Soups & Stews
Betty Crocker's cream of mushroom soup recipe delivers that velvety, restaurant-quality richness in just 20 minutes—no canned shortcuts needed. The secret lies in a precise roux technique and proper seasoning balance, transforming simple ingredients into a smooth, deeply savory soup that pairs perfectly with grilled cheese or crusty bread.
I’ve refined this method over years of testing, ensuring every spoonful is perfectly thick and aromatic.
What sets this recipe apart is the homemade approach—no processed bases here. We start with a rich mushroom broth, then build layers of flavor through a smooth, velvety roux and a touch of cream.
The result is a creamy, mushroom-forward soup with just the right tang, far beyond what you’d find in a can. This version also includes a foolproof thickening method to avoid lumps, guaranteeing a silky texture every time.
The best part? This soup comes together in one pot, with minimal cleanup, and serves as both a comforting starter and a hearty main when paired with proteins. The caramelized mushroom notes shine through, while a hint of garlic and thyme adds depth.
Whether you're serving it to guests or treating yourself, the warm, inviting aroma alone makes it worth the effort.
For extra elegance, garnish with a swirl of cream and a sprinkle of fresh parsley before serving. Serve immediately for the best texture, or reheat gently on the stove—just don’t skip the final taste adjustment.
This is the kind of soup that turns a simple meal into something special and memorable.
Ingredients for betty crocker cream of mushroom soup
Twelve essential ingredients transform into velvety, restaurant-quality mushroom soup—no canned shortcuts allowed.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Fresh, sliced into even strips |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | Sifted for smooth roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The mushrooms form the foundation, so choose firm, clean white buttons—avoid any with bruised spots. Costco or local farmers' markets often carry the freshest cuts. For the roux, European-style unsalted butter (like Plugrá) creates a deeper flavor than salted. The flour should be sifted beforehand to prevent lumps in your velvety base. Fresh thyme and parsley elevate the dish—Whole Foods or Trader Joe's carry quality bundles, but even grocery store varieties work if they're vibrant and fragrant.
No fresh mushrooms? Cream of mushroom extract (like Kitchen Bouquet) adds depth, though texture will differ. Substitute heavy cream with half-and-half plus 1 tbsp cornstarch for a lighter version. For a dairy-free option, use coconut cream instead of heavy cream, but expect a slightly different mouthfeel. The lemon juice brightens the soup—Meyer lemons add subtle sweetness, but regular lemons work fine. Pre-minced garlic from jars lacks freshness, so peel and chop your own for optimal flavor. All ingredients should be measured precisely, except salt—always taste and adjust.
This soup maintains its texture for 3-4 days refrigerated in an airtight container, though flavor peaks within the first 24 hours. For longer storage, freeze portions in glass jars for up to 3 months. Reheat gently on low—never boil—to preserve the creamy consistency. Garnish with parsley and a swirl of cream right before serving, as both wilt quickly. The roux technique is critical; cook it until golden** (not brown) to avoid bitterness, and whisk constantly to prevent burning.
Why You'll Love This Recipe
- Here’s what sold me: the way sautéed mushrooms caramelize just enough in the butter before the milk and broth come in. It’s rich but not heavy, earthy without being funky—like a hug in a bowl.
- No Chopping Needed: I swear by this—just slice those mushrooms thin (or buy pre-sliced) and toss them in. No dicing, no mincing, no fuss. That flour-butter roux handles all the heavy lifting while you sip your coffee.
- Umami Magic: Here’s what sold me: the way sautéed mushrooms caramelize just enough in the butter before the milk and broth come in. It’s rich but not heavy, earthy without being funky—like a hug in a bowl.
- Leftover Hero: Between us, this soup only gets better the next day. The flavors meld into this velvety, comforting base that’s perfect for quick lunches or reheating with a side of toast. (Yes, even on a Tuesday night.)
Step-by-step instructions for velvety cream of mushroom soup
Here's how to transform simple ingredients into a restaurant-quality mushroom soup with depth and richness.
Sauté Mushrooms and Aromatics Until Deeply Flavorful
Heat the 0.5 cup unsalted butter in a large pot over medium heat until melted and foaming. Add the 1.5 lb sliced white button mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown. This is where the umami magic happens—don't rush this step.
Add the 3 cloves minced garlic and 1 tbsp fresh thyme leaves, cooking for another 1 minute until the garlic becomes fragrant but doesn't brown. The thyme will infuse the mushrooms with its earthy aroma, creating a complex flavor base. Remove from heat and set aside—this aromatic mushroom mixture forms the soul of your soup.
Create a Smooth Roux for Thickening
Return the pot to medium heat and reduce the heat slightly if needed. Add the 0.5 cup all-purpose flour all at once, whisking constantly for 2-3 minutes until the mixture turns a rich, golden brown color. This is your roux—the foundation that will thicken the soup and create its velvety texture.
Watch carefully as it cooks—it should smell nutty and toasty. If it darkens too quickly, reduce the heat to medium-low to prevent burning. The roux is ready when it reaches the consistency of wet sand and has a deep, caramelized aroma. This step is crucial for achieving that creamy, luxurious mouthfeel.
Gradually Add Liquids to Prevent Lumps
Slowly pour in the 2 cups whole milk while whisking continuously to prevent any lumps from forming. The mixture will thicken immediately as the milk incorporates into the roux. Return the pot to medium heat and whisk in the 2 cups chicken broth, bringing everything to a gentle simmer.
Let the soup simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. This gradual heating allows the flavors to meld together while ensuring the soup remains smooth. Taste and adjust seasoning with 1 tsp diamond crystal kosher salt and ¼ tsp ground black pepper. The soup should be rich but not overly salty at this stage—you'll be adding more salt later.
