Soups & Stews
Martha Stewart’s cream of mushroom soup recipe delivers that silken, velvety texture with deep umami flavor that makes it a timeless classic. The key lies in proper mushroom preparation—sautéing them until all moisture evaporates creates that rich, earthy foundation.
I’ve perfected this version over years of testing, ensuring every spoonful is creamy without being heavy, and perfectly balanced between savory and comforting.
This recipe builds flavor through a classic roux, where butter and flour cook until golden before adding mushrooms and broth. The slow simmer develops depth, while a touch of cream at the end ensures that signature lusciousness.
Martha’s approachable technique makes it ideal for home cooks who want restaurant-quality results without fuss.
What sets this apart is the attention to detail—properly sautéed mushrooms release their natural oils, while herbs like thyme and parsley add brightness. The result is a soup that’s elegant enough for dinner parties yet simple enough for weeknight meals.
Serve it with crusty bread or as a starter, and you’ll understand why this remains a kitchen staple.
Optional garnishes like crispy croutons or fresh parsley elevate the presentation, while a drizzle of truffle oil adds a luxurious touch if you’re feeling indulgent. The recipe scales beautifully, so you can make a single serving or a pot for guests. Ready to create this velvety masterpiece?
Ingredients for martha stewart cream of mushroom soup
Sixteen ingredients transform into Martha Stewart’s velvety, umami-rich cream of mushroom soup masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¾ cup | White flour, sifted for smooth roux |
| White Mushrooms 🍄 | 1 ½ lb | Button mushrooms, sliced thin |
| Shallots 🧅 | 2 whole | Minced, or substitute 2 tbsp onion |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Chicken Broth 💧 | 4 cups | Low-sodium, homemade or quality store |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| White Wine 🍷 | ½ cup | Dry, optional for depth |
| Truffle Oil 🫒 | 1 tsp | Optional, for garnish |
The mushrooms are non-negotiable—fresh white button mushrooms release their natural oils when sautéed properly, creating that signature earthy depth. Whole Foods or local markets often carry the best quality, but any grocery store’s pre-sliced mushrooms work in a pinch. For extra richness, consider cremini mushrooms at half the quantity. The shallots and garlic should be minced finely—this ensures even distribution of flavor throughout the soup. Penzeys Spices offers excellent dried thyme, but any reputable brand will do as long as it’s not past its prime.
No white wine? Extra chicken broth with a splash of lemon juice mimics the acidity. Fresh thyme is ideal, but dried works at one-third the amount—just make sure it’s not stale. For the roux, butter and flour must cook slowly until golden brown to avoid a raw flour taste. The heavy cream is crucial—full-fat ensures that luxurious texture, while lighter versions may curdle. Truffle oil is optional but adds a luxurious touch that elevates the dish from comforting to restaurant-worthy. If you’re feeling adventurous, a dash of Worcestershire sauce can deepen the umami further.
This soup tastes even better the next day—reheat gently on low heat to preserve its silken texture. Store leftovers in an airtight container in the fridge for up to 4-5 days. For freezing, portion into containers and freeze for up to 3 months. Garnish with fresh parsley and a drizzle of truffle oil just before serving to keep it vibrant. The croutons can be toasted in the oven with a touch of olive oil for extra crunch, but they’re optional—this soup is already a showstopper on its own.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the mushrooms and shallots barely need prepping—just a quick wipe and slice. That flour-butter roux is where the magic happens, and honestly? It’s the kind of hands-off cooking that lets me sip wine while dinner simmers.
- Umami Bomb: The combo of earthy mushrooms, sweet shallots, and toasted garlic in that velvety broth? It’s the kind of flavor that makes you pause mid-bite. Martha’s method—sautéing the mushrooms until they’re golden—gives it depth without any fancy tricks.
- Leftovers That Shine: This soup tastes just as good reheated the next day, which means I can make a big batch on Sunday and feed the family all week. Add a splash of cream when reheating, and no one will guess it’s not fresh off the stove.
- Pantry Powerhouse: Between us, this recipe uses ingredients you already own—no specialty items, no last-minute grocery runs. The butter, flour, and garlic are the stars, and they’re cheap enough that I never hesitate to double the batch. Budget-friendly comfort food at its finest.
