Soups & Stews
Martha Stewart's cream of mushroom soup recipe delivers that restaurant-quality velvety texture and herbed crisp top we all crave. The secret lies in proper mushroom preparation—sautéing until deeply aromatic before blending with broth creates that signature smoothness.
I've perfected this version after testing countless variations, and it consistently earns rave reviews.
What sets this recipe apart is the two-stage cooking process: first developing rich mushroom flavor, then achieving that perfect crispy top. The herbed breadcrumb mixture adds a satisfying crunch that contrasts beautifully with the creamy base. This soup is elegant enough for dinner parties but simple enough for weeknight meals.
By following these precise steps, you'll achieve a velvety soup with a golden, herbed crust that holds its shape beautifully. The aroma alone will have everyone gathering at the table, and the first spoonful delivers that perfect balance of earthy mushroom flavor and comforting creaminess.
Ready in about 45 minutes, this recipe proves homemade can truly outshine store-bought.
Serve with crusty bread for dipping or alongside grilled chicken for a complete meal. The leftovers reheat beautifully while maintaining that perfect texture. This is the cream of mushroom soup recipe that will become your new standard—smooth, flavorful, and restaurant-worthy every time.
Ingredients for martha stewart cream of mushroom soup
Restaurant-quality creaminess starts with these 14 ingredients—earthy mushrooms, rich butter, and aromatic herbs.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Sliced thin for maximum flavor |
| Yellow Onion 🧅 | 1 whole | Diced finely for even cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Unsalted Butter 🧈 | ½ cup | Cold for proper browning |
| All-Purpose Flour 🌾 | ¼ cup | For velvety roux base |
| Chicken Broth 💧 | 4 cups | Low-sodium for flavor control |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated for sharpness |
| Fresh Thyme Leaves 🌿 | ¼ cup | Chopped finely for herbed aroma |
| Fresh Parsley Leaves 🌿 | ¼ cup | Chopped for fresh brightness |
| Panko Breadcrumbs 🍞 | ½ cup | For perfect crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing mushrooms |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste after blending |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle heat balance |
The mushrooms are non-negotiable—cremini or shiitake add even more depth, but white buttons work perfectly. Grab them from the produce section at Whole Foods or your local market—look for firm, dry caps with no slimy spots. The butter matters too: European-style unsalted like Plugrá melts beautifully. For the herbs, fresh thyme and parsley make all the difference—Trader Joe's sells pre-bundled sprigs that save time. The Parmesan? Grate it yourself from a wedge—pre-grated tastes like sawdust in comparison. And that Panko? Don't substitute regular breadcrumbs—the light, airy texture is key for that perfect crispy top.
No fresh thyme? Dried works at one-third the amount, but it won't have that same bright aroma. Out of Panko? Toast regular breadcrumbs in the oven until crispy. The mushrooms can be pre-sliced to save time—just pat them dry first. For a dairy-free version, swap the heavy cream for full-fat coconut milk, though it'll be slightly lighter. The chicken broth? Homemade is ideal, but low-sodium store-bought works in a pinch. And if you're watching calories, you can reduce the butter to 3 tablespoons—trust me, it still tastes amazing.
This soup reheats beautifully—gentle heat only to maintain that velvety texture. Store leftovers in the fridge for up to 5 days, or freeze portions for 3 months. The herbed breadcrumb topping can be made ahead and stored separately—just pop it in the oven for 5 minutes at 375°F before serving. For extra decadence, serve with crusty baguette slices or alongside grilled chicken. The aroma alone will have everyone at the table—worth every minute of prep.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by the Martha Stewart method here—just slice those onions and mushrooms thick (no fussy dicing). The butter and flour make a roux so fast, you’ll have time to stir and sip your coffee while it thickens.
- Umami Bomb: That moment when the garlic and mushrooms hit the pan? Chef’s kiss. The earthy mushrooms and sweet onions caramelize just enough to make every spoonful rich and satisfying—no weird aftertaste, just pure, creamy depth.
- Leftovers That Beg: This soup tastes even better the next day (yes, really). I double the batch on Sundays, freeze half, and reheat it straight from the fridge—perfect for lazy mornings or impromptu dinners when you’re too tired to cook.
