What is the difference between cream of mushroom and mushroom soup?

Great question! Mushroom soup typically refers to a basic soup made with mushrooms, broth, and aromatics. It may or may not be creamy. On the other hand, cream of mushroom soup specifically includes dairy or non-dairy cream, butter, or a roux to give it a velvety, thick texture. The “cream of” version is richer and often used as a base for casseroles or sauces.

How do you thicken mushroom soup without flour?

If you’re avoiding flour, you can thicken mushroom soup in several ways: - Use cornstarch : Mix 1 tbsp with water and stir it into the soup. - Blend part of the soup : Pureeing some mushrooms thickens the texture naturally. - Add a potato : Diced and simmered, it blends in smoothly and adds body. - Use cream cheese or Greek yogurt : These add thickness and richness without flour. Check out our creamy pumpkin pasta recipe that also uses flour alternatives to achieve a thick and creamy texture.

Can I freeze creamy mushroom soup?

Yes—with a small tweak. Cream-based soups can sometimes separate when frozen and reheated. To avoid that: - Make and freeze the soup without the cream. - Add the cream after thawing and reheating for a smoother finish. -Use airtight containers, leaving a little space for expansion. Stored this way, it keeps well for up to 2 months. Stir well while reheating to restore the original consistency.

What’s the best mushroom for creamy soup?

Baby bella mushrooms (also called cremini) are ideal for creamy mushroom soup. They offer more depth and umami than white button mushrooms without overpowering the broth. You can also try: - Portobello mushrooms for meatier texture - Shiitake for an earthy kick - A blend of wild mushrooms for complexity Whatever type you use, be sure to sauté them until golden brown to maximize flavor.

Creamy Mushroom Soup – The Best Rich & Cozy Recipe (2025)

Creamy Mushroom Soup

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A rich and velvety creamy mushroom soup made with baby bella mushrooms, garlic, butter, broth, and heavy cream. Perfect for cozy nights and easy to customize.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 lb. baby bella mushrooms
3 cloves garlic, minced
1 Tbsp olive oil
Pinch of salt and pepper
4 Tbsp butter
1/4 cup all-purpose flour
3 cups vegetable broth
1 tsp soy sauce
1/8 tsp dried thyme
1/2 cup heavy cream

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Instructions

Clean the mushrooms and slice them evenly. Mince the garlic.
In a soup pot, heat olive oil over medium heat. Add mushrooms, salt, and pepper. Sauté until mushrooms are deeply browned and moisture is evaporated.
Add the minced garlic and sauté for 1 more minute.
Add butter and flour. Stir constantly for 2 minutes to form a roux.
Pour in vegetable broth, soy sauce, and thyme. Stir well and bring to a simmer.
Once slightly thickened, reduce heat and stir in the heavy cream.
Simmer gently and adjust seasoning to taste. Serve hot.

Notes

Use coconut milk and olive oil for a vegan version.
Blend the soup for a smoother texture using an immersion blender.
Serve with crusty bread, crackers, or croutons.
Store in the fridge for up to 4 days or freeze without cream.

Nutrition

Serving Size: 1 serving
Calories: 299 kcal
Sugar: 2g
Sodium: 904mg
Fat: 26g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg

Find it online: https://recipeshots.com/creamy-mushroom-soup-recipe/