Soups & Stews
Ina Garten’s cream of mushroom soup delivers the kind of velvety richness that turns an ordinary weeknight into a comforting, restaurant-worthy experience.
The secret lies in her precise technique—sautéing a blend of mushrooms until deeply aromatic, building a smooth roux, and balancing earthy flavors with just enough cream for a luxurious finish. I’ve recreated this recipe countless times, and every bowl feels like a warm hug on a chilly evening.
What sets this soup apart is the combination of cremini and shiitake mushrooms, which develop a deep, umami flavor when sautéed in butter. A touch of Gruyère cheese adds a subtle crunch and nutty depth, while a splash of cream ensures the texture remains silky smooth without being heavy.
The process is straightforward but requires patience—simmering the soup just long enough to meld all the flavors into harmony.
By the end, you’ll have a soup that’s impossibly creamy, with a delicate balance of savory and earthy notes. The Gruyère crumbles on top add a satisfying contrast, while fresh parsley brightens the dish with a touch of freshness.
This is the kind of soup that pairs perfectly with crusty bread or a simple green salad, making it a versatile centerpiece for any meal.
The best part? It’s easier than you think to achieve professional results at home. With just a few key steps and careful attention to timing, you’ll have a bowl of soup that tastes like it came straight from the pages of Modern Comfort Food.
Let’s get started on this timeless classic.
Ingredients for ina garten cream of mushroom soup
Velvety richness starts with these earthy mushrooms and creamy essentials.
| Ingredient | Amount | Notes |
|---|---|---|
| Cremini Mushrooms 🍄 | 8 oz | Sliced thinly for even cooking |
| Shiitake Mushrooms 🍄 | 4 whole | Stems removed, caps sliced |
| Unsalted Butter 🧈 | 4 tbsp | Full-fat for best flavor |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Gruyère Cheese 🧀 | ½ cup | Freshly grated, nutty flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred |
| Shallots 🧅 | 1 whole | Minced finely |
| Garlic Cloves 🧄 | 2 cloves | Minced for aromatic base |
| Fresh Parsley 🌿 | 0.1 cup | Chopped for garnish |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| White Wine 🍷 | ¼ cup | Dry variety preferred |
The mushrooms are the soul of this soup. Cremini and shiitake together give that deep umami flavor—don’t skip the stems on shiitake, they’re packed with flavor. Grab them fresh at Whole Foods or your local market, or use dried if fresh isn’t available. The Gruyère is non-negotiable—it’s what gives that signature crunch and nutty depth. Penzeys or specialty cheese shops have the best selection, but any quality cheese counter will do. For the butter, Plugrá or Land O’Lakes work perfectly—just make sure it’s unsalted so you control the seasoning.
No shiitake? Portobello mushrooms in their place, but they’re meatier so reduce to 2 whole. Short on Gruyère? Comté or sharp cheddar adds a different but still delicious depth. The white wine can be swapped for extra broth if you’re avoiding alcohol—just add a splash of lemon juice for brightness. Fresh thyme is ideal but dried at half the amount works in a pinch. The flour is for the roux, so don’t substitute with anything else—it’s what makes this soup silky smooth.
This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I like to portion it into containers with a sprinkle of Gruyère on top so it’s ready to reheat. Store the fresh parsley separately and add it back when serving to keep it vibrant. The broth can be made ahead too—just store it separately and stir it in when ready to finish the soup.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this soup only asks for one knife swipe—just slice those shiitake caps, and the cremini stay whole. That’s it. The Gruyère melts in like a dream, so you’re not stuck dicing cheese either. Honestly, my lazy nights thank me every time.
- Umami Bomb: The combo of earthy shiitake and rich cremini? It’s like a flavor hug. That roux made with butter and flour thickens into something velvety, but the real magic happens when the Gruyère folds in—nutty, sharp, and just enough to make you forget canned soup exists. (Yes, even on a Tuesday night.)
