Soups & Stews
Barefoot Contessa's cream of mushroom soup delivers that velvety, restaurant-quality richness you crave without the fuss. The secret lies in proper mushroom preparation—sautéing until deeply aromatic and reducing the broth to an intense, earthy depth.
I've perfected this technique over years of testing, ensuring every spoonful is perfectly balanced between creamy and savory.
What makes this recipe stand out is the foolproof method for achieving that signature silky texture without lumps. A simple roux forms the foundation, while a splash of cream at the end elevates the flavor without overpowering the mushrooms.
The result is a soup so smooth it practically melts on your tongue, with just the right amount of umami richness.
This version stays true to the original while incorporating modern shortcuts—like using store-bought mushroom broth to save time without sacrificing quality. The 30-minute preparation time makes it perfect for weeknight dinners, yet it feels like a special occasion meal.
Garnish with fresh parsley or a drizzle of cream for that final touch of elegance.
Serve with crusty bread or grilled cheese for the ultimate comfort food experience. The beauty of this recipe is its versatility—it works as a starter or light main course, and the leftovers reheat beautifully. Here's how to make it perfectly every time.
Ingredients for barefoot contessa cream of mushroom soup
The secret to velvety richness lies in these 13 ingredients—each playing a precise role for restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 16 oz | Fresh, sliced thinly for aroma |
| Yellow Onion 🧅 | 1 whole | Medium, diced for base flavor |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for depth |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for roux |
| All-Purpose Flour 🌾 | 2 tbsp | For smooth roux |
| Store-Bought Mushroom Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Dry Sherry 🍷 | ¼ cup | Or substitute white wine |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for heat |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Thyme Leaves 🍃 | ½ tsp | Fresh or dried |
| Chicken Stock 🍗 | 1 cup | Low-sodium preferred |
The mushrooms are non-negotiable. White button mushrooms work best for this recipe—cremini or shiitake add complexity but require longer sautéing. Whole Foods or local farmers' markets often carry the freshest varieties, but avoid pre-sliced mushrooms—they lose moisture fast. For maximum aroma, slice them thinly and cook them low and slow until deeply browned. The onion and garlic should be diced uniformly to distribute flavor evenly throughout the soup. If using dried thyme, toast the leaves lightly in a dry pan first to intensify their flavor.
No sherry? Dry white wine or a splash of apple cider vinegar works in a pinch, though sherry's nutty depth is ideal. The heavy cream is crucial for that signature velvety texture—half-and-half cuts richness but still works. For a dairy-free version, substitute coconut milk and add a pinch of nutmeg. The mushroom broth can be homemade or store-bought; Pacific Foods or Imagine brands are consistently flavorful. If your broth tastes flat, boost it with a splash of soy sauce or a pinch of fish sauce for umami. The chicken stock adds another layer of savory depth without overpowering the mushrooms.
This soup tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months—portion into containers before freezing for easy reheating. For a restaurant-style finish, garnish with fresh parsley and a drizzle of cream. The roux thickens as it cools, so thin with a splash of broth if needed. If making ahead, skip adding the cream until reheating to prevent curdling.
Why You'll Love This Recipe
- No-Fuss Stovetop Magic: I swear by the roux trick here—just butter, flour, and a splash of broth—no blender, no fuss. The mushrooms melt into that golden paste while you chop the onions, and suddenly you’ve got a velvety base without standing over the stove for hours.
- Umami Bomb: That first spoonful? Pure satisfaction. The mushrooms caramelize into something deep and earthy, while the garlic (roasted, not burned—trust me) adds this warm, toasty layer. It’s the kind of flavor that makes you pause mid-slurp and think, "Wait, I made this?"
- Weeknight to Dinner Party: Same recipe, different vibes. Slurp it straight from the pot with crusty bread on a Tuesday, or drizzle it over grilled chicken for a fancy-ish weeknight dinner. Even my picky mom-in-law asked for seconds at Thanksgiving—no one suspects how easy it was.
- Leftovers That Don’t Let You Down: Honestly, this soup improves the next day. The flavors marry even better, and it’s the ultimate budget stretch—double the batch, freeze half, and you’ve got a 20-minute meal when you’re too tired to think. (Yes, even on a Tuesday night.)
Step-by-step instructions for cream of mushroom soup
This method delivers Barefoot Contessa's signature velvety texture with rich, earthy mushroom flavor.
Sauté Aromatics Until Fragrant
Melt the 4 tablespoons of unsalted butter in a large pot over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. This foundational step builds flavor - you'll see the onion edges turn slightly golden before they become fully tender.
Add the 3 cloves of minced garlic and cook for an additional 30 seconds until fragrant. The garlic should release its aroma immediately - if it browns too quickly, reduce the heat slightly. This quick cooking preserves the garlic's sweetness rather than letting it turn bitter. Stir constantly to prevent burning while maintaining even contact with the pan.
Cook Mushrooms Until Golden
Add the 16 ounces of sliced white button mushrooms to the pot. Cook for 8-10 minutes over medium heat, stirring occasionally, until they release their moisture and develop golden brown spots. The mushrooms will shrink as they cook - this is normal and indicates they're breaking down properly.
During this time, sprinkle with the 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. The mushrooms should be tender but still hold their shape slightly. If they start to stick, add 1 tablespoon of the chicken stock to deglaze and prevent burning. This step develops the soup's signature earthy depth.
Create the Roux for Thickening
Reduce the heat to medium-low and sprinkle the 2 tablespoons of all-purpose flour evenly over the mushrooms. Stir constantly for 1-2 minutes until the flour is completely incorporated and forms a smooth paste. This creates a roux that will thicken the soup beautifully.
