Cream of Mushroom Soup

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Don’t you love a creamy, rich soup? Don’t you love mushrooms? Don’t you love both? Ok, that’s too many questions but I’m guessing the answers are: “yes, of course, give me the recipe”

It is very cold in San Antonio today, 34 degrees to be exact- and  I thought about so many things I wanted to cook but I didn’t have everything I needed. I opened my fridge to look for inspiration and there I found them, baby Bella mushrooms. These are super tasty and perfect for Cream of Mushroom Soup. That’s what I am making!  

I thought about making a vegan or paleo version of this soup because I don’t eat a lot of dairy, it doesn’t really bother me, it’s just that I’m not used to eating it anymore but today, I am diving in! I want a classic, rich, smooth Cream of Mushroom Soup and I know, whole milk is the way to go. 

If you are following the Keto diet, this is perfect for you. And of course you can always substitute for coconut milk to make it vegan or paleo. You do you, friend. 

In a saucepan, add a teaspoon of olive oil and heat it up on medium high heat. Add the diced onion and sautee it until it starts to brown, about 3-5 minutes, it will depend on how hot the saucepan is.

To clean the mushrooms, I use a damp paper towel and rub the mushrooms with it. You just want to get rid of any dirt they might have. I had a picture but I have no idea where it went. I blame my three year old. 

Once the onion is ready, add the mushroom, dry thyme and season with salt and pepper.  The mushrooms will release their juices, keep cooking until they’re brown and the juices have evaporated. About 8 minutes. 

Lower the heat and add the milk and cream cheese. Simmer on low for a couple of minutes, until cream cheese has melted into the milk. 

Transfer to a blender and blend until very smooth. You can also use an immersion blender for this step and blend it directly in your saucepan. 

Return the soup to the saucepan and simmer on low for a couple of minutes. To serve the soup, you can garnish with Mexican crema, crème fraiche or sour cream.   

Perfection! Everything I needed it in this super cold day.

It is creamy. It is rich. It is tasty. It is comforting. And so easy to make.  Full Recipe below!  



Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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