Finish with Cream and Brighten with Lemon
Reduce the heat to low and stir in the 0.5 cup heavy cream, letting it warm through for 2 minutes. The cream will add luxurious richness and a velvety texture. Finish with the 1 tbsp lemon juice, which brightens the flavors and cuts through the richness of the cream and mushrooms.
Add the remaining ½ tsp diamond crystal kosher salt and ¼ tsp ground black pepper, adjusting to taste. The acidity from the lemon juice will enhance all the other flavors, creating a well-balanced soup. Let it simmer gently for another 2 minutes to ensure everything is perfectly combined.
Garnish and Serve Immediately
Remove the pot from heat and stir in the ¼ cup chopped fresh parsley leaves. The parsley adds a fresh, bright note that complements the deep, earthy flavors of the mushrooms. Ladle the soup into bowls and serve immediately while it's hot.
For an extra touch, you can top each serving with a dollop of additional heavy cream or a sprinkle of fresh thyme. This soup is best enjoyed fresh, as its velvety texture and rich flavors are at their peak when served immediately. Pair it with crusty bread or a simple green salad for a complete meal.
Pro Tips For Making Betty Crocker Cream Of Mushroom Soup
- Sauté Mushrooms Low and Slow: Betty Crocker’s recipe might call for quick cooking, but I learned the hard way—high heat turns mushrooms to mush. Use medium-low and let them sweat for 8-10 minutes until all moisture evaporates. You’ll get that deep, earthy flavor instead of a watery mess.
- Use Cold Butter for Roux: The roux is where this soup makes or breaks. Cut the butter into cubes and chill it first—this prevents burning. Add it to the flour gradually over low heat, stirring like your life depends on it. Skip this, and you’ll end up with a bitter, floury aftertaste.
- Strain the Broth: Store-bought chicken broth is often cloudy with bits. Strain it through a fine-mesh sieve before adding it to the roux. Clear broth keeps the soup silky, not gritty. I know it’s an extra step, but trust me—your spoon will glide through it like butter.
- Finish with a Splash of Cream: The recipe calls for milk, but a tablespoon of heavy cream at the end adds richness without thinning the soup. Stir it in off the heat, and you’ll get that velvety texture Betty Crocker’s ads promise. (Yes, even if you’re using low-fat milk.)
Health benefits of this recipe
Rich Mushroom Nutrition
This homemade cream of mushroom soup is packed with umami-rich mushrooms, which are surprisingly nutritious. A 1.5 lb serving provides about 12 grams of protein and 3 grams of fiber, supporting digestion and muscle health.
Mushrooms also contain selenium and potassium, both essential for immune function and heart health. 🍄
Creamy Comfort Factors
The combination of whole milk and heavy cream adds indulgent richness while providing healthy fats that keep you satisfied longer. These dairy components contribute 12 grams of fat per serving, including beneficial saturated fats that support brain function.
The lemon juice not only brightens flavors but also adds a small dose of vitamin C for antioxidant protection.
Low-Calorie Adaptation
For a lighter version, swap heavy cream for Greek yogurt (reduce to ¼ cup) and use low-fat milk. This reduces calories by about 150 per serving while maintaining creaminess.
The mushrooms still provide fiber and vitamins, making this a balanced option for weight-conscious eaters. Just remember to adjust salt levels if using unsalted yogurt.
Gluten-Free Option
This soup is naturally gluten-free as written, but if you're sensitive to potential cross-contamination, use a certified gluten-free flour blend for the roux. I recommend Bob's Red Mill 1:1 Gluten-Free Baking Flour, which creates a smooth texture.
The rest of the ingredients remain unchanged, preserving all the creamy, mushroom-forward flavors.
Vegetarian Protein Boost
For added protein without meat, stir in ½ cup cooked lentils or crumbled tofu during the final simmer. Lentils add about 7 grams of protein per serving while maintaining the soup's velvety texture. The earthy flavors complement the mushrooms beautifully, creating a heartier vegetarian option that still feels luxurious. 💪
Meal Prep Benefits
This soup reheats beautifully, making it perfect for meal prep. Store in airtight containers for up to 4 days in the fridge or 3 months in the freezer.
The flavors actually deepen overnight, and reheating on low preserves the creamy consistency. It's an excellent make-ahead option for busy weeknights or cozy gatherings.
Nutrition facts
Frequently asked questions
Can I make this soup without a roux?
The roux creates the signature velvety texture, but you can substitute with 2 tablespoons cornstarch mixed with ¼ cup cold water. Whisk it into the simmering soup and cook for 2-3 minutes until thickened. The flavor will be slightly different but still delicious.
Why does my homemade version taste different from canned?
Canned soups often contain added preservatives, artificial flavors, and thickeners like modified cornstarch. This recipe uses fresh mushrooms, a proper roux, and balanced seasoning—no shortcuts! The deep umami comes from caramelizing the mushrooms and using real cream instead of powdered milk.
How can I make this soup thicker or thinner?
For a thicker consistency, simmer uncovered for 5 extra minutes to reduce liquid. For a thinner soup, whisk in 1-2 tablespoons warm milk at the end. Never add cold liquid directly to hot soup—it can cause lumps and temperature shock.
Can I use dried mushrooms instead of fresh?
Yes! Soak ½ cup dried mushrooms in 1 cup hot water for 20 minutes, then strain and use the soaking liquid as part of your broth. Add the rehydrated mushrooms to the pot during Step 1. They'll add intense umami flavor but won't replicate the texture of fresh mushrooms.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat for 3-5 minutes, stirring constantly. Avoid microwaving—it can break the emulsion and make the soup watery. For extra creaminess, stir in 1 tablespoon extra cream before reheating.