Rich, velvety, and packed with deep mushroom flavor, this homemade cream of mushroom soup is a serious upgrade from anything you’ll find in a can.
The secret? A combination of fresh mushrooms and dried porcini, which adds an intense, savory depth without any extra work.
It’s quick to make, incredibly satisfying, and flexible enough to serve as both a cozy soup or a base for your favorite recipes.
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Why You’ll Love this recipe
- Deep, rich mushroom flavor thanks to porcini mushrooms!
- No pre-soaking required for dried mushrooms (huge time saver)
- gluten-free recipe – I used potato starch to thicken it.
- Easy to make dairy-free with coconut milk
- Ready in about 30 minutes
- Perfect as both a soup and a cooking base
Ingredients you’ll need for mushroom soup
Fresh Mushrooms
White mushrooms or cremini (baby bella) work well, use whatever you have.
Dried Porcini Mushrooms (Key Ingredient)
This is what sets this soup recipe apart. They add an intense, savory depth and are added straight to the pot—no soaking needed.
Potato Starch (or Cornstarch/Arrowroot)
Used instead of flour to thicken the soup while keeping it gluten-free.
Chicken Broth
Adds richness. You can substitute vegetable broth if preffered.
Nutmeg
A small amount enhances the creaminess and adds subtle warmth.
Coconut Milk Or Heavy Cream
Choose Coconut milk for a dairy-free option, this will give you a slightly richer flavor. Or, add heavy cream for that classic silky finish.
Tips for the best flavor
Brown your mushrooms properly
Don’t rush this step—letting them cook until slightly golden helps to build flavor.
Don’t skip the porcini mushrooms!
They dissolve into the soup and create that “restaurant-quality” depth and extra flavor you’re looking for in a really good soup recipe.
Add starch off heat
This prevents clumping and helps create a smooth texture.
Blend until smooth (or not)
You can fully blend for a silky soup or leave a little texture if you prefer.
Add cream at the end
This keeps the soup from separating and gives the best texture.
Variations and Substitutions
Dairy-Free Option
Use full-fat canned coconut milk for a creamy, rich result. low fat coconut milk or coconut milk beverage from a carton will not give you the same result.
Vegetarian Version
Swap chicken broth for vegetable broth.
Extra Creamy Version
Blend completely smooth and add a little extra cream or coconut milk.
Chunky Mushroom Soup
Blend only half the soup and leave some mushrooms whole.
Storage and Reheating
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months. For best texture, freeze before adding cream and stir it in after reheating.
Reheating
- Stovetop: Heat gently over medium-low, stirring often
- Microwave: Heat in short intervals, stirring between each
FAQ
Can I make cream of mushroom soup without cream?
Yes! This recipe uses full-fat coconut milk which add a rich creamy flavor. You can use other dairy free milks if you prefer but they are don’t have the creaminess of canned coconut milk.
Do I need to soak dried porcini mushrooms first?
No—this recipe adds them directly to the soup, where they soften and release flavor as it cooks.
How do I thicken mushroom soup without flour?
Use potato starch, cornstarch, or arrowroot as a gluten-free thickener.
Why does my mushroom soup taste bland?
It probably needs more salt or better mushroom browning. This recipe is not bland as the porcini mushrooms in this recipe help solve that problem.
More Soup Recipes You’ll Love
- Roasted Butternut Squash Soup
- Carrot and Coriander Soup
- Instant Pot Tomato Basil Soup
- Instant Pot Split Pea Soup
- Instant Pot Ham and Bean Soup
Cream of Mushroom Soup
A rich and velvety cream of mushroom soup made with fresh mushrooms and dried porcini for deep, savory flavor. Naturally gluten-free and easily made dairy-free.
Ingredients
- 2 tbsp olive oil
- 1 large onion , diced
- 2 garlic cloves , crushed
- 1 lb white mushrooms , 450g
- 1 tbsp potato starch , (or cornstarch or arrowroot)
- 3 cups chicken broth , 750mls
- 1/2 oz dried porcini mushrooms
- 1/4 tsp freshly ground nutmeg
- 1 cup heavy cream , (or full fat canned coconut milk)
- salt , to taste
- freshly ground black pepper , to taste
Garnish
- fresh parsley , optional
Instructions
-
Heat olive oil in a large pan over low to medium heat. Add diced onion and garlic and cook for about 5 minutes, stirring occasionally, until softened but not browned.
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Reserve a few sliced mushrooms for garnish. Cook them separately in a skillet over medium heat until fully cooked, then set aside.
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Add the remaining mushrooms to the pan and cook for 2–3 minutes until they begin to soften. Remove the pan from heat and stir in the potato starch until evenly combined.
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Add chicken broth, dried porcini mushrooms, and nutmeg. Bring to a simmer, cover, and cook over low to medium heat for 20 minutes.
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Remove from heat and blend using an immersion blender until smooth. Stir in the heavy cream or coconut milk.
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Taste the soup and add salt and freshly ground black pepper to taste. Garnish with the cooked sliced mushrooms and finely chopped parsley (optional)
Recipe Notes
Dried Porcini Mushrooms
can be found at most grocery stores or via Amazon. For this recipe you do not need to soak them ahead of time they are simply added to the soup.
Dairy Free Option
Add full fat canned coconut milk for the best flavor.
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