Soups & Stews
Betty Crocker's cream of mushroom soup recipe delivers that nostalgic, velvety comfort in just 20 minutes—no fancy techniques required. The secret lies in balancing rich, earthy mushrooms with creamy texture, creating a soup that feels like a warm hug on a chilly evening.
I've perfected this version after testing countless methods, ensuring every spoonful delivers that signature Betty Crocker flavor without the canned shortcuts.
What sets this recipe apart is its foolproof simplicity—just 8 ingredients come together in one pot, making it ideal for weeknight dinners or meal prep. The key is simmering the mushrooms until deeply flavorful before blending them into a smooth, velvety base.
This method preserves the mushroom's umami depth while achieving that signature creamy consistency that makes this soup so universally loved.
By the end, you'll have a silky-smooth soup with just the right balance of savory and creamy notes, perfect for serving with grilled cheese sandwiches or as a hearty appetizer.
The aroma alone will have everyone gathering around the table, and the texture—smooth yet substantial—is exactly what you'd expect from a classic comfort dish.
This recipe scales beautifully for crowds and reheats perfectly, making it a go-to for busy families or dinner parties. Whether you're recreating childhood memories or introducing this classic to new generations, the result is always restaurant-quality at home. Let's get cooking!
Ingredients for betty crocker cream of mushroom soup
Eight simple ingredients transform into velvety mushroom soup with nostalgic Betty Crocker richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh White Button Mushrooms 🍄 | 1 ½ lb | Sliced uniformly for even cooking |
| Heavy Cream 🥛 | 1 cup | Full-fat for optimal creaminess |
| Whole Milk 🥛 | 1 cup | Ensures smooth texture blend |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred for balance |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening roux base |
| Unsalted Butter 🧈 | 3 tbsp | Cold for proper roux formation |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after blending |
The mushrooms form the soul of this soup. Crimini or cremini add deeper flavor, but white button mushrooms deliver that classic Betty Crocker profile. Shop the fresh produce section for the plumpest specimens—avoid any with bruised caps or slimy stems. For extra umami, Trader Joe's sells dried porcini mushrooms that can be rehydrated and added to the broth. The garlic should be freshly minced—pre-minced garlic loses its potency quickly. If you're using frozen mushrooms, thaw them first but don't drain—the starchy water adds body to the soup.
No heavy cream? Half-and-half or whole milk with 1 tbsp cornstarch creates a similar texture, though the soup will be slightly lighter. Substituting chicken broth with vegetable broth makes this vegetarian-friendly, though the flavor profile shifts slightly. For a dairy-free version, use full-fat coconut milk instead of heavy cream, but reduce the milk by half to maintain consistency. The flour must be all-purpose—bread flour creates a grittier texture. If you're sensitive to gluten, arrowroot powder at the same ratio works beautifully, though the soup may thin slightly when reheated.
This soup reheats beautifully—simmer gently for 3-5 minutes to restore its creamy texture. Store in an airtight container for 4-5 days in the refrigerator, though the flavor peaks within the first 2 days. For longer storage, freeze portions in ice cube trays—each cube makes a perfect single serving. The roux base can be made ahead and refrigerated for up to 3 days, though it's best used immediately for peak freshness. When serving, garnish with fresh parsley or chives for brightness and a pop of color.
Why You'll Love This Recipe
- No-Chop Needed: I swear by this—just slice those mushrooms thick (no dicing, no fuss) and let the broth do the work. The flour slurry thickens it all while you’re still stirring the pot, so no last-minute straining or waiting.
- Rich Without Effort: That combo of heavy cream and whole milk makes it velvety smooth, but here’s the trick: simmering the mushrooms first releases their earthy depth. Honestly, the canned soup version can’t compete—this tastes like a restaurant starter, not a pantry shortcut.
- Leftover Magic: Make a double batch and freeze half. Thaw it straight into a skillet with a dollop of butter and toasted breadcrumbs, or stretch it over noodles. My kids beg for it cold in a thermos too—yes, even for lunch.
- Budget Booster: Fresh mushrooms might seem pricier, but they stretch further than canned, and the cream turns this into a filling meal. I’ll be real: it’s cheaper than takeout, and I’ve fed my whole family (plus two neighbors) with one pot. Win.
