Soups & Stews
This Betty Crocker cream of mushroom soup recipe delivers that nostalgic, velvety richness you remember from childhood—now with a professional twist for restaurant-quality results in just 15 minutes.
The secret lies in balancing creaminess with earthy mushroom flavor, using a simple technique that transforms basic ingredients into something truly comforting. I’ve fine-tuned this version to avoid the cloying sweetness of some store-bought soups while keeping that signature creamy texture.
What sets this recipe apart is the two-step cooking method: first building a rich mushroom base with onions and garlic, then blending it with cream and broth for that signature smoothness. No fancy equipment is needed—just a stovetop and a few pantry staples.
The result is a soup that’s perfectly balanced, with a velvety finish that coats every spoonful without being overly heavy. This is the kind of soup that warms up a cold evening or pairs beautifully with grilled cheese.
The best part? This recipe scales effortlessly—whether you’re feeding a family of four or meal prepping for the week. The 15-minute prep time makes it ideal for busy weeknights, while the optional variations (like adding bacon or cheese for a casserole) let you customize it to your taste.
No more settling for canned soup when you can recreate this classic with professional results at home.
Once you master this technique, you’ll never go back to store-bought again. Let’s get started—your taste buds will thank you.
Ingredients for betty crocker cream of mushroom soup
Pantry staples meet fresh mushrooms for that nostalgic, velvety soup you crave in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh White Button Mushrooms 🍄 | 12 oz | Sliced thinly for even cooking |
| Yellow Onion 🧅 | 1 whole | Diced finely for sweetness |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for rich flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For smooth thickening |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Substitute with extra broth |
| Salt 🧂 | ¾ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/8 tsp dried thyme |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for garnish |
| Fresh Chives 🌱 | 2 tbsp | Chopped for bright finish |
The mushrooms are the star—white button gives that classic creamy texture, but cremini or shiitake add depth if you're feeling fancy. Grab 12 oz fresh (not canned) for that restaurant-quality taste. Costco or Whole Foods usually have pre-sliced packs, but if you're buying whole, slice them thinly with a sharp knife—even thickness ensures they cook perfectly. The onions? Yellow for sweetness, diced small so they melt into the base without chunks. I always grab a big bag of onions from Trader Joe's—they keep for weeks and make every soup better.
No wine? Extra chicken broth works just fine, though the acidity helps balance the richness. The flour is key—all-purpose gives a smooth finish, but if you're gluten-free, swap for cornstarch (use 1.5 tbsp instead). Fresh thyme is ideal, but dried works at one-third the amount. For the Parmesan, grate it yourself—pre-shredded gets clumpy and dull. The chives? Fresh only—they add that bright, fresh finish that cuts through the creaminess. Pro tip: Toast the flour in the butter for 30 seconds before adding liquid—this deepens the flavor without browning.
This soup tastes even better the next day—reheats beautifully in 2 minutes on the stovetop or microwave. Store in an airtight container for 4-5 days or freeze for up to 3 months. I like to portion it into soup jars for easy grab-and-go lunches. For leftovers, a splash of warm water or broth helps restore that velvety texture if it thickens too much. Garnish with extra Parmesan or chives before serving—always makes it look (and taste) restaurant-worthy.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no extra bowls, no messy cleanup. Sauté those mushrooms and onions in butter until they’re golden, then just stir in the flour and broth. Boom. Done. The only thing you’ll be scrubbing is the satisfaction of a job well done.
- Umami Bomb: That first bite of earthy mushrooms, caramelized onions, and a whisper of garlic? It’s ridiculously good. The secret’s in the butter-to-flour roux—it thickens just enough to coat your spoon while keeping the richness in check. Not too heavy, not too thin—just right.
- Weeknight Workhorse: Between us, this is my go-to when I’m too tired to think. Toss it with pasta, dump it over chicken, or even use it as a sauce for mashed potatoes. Honestly, I’ve made it for date nights, sick-day dinners, and even a last-minute potluck. It never lets me down.
- Budget-Friendly Staple: Fresh mushrooms and onions might seem fancy, but they stretch far when paired with pantry basics like flour and broth. A single batch feeds four, and leftovers reheat like a dream—no soggy soup here. I’ll be real: I’ve made this on a $10 grocery run before, and it still tasted like a restaurant dish.
Step-by-step instructions for creamy mushroom soup
Here's how to transform simple ingredients into a velvety, restaurant-worthy mushroom soup that's ready in record time.
Sauté the Aromatic Base
Melt the 4 tablespoons unsalted butter in a large pot over medium heat until it foams and smells nutty. Add the 1 whole yellow onion and cook for 5 minutes until translucent and just beginning to soften. This is where the real flavor development happens—don't rush this step.
Stir in the 3 cloves minced garlic cloves and cook for another 30 seconds until fragrant. Here's the thing—you want the garlic to perfume the butter without browning, which would make the soup bitter. The moment you smell that sweet, nutty aroma, it's time to move forward.
Cook the Mushrooms Until Golden
Add the 12 oz sliced fresh white button mushrooms and cook for 8-10 minutes over medium-high heat, stirring occasionally. You're looking for mushrooms that release their moisture and develop golden brown spots on the edges. This caramelization is what gives homemade soup its depth of flavor.
If the mushrooms release too much liquid, reduce heat to medium and let it evaporate before continuing. The key is to cook them until they're tender but still retain some texture—overcooking turns them mushy and makes the soup watery.
Build the Roux for Thickening
Sprinkle the 2 tablespoons all-purpose flour over the mushroom mixture and stir vigorously for 1-2 minutes until the flour is completely incorporated and the mixture turns a light golden color. This creates a roux that will thicken your soup beautifully. Keep stirring constantly—if you see any flour clumps, they'll create lumpy soup.
