Soups & Stews
Creating Ina Garten's cream of mushroom soup delivers that perfect balance of velvety richness and aromatic depth—just like her signature dishes. The secret lies in slow-cooked mushrooms, a velvety broth, and a crisp, herbed topping that elevates every spoonful.
I’ve recreated this recipe after testing countless variations, ensuring it stays true to her refined yet approachable style.
This soup begins with sautéing mushrooms until deeply caramelized, which builds a rich, umami foundation. A blend of aromatic herbs and a touch of cream transforms the broth into a luxuriously smooth texture, while the crisp topping adds a satisfying contrast.
The result is a soup that feels both elegant and comforting—ideal for chilly evenings or as a starter for dinner parties.
The process is straightforward but requires patience: simmering the mushrooms and broth for depth, blending until silky, and baking the topping until golden and fragrant. Each step ensures the final dish is restaurant-quality without the fuss. Once you try this version, you’ll never settle for anything less than homemade.
Serve it warm with crusty bread or crackers, and pair it with a simple green salad for a well-rounded meal. The crisp topping can also be made ahead and reheated for convenience. Let’s get started on this timeless classic!
Ingredients for ina garten cream of mushroom soup
Sixteen ingredients transform into velvety perfection—just like Ina Garten’s signature cream of mushroom soup.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Sliced into even pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced for depth |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into pieces |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening the base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped for garnish |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, fine |
| Breadcrumbs 🍞 | ½ cup | Panko for extra crunch |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crisp topping |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The mushrooms are the soul of this soup. Cream mushrooms or a mix of cremini and white button work best—they caramelize beautifully. Whole Foods or Trader Joe’s carry excellent pre-sliced varieties, but slicing your own ensures even cooking. Look for plump, firm mushrooms with no slimy spots. If using dried mushrooms, soak them first—they add an incredible depth. The butter should be cold and cut into pieces for even melting, which helps build flavor layer by layer. Don’t skip the wine; it cuts through the richness and adds brightness (a Sauvignon Blanc is my go-to, but any dry white works).
No white wine? Chicken broth with 1 tbsp lemon juice mimics the acidity. Fresh thyme is ideal, but dried works at one-third the amount—just make sure it’s labeled as culinary thyme, not Mexican oregano. For the crisp topping, Panko breadcrumbs are non-negotiable—they stay crispy longer than regular breadcrumbs. Short on Parmesan? Pecorino Romano works in a pinch, but grate it yourself for that sharp, salty punch. The flour should be all-purpose, but if you’re gluten-free, swap for a 1:1 gluten-free blend (just whisk it extra well to avoid lumps).
This soup tastes even better the next day—4-5 days in the fridge, no problem. For the crisp topping, assemble it ahead and refrigerate until ready to bake (it’ll stay fresh longer). Freeze the soup without the topping for up to 3 months. When reheating, add a splash of milk or broth to restore creaminess. The topping? Bake it fresh—it loses crispness fast. Store it in an airtight container with a paper towel on top to absorb moisture.
Why You'll Love This Recipe
- I swear by this trick: slice the onions and mushrooms once, then let the butter and garlic work their magic while I stir. The flour thickens it so smoothly—no lumps, no fuss—just rich, velvety perfection in one pot.
- No-Chop Night: I swear by this trick: slice the onions and mushrooms once, then let the butter and garlic work their magic while I stir. The flour thickens it so smoothly—no lumps, no fuss—just rich, velvety perfection in one pot.
- Umami Bomb: That first spoonful? Chef’s kiss. The mushrooms release their earthy depth as they cook, while the garlic and butter sing in harmony. It’s the kind of flavor that makes you pause mid-sip of water and think, “Wait, I’m eating this again tomorrow.”
- Weeknight to Dinner Party: Serve it over buttered noodles for a lazy Tuesday, or drizzle it over roasted chicken for a fancy-ish Sunday. The same base works for both—just adjust the toppings. Honestly, I’ve even poured it into a casserole for guests who “don’t like soup.” (They still ate seconds.)
