Soups & Stews
Martha Stewart’s cream of mushroom soup recipe delivers that signature velvety texture and earthy depth we all crave—without a single lump in sight. This isn’t your canned soup stand-in; it’s a rich, velvety masterpiece that starts with proper mushroom prep and a foolproof roux.
I’ve perfected this method over years of testing, ensuring every spoonful is smooth, creamy, and packed with umami.
The secret lies in cooking the mushrooms until deeply aromatic before blending them into the broth, then building the sauce with a slow, gentle roux. Heavy cream and a touch of Dijon mustard elevate the richness while keeping the flavor balanced.
What makes this recipe truly special is how it transforms simple ingredients into something restaurant-worthy—no shortcuts, just time-honored technique.
By the end, you’ll have a soup so silken and flavorful it’ll have everyone asking for seconds. The texture is impossibly smooth, the aroma fills the kitchen instantly, and the depth of mushroom flavor shines through without overpowering.
This is comfort food at its finest—elegant enough for company but simple enough for weeknights.
Pair it with crusty bread or grilled cheese for the ultimate cozy meal. The best part? Leftovers taste even better the next day as the flavors meld further. Let’s make soup that feels like a hug in a bowl.
Ingredients for martha stewart cream of mushroom soup
Sixteen ingredients transform into velvety perfection—rich umami, silken texture, and restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Fresh, whole, stems removed |
| Yellow Onion 🧅 | 1 whole | Medium, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Fresh, peeled and minced |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ¼ cup | For smooth roux |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Dijon Mustard 🍯 | 1 tbsp | For balanced tang |
| Dry Sherry 🍷 | ½ cup | Or substitute white wine |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The mushrooms are non-negotiable here. White button mushrooms work perfectly, but cremini or shiitake add even more depth. Buy them fresh from Whole Foods or your local farmers market—they should feel firm and smell earthy. If you're using dried mushrooms, soak them first and use the liquid in the broth. The key is cooking them until deeply aromatic before blending, which builds that signature umami flavor. For the onion, yellow is classic, but red adds a subtle sweetness that pairs beautifully with the mushrooms.
No sherry? Dry white wine or extra chicken broth works in a pinch, though sherry adds a subtle complexity that's hard to replicate. Fresh thyme is ideal, but dried thyme at one-third the amount gets you close. The heavy cream is where the richness comes from—never use light cream or the texture suffers. For the roux, low and slow is critical—rushing it creates lumps. If you're worried about the mustard being too strong, start with half the amount and adjust to taste. The flour should be all-purpose, not cake flour, for proper thickening.
This soup reheats beautifully, but never boil it after it's been chilled—gentle warming on the stove preserves that velvety texture. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months. The flavor actually improves overnight as the mushrooms mellow and the broth deepens. For a restaurant-worthy presentation, garnish with fresh parsley and a drizzle of cream. Leftovers make perfect grilled cheese fillings or crockpot mac and cheese upgrades.
Why You'll Love This Recipe
- No-Fuss Pantry Staples: I swear by this recipe because it uses things I already have—no specialty shopping required. That jar of flour, the butter sitting in my fridge, and the mushrooms I grab on my way home? Boom. You’ve got the base for something that tastes like a restaurant made it.
- Umami Magic in Minutes: The secret’s in the mushrooms and garlic—sautéed until they’re golden and fragrant, then bloomed in butter until the kitchen smells like a cozy bistro. That earthy depth? It turns simple ingredients into something dangerously addictive.
- Leftovers That Don’t Suck: This soup actually improves the next day. The flavors meld, the texture smooths out, and it’s perfect for reheating with a splash of milk or a sprinkle of cheese. I make double batches on Sundays because it’s my lazy weeknight lifesaver.
- Budget-Friendly Luxury: For under $5, I get a creamy, rich soup that feels fancy. No pricey cream or gourmet mushrooms—just good, honest ingredients doing their job. Honestly, it’s the kind of recipe that makes me feel like I’m feeding my family something special without breaking the bank.