Step-by-step instructions for Martha Stewart's cream of mushroom soup
This classic soup delivers velvety texture and rich umami flavor through precise technique and quality ingredients.
Create a Smooth Roux for Silken Texture
Melt the 0.75 cup unsalted butter in a heavy-bottomed pot over medium-low heat. Add the 0.75 cup all-purpose flour all at once and whisk vigorously for 2-3 minutes until the mixture turns a pale golden color. This is your roux—the foundation of the soup's velvety texture. The key here is patience; whisk constantly to prevent burning, and watch for that perfect golden hue before moving forward.
If the roux darkens too quickly, reduce the heat slightly. You're aiming for a smooth, lump-free base that will blend seamlessly with the mushrooms and broth. This step is non-negotiable for achieving Martha Stewart's signature silken consistency.
Sauté Aromatics Until Fragrant
Add the 1.5 lb white mushrooms, 2 minced shallots, 4 minced garlic cloves, and 1 tsp dried thyme to the roux. Cook over medium heat for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the shallots become translucent. The mushrooms should soften but not brown—they'll continue cooking in the broth.
Here's where the flavor develops: the mushrooms should smell earthy and rich, with the garlic and thyme adding aromatic depth. If the mixture starts to stick, add 1-2 tablespoons of chicken broth to deglaze. This step builds the soup's umami foundation, so don't rush it.
Build the Soup with Gradual Flavor Development
Pour in the 4 cups chicken broth and the 0.5 cup white wine (if using), scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and let it cook uncovered for 15-20 minutes, stirring occasionally, until the mushrooms are tender and the flavors have melded. The soup should reduce slightly but remain smooth.
Taste and adjust seasoning with 1 tsp salt and 0.5 tsp black pepper. This is your flavor checkpoint—you want a balance of earthy mushroom, savory broth, and subtle wine acidity. If the soup tastes too thin, continue simmering uncovered for another 5 minutes to thicken it slightly.
Finish with Cream for Velvety Richness
Reduce the heat to low and stir in the 0.5 cup heavy cream. Simmer gently for 3-5 minutes, stirring occasionally, until the soup is heated through and the cream is fully incorporated. The soup should coat the back of a spoon with a luxurious, velvety consistency. Avoid boiling, as this can cause the cream to curdle.
For an extra touch of sophistication, drizzle in the 1 tsp truffle oil and stir gently to distribute. The truffle oil adds a luxurious aroma without overpowering the earthy mushroom flavor. Remove from heat immediately to preserve the cream's texture.
Garnish and Serve Immediately
Ladle the soup into bowls and garnish with 0.25 cup chopped fresh parsley. The parsley adds a bright contrast to the rich soup and a pop of color. Serve immediately while hot, as the soup continues to thicken slightly as it cools. This recipe yields 6 generous servings, perfect for a cozy dinner or elegant gathering.
For best results, serve with crusty bread or over buttered egg noodles. The soup's velvety texture and deep umami flavor make it a timeless classic that always impresses.
Pro Tips For Making Martha Stewart Cream Of Mushroom Soup
- Sear the Shallots: DESCRIPTION: Don’t just chop and toss—get those shallots golden before adding mushrooms. A quick 2-minute sizzle in butter (medium heat) builds flavor that raw shallots never will. I learned this the hard way when my soup tasted bland until I realized I’d skipped this step.
- Sweat, Don’t Burn: DESCRIPTION: Mushrooms release their moisture fast, so cook them on medium-low after the shallots. High heat turns them to mush; low heat renders their juices slowly for a velvety texture. Sounds counterintuitive, but trust the process—your future self will notice the difference.
- Bloom the Flour: DESCRIPTION: Stir the flour into the butter for a full 30 seconds before adding liquid. This step—called blooming—cooks off the raw flour taste and creates a richer roux. Skip it, and you’ll get that weird, floury aftertaste no one wants.
- Salt the Water: DESCRIPTION: The soup’s final liquid (broth or water) should be lightly salted—about ½ teaspoon per cup—before combining. This balances the flavors as it simmers, saving you from over-salting later. I used to forget, and the soup always needed more seasoning at the end.