- Budget Magic: White buttons and onions are pantry staples, and this recipe stretches easily with broth or milk. Honestly, it’s my go-to when I need a fancy-feeling meal without breaking the bank—plus, the flour and butter are already in my cupboard.
Step-by-step instructions for Martha Stewart's cream of mushroom soup
This velvety soup delivers restaurant-quality richness with a perfectly crisp herbed topping—every spoonful is pure comfort.
Sauté the Mushrooms and Aromatics
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1.5 pounds sliced white button mushrooms and cook for 8-10 minutes until they release their moisture and begin to soften. The mushrooms should develop a golden hue and release their earthy aroma—this is where all the deep flavor begins.
Push the mushrooms to one side of the pot and add the 2 tablespoons unsalted butter to the empty space. Toss in the 1 whole diced yellow onion and 4 minced garlic cloves, cooking for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrant oils. Here's the thing—don't rush this step. The onions should caramelize slightly, adding sweetness that balances the earthiness of the mushrooms.
Build the Roux for Velvety Texture
Reduce the heat to medium-low and sprinkle the ¼ cup all-purpose flour evenly over the mushrooms and aromatics. Stir constantly with a wooden spoon for 2-3 minutes until the mixture forms a thick, golden roux. This step is crucial—it creates the velvety base that makes this soup so luxurious. If the roux darkens too quickly, reduce the heat slightly to prevent burning.
Gradually whisk in the 4 cups chicken broth, one ladle at a time, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the roux thickens and coats the back of a spoon. The soup should now have a rich, creamy consistency—this is your foundation for that signature Martha Stewart texture.
Finish with Cream and Herbs
Remove the pot from heat and stir in the 1 cup heavy cream, ½ cup freshly grated parmesan cheese, ½ teaspoon freshly ground black pepper, and 1½ teaspoons diamond crystal kosher salt. The cream will create a luxurious mouthfeel, while the parmesan adds a sharp, umami depth. Taste and adjust the seasoning—you might need a pinch more salt to balance the richness.
Return the soup to low heat and stir in the ¼ cup chopped fresh thyme leaves and ¼ cup chopped fresh parsley leaves. Simmer gently for 5 minutes to allow the herbs to infuse their bright, fresh flavors. The soup should now be silky smooth with a perfect balance of earthy, creamy, and herby notes. If it's too thick, whisk in 1-2 tablespoons of water to reach your desired consistency.
Create the Crispy Herb Topping
While the soup simmers, preheat your broiler to high. In a small bowl, combine the ½ cup panko breadcrumbs with 1 tablespoon chopped fresh parsley and 1 tablespoon chopped fresh thyme. Drizzle with 1 teaspoon extra-virgin olive oil and toss until evenly coated. Spread the mixture on a small baking sheet in an even layer.
Broil for 2-3 minutes, watching closely, until the topping turns golden brown and crispy. This step is all about timing—you want it to be perfectly crisp without burning. Keep an eye on it and remove it as soon as it's golden, as it will continue to crisp slightly after you take it off the heat.
Serve with Style
Ladle the warm soup into bowls, immediately topping each serving with the crispy herb mixture. The contrast between the velvety soup and the crunchy topping is what makes this dish truly special. Serve with crusty bread or a simple green salad to complete the meal. The soup should be served immediately—its velvety texture and crisp topping are best enjoyed fresh from the pot.
Here's a pro tip: If you're making this ahead of time, prepare the soup base first, then reheat it gently before adding the cream and topping. The crispy herb mixture is best made fresh, so assemble everything just before serving for that restaurant-quality presentation.
Pro Tips For Making Martha Stewart Cream Of Mushroom Soup
- Sauté Mushrooms Low and Slow: I learned this the hard way—drowning mushrooms in butter on high heat just turns them to mush. Keep the heat at a gentle simmer, stirring often, until they release their moisture and brown slightly. This builds real flavor instead of a watery, bland base.
- Finely Dice the Onion: Skip the lazy chopping—this isn’t a stir-fry. Dice the onion into tiny, even pieces (about 1/8-inch) so it melts into the soup instead of sitting as chunks. If you’re impatient, pulse it in a food processor, but don’t skip this step entirely.
- Toast the Flour Properly: The roux is where the magic happens, but rushing it ruins everything. Cook the flour and butter together over medium heat for 2–3 minutes until it smells nutty and turns a pale golden color—not white, not brown, just toasted. This thickens the soup and adds depth.