Step-by-step instructions for martha Stewart's cream of mushroom soup
Master this classic technique for a soup with restaurant-quality velvet texture and rich, earthy flavor.
Prepare the Mushroom Base
Heat a large skillet over medium heat. Add the 1.5 lb white button mushrooms, stems removed, and cook until they release their moisture and begin to soften, about 8-10 minutes. This process concentrates their umami flavor. Transfer the mushrooms to a food processor and pulse until finely chopped—you want a texture that resembles coarse sand.
In the same skillet, add the finely diced 1 whole yellow onion and the 4 minced garlic cloves. Cook for 3-4 minutes until the onion becomes translucent and the garlic is fragrant. This step develops the aromatic foundation of your soup. The onions should be soft enough to blend smoothly but not browned—you're building flavor, not color at this stage.
Create the Roux Foundation
Reduce the heat to medium-low and add the 0.5 cup cold cubed unsalted butter. Let it melt completely, then immediately whisk in the 0.25 cup all-purpose flour. Stir constantly for 2-3 minutes until the mixture forms a smooth, pale roux with no floury taste. This is critical—if you brown the roux here, you'll get a nutty flavor instead of the clean base needed for the soup's velvety texture.
Slowly pour in the 4 cups chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes until slightly thickened. This step builds the soup's body and ensures it will hold its shape when chilled. The mixture should coat the back of a spoon but still flow smoothly.
Build Depth with Wine and Mustard
Remove the skillet from heat and stir in the 0.5 cup dry sherry and 1 tbsp Dijon mustard. The sherry adds bright acidity that cuts through the richness, while the mustard provides a subtle tang that balances the earthy mushrooms. Return the skillet to low heat and gradually whisk in the 1 cup heavy cream, being careful not to let it curdle.
Add the finely chopped mushrooms back to the skillet and stir to combine. Season with 1.5 tsp salt and 0.5 tsp black pepper, then sprinkle in the 1 tbsp chopped fresh thyme. Simmer gently for 5-7 minutes until all ingredients are fully integrated and the soup reaches a smooth, velvety consistency. The thyme should be just fragrant, not overpowering.
Finish and Garnish
Taste the soup and adjust the seasoning if needed—this is where you fine-tune the balance between earthy mushrooms, rich cream, and bright sherry. For a touch of freshness, stir in the 2 tbsp chopped fresh parsley just before serving. The parsley brightens the dish and adds a pop of color that makes the soup look as appealing as it tastes.
Serve the soup immediately while hot, garnished with additional parsley if desired. The texture should be silken yet substantial, with each spoonful delivering layers of mushroom flavor, creamy richness, and subtle wine acidity. For best results, pair with crusty bread or buttered noodles to soak up every last drop of this velvety creation.
Pro Tips For Making Martha Stewart Cream Of Mushroom Soup
- Cook mushrooms first: I learned this the hard way—sautéing onions and garlic first makes the soup taste like a sad, watery version of itself. Start by cooking the mushrooms in butter over medium heat until they release all their moisture and turn golden (about 8-10 minutes). That rich, caramelized flavor is the soul of the dish.
- Use a splash of broth: The recipe calls for butter and flour, but I add ¼ cup chicken or vegetable broth when making the roux. It keeps the soup from getting too heavy and adds depth without overpowering the mushrooms. (Yes, even if you're impatient like me.)
- Don’t rush the roux: After cooking the mushrooms, whisk in the flour and cook for 2-3 minutes until it’s a pale golden color—not white, not brown, just right. I used to skip this step, and the soup always tasted raw. This is the thing that matters most for that silky texture.
- Finish with cream (if using): Martha’s recipe often includes heavy cream, but if you’re skipping it, stir in a splash of milk or half-and-half at the end instead of letting it simmer. It prevents curdling and keeps the soup smooth. (Your future self will thank you.)
Regional styles of this recipe
Classic New England Style
In New England, this soup gets a cozy, hearty twist with the addition of 1 cup diced potatoes (Yukon gold works best) and ½ cup pearl onions cooked alongside the mushrooms. The potatoes add a comforting creaminess that makes it feel like a hug in a bowl.
