilly day. It’s easy to make and can be tailored to your liking.

How Do You Make Mushroom Soup Without Cream?

You can make a delicious and creamy mushroom soup without using cream by using a few simple tricks. First, cook the mushrooms in butter until they are soft. Then, add some flour to create a roux and cook for a minute. Add chicken broth and bring to a boil. Reduce the heat and let simmer for 10 minutes. Finally, puree the soup with an immersion blender or regular blender until smooth. If desired, you can add salt and pepper to taste.

The Best Mushrooms for This Soup?

The best mushrooms for this soup are cremini mushrooms. They have a rich, earthy flavor and a firm texture. They are also relatively affordable, making them a great option for budget-minded cooks.

Chef Tip for Best Mushroom Flavor?

  1. Add mushrooms to your food early in the cooking process
  2. Use a variety of mushrooms for different flavors and textures
  3. Keep them whole or cut into slices, depending on preference
  4. Add salt, pepper, garlic powder, paprika, thyme or other spices as desired
  5. Cook until tender before adding any liquid or sauce to keep their flavor intact

Can This Be Used in Place of Condensed Cream of Mushroom?

Condensed cream of mushroom soup can be used in place of regular cream of mushroom soup in most recipes. However, there are a few things to keep in mind. First, condensed cream of mushroom soup is thicker and saltier than regular cream of mushroom soup. It also doesn’t have any dairy products, so it won’t add any richness or creaminess to the recipe. If you decide to use condensed cream of mushroom soup, be sure to adjust the other ingredients accordingly, especially the salt.

Cream of Mushroom Soup

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Recipe by Ymmy Recipes Course: All Word Recipes


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  • -1/2 onion, chopped

  • -1 garlic clove, minced

  • -8 ounces of mushrooms, sliced

  • -3 cups of chicken broth or vegetable broth

  • -1/2 cup of heavy cream

  • -1 tablespoon of butter

  • -1 tablespoon of flour

  • -Salt and pepper to taste


  • In a large pot, sauté the onions and garlic in butter until softened.
  • Add the mushrooms and cook until they start to release their juices.
  • Stir in the flour and continue cooking for a minute.
  • Add the broth and bring to a boil.
  • Reduce heat and let simmer for 10 minutes.
  • Stir in the cream and season with
  • Salt and pepper to taste. Enjoy!