Soups & Stews
Betty Crocker's mushroom soup recipe delivers that comforting, velvety texture we all crave—rich with earthy mushroom flavor and just the right amount of creaminess. This version stays true to the classic while adding a few professional touches that elevate it from canned to homemade perfection.
The secret lies in slow-cooked mushrooms and a precise roux that creates that signature smoothness without breaking.
What makes this recipe special is its balance of simplicity and depth. You'll start with a simple mushroom base, then build layers of flavor through careful cooking and a velvety cream sauce.
The result is a soup that's hearty enough for a main dish but still light enough for a cozy side. It's the kind of soup that warms you from the inside out, perfect for chilly evenings or when you're craving something comforting.
By the time you're done, you'll have a bowl of soup with velvety swirls of cream, tender mushrooms, and a depth of flavor that rivals restaurant-quality versions.
The aroma alone will have everyone gathering around the table, and the first spoonful delivers that perfect combination of earthy mushrooms and creamy richness. This is the soup that makes you feel like you're dining at a classic diner, but with a homemade touch.
Pair it with a warm slice of garlic bread or a crisp green salad for a complete meal that feels indulgent yet balanced. The best part?
This recipe delivers restaurant-quality results in under an hour, making it perfect for busy weeknights when you still want to feel like you've made something special.
Ingredients for betty crocker mushroom soup
Earthy mushrooms, rich cream, and velvety swirls—this soup delivers classic Betty Crocker comfort in every spoonful.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh White Mushrooms 🍄 | 1 ½ lb | Sliced into 1/4-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| All-Purpose Flour 🌾 | ¼ cup | For perfect roux |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Dry White Wine 🍷 | ½ cup | Substitute with broth if needed |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Thyme Leaves 🌿 | ¼ tsp | Or 1/4 tsp dried thyme |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for garnish |
The mushrooms are the star here, so pick fresh white or cremini—they should be firm and dry to the touch. Trader Joe's and Whole Foods often have the best selection, but your local grocery store works too. Slice them 1/4-inch thick for even cooking. The garlic and thyme? Fresh is best—dried works in a pinch, but it won’t have that same bright, earthy aroma. For the wine, anything dry and crisp like Sauvignon Blanc or Pinot Grigio adds depth without overpowering. Skip it if you’re avoiding alcohol—just add an extra splash of broth.
No white wine? Chicken broth with a splash of lemon juice mimics the acidity perfectly. Short on heavy cream? Half-and-half or full-fat Greek yogurt keeps it creamy, though the texture will be slightly lighter. The Parmesan? Grate it yourself—pre-grated gets clumpy and ruins the velvety finish. For the roux, don’t rush it: cook the butter and flour until it’s a deep golden brown (about 3-5 minutes), but don’t let it burn—that’s when things go bitter. The flour matters here too—King Arthur or Bob’s Red Mill work best for a smooth, lump-free roux.
This soup tastes even better the next day—reheats beautifully in 2-3 minutes on the stove. Store leftovers in an airtight container for up to 5 days or freeze for 3 months. Pro tip: freeze in single-serving portions so you can grab a bowl whenever cravings hit. The Parmesan keeps in the fridge for weeks if wrapped tightly, and the thyme stays fresh for 10 days in a sealed container. Double the recipe? It’s perfect for meal prep—just scale everything up proportionally.
Why You'll Love This Recipe
- Here’s what sold me: the roux made with flour and butter creates that velvety texture without needing heavy cream or fancy techniques. Stir, simmer, and boom—silky smooth soup that doesn’t require babysitting on the stove.
- Pantry-Friendly Magic: I swear by this recipe because it turns five basic ingredients into something rich and satisfying—no weird specialty items required. That butter-sautéed onion and garlic base? It’s the secret weapon that makes even the simplest grocery store mushrooms taste like they came from a gourmet basket.
- Creamy Without the Hassle: Here’s what sold me: the roux made with flour and butter creates that velvety texture without needing heavy cream or fancy techniques. Stir, simmer, and boom—silky smooth soup that doesn’t require babysitting on the stove.
- Weeknight to Potluck Hero: Between us, this is my go-to when I need something hearty but still feels light. Serve it over grilled cheese for a lazy night in, or double the batch for a crowd—it reheats like a dream and disappears just as fast.