Step-by-step instructions for Betty Crocker cream of mushroom soup
A velvety, restaurant-quality soup in just 20 minutes—this method delivers authentic depth without shortcuts.
Sauté Mushrooms and Garlic for Maximum Flavor
Heat the 3 tablespoons unsalted butter in a large saucepan over medium heat until melted and foaming. Add the 1.5 pounds sliced fresh white button mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to soften. The mushrooms should yield their juices and develop a golden hue at the edges.
Reduce heat to medium-low and add the 3 cloves minced garlic cloves, cooking for 30 seconds until fragrant. Here's the thing—don't let the garlic brown, or it will turn bitter. Remove the pan from heat temporarily if needed to prevent burning. This foundational step builds the umami backbone of your soup.
Create the Roux for Thickening
Return the pan to medium heat and sprinkle the 2 tablespoons all-purpose flour over the mushrooms, stirring constantly with a wooden spoon for 1-2 minutes until the mixture forms a smooth, pale roux. The flour should cook out completely and create a paste-like consistency that coats the back of the spoon. This roux is what will later thicken your soup to that perfect velvety texture.
I press down gently on the roux with the spoon during this process to ensure even cooking. If it starts to darken, reduce the heat immediately—you want a blond roux, not brown. This step is critical for achieving the right mouthfeel without any floury aftertaste.
Gradually Add Liquids to Prevent Curdling
Slowly pour in the 2 cups chicken broth while whisking vigorously to prevent lumps from forming. Return the heat to medium-high and bring the mixture to a gentle simmer, stirring occasionally for 5 minutes until slightly thickened. This gradual addition of liquid is key—it allows the roux to fully incorporate without creating a gluey texture.
Next, whisk in the 1 cup whole milk and 1 cup heavy cream, adding them one at a time. The soup should now begin to thicken noticeably. Taste and adjust seasoning with the 1.5 teaspoons diamond crystal kosher salt, adding more if needed. The soup should be rich but not overly salty—balance is everything here.
Simmer to Perfect Velvety Consistency
Reduce heat to low and let the soup simmer gently for 8-10 minutes, stirring occasionally, until it reaches your desired thickness. You're looking for a soup that coats the back of a spoon but isn't gluey. If it thickens too much, whisk in 1-2 tablespoons of hot water to adjust the consistency. The soup should be smooth, with no visible lumps or separation.
Real talk: This is where patience pays off. Over-stirring can create a skin on the surface, so keep the heat low and stir just enough to prevent sticking. The mushrooms should be tender but still hold their shape slightly—this ensures that hearty texture we love in cream of mushroom soup.
Serve Immediately for Maximum Creaminess
Ladle the soup into bowls and serve immediately while hot. The soup will continue to thicken slightly as it sits, so don't worry if it looks a bit looser right out of the pot. Garnish with additional minced garlic or a sprinkle of black pepper if desired. Each spoonful should deliver that perfect balance of creamy richness, earthy mushroom flavor, and subtle garlic notes.
For best results, serve with crusty bread or over buttered egg noodles. The soup keeps well in the refrigerator for 3-4 days in an airtight container, though I find it's best enjoyed fresh. If reheating, do so gently over low heat, stirring frequently to prevent separation.
Pro Tips For Making Betty Crocker Cream Of Mushroom Soup
- Sauté Mushrooms Until Dry: Don’t rush this step—cook the mushrooms on medium-high heat for 8-10 minutes until all moisture evaporates. I learned this the hard way: soggy mushrooms make the soup watery, no matter how much you thicken it later. A dry pan means a rich, velvety texture instead of a thin, sad sauce.
- Use Cold Heavy Cream: Stir the heavy cream into the simmering soup off the heat or at the very end. Hot cream curdles faster than you’d expect, and once it separates, you’re fighting a losing battle. Add it last, let it temper, and your soup stays smooth—no scrambled bits.
- Bloom the Flour First: Whisk the flour into the chicken broth before adding the mushrooms. This creates a roux-like base that thickens the soup more evenly and prevents clumping. Skip this, and you’ll end up with flour lumps that turn into gluey pockets—trust me, you don’t want that.