Pro cooking tips for this recipe
Roux Perfection
Your roux is the soul of this soup—cook it too fast, and you’ll taste raw flour. I swear by medium-low heat with constant whisking for 2-3 minutes until it’s a pale golden color, not brown.
Use a heavy-bottomed pot like All-Clad or Le Creuset to prevent scorching. The moment it smells nutty and toasty, you’re golden—literally. This is where the magic happens for that velvety texture. 🔥
Mushroom Mastery
Don’t skip sautéing the mushrooms until all their moisture evaporates—this releases their natural oils and builds deep umami flavor. I like to cook them for 8-10 minutes over medium heat until they’re soft but not browned.
If they stick, deglaze with 1-2 tbsp chicken broth to lift those flavorful browned bits. The result? A rich, earthy base that makes the soup sing. 🍄
Wine or No Wine?
The 0.5 cup white wine adds brightness and acidity, but it’s optional. If you skip it, use extra broth with a splash of lemon juice to mimic the acidity.
I prefer dry wines like Sauvignon Blanc or Pinot Grigio—they cut through the richness without overpowering. Just don’t boil it off; simmer gently to preserve the flavor. 🍷
Creamy Finish
Stirring in the 0.5 cup heavy cream over low heat is critical—boiling can curdle it. Simmer for just 3-5 minutes until fully incorporated, then remove from heat immediately. For extra luxury, drizzle in 1 tsp truffle oil at the end.
The cream should make the soup silken, not heavy—trust your instincts and taste as you go. ✨
Seasoning Secrets
Taste your soup before adding salt—it’s already seasoned with broth, mushrooms, and thyme. I usually need just ½ tsp salt to balance the flavors, but adjust to your broth’s saltiness.
Freshly ground black pepper adds a nice kick, but don’t overdo it. The key is letting the mushrooms and cream shine without competing flavors. 🌶️
Garnish Like a Pro
Fresh parsley isn’t just for looks—it adds a bright, herbaceous note that cuts through the richness. I like to chop it finely and sprinkle it over each bowl just before serving.
For extra crunch, toast croutons** in the oven with olive oil until golden. A drizzle of truffle oil or a swirl of cream on top takes it to restaurant-level elegance. 💫
Nutrition facts
Frequently asked questions
Why does Martha Stewart's recipe use a roux instead of just blending mushrooms and broth?
The roux creates that signature velvety texture by thickening the soup naturally. When butter and flour cook to a golden color, they form a smooth paste that blends seamlessly with the mushrooms and broth. This method also enhances flavor development during the slow simmer, unlike instant blends that often taste flat or overly thick. The result is a rich, restaurant-quality consistency you can't achieve with store-bought mixes.
Can I make this soup without wine? What's the best substitute?
The wine adds brightness, but you can omit it entirely. For the same acidity, use 0.5 cup extra chicken broth with 1 tablespoon lemon juice. If you prefer, a splash of apple cider vinegar works too. The key is balancing the richness—just don't overdo the acidity, or it might overpower the mushrooms.
How do I prevent the soup from getting lumpy when adding the cream?
Always stir the cream into the soup over low heat and never let it boil. For extra smoothness, whisk the cream first before adding it to the pot. If lumps form, blend the soup briefly with an immersion blender. The cream should be warmed through but not curdled—this ensures that luxurious, velvety finish. Remember, patience is key when working with dairy.
Can I use cremini mushrooms instead of white mushrooms?
Yes! Cremini mushrooms add deeper earthy flavor and work beautifully in this recipe. Use 1 lb cremini mushrooms instead of 1.5 lb white mushrooms since they're more concentrated in flavor. Their rich taste intensifies the umami profile, making the soup even more robust. Just be sure to sauté them thoroughly to release their natural oils.
How long will leftovers keep, and can I freeze this soup?
Store leftovers in an airtight container in the fridge for up to 4-5 days. For freezing, portion into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on low heat—never microwave directly from frozen. The texture may thicken slightly when reheated, so add a splash of broth if needed.