Soups & Stews
Betty Crocker's cream of mushroom soup delivers that rich, velvety texture and deep umami flavor we all crave in just 15 minutes. This classic recipe transforms simple ingredients into a creamy, comforting base for everything from loaded baked potatoes to creamy pasta dishes.
The secret lies in proper thickening and seasoning—no lumps, just silky perfection every time.
What makes this recipe stand out is its versatility—use it as a standalone soup or elevate it into a hearty main dish. The earthy mushroom flavor pairs beautifully with garlic, onions, and a touch of cream, creating a depth that store-bought versions can't match.
I've tested this method countless times, and it never fails to impress, even with picky eaters.
The result is a smooth, thickened soup with a velvety finish, ready to be customized with your favorite toppings. Whether you're serving it warm with crusty bread or using it as a creamy sauce for grilled cheese, this recipe delivers restaurant-quality comfort food at home.
The best part? It comes together faster than takeout.
Pair it with grilled cheese sandwiches, roasted chicken, or even as a creamy dip for veggies. The possibilities are endless—let’s get cooking!
Ingredients for betty crocker cream of mushroom soup
Twelve simple ingredients transform into velvety, restaurant-quality mushroom soup with rich umami depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried White Mushrooms 🍄 | ½ cup | Finely chopped, rehydrated in hot water |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced finely |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | 2 tbsp | For smooth thickening |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground for depth |
| Worcestershire Sauce 🍶 | 1 tsp | For umami complexity |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/8 tsp dried thyme |
| Fresh Parsley 🌿 | 1 tbsp | Chopped, for garnish |
The dried mushrooms are the flavor foundation—Penzeys brand delivers the most intense umami, but any quality dried works. Soak them in hot water for 10 minutes before using. For fresh mushrooms, cremini or shiitake add depth, but dried concentrates the flavor perfectly. The butter should be cold when added to prevent lumps, and European-style unsalted butter has the highest fat content for silky texture. Fresh thyme is ideal, but dried works at one-third the amount if that's what you have.
No Worcestershire sauce? Soy sauce at half the amount provides similar umami punch. The chicken broth can be swapped for vegetable broth if needed, though the flavor will shift slightly. For a dairy-free version, substitute the heavy cream with full-fat coconut milk, though the texture will be lighter. The flour must be added gradually to avoid lumps—Diamond Crystal kosher salt dissolves more easily than table salt, so use it if you're particular about texture. If you're short on time, pre-minced garlic from the jar works, though fresh is always preferred.
This soup freezes beautifully—portion into airtight containers with a thin layer of broth on top to prevent a skin from forming. It keeps for 3 months in the freezer and reheats perfectly. For best results, bring to a simmer before serving to restore that velvety consistency. The parsley garnish can be added fresh after reheating, or toss in during the final 2 minutes of cooking if you prefer. Store leftovers in the fridge for up to 5 days, though the flavor actually improves after the first day as the ingredients meld.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe when I’ve got nothing but dried mushrooms and a few basics. No fresh mushrooms to chop, no fancy prep—just rehydrate those little guys in warm water while you sauté the onions and garlic. That’s it. The flour and butter build a roux so smooth, you’ll forget it’s "from scratch."
- Umami Bomb: Here’s what sold me—the dried mushrooms pack a punch. Soak them in warm water, then strain and use that liquid? That’s liquid gold right there. The garlic and onions caramelize just enough to deepen the flavor, and the flour-butter base thickens into a velvety texture that’s dangerously addictive. (Yes, even on a Tuesday night.)
- Dinner Party Hack: Between us, this is my secret weapon for feeding a crowd without stress. Double the batch, serve it over pasta or mashed potatoes, or even as a creamy dip with crusty bread. It’s the kind of dish that looks impressive but takes less time than deciding what to order for takeout.
- Budget Leftovers Win: I make this when I’m pinching pennies, and honestly, it’s the best $3 meal I know. The dried mushrooms stretch the flavor, the butter adds richness without breaking the bank, and leftovers reheat like a dream. Freeze half the batch—it’ll taste just as good next month as it does tonight.
Step-by-step instructions for cream of mushroom soup
This method delivers restaurant-quality depth with velvety texture and rich umami flavor.
Rehydrate and Sauté the Mushrooms
Begin by rehydrating the 0.5 cup dried white mushrooms in 1 cup hot water for 10 minutes. Drain through a fine-mesh sieve, pressing gently to extract maximum moisture. Finely chop the rehydrated mushrooms and set aside.
In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Add the chopped mushrooms and cook for another 5 minutes until their moisture evaporates and they begin to brown slightly. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
Build the Roux and Deglaze
Reduce heat to medium-low and sprinkle in the 2 tablespoons all-purpose flour, whisking constantly for 1-2 minutes until smooth and bubbly. This creates a proper roux that will thicken the soup beautifully. Cook for an additional 1 minute to cook off any raw flour taste.
Gradually pour in the 2 cups chicken broth while whisking vigorously to prevent lumps. Bring to a gentle simmer and cook for 8-10 minutes until slightly reduced and the flavors meld. Add the 1 teaspoon Worcestershire sauce and 0.25 teaspoon fresh thyme leaves, stirring to combine. Season with 0.5 teaspoon kosher salt and 0.25 teaspoon ground black pepper to taste.
Finish with Cream for Velvety Texture
Remove the pan from heat and stir in the 0.5 cup heavy cream. Return to low heat and simmer gently for 3-4 minutes until the soup reaches your desired consistency—it should coat the back of a spoon but remain smooth. Avoid boiling, as this can cause the cream to separate.