Step-by-step instructions for Betty Crocker mushroom soup recipe
This velvety mushroom soup delivers rich, earthy flavor with a silky texture that's pure comfort in a bowl.
Sauté the Mushroom and Onion Base
Heat a large pot over medium heat and add the 0.5 cup unsalted butter. Once melted and foaming, add the 1.5 lb sliced fresh white mushrooms and 1 whole diced yellow onion. Cook for 8-10 minutes until the mushrooms release their moisture and begin to brown, and the onions turn translucent.
This step develops the deep, umami-rich foundation of the soup. I like to stir occasionally, breaking up the mushrooms as they cook. If you notice the butter starting to brown too quickly, reduce the heat slightly to prevent burning. The mushrooms should be tender with just a hint of caramelization by the end of this step.
Add Garlic and Flour for the Roux
Stir in the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant. Immediately sprinkle the 0.25 cup all-purpose flour over the mixture and stir vigorously for 1-2 minutes to create a golden roux. This will thicken the soup and bind all the flavors together.
Here's where it gets important: keep stirring constantly to prevent the roux from burning. You'll see it transform from a dry powder to a thick paste that coats the back of a spoon. This step is the secret to that velvety texture we're after. If it starts to smell nutty or burnt, you've gone too far—start over with fresh flour.
Deglaze with Wine and Add Broth
Pour in the 0.5 cup dry white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine reduces by half. Then add the 4 cups chicken broth, bringing the mixture to a gentle boil. Reduce heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld.
This is the moment where all the flavors come together. You'll notice the soup developing a rich, earthy aroma. If you skipped the wine, don't worry—just substitute with an extra 0.25 cup chicken broth to maintain the same volume. The broth should be simmering steadily, not rolling vigorously, to prevent the mushrooms from turning mushy.
Incorporate Milk and Cream for Velvety Texture
Gradually whisk in the 2 cups whole milk and 0.5 cup heavy cream, letting each addition warm through before adding the next. Simmer for another 5 minutes until the soup reaches your desired consistency. Season with 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp fresh thyme leaves. Taste and adjust seasoning if needed.
The reason we add the milk and cream gradually is to prevent curdling. You'll see the soup transform from a thick stew to a luxurious, velvety texture. This is where the magic happens—the rich dairy creates those beautiful swirls that make this soup so irresistible. If it looks too thick, you can thin it with a splash of warm broth later.
Finish and Serve with Parmesan
Remove the pot from heat and let the soup rest for 5 minutes. Then, stir in the 0.25 cup freshly grated parmesan cheese until melted and smooth. Ladle into bowls and serve immediately, garnished with additional parmesan if desired.
This soup tastes even better the second day, but it's so good fresh that you might not make it that long! The parmesan adds a nice salty contrast to balance the earthy mushrooms. For extra richness, you could top each serving with a dollop of sour cream or a sprinkle of chopped fresh parsley. Enjoy this creamy, comforting bowl of mushroom goodness!
Pro Tips For Making Betty Crocker Mushroom Soup
- Sear the Mushrooms First: I learned this the hard way—skipping the sear makes the soup taste bland. After dicing the mushrooms, cook them in butter over medium-high heat for 5-6 minutes until golden. That caramelized flavor is what turns good soup into great soup.
- Sweat the Onion Low: The recipe might not say it, but slow-cooking the onion until it’s translucent and just starting to soften (about 8 minutes) makes a real difference. Rushing this step leaves your soup tasting raw and unappealing—trust me, your nose will thank you.
- Whisk the Roux Fast: When you add the flour to the butter, whisk like you’re trying to win a race. Cook it for exactly 1-2 minutes until it’s a pale golden color—no longer, or it’ll taste bitter. This isn’t the prettiest method, but it’s the tastiest.
- Deglaze with Broth: After browning the mushrooms, pour in ½ cup of warm broth (or water in a pinch) and scrape the bottom of the pan. You’re collecting all those flavorful bits stuck there—skipping this step means losing half the depth of flavor. (Yes, even if you’re impatient like me.)