- Leftovers That Lie: This soup tastes better the next day. I make a double batch on Sundays, freeze half, and reheat it for quick weeknight dinners. The mushrooms soften into a deeper flavor, and the cheese clings to every spoonful like it’s begging for seconds. My freezer’s full, but I don’t care.
- Budget Chef’s Secret: Gruyère’s pricier, but a little goes a long way—plus, it stretches over creamy goodness without tasting cheap. The mushrooms add depth for pennies, and butter? Well, we all have some of that. It’s the kind of recipe that makes grocery day feel like a win. (Between us, I’ve stretched this into a casserole too.)
Step-by-step instructions for ina Garten cream of mushroom soup
This velvety soup comes together beautifully with a few key techniques—let's make it.
Sauté the Mushrooms and Aromatics
Heat 2 tablespoons of the unsalted butter in a large pot over medium heat. Add the sliced cremini mushrooms and shiitake mushroom caps, spreading them out in a single layer. Cook for 8-10 minutes until they release their moisture and turn golden brown—this builds deep flavor. You'll see the mushrooms shrink slightly as they cook.
Push the mushrooms to one side of the pot and add the remaining 2 tablespoons of butter. Toss in the minced shallots and garlic cloves, cooking for 1-2 minutes until fragrant and softened. Here's the thing—don't let the garlic burn, or it'll turn bitter. Keep the heat at medium and stir frequently. Once the shallots are translucent, pour in the 0.25 cup of white wine and let it simmer for 2 minutes to cook off the alcohol completely.
Build the Roux and Deglaze
Reduce the heat to medium-low and sprinkle the 0.25 cup of all-purpose flour over the mushrooms and aromatics. Stir constantly for 1-2 minutes until the flour turns a light golden color—this is your roux, and it's the secret to that silky texture. You'll notice the mixture thicken slightly as the raw flour flavor cooks out.
Gradually whisk in the 3 cups of chicken broth, making sure to scrape up any browned bits from the bottom of the pot. These bits are packed with flavor—don't miss them. Add the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.5 teaspoon of dried thyme. Bring the mixture to a gentle simmer and let it cook for 10 minutes until slightly thickened. The soup should smell rich and earthy—this is where the magic begins.
Finish with Cream and Cheese
Lower the heat to low and stir in the 1 cup of heavy cream. Let it warm through for 2-3 minutes, but don't let it boil—you want to keep the cream silky, not curdled. Here's where it gets fun: sprinkle the 0.5 cup of freshly grated gruyère cheese over the top and stir until fully melted and smooth. The cheese should disappear completely, adding a nutty depth to the soup.
Taste and adjust the seasoning if needed—sometimes the Gruyère needs a little extra salt to balance its richness. Keep the soup warm over low heat while you're ready to serve, but don't let it boil again or the cream will separate. The final texture should be velvety smooth with just a hint of thickness.
Garnish and Serve
Ladle the soup into warm bowls and garnish each serving with 1 tablespoon of the chopped fresh parsley. The bright green color contrasts beautifully with the creamy mushroom base, and it adds a fresh finish. Serve immediately with crusty bread or buttery dinner rolls—this soup is best enjoyed fresh from the pot.
Real talk: if you make this ahead, reheat it gently on the stove over low heat, stirring in a splash of broth or cream if it thickens too much. The Gruyère will melt back into the soup, keeping it luscious and delicious. Enjoy your restaurant-quality cream of mushroom soup!
Pro Tips For Making Ina Garten Cream Of Mushroom Soup
- Sear Mushrooms Twice: First, hit creminis and shiitakes with a quick sear in butter—just until they release moisture. Then, after removing them, let the pan dry out completely before adding flour. This prevents a watery roux. (Yes, it’s tempting to rush, but that’s how you end up with a gluey soup.)
- Grate Gruyère Coarse: Skip the food processor—hand-grate the Gruyère for this soup. The uneven texture melts better and adds a real cheesy bite. (I used to pulse it, and the result was always smoother but less satisfying.)