Here's where it gets interesting: pour in the 0.5 cup dry white wine and scrape up all those delicious browned bits from the bottom of the pot. This deglazing step captures all the concentrated flavor you've built so far. Let the wine simmer for 2-3 minutes until it's mostly evaporated and the alcohol flavor has cooked off.
Develop the Velvety Texture
Slowly whisk in the 2 cups chicken broth and 1 cup heavy cream, making sure to incorporate them gradually to prevent curdling. Bring the mixture to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally. The soup should thicken naturally as it cooks—this is where your roux pays off.
Season with the 0.75 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon fresh thyme leaves. Taste and adjust the seasoning—this is your chance to balance the flavors before serving. The soup should be rich but not overpowering, with the earthy mushroom flavor shining through.
Finish and Garnish
Remove the pot from heat and stir in the 0.25 cup freshly grated parmesan cheese until melted and smooth. The cheese adds a wonderful umami depth and helps emulsify the soup for that perfect creamy texture. Let the soup rest for 5 minutes to allow the flavors to meld completely.
Before serving, garnish each bowl with 0.5 tablespoons chopped fresh chives. The bright, fresh flavor of the chives cuts through the richness of the soup and adds a beautiful pop of color. Serve immediately with crusty bread or over a bed of steamed greens for the full experience.
Pro Tips For Making Betty Crocker Cream Of Mushroom Soup
- Sauté Onions Low and Slow: I used to rush this step and end up with bitter onions—don’t. Cook them over medium-low heat until they’re soft and translucent, not golden. This takes about 8-10 minutes, and it’s the foundation for flavor.
- Sweat Mushrooms First: Skip the immediate browning—let those mushrooms release moisture first over medium heat for 5 minutes. This keeps your roux from turning into a greasy mess later.
- Bloom Flour Properly: Whisk in the flour after the onions are cooked, then stir constantly for 2 full minutes. This ensures a smooth, lump-free roux instead of a floury aftertaste.
- Use Cold Butter: Cut that unsalted butter into small cubes and let it chill for 10 minutes before adding. It melts cleaner, coats the mushrooms better, and prevents the soup from breaking.
Make-ahead tips for betty crocker cream of mushroom soup
Prep Ahead for Smooth Soup
Make this soup a day ahead for even deeper flavor development. After Step 4, let it cool to room temperature, then transfer to an airtight container and refrigerate.
The flavors meld beautifully overnight, and the texture becomes even creamier. I always double the recipe on Sunday so I have leftovers for quick lunches all week. 💫
Freezing for Future Meals
Freeze portions in soup jars or heavy-duty freezer bags for up to 3 months. Leave 1-inch headspace to prevent expansion cracks. When ready to eat, thaw overnight in the fridge, then reheat gently on the stovetop with a splash of warm water or broth to restore creaminess.
Never microwave directly from frozen—this breaks the emulsion and makes the soup watery.
Meal Prep Shortcuts
Prep ingredients the night before: slice mushrooms, dice onions, and mince garlic. Store in separate containers in the fridge. The next morning, just sauté and simmer—this cuts active cooking time to 10 minutes.
I keep my chopped veggies in glass containers with parchment paper between layers to prevent browning. 🍄
Casserole Conversion
Turn this into a mushroom soup casserole by adding 1 cup cooked pasta and ½ cup shredded cheddar to the finished soup. Transfer to a baking dish, top with breadcrumbs, and broil for 3-5 minutes until golden.
This makes a great make-ahead freezer meal—just bake straight from frozen for 45-50 minutes covered, then uncovered for browning.
Portion Control Tips
Use 1-cup portions in mason jars for perfect single servings. Store upright in the fridge for easy grab-and-go lunches. Label jars with dates—this soup stays fresh for 5 days in the fridge.
For freezer portions, use quart-sized bags and flatten to save space. Always leave room for expansion when freezing—this is a critical step I learned the hard way! ❄️
Reheating Perfection
For best results, reheat soup on the stovetop over low-medium heat with the lid slightly ajar. Add 1-2 tablespoons of warm broth or water if the soup thickens too much.
Microwave reheating works in a pinch: cover with a damp paper towel and heat in 30-second intervals, stirring between each. Never reheat to boiling—this can curdle the cream. 🔥
Nutrition facts
Frequently asked questions
Can I make this soup without wine?
The wine adds acidity that balances the richness, but you can substitute ½ cup extra chicken broth or even apple cider vinegar (1 tsp). For depth, try ½ tsp soy sauce—it mimics the umami from wine. The key is maintaining that slight tang to cut through the creaminess.
Why did my homemade soup turn out too thick?
This usually happens when the roux cooks too long or the cream reduces too much. To fix it, whisk in 1-2 tablespoons warm broth or water while reheating. For prevention, reduce the flour to 1.5 tbsp next time or simmer the soup for shorter than 8 minutes in Step 4.
What's the best way to use leftover soup?
Transform it into a mushroom soup dip by thinning with extra broth, or make a creamy pasta by tossing with cooked noodles and topping with crispy bacon. For a hearty meal, use it as a sauce for grilled chicken or steak. The soup also freezes beautifully for future meals.
Can I substitute cream cheese for heavy cream?
Yes, but the texture will be slightly different. Use ½ cup cream cheese mixed with ½ cup milk to replace the full cup of heavy cream. The soup will still be creamy but may separate slightly. For best results, whisk the cream cheese into the warm soup at the end to ensure smooth blending.
How do I make this soup dairy-free?
Replace the heavy cream with 1 cup full-fat coconut milk and the butter with 4 tbsp olive oil. For extra richness, add 2 tbsp nutritional yeast** when finishing. The coconut milk adds a subtle sweetness that pairs beautifully with mushrooms. Use dairy-free parmesan for garnish if desired.