Step-by-step instructions for Ina Garten's cream of mushroom soup
Here's how to craft this velvety masterpiece with a golden, herbed crust that's pure comfort food.
Sauté Mushrooms and Aromatics Until Deeply Flavorful
Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1.5 lb sliced white button mushrooms and cook for 8-10 minutes until they release their moisture and begin to brown. This is where the magic starts—don't rush this step. You want those mushrooms to develop rich, earthy flavors and release their natural juices.
Add the finely diced yellow onion and minced garlic cloves, stirring frequently for 3-4 minutes until the onions become translucent and the garlic turns golden. This aromatic base forms the foundation of your soup. If you notice the mushrooms sticking, add a splash of dry white wine to deglaze and scrape up those flavorful browned bits from the bottom of the pot.
Build the Roux and Develop the Soup Base
Reduce the heat to medium-low and add the cold, cubed unsalted butter. Let it melt completely, then stir in the 2 tbsp all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color—this prevents a raw flour taste in your finished soup.
Gradually whisk in the 4 cups chicken broth and 0.5 cup dry white wine, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 10-12 minutes until it thickens slightly. This step transforms your simple ingredients into a rich, flavorful base. Taste and adjust seasoning with 1 tsp salt and 0.25 tsp ground black pepper—you'll be adding more later, so don't overdo it yet.
Create the Velvety Texture with Cream and Herbs
Remove the soup from heat and stir in the 1 cup heavy cream and 1 tbsp fresh thyme leaves. The cream will immediately begin to incorporate, creating that signature silky texture. Return the soup to low heat and simmer gently for 5-7 minutes—this prevents curdling while allowing the flavors to meld. You're looking for a soup that coats the back of a spoon with luxurious smoothness.
Stir in the 0.5 cup freshly grated parmesan cheese, which adds depth and a subtle umami note. The cheese should melt completely into the soup. If you notice any lumps, simply whisk vigorously until smooth. This is where the soup truly comes together—each spoonful should be rich, creamy, and bursting with mushroom flavor.
Prepare the Herbed Crisp Topping
While the soup simmers, prepare the topping by combining the 0.5 cup breadcrumbs, 0.25 cup fresh parsley leaves, and the remaining 0.5 tsp ground black pepper in a small bowl. Drizzle with 1 tbsp extra-virgin olive oil and mix until evenly coated. This topping is the secret to Ina's signature crisp finish—it should look like wet sand with visible parsley flecks.
Spread the breadcrumb mixture evenly over the surface of the soup in the Dutch oven. The key here is to work quickly—you want the topping to brown while the soup beneath remains hot. Place the Dutch oven under a broiler for 3-5 minutes until the topping turns a golden brown color. Watch it closely—it goes from perfect to burnt in seconds.
Rest and Serve for Maximum Flavor
Remove the soup from the broiler and let it rest for 5 minutes before serving. This resting period allows the flavors to fully develop and the topping to crisp up. The contrast between the creamy soup and the crisp, herbed topping is what makes this dish truly special.
Ladle the soup into warm bowls, making sure to get a generous portion of that golden topping. Garnish with additional fresh parsley leaves and serve immediately. Each spoonful should deliver that perfect balance of velvety richness and satisfying crunch. The soup will continue to improve as it sits, so don't wait too long to serve—this is truly a dish best enjoyed fresh from the pot.
Pro Tips For Making Ina Garten Cream Of Mushroom Soup
- Sweat the Onions: Don’t rush this—cut onions into ¼-inch slices and cook them in butter over medium-low heat for 8-10 minutes until golden and jammy. I used to walk away, and the soup ended up tasting flat. The longer you cook them, the deeper the flavor, and that’s the foundation of the dish.
- Sear the Mushrooms: After sautéing onions and garlic, spread the mushrooms in a single layer and let them brown undisturbed for 3-4 minutes. This isn’t the time to stir constantly—let them crisp slightly at the edges first. It adds a meaty depth that raw mushrooms can’t match.