I like to simmer them in the broth until tender, then blend them into the soup for an extra-thick, velvety texture. Serve with a sprinkle of crispy fried onions on top for that quintessential New England touch. 🥔
French-Inspired Béchamel Base
For a more refined approach, French cooks often replace the roux with a classic béchamel sauce made from equal parts butter and flour cooked to a smooth paste.
After blending the mushrooms into the broth, whisk in 1 cup heavy cream and ½ cup whole milk to create a lighter, more delicate texture. Finish with a touch of nutmeg (a pinch is enough) and a bay leaf simmered in the broth for depth.
This version pairs beautifully with baguette slices and a side of seared scallops.
Southern Comfort Twist
In the South, this soup often gets a smoky kick with the addition of ½ cup smoked bacon (diced and cooked crispy) and a dash of hot sauce like Crystal or Tabasco. Swap the sherry for ½ cup apple cider to add a subtle sweetness that balances the heat.
For extra richness, stir in 2 oz cream cheese at the end for a velvety, almost cheesy texture. This version is perfect with cornbread or buttermilk biscuits. 🌶️
Italian Herb-Infused Version
Italian cooks elevate this soup with fresh herbs and a touch of acidity. After blending the mushrooms, stir in 1 tbsp dried porcini mushrooms (rehydrated and finely chopped) for an extra umami punch. Add 1 tsp red pepper flakes and a splash of white wine vinegar to brighten the flavors.
Finish with a sprinkle of grated Parmesan cheese and fresh basil leaves instead of parsley. This version is lighter but still deeply flavorful, perfect with crusty ciabatta bread.
Vegetarian Umami Boost
For a vegetarian take, swap the chicken broth for vegetable broth and add 1 tbsp soy sauce or 1 tsp miso paste to deepen the umami flavor. Stir in ½ cup finely chopped celery and 1 tsp smoked paprika for a smoky note.
Top with toasted pumpkin seeds for crunch and a drizzle of truffle oil for an extra-luxurious touch. This version is just as rich and satisfying as the original. 🌱
Spiced Winter Variation
During the holidays, I love adding warming spices like ½ tsp ground cinnamon and ¼ tsp ground cloves to the roux for a cozy, mulled-wine-inspired flavor. A splash of orange liqueur (like Cointreau) adds brightness, while a pinch of cayenne pepper gives it a gentle kick.
This version is perfect for serving with gingersnap cookies or spiced shortbread on the side. 🎄
Nutrition facts
Frequently asked questions
Can I make this soup without sherry?
If you don't have sherry, substitute with ½ cup dry white wine or even ½ cup extra chicken broth. The key is adding acidity to balance the richness—just omit the mustard if using broth to avoid overpowering the flavor. The sherry adds complexity, but the soup will still be delicious without it.
Why does my soup turn out lumpy?
Lumps usually happen when the roux isn't cooked long enough or when ingredients aren't properly blended. Always whisk continuously when adding flour to butter, and cook the roux until it's smooth and pale. For extra-smooth results, blend the cooked mushrooms and broth together before adding the cream. A quick fix: blend the finished soup briefly with an immersion blender.
How can I make this soup vegetarian?
Swap the chicken broth for vegetable broth and add 1 tbsp soy sauce or 1 tsp miso paste to boost umami flavor. For extra richness, stir in 2 oz cream cheese at the end. The texture and depth will be just as satisfying without meat. Garnish with toasted pumpkin seeds for crunch and a drizzle of truffle oil for luxury.
Can I prepare this ahead of time?
This soup actually tastes better the next day! Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. The flavors meld beautifully overnight, making it even more comforting when reheated.
What's the secret to that ultra-smooth texture?
The secret lies in two techniques: cooking the mushrooms until deeply aromatic before blending, and creating a proper pale roux. Never rush the roux—it should cook for 2-3 minutes until smooth. Also, whisk continuously when adding cream to prevent curdling. For extra silkiness, strain the soup through a fine-mesh sieve before serving.