Soups & Stews
Betty Crocker's mushroom soup recipe delivers that signature velvety texture and rich umami flavor we all love. This classic version transforms simple ingredients into a creamy, comforting bowl that's perfect for chilly days or quick weeknight dinners.
The secret lies in a proper roux and slow simmering to develop deep, earthy flavors without overpowering the delicate mushrooms.
What makes this recipe stand out is its balance—creamy yet not overly heavy, with just enough garlic and thyme to enhance the natural mushroom taste. You'll start with sautéed onions and mushrooms, building a flavorful base before adding the roux and cream.
The result is a smooth, velvety soup that coats your spoon perfectly, just like the Betty Crocker brand promises.
This version stays true to tradition while offering flexibility—add a splash of cream for extra richness or keep it lighter with broth. The 30-minute preparation makes it ideal for busy schedules, and the flavor only improves as it sits, allowing the ingredients to meld together seamlessly.
Whether you're serving it as a starter or a hearty main, this soup will become a staple in your cooking routine.
For those who prefer a vegetarian twist, simply omit the chicken broth and use vegetable broth instead. The creamy texture and umami depth remain intact, proving this recipe adapts effortlessly to modern tastes while keeping its classic appeal. Let's get cooking!
Ingredients for betty crocker mushroom soup
Rich umami flavors start with these 12 simple, quality ingredients that transform into velvety Betty Crocker-style mushroom soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh White Mushrooms 🍄 | 1 ½ lb | Sliced into even pieces |
| Yellow Onion 🧅 | 1 whole | Diced into small cubes |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Unsalted Butter 🧈 | 4 tbsp | For rich flavor foundation |
| All-Purpose Flour 🌾 | ¼ cup | For perfect roux formation |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Vegetable Oil 🫒 | 1 tbsp | For sautéing mushrooms |
The mushrooms are the star—white or cremini work best for that classic Betty Crocker texture. Trader Joe's and Whole Foods carry the freshest varieties, but any grocery store's pre-sliced mushrooms will do in a pinch. For the broth, Swanson or Pacific Foods low-sodium options are my go-to—they're reliable and won't overpower the delicate mushroom flavor. The thyme? Fresh is ideal, but dried works perfectly fine if you're short on time. Just remember, dried thyme is more concentrated, so measure carefully.
No chicken broth? Vegetable broth works beautifully—this recipe actually converts easily to vegetarian. Short on heavy cream? Half-and-half or coconut milk adds richness without overpowering. The Worcestershire sauce might be tricky to find in some stores, but Lea & Perrins is the standard. If you can't locate it, a dash of soy sauce or a splash of balsamic vinegar will give you that umami punch. For the roux, all-purpose flour works perfectly, but if you want to get fancy, you could try a bit of cornstarch for extra smoothness. The butter should be unsalted—you're controlling the salt level here.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. For freezing, portion into individual containers—it reheats beautifully straight from frozen. The roux is the key to that velvety texture, so don't rush it. Cook it low and slow until it's a rich, golden color. And if you're making this ahead for a party, the 30-minute prep time makes it perfect for batch cooking. Just remember to stir occasionally while simmering—those mushrooms can stick!
Why You'll Love This Recipe
- Pantry to Pot: That butter-sautéed onion and garlic base? It’s the kind of thing you can do while scrolling through your phone—no fancy skills needed. Just slice, melt, and let the flour toast for a minute. Honestly, the hardest part is waiting for the mushrooms to soften.
- Umami Bomb: Fresh mushrooms and garlic? That’s a flavor combo that hits different. The Betty Crocker version nails it—earthy, rich, and just creamy enough to make you forget you’re not at a cozy bistro. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This soup actually tastes better the next day. I swear. The flavors meld into something deeper, and it’s still warm, comforting, and ready in seconds. Perfect for meal prep when you’d rather not cook twice in one week.
- Budget-Friendly Luxury: You’re using basic ingredients—onion, garlic, butter—but the result feels like a fancy dinner. No weird shortcuts, just good, honest cooking that won’t break the bank. My daughter picks out the mushrooms, but still asks for seconds.
Step-by-step instructions for Betty Crocker's mushroom soup
Here's how to craft a velvety, umami-rich mushroom soup from scratch—just like Betty Crocker would make it.
Sauté the Mushrooms and Onion
Heat the 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb fresh white mushrooms, sliced into even pieces, and cook for 5-6 minutes until they release their moisture and begin to soften. You'll see the mushrooms darken slightly—that's when they start developing their rich, earthy flavor.
Push the mushrooms to the side of the pot and add the 1 whole yellow onion, diced into small cubes. Cook the onions for 3-4 minutes until they become translucent and begin to caramelize at the edges. This step builds the aromatic foundation of your soup, so don't rush it. If the mushrooms stick, stir them gently to prevent browning too quickly.
Add Garlic and Cook the Roux
Reduce the heat to medium and add the 3 cloves garlic cloves, minced. Cook for 30 seconds until fragrant—you'll smell the garlic's pungent aroma, which will deepen as it cooks. Immediately add the 4 tablespoons unsalted butter and stir to melt it completely, creating a rich base for your sauce.
Next, sprinkle in the 0.25 cup all-purpose flour and stir vigorously for 1-2 minutes until the mixture forms a smooth, golden roux. This step is critical—it thickens the soup and adds body. The roux should look like a thick paste with no flour streaks remaining. If it darkens too much, reduce the heat slightly to prevent burning.
Deglaze and Simmer the Broth
Gradually pour in the 4 cups chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Add the 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp ground black pepper. Stir in the 1 tablespoon Worcestershire sauce for that signature umami depth.