Taste and adjust seasoning if needed. The soup should be rich, earthy, and properly balanced between umami from the mushrooms and savory notes from the broth. For extra depth, you can add a pinch more salt or a splash of lemon juice to brighten the flavors.
Garnish and Serve
Ladle the soup into bowls and garnish each serving with 1 tablespoon chopped fresh parsley. The parsley adds a fresh contrast to the deep, earthy flavors while maintaining the soup's elegant presentation.
Serve immediately with crusty bread or over buttered egg noodles. The soup's velvety texture and rich mushroom flavor make it a perfect comfort dish for any occasion. For best results, enjoy while warm to appreciate the full depth of flavors.
Pro Tips For Making Betty Crocker Cream Of Mushroom Soup
- Bloom the Mushrooms First: I learned this the hard way—skipping the soak means your dried mushrooms will taste like sawdust instead of earthy depth. Toss them in warm water for 15 minutes, then squeeze out the excess liquid before cooking. This isn’t just about flavor; it’s about making sure your soup doesn’t turn into a gluey mess.
- Sweat the Onion Low: High heat caramelizes onions, but for this soup, you want them soft and translucent—not browned or bitter. Keep the pan on medium-low and stir every 30 seconds. If you rush this, your soup will taste harsh, no matter how much butter you add.
- Whisk Like You Mean It: When you add the flour to the butter, don’t just sprinkle and stir—whisk vigorously for 2 minutes. This makes a real difference in how smooth your roux turns out. I used to skip this, and my soup always ended up with a slightly grainy texture.
- Strain the Mushroom Water: After soaking the dried mushrooms, don’t just dump the water into your soup—strain it first. The sediment makes the broth cloudy and can throw off the texture. Pour the liquid through a fine-mesh sieve into your pot, and your soup will look (and taste) polished. Yes, it’s an extra step, but it’s worth it.
Troubleshooting your betty crocker cream of mushroom soup
Lumpy Soup Fix
If your soup turns out lumpy, it’s usually from adding flour too quickly or not whisking enough. For a quick fix, blend the soup with an immersion blender for 10-15 seconds until smooth.
If you don’t have a blender, strain the soup through a fine-mesh sieve into a clean pot—this removes any visible lumps while keeping the velvety texture. 💡
Too Thin or Watery
If your soup is too thin, don’t panic! Simmer it uncovered for an extra 5-7 minutes to reduce the liquid. For a thicker texture, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the soup, and simmer for 2 minutes until it reaches your desired consistency.
Avoid adding more flour directly—it can create a grainy texture.
Separated Cream
If the cream separates, it’s usually from overheating. To fix it, whisk in 1 tablespoon cold heavy cream while stirring constantly over low heat for 1-2 minutes. If the separation is severe, blend the soup briefly to re-emulsify.
To prevent this in the future, never let the soup boil after adding the cream—keep it at a gentle simmer. 🥛
Mushroom Flavor Too Mild
If your mushrooms taste bland, it’s likely because they weren’t rehydrated long enough or cooked properly. Next time, soak the dried mushrooms in hot water for 15 minutes instead of 10, and sauté them for an extra 3-5 minutes until they deepen in color.
For extra depth, add ½ teaspoon soy sauce or a pinch of smoked paprika to the finished soup.
Burnt Onions or Butter
Burnt onions or butter can ruin the delicate flavor of this soup. To avoid this, keep the heat at medium when cooking the onions and butter—never let it brown too dark.
If it does happen, remove the pan from heat, add 1 tablespoon fresh chicken broth, and stir to deglaze. The extra liquid will mellow out the burnt flavor while keeping the soup creamy. 🔥
Over-Salted Soup
If your soup tastes too salty, don’t add water—it’ll dilute the flavors. Instead, stir in 1 tablespoon cold heavy cream or 1 tablespoon unsalted butter to balance the saltiness. For a brighter taste, add a splash of lemon juice or a pinch of sugar to cut through the salt.
If the soup is still too salty, you can thin it slightly with unsalted broth and adjust seasoning as needed.
Nutrition facts
Frequently asked questions
Can I use fresh mushrooms instead of dried?
Yes, but you'll need 1 cup fresh mushrooms (cremini or shiitake work best) and skip the rehydration step. Sauté them for 8-10 minutes until deeply browned to concentrate their flavor. Dried mushrooms provide more intense umami, but fresh ones still deliver great taste when cooked properly.
How do I make this soup dairy-free?
Replace the heavy cream with ½ cup full-fat coconut milk or ½ cup cashew cream** (blend soaked cashews with water). For the roux, use olive oil instead of butter. The texture will be slightly lighter, but still delicious. The flavor remains rich and earthy without dairy.
Can I make this soup ahead of time?
This soup actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove, stirring occasionally, until warmed through. For freezing, portion into containers with a thin layer of broth on top to prevent skin formation. Thaw overnight in the fridge before reheating.
What are the best ways to serve this soup?
This velvety soup shines as a standalone dish with crusty bread, or use it as a creamy sauce for grilled cheese sandwiches, loaded baked potatoes, or macaroni and cheese. For a hearty meal, ladle over roasted chicken or garlic mashed potatoes. Garnish with fresh parsley, cracked black pepper, or a drizzle of truffle oil for extra elegance.
Why does my soup sometimes turn out too thick?
This usually happens when the soup reduces too much during cooking. To fix it, stir in 1-2 tablespoons warm broth at a time until you reach your desired consistency. For prevention, monitor the simmering time closely—8-10 minutes is ideal for the broth reduction. If using cornstarch as a thickener, measure carefully as it's more potent than flour.