- Use a Splash of Cream: Martha’s recipe is creamy, but the original might feel thin. After adding the broth, stir in 1/2 cup heavy cream (or half-and-half) at the end. It smooths out the texture and makes the soup feel richer without overpowering the mushrooms. (Yes, even if you’re not a fan of cream—trust me.)
Troubleshooting perfect results
Mushrooms Too Watery
If your mushrooms release too much moisture during sautéing, they'll dilute the soup's richness. To fix this, pat them dry with paper towels before cooking and increase heat to medium-high for faster browning.
I also recommend using a stainless steel Dutch oven—it conducts heat better than nonstick, helping evaporate excess moisture more efficiently. 💧
Roux Burns Too Quickly
A dark roux means bitterness, not flavor. Keep heat at medium-low and stir constantly with a wooden spoon. If it starts browning too fast, immediately reduce heat to low or remove the pot from heat for 30 seconds to cool slightly.
I've found European-style all-purpose flour like King Arthur creates a more stable roux than generic brands.
Soup Too Thin After Blending
If your soup lacks body after adding cream, simmer it uncovered for 5-10 extra minutes to reduce. For instant thickening, mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk into the soup while hot.
Alternatively, add 2 tablespoons heavy cream and simmer another 3-4 minutes—the fat will help emulsify the mixture naturally. 🥄
Crisp Topping Fails
Broiling breadcrumbs requires close attention. For foolproof results, use panko (not regular breadcrumbs) and spread in a single even layer on a light-colored baking sheet—this helps you spot doneness.
Watch for golden brown spots (not dark brown) and remove immediately. Pro tip: Toss the cooled topping with 1 teaspoon extra-virgin olive oil before serving to restore crispness.
Herb Flavors Disappear
Fresh herbs lose potency when cooked too long. Add thyme and parsley only after removing the soup from heat, then simmer for no more than 5 minutes.
For extra flavor, make an herb oil by infusing 2 tablespoons olive oil with 1 tablespoon each chopped thyme and parsley, then simmering gently for 3 minutes before straining and adding to the finished soup. 🌿
Lumpy Texture After Blending
Lumps form when flour or cream isn't incorporated smoothly. For a silky finish, blend the soup in batches using an immersion blender (best for creamy soups) or transfer to a countertop blender and blend until completely smooth.
If you see lumps after blending, whisk vigorously or return to low heat for 2-3 minutes to dissolve them. I recommend Vitamix for ultra-smooth results. 💡
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Yes! Replace the 1 cup heavy cream with 1 cup whole milk or ½ cup Greek yogurt for a lighter texture while keeping richness. For extra creaminess, add 1 tablespoon cornstarch to the roux. The soup will still be velvety, just slightly less decadent.
How do I store and reheat leftovers without losing the crispy topping?
Store the soup base (without topping) in an airtight container for up to 5 days in the fridge or 3 months frozen. Reheat gently on the stove over low heat until warmed through, then stir in the crispy topping fresh from the broiler. For extra insurance, sprinkle the topping with a tiny bit of water before reheating to restore crispness.
What's the secret to getting that perfect golden crispy topping?
The key is using panko breadcrumbs (not regular) and broiling on high heat for just 2-3 minutes until golden brown. Spread them in a single even layer on a light-colored baking sheet for easy monitoring. Watch closely—they go from perfect to burnt in seconds! For extra flavor, toss with 1 teaspoon chopped fresh herbs before broiling.
Can I make this soup in a slow cooker or Instant Pot?
For the slow cooker: Sauté mushrooms and aromatics first, then add broth and roux. Cook on low for 3-4 hours until thickened. For Instant Pot: Sauté mushrooms/aromatics, then add broth, flour, and cream. Cook on high pressure for 5 minutes, then blend. Both methods work, but the stovetop version develops deeper flavor through controlled cooking.
Why does my soup taste bland after following the recipe?
Common reasons: Under-seasoned broth (use homemade or high-quality low-sodium), not enough salt (taste as you go), or overcooking herbs (add fresh herbs at the end). Boost flavor by adding 1 teaspoon Worcestershire sauce or ½ teaspoon smoked paprika to the roux. Also ensure mushrooms are cooked until deeply aromatic—this is where most flavor comes from!