- Whisk Like Your Life Depends on It: When making the roux, whisk the flour and butter vigorously over low heat for at least 3 minutes until it’s a rich, golden paste. I learned this the hard way—lumpy roux = grainy soup. Keep the heat low and don’t skip the whisking, even if it feels tedious.
- Simmer, Don’t Boil: After adding the broth, keep the soup at a gentle simmer—small bubbles, not a rolling boil. Boiling can make the mushrooms release too much liquid at once, thinning the soup and dulling the flavor. A steady simmer ensures the creaminess thickens properly.
Storing and reheating your ina garten cream of mushroom soup
Refrigerator Storage
This soup tastes even better the next day, so store it in an airtight container with a lid pressed tightly to prevent moisture loss. I recommend glass Pyrex containers for even reheating.
Keep it refrigerated at 40°F or below for up to 4-5 days—the flavors deepen as the spices meld. Always let it cool completely before storing to avoid condensation buildup. 💫
Freezer-Friendly Tips
Freeze the soup without the crisp topping—it loses texture when thawed. Portion into quart-sized freezer bags or glass containers, leaving 1-inch headspace for expansion. Seal tightly to prevent freezer burn and label with the date.
This soup stays fresh in the freezer for up to 3 months. For best results, thaw overnight in the fridge before reheating. ❄️
Reheating Like a Pro
For stovetop reheating, transfer the soup to a pot and heat over medium-low heat for 5-7 minutes, stirring occasionally. Add 1-2 tablespoons of milk or broth if it thickens too much.
Avoid boiling—this can break the emulsion and make the soup grainy. Taste and adjust seasoning after reheating. 🔥
Reviving the Crisp Topping
The topping is best made fresh, but if you must reheat it, place it on a parchment-lined baking sheet and broil for 1-2 minutes until crisp again. For extra crunch, sprinkle with 1 teaspoon of water before reheating—this helps it brown faster.
Store unused topping in the fridge for up to 2 days in an airtight container.
Microwave Shortcuts
If you're short on time, microwave the soup in 2-minute intervals on 50% power, stirring between each interval. Cover loosely with a damp paper towel to prevent drying.
The topping can be reheated separately in the microwave for 20-30 seconds—just watch it closely to avoid burning. This method works best for single servings. ⏱️
Make-Ahead Topping Hack
Assemble the topping ahead of time and refrigerate it in a small airtight container until ready to bake. This saves time on serving day and ensures it’s ready to go when you broil it.
Just drizzle with 1 teaspoon of olive oil before baking to restore crispiness. Store any leftovers in the fridge for up to 3 days.
Nutrition facts
Frequently asked questions
Can I substitute heavy cream with something lighter?
You can use half-and-half for a lighter version, but the texture will be slightly less rich. For a dairy-free option, try full-fat coconut milk—it adds a subtle sweetness that pairs well with mushrooms. If using coconut milk, reduce the broth by 0.5 cup to maintain balance.
Why does my soup taste floury or raw?
This usually happens if the roux isn't cooked long enough or if the flour isn't fully incorporated. Cook the roux until it turns a pale golden color (2-3 minutes) and whisk vigorously when adding liquids. For extra insurance, whisk the flour into the butter first to create a paste before adding to the pot.
How do I make this soup vegetarian?
Replace the chicken broth with vegetable broth and use vegetarian butter or olive oil. For a richer flavor, add 1 tbsp nutritional yeast when stirring in the parmesan. The umami depth from mushrooms will still shine, but the cheesy note adds extra vegetarian appeal.
Can I make the crisp topping ahead of time?
Mix the breadcrumbs, parsley, and pepper, then store in an airtight container in the fridge for up to 3 days. Just add the olive oil right before baking to restore crispiness. This is perfect for meal prep—assemble the topping the night before and bake fresh when ready to serve.
What's the secret to the perfect crispy topping?
The key is even distribution and quick broiling. Spread the mixture in one thin layer and watch closely—it goes from perfect to burnt in 30 seconds. Use Panko breadcrumbs (they stay crisp longer) and avoid overcrowding. A light drizzle of olive oil before baking ensures golden browning.