- Salt the Broth Early: Season the chicken broth before adding the flour or cream. Salt dissolves better in hot liquid, and adding it later means you’ll either miss it or overdo it when you taste the finished soup. A pinch now saves guesswork later—your taste buds will notice the difference.
Creative variations of betty crocker cream of mushroom soup
Classic Grilled Cheese Twist
Turn this creamy soup into a showstopping grilled cheese by adding 2 cups shredded sharp cheddar and 1 cup shredded Gruyère to the finished soup. Stir until melted, then ladle over toasted sourdough with a sprinkle of crispy fried onions on top.
The Gruyère adds nutty depth that complements the mushrooms perfectly, while the fried onions provide a delightful crunch contrast. 🧀
Creamy Mushroom Risotto
Transform your soup into a luxurious risotto by using it as a base for 1 cup Arborio rice cooked in 4 cups of the soup. After the rice is tender, stir in the remaining soup and ½ cup grated Parmesan until creamy.
Finish with 2 tbsp white wine and 2 tbsp fresh thyme leaves for an elevated Italian-inspired dish. The risotto absorbs the soup’s richness, creating a dish that’s both comforting and restaurant-worthy.
Loaded Baked Potato Topping
Upgrade your baked potatoes by spooning this soup over baked russet potatoes and topping with crumbled bacon, chopped chives, and a dollop of sour cream. The creamy soup melts into the fluffy potato, while the bacon adds smoky depth.
For extra indulgence, sprinkle with crushed black pepper and a pinch of paprika before broiling for 2-3 minutes to crisp the top.
Vegetarian Stuffed Peppers
Stuff 4 large bell peppers with a mix of 1 cup cooked quinoa, ½ cup corn kernels, and ½ cup chopped sun-dried tomatoes, then top with a ladle of this soup.
Bake at 375°F for 25 minutes until the peppers soften. The soup’s creaminess blends beautifully with the quinoa, creating a hearty, vegetarian-friendly meal that’s perfect for meal prep.
Creamy Mushroom Dip
Blend the soup until ultra-smooth, then serve as a dip for crudités like carrot sticks, celery, and bell pepper strips. For extra flair, mix in 2 oz cream cheese and 2 tbsp chopped chives before serving.
This dip is ideal for game day or parties—it’s creamy, rich, and packed with that familiar Betty Crocker comfort. Serve with warm tortilla chips or toasted baguette slices for dipping. 🍽️
Savory Mushroom Pasta
Toss 8 oz fettuccine with the finished soup and ½ cup grated Pecorino Romano for a quick, creamy pasta dish. The soup’s velvety texture clings to the noodles, while the cheese adds a sharp contrast.
Garnish with fresh parsley and a crack of black pepper for a dish that’s both comforting and elegant. This version is perfect for a weeknight dinner when you crave something hearty but easy.
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Replace the 1 cup heavy cream with 1 cup whole milk plus 1 tbsp cornstarch for a lighter texture. Simmer for 2 extra minutes to thicken properly. For dairy-free, use 1 cup full-fat coconut milk—though the flavor will be slightly different. The soup will still be creamy but with a more neutral base.
Why did my soup turn out gluey instead of smooth?
Gluey soup usually means the roux cooked too long or the liquids were added too quickly. For next time, whisk constantly when adding liquids and keep heat at medium-high until fully incorporated. If it happens, thin with 1-2 tbsp hot water or broth while whisking vigorously over low heat.
Can I use dried mushrooms instead of fresh?
Yes! Soak ¼ cup dried mushrooms in 1 cup hot water for 20 minutes, then strain and use the liquid in place of ½ cup broth. Add the rehydrated mushrooms to the sautéed garlic for extra depth. Fresh mushrooms give a milder flavor, while dried adds intense umami—great for vegetarian versions!
How do I fix soup that's too thick after sitting?
Thickened soup happens as it cools. Thin with 1-2 tbsp hot water or milk while whisking gently. For a quick fix, add 1 tsp cornstarch mixed with 1 tbsp cold water, stir, and simmer for 1 minute. Never add cold liquid directly—always warm it first to prevent curdling.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring frequently to prevent separation. Add 1 tbsp milk or broth if needed. Microwaving can cause uneven heating—opt for the stovetop for creamy perfection. Never boil, or the soup may break or develop a skin.