Pro cooking tips for betty crocker mushroom soup
Roux Perfection
That golden roux is the soul of this soup—it’s what gives it that velvety, restaurant-worthy texture. I swear by cooking the 0.5 cup unsalted butter and 0.25 cup all-purpose flour together over medium heat until it reaches a deep golden brown, about 3-5 minutes.
This isn’t the time to rush: a nutty aroma means it’s ready, but a burnt smell means disaster. Use a King Arthur or Bob’s Red Mill flour for the smoothest results—these brands blend better and prevent lumps. 🌡️
Wine vs. Broth
The 0.5 cup dry white wine isn’t just for flavor—it deglazes the pot, scraping up all those delicious browned bits (fond) that add depth. If you’re skipping the wine, substitute with 0.25 cup extra chicken broth plus 1 tbsp lemon juice to mimic the acidity.
The key is to let the wine reduce by half before adding the broth—this concentrates the flavor and prevents dilution. I’ve made this mistake before, and trust me, the difference is noticeable.
Preventing Curdling
Adding the 2 cups whole milk and 0.5 cup heavy cream gradually is non-negotiable if you want that silky texture. I like to whisk in ¼ cup at a time, letting each addition warm through before moving to the next.
If the soup looks like it’s separating, immediately remove it from heat and whisk vigorously. A splash of warm broth can also help smooth things out. The goal is to avoid temperature shock—this is how you get those dreaded curdled patches.
Mushroom Mastery
Don’t skip browning the mushrooms—they release their umami-rich juices when cooked slowly over medium heat for 8-10 minutes. I like to break them up with a wooden spoon as they cook to ensure even browning.
If they’re still crunchy, they haven’t cooked long enough. For extra depth, save the mushroom liquid (about ¼ cup) and stir it back in at the end—it’s packed with flavor. 🍄
Seasoning Like a Pro
Taste as you go! After adding the 1 tsp salt, 0.5 tsp black pepper, and 0.25 tsp thyme, let the soup sit for 2-3 minutes—the flavors will mellow slightly. Adjust with another pinch of salt if needed (I often do).
The freshly grated parmesan at the end is key—it adds a sharp, salty contrast that cuts through the creaminess. For a richer finish, stir in 1 tbsp butter or a dollop of sour cream just before serving.
Thick or Thin?
If your soup is too thick after simmering, thin it with warm broth (start with 2 tbsp and adjust). If it’s too thin, simmer uncovered for 5-10 minutes to reduce. The ideal consistency should coat the back of a spoon but still be pourable.
Pro tip: If you’re serving it with crusty bread, a slightly thicker soup works better—it soaks up beautifully. For a lighter version, reduce the heavy cream to ¼ cup and add an extra ½ cup milk.
Nutrition facts
Frequently asked questions
Can I make this mushroom soup without wine?
Replace the 0.5 cup dry white wine with 0.25 cup extra chicken broth plus 1 tablespoon lemon juice to mimic the acidity. This keeps the same depth of flavor while avoiding alcohol. The key is to reduce the wine (or substitute) by half before adding broth to concentrate the taste.
How do I fix a burnt roux?
If your roux turns nutty or burnt, don’t panic—start over! A burnt roux adds bitterness and ruins the velvety texture. For future attempts, keep the heat at medium-low and stir constantly. If you must salvage it, whisk in 1 cup extra broth and simmer for 5 minutes to dilute the flavor, but the texture won’t be as smooth.
Can I use canned mushrooms instead of fresh?
Yes, but drain and rinse the canned mushrooms well to remove excess liquid. Use 1 (10 oz) can of sliced mushrooms (about 1.5 cups) and pat them dry with a paper towel before cooking. They’ll release less moisture, so you may need to add 1-2 extra tablespoons of broth to maintain consistency.
Why did my soup curdle when adding milk?
Curdling happens when the milk hits hot soup too quickly. Prevent it by whisking in the 2 cups milk and 0.5 cup heavy cream gradually (¼ cup at a time) over low heat. If it curdles, remove from heat, whisk vigorously, and stir in 1 tablespoon cold butter or 1 tablespoon flour to smooth it out.
What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat for 2-3 minutes, stirring constantly to prevent scorching. Avoid microwaving—it can make the soup grainy. For extra creaminess, stir in 1 tablespoon milk or cream while reheating. Store leftovers in an airtight container for up to 5 days.