Cream of Mushroom Soup Recipe: 4 Mushroom Soup Variations

Cream of mushroom soup is a light, creamy dish made from a basic roux combined with stock, cream, mushrooms, aromatics, and white wine. This classic American comfort food—an integral element of green bean casserole—can include an assortment of mushrooms, like shiitakes, “baby bella” cremini mushrooms, or baby creminis, also known as white button mushrooms.
Save wild mushrooms, like morels or chanterelles, for another use: These prized (and pricey) seasonal specimens are best served as the centerpiece of a meal, rather than puréed into obscurity.

If it’s your first time making the dish, here’s how to make your mushroom soup chunky, extra-smooth, vegan, or gluten-free:

1. 1. Chunky cream of mushroom soup: For a chunky, chowder, or stew-like texture, reserve half a cup of sautéed mushrooms to add at the end.
2. 2. Extra-smooth cream of mushroom soup: For a velvety-smooth soup like a vegetarian bisque, purée the mushrooms until fully incorporated and, if you’re so inclined, strain the soup through a chinois.
3. 3. Vegan cream of mushroom soup: The creamy mushroom soup base features butter, cream, and chicken broth, but you can make the dish dairy-free and vegan with full-fat coconut milk, vegan butter, and vegetable broth or vegetable stock. Learn how to make vegan mushroom soup.
4. 4. Gluten-free cream of mushroom soup: Swap the roux for a cornstarch slurry to make this recipe gluten-free.

Sliced mushrooms from the grocery store rarely need cleaning. Fresh mushrooms, on the other hand, sometimes have dirt clinging to their surface. Regardless, cleaning mushrooms doesn’t have to be a complicated process. Here’s what to keep in mind:

1. 1. Determine the type. Most mushrooms require the same cleaning process, but some, like hollow morel mushrooms, require more care. Slice morels in half and rinse them off briefly in cool water. Pat them dry with paper towels once they’re free of all debris.
2. 2. Use a paper towel. Wipe off the dirt with a damp paper towel or cloth if you find a lot of heavy residue on your mushrooms. Be careful about applying too much water or pressure, as you don’t want to ruin your mushrooms.
3. 3. Use a mushroom brush. There are specialty tools available for cleaning the veggie, including the mushroom brush, which you can use to brush off any excess dirt. (If you don’t have one, a pastry brush works just as well.)
4. 4. Use as little water as possible. Mushrooms are porous, and they’ll soak up extra water like a sponge.
5. 5. Use proper storage. Opt to place your mushrooms in a paper bag. Although plastic bags can be more convenient, condensation can give the mushrooms an unsavory texture. If you have to use a plastic bag, don’t seal it up tight, so that air can circulate throughout the bag. Keep mushrooms in your refrigerator.

Cream of mushroom soup will keep in an airtight container in the refrigerator for three to four days. Reheat any leftover soup on the stovetop over low heat, adjusting the seasoning as needed. For long-term storage, store cream of mushroom soup in the freezer for up to six months. When freezing soups and other liquids, leave at least an inch of headspace in your container to account for the liquid’s expansion.