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Cream of Mushroom Soup

Quickly prepare a delicious cream of mushroom soup, served with sour cream and croutons flavored with garlic and fresh thyme. This combination will surely delight your loved ones!

Being a big lover of creamy soups and mushrooms alike, this recipe is just perfect for me! Like all the other cream soups I have prepared, this cream of mushroom soup recipe is extremely easy to make. Ready in just half an hour, this soup is wonderfully served with aromatic croutons or slices of toasted bread with thyme and garlic.

Cream of Mushroom Soup Recipe

I recommend that you also try my recipes for Mushroom Soup with Asian flavors, Mushroom Mix Soup, Mushroom Pancakes and Mushroom Curry.

Cream of Mushroom Soup

Selection and preparation of mushrooms for soup

  • Selecting the mushrooms: Choose mushrooms that have a uniform color, without spots or discolorations. They should be firm to the touch and show no signs of injury or damage. Avoid mushrooms that are soft or crumbly.
  • Cleaning the mushrooms: Clean the mushrooms using a damp cloth or a soft brush to remove any traces of dirt or residue. Avoid washing them under running water, because the mushrooms absorb the liquid and may lose their texture and flavor.
  • Cutting the mushrooms: Cut the mushrooms into even slices or pieces to ensure even cooking. For the cream of mushroom soup, you can cut the mushrooms into thin slices or cubes, depending on your preferences.
  • Storing mushrooms: Store mushrooms in a paper bag or breathable container in the refrigerator to keep them fresh and crisp. Avoid storing them in an airtight container or tightly wrapped in plastic, as this can accelerate their deterioration.
  • Check freshness: Before cooking the mushrooms, check their freshness. If you notice any signs of mold, unpleasant smell or soft texture, it is recommended to throw them away to avoid any health problems.
Cream of Mushroom Soup with Yogurt

Topping ideas for cream of mushroom soup

  • Grated cheese: Add a thin layer of grated cheese, such as Parmesan or Gruyere, on top of each serving of cream of mushroom soup for a rich flavor and creamy texture.
  • Hot pepper flakes: Sprinkle some hot pepper flakes or ground cayenne pepper over the cream soup to add extra heat and spicy flavor.
  • Fresh parsley leaves: Finely chop fresh parsley leaves and sprinkle them generously over the cream soup before serving for added freshness and color. Fresh parsley will perfectly complement the delicate flavor of the mushrooms.
  • Croutons with garlic and herbs: Fry bread cubes in butter and finely chopped garlic until they become golden and crispy. Add a handful of fresh herbs, such as thyme or rosemary, to obtain an intense aroma and a delicious texture.
  • Sour cream or yogurt: Add a spoonful of sour cream or Greek yogurt to each bowl of cream of mushroom soup to get extra creaminess and freshness. Sour cream or yogurt adds a perfect balance between the rich flavor of the mushrooms and the sweetness of the milk.
Cream of Mushroom Soup with Sour Cream
Cream of Mushroom Soup with Cream Supa crema de ciuperci cu bagheta prajita

Cream of Mushroom Soup with Thyme
Quickly prepare a delicious cream of mushroom soup, served with sour cream and croutons flavored with garlic and fresh thyme! This combination will surely delight your loved ones!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soups
Cuisine American, European
Servings 6
Calories 248 kcal


  • 1,5 L water
  • 1 celery root medium, peeled and cut in chunks
  • 1 onion peeled and quartered
  • 350 g button mushrooms cut in chunks, stems removed
  • 1 potato peeled and cut in chunks
  • 1 parsley root cut in chunks
  • salt to taste
  • ground pepper to taste
  • 6 Tbsp sour cream yoghurt – optional (I used homemade kefir)
  • parsley for garnish

For baguettes:

  • 1 baguette sliced
  • thyme
  • 4 cloves garlic mashed
  • 1 tbsp olive oil
  • alt


  • Bring water to a boil in a large pot.
  • Add celery and parsley root, onion, potato – all cut in chunks.
  • Add salt and pepper to taste.
  • Let them boil for about 15 minutes then add the mushrooms, cut in chunks.
  • Boil for another 10 minutes and remove from heat.
  • Meanwhile, preheat the oven at 400 F.
  • Slice the baguette and brush each slice with some olive oil. Add some mashed garlic cloves on top of each slice and sprinkle with thyme and salt.
  • Bake them for 15 minutes or until they’re crisp.
  • Now let’s get back to the soup. Using a vertical blender, blend well until creamy. Add some yoghurt or sour cream if you want to make it whiter.
  • Serve with parsley, sour cream and crisp baguette!


Calories: 248kcalCarbohydrates: 41gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 388mgPotassium: 761mgFiber: 5gSugar: 6gVitamin A: 76IUVitamin C: 19mgCalcium: 124mgIron: 3mg
Keyword cream, mushrooms
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Recipe Rating


Wednesday 13th of March 2024

Great idea with the garlic bread!


Wednesday 18th of July 2018

Made this soup yesterday and I must say that the baguettes really make a difference. So simple and flavorful! Thanks!

Ruxandra Micu

Monday 22nd of October 2018

Glad you liked the recipe! You're welcome!


Monday 11th of January 2016

Want to try this recipe however have never seen or heard of parsley root.Can I just use parsley? I also think that maybe cashew "sour cream " will be good to make it wholly plant based. Thank you!


Sunday 17th of January 2016

Parsley root is parsnip. You can skip it or use some celeriac instead. The cashew sour cream idea is great! :D


Thursday 20th of August 2015

This sounds lovely. Going to give this a go. thanks for sharing this recipe.



Friday 21st of August 2015

Thank you! :D


Monday 10th of September 2012

I love creamy soups too! I'll try this! Thanks!