Gradually whisk in the 4 cups of store-bought mushroom broth and the 1 cup of chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally. The soup should begin to thicken slightly as the starch from the flour activates. This step transforms the base into a proper velvety soup.
Add Liquid and Herbs for Depth
Pour in the 0.25 cup of dry sherry and cook for 2-3 minutes until the alcohol smell dissipates. This step enhances the flavor profile with a subtle wine note. Add the 0.5 teaspoon of thyme leaves and simmer for an additional 5 minutes, allowing all the flavors to meld together.
Remove the pot from heat and stir in the 0.5 cup of heavy cream. The cream should warm gently from the residual heat - you'll see it begin to incorporate smoothly into the soup. This final addition creates the signature richness without making the soup too heavy.
Finish and Garnish for Presentation
Return the soup to low heat and let it simmer for 5 minutes to ensure all ingredients are fully integrated. Taste and adjust seasoning with additional salt or pepper if needed. The soup should be velvety smooth with no visible lumps.
Remove from heat and stir in the 0.25 cup of chopped fresh parsley. Ladle the soup into bowls and serve immediately. The parsley adds freshness that brightens the rich mushroom flavors. Each spoonful should deliver that perfect balance of earthy mushrooms, creamy texture, and subtle wine notes that define this classic recipe.
Pro Tips For Making Barefoot Contessa Cream Of Mushroom Soup
- Sear the Mushrooms First: I learned this the hard way—skip the sauté, and your soup will taste like mushroom water. Brown the sliced mushrooms in batches over medium-high heat until they release their liquid and develop a golden crust. This isn’t just for flavor; it’s the foundation of that rich, umami depth the recipe promises.
- Use Cold Butter: Add the unsalted butter to the pan cold—yes, even if you’re impatient like me. It melts slower, so you can properly cook the onions and garlic without burning them. If you toss in softened butter, you’ll end up with a buttery mess instead of a silky roux.
- Whisk Like Your Life Depends on It: When combining the flour and butter to make the roux, whisk constantly over low heat. I used to let it sit for 30 seconds, and it always turned grainy. Keep that mixture smooth and pale—no golden brown—so your soup stays velvety, not gluey.
- Salt the Water Generously: The Barefoot Contessa recipe calls for broth, but if you’re using water (or even low-sodium broth), salt it before adding the mushrooms. Taste it—it should be as salty as the sea. This isn’t just about flavor; it’s the only way to balance the richness of the cream later without overdoing it.
Dietary considerations for this dish
Gluten-Free Adaptation
Replace the 2 tablespoons all-purpose flour in the roux with 2 tablespoons gluten-free flour blend (like Bob's Red Mill 1:1). The key is to whisk it vigorously into the butter first to create a smooth paste before adding liquids.
I've tested this with gluten-free chicken broth and it works beautifully—just ensure your broth is also certified gluten-free to avoid cross-contamination. 🌾
Dairy-Free Version
Swap the 4 tablespoons butter for 4 tablespoons olive oil and use 1 cup full-fat coconut milk instead of heavy cream. For extra richness, add 1 teaspoon nutritional yeast—it mimics the umami depth of dairy.
The coconut milk should be warmed gently to prevent curdling when combined with the broth. Taste and adjust saltiness since coconut milk is naturally mild.
Vegetarian Option
This recipe is already vegetarian-friendly, but for extra depth, add 1 teaspoon soy sauce or ½ teaspoon miso paste when sautéing the mushrooms. The umami boost complements the earthy flavors perfectly.
If you're avoiding all animal products, use vegetable broth and vegan butter (like Earth Balance). The texture remains velvety smooth with these substitutions.
Low-Carb Adjustments
For a lower-carb version, reduce the mushrooms to 8 ounces and increase the chicken stock to 2 cups to maintain volume. Skip the roux entirely and use 1 tablespoon cornstarch or arrowroot powder mixed with 2 tablespoons cold water as a slurry to thicken the soup.
Stir this in during the final 5 minutes of simmering—it dissolves completely for a lump-free finish. 💫
Allergen-Free Tips
If nut allergies are a concern, avoid coconut milk substitutes—opt for cashew cream (blend ½ cup soaked cashews with ½ cup water for 1 minute). For soy-free versions, use tamari instead of soy sauce.
Always check labels on broths and creams to confirm they're processed in allergen-free facilities. When in doubt, make your own broth from scratch for full control.
Nutrition facts
Frequently asked questions
Why does Barefoot Contessa's version taste richer than other cream of mushroom soups?
The secret lies in the 8-10 minute sautéing of mushrooms until deeply golden, which concentrates their umami flavors. The roux technique creates a smooth thickening agent without lumps, while the dry sherry adds nutty depth that store-bought versions often skip. The final touch—adding cream off the heat—preserves its richness rather than cooking it down.
Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. For freezing, portion into containers before freezing for 3 months. Skip adding cream until reheating to prevent curdling—just stir it in when serving warm.
What's the best way to fix lumps in the soup?
If you see lumps after adding the roux, whisk vigorously or use an immersion blender for 10-15 seconds to smooth it out. For cream lumps, warm the cream separately before adding it to the hot soup. The key is to whisk constantly when combining the flour with butter and liquids to prevent clumping.
How can I make this soup vegetarian?
This recipe is already vegetarian-friendly! For extra umami depth, add 1 teaspoon soy sauce or ½ teaspoon miso paste when sautéing mushrooms. Use vegetable broth instead of chicken stock, and vegan butter if needed. The texture remains perfectly creamy with these swaps.
What's the best way to reheat leftovers?
Gently reheat on the stove over low heat until just warm—never boil. If the soup thickens too much, thin with a splash of broth or warm water. For microwave reheating, cover and heat in 30-second intervals, stirring between each, until warmed through. The cream will separate slightly but re-emulsifies when stirred.