- Bloom Flour Slowly: When adding the flour to the butter, lower the heat to medium and whisk constantly for 2 full minutes. This cooks out the raw taste and gives the soup that rich, nutty depth. (High heat = burnt flour, and no one wants that.)
- Strain the Broth: After simmering the mushrooms in stock, strain the liquid through a fine-mesh sieve. This removes any grit from the shiitake stems and keeps the soup silky. (I know, it’s extra work—but your spoon will thank you.)
Flavor customization for this recipe
Spicy Kick
For a bold twist, stir in ½ teaspoon of smoked paprika with the thyme and let it toast in the butter for 30 seconds before adding the mushrooms. Finish with ¼ teaspoon of cayenne pepper or 1 teaspoon of hot sauce (like Cholula) when serving.
This adds a smoky depth that contrasts beautifully with the creamy texture. 🌶️
Herb Variations
Swap out the thyme for 1 teaspoon of fresh tarragon or ½ teaspoon of dried sage for a more aromatic profile. Tarragon adds a subtle anise-like note, while sage brings earthy warmth.
I also love adding 1 tablespoon of finely chopped fresh chives at the end for a bright, oniony finish.
Vegetable Boost
Add 1 cup of diced celery and 1 cup of diced leeks with the mushrooms for extra depth. The celery adds a crisp texture, while leeks bring a delicate sweetness.
For a heartier version, stir in ½ cup of cooked wild rice or crumbled bacon before serving. This makes it a full meal in a bowl.
Creamy Upgrade
Replace the heavy cream with 1 cup of coconut cream for a dairy-free option that still delivers richness. For extra decadence, stir in 2 tablespoons of mascarpone cheese at the end—it melts beautifully and adds a luxurious texture. This works especially well with the Gruyère crumble on top.
Acid Balance
Brighten the soup with 1 tablespoon of lemon juice or 1 teaspoon of apple cider vinegar when you add the cream. This cuts through the richness and enhances all the earthy flavors.
I also love adding ½ teaspoon of Dijon mustard to the roux for a subtle tang that elevates the entire dish.
Texture Contrast
Instead of Gruyère, try toasted breadcrumbs or crispy fried shallots for a different crunch. For a lighter option, sprinkle with crumbled water crackers or toasted pumpkin seeds. These add texture without overpowering the creamy base. 💫
Nutrition facts
Frequently asked questions
Can I make this soup without white wine?
Replace the 0.25 cup of white wine with an extra 0.25 cup of chicken broth or a splash of lemon juice for brightness. The wine adds depth, but it's not essential for the creamy texture. Just remember to deglaze with the same amount of liquid to maintain balance.
Why does my soup look grainy after adding the cheese?
Graininess happens when cheese doesn't melt completely. Stir over low heat for an extra 1-2 minutes until fully dissolved. For smoother results, grate the Gruyère finely and use freshly grated cheese—pre-shredded versions contain anti-caking agents that prevent proper melting.
Can I make this soup in a slow cooker?
Yes, but with adjustments! Sauté the mushrooms and aromatics separately, then transfer everything to the slow cooker. Cook on low for 3-4 hours, stirring occasionally. Add the cream and cheese just before serving to prevent curdling. The texture will be slightly thicker, so thin with broth if needed.
What's the best way to store leftovers?
Store in an airtight container in the fridge for up to 4-5 days. For freezing, portion into containers with a sprinkle of Gruyère on top. Thaw overnight in the fridge and reheat gently on the stove, stirring in a splash of cream or broth to restore creaminess. Never microwave directly from frozen.
How can I make this soup dairy-free?
Replace the butter with olive oil, use coconut cream instead of heavy cream, and swap Gruyère for nutritional yeast or cashew cream. The flavor will be lighter but still rich. For extra depth, add 1 teaspoon of miso paste when building the roux.