Let the soup simmer uncovered for 15-20 minutes, stirring occasionally. You'll notice the flavors melding together, and the soup will thicken slightly as the roux fully incorporates. The mushrooms should be tender but still hold their shape. If the soup reduces too much, add a splash of water or broth to reach your desired consistency.
Finish with Cream for Velvety Texture
Reduce the heat to low and stir in the 1 cup heavy cream. Simmer for an additional 5 minutes, stirring gently to avoid curdling. The cream will create that signature silky texture, but you must keep the heat low to prevent it from breaking. Taste the soup and adjust the seasoning if needed—you might need a pinch more salt or pepper to balance the flavors.
For the final touch, let the soup rest for 5 minutes off the heat. This allows the cream to fully incorporate and the flavors to settle. Serve hot, garnished with a sprinkle of fresh thyme or black pepper if desired. Each spoonful should deliver a perfect balance of earthy mushrooms, rich umami, and velvety creaminess—just like Betty Crocker intended.
Pro Tips For Making Betty Crocker Mushroom Soup
- Sauté Onions Until Golden: DESCRIPTION: The recipe might say "cook until softened," but push it until the onions are actually golden—about 8-10 minutes on medium heat. I learned this the hard way: pale onions make the soup taste flat and underdeveloped. If they start sticking, add a splash of water, but don’t rush it.
- Clean Mushrooms Thoroughly: DESCRIPTION: Skip the water rinse—it makes them soggy. Instead, use a damp paper towel to wipe off dirt from the stems and caps. For extra flavor, I like to slice the mushrooms thinly (¼-inch) and toss them in a pinch of salt before cooking. This draws out moisture and intensifies their earthiness.
- Whisk Flour Into Butter: DESCRIPTION: Don’t just dump the flour in and stir. Melt the butter first, then whisk in the flour gradually while cooking on low heat for 1-2 minutes. This creates a smoother roux and prevents lumps—no one wants gritty soup. (Yes, even if you’re impatient like me.)
- Simmer, Don’t Boil: DESCRIPTION: After adding broth, keep the heat at a gentle simmer (small bubbles, occasional swirls). Boiling can turn the soup gluey and break down the mushrooms’ texture. If it’s too thick later, thin it with a splash of broth—not water, or the flavor will dilute. Trust the process.
Regional styles of this dish
Classic Midwest Style
This recipe's roots run deep in Midwestern comfort food traditions, where creamy mushroom soup became a staple in home kitchens during the 1950s and 60s. The original Betty Crocker version relied on homemade roux and cream-based textures—perfect for cold winters when hearty meals were essential.
I remember my grandmother's version used Swanson chicken bouillon cubes instead of broth, which gave it a slightly saltier kick. For authenticity, try adding 1/4 teaspoon of MSG (like Accent) to amplify that nostalgic umami flavor that Midwestern cooks loved. 🌾
French-Inspired Creole Twist
New Orleans chefs put their own spin on mushroom soup by incorporating Cajun seasoning and holy basil into the recipe. For a Creole version, add 1/2 teaspoon Cajun seasoning (like Tony Chachere's) along with the thyme, and finish with 1 tablespoon chopped fresh holy basil before serving.
The heat from the Cajun blend balances the creaminess beautifully. I've found that cremini mushrooms work even better in this variation—their deeper flavor stands up to the bold spices. Serve with crusty French bread for dipping, just like in a classic Creole bistro. 🍴
Italian Grandma's Version
Italian-American families often transformed mushroom soup into a tomato-infused dish, blending Italian and French techniques. For this regional take, add 1/2 cup crushed San Marzano tomatoes along with the broth and simmer for an extra 5 minutes.
Finish with 1 tablespoon grated Parmesan cheese and a sprinkle of fresh basil. The acidity from the tomatoes cuts through the cream, adding brightness. Nonna used to serve this with garlic knots—perfect for soaking up every last drop of that velvety sauce. 🧀
New England Clam Chowder Fusion
Up north, cooks often combined mushroom soup with clam chowder traditions, creating a hybrid that's rich yet briny. Add 1/2 cup chopped steamed clams (or canned clams drained) during the final 5 minutes of simmering.
For extra depth, stir in 1/2 teaspoon Old Bay seasoning and finish with 1 tablespoon chopped chives. This variation works surprisingly well with lobster or shrimp too—just add them in the last 2 minutes of cooking. Serve with oyster crackers for that classic New England touch. 🦪
Southern Biscuit Companion
In the South, mushroom soup became a breakfast staple, often served with buttermilk biscuits for dipping. For this Southern twist, add 1/4 teaspoon smoked paprika to the roux for subtle depth, and finish with a drizzle of hot honey (like Oxmoor's).
The biscuits should be flaky and buttery—I recommend using Bisquick mix for foolproof results. This combo is especially popular in Georgia and the Carolinas, where it's a weekend brunch favorite. 🍯
Modern Vegan Adaptation
For plant-based eaters, this soup transforms beautifully with vegetable broth and cashew cream. Replace the heavy cream with 1 cup cashew cream (blend 1 cup soaked cashews with 1/2 cup water until smooth) and use vegetable broth instead of chicken.
Add 1/2 teaspoon nutritional yeast for that cheesy, umami flavor. I've found that shiitake mushrooms add an extra depth of earthiness when combined with white mushrooms. This version keeps all the classic comfort while being completely dairy-free. 🌱
Nutrition facts
Frequently asked questions
Can I make this mushroom soup without heavy cream?
For a lighter version, substitute the heavy cream with 1 cup whole milk or 1 cup coconut milk (for a dairy-free option). The texture will be slightly thinner but still delicious. If you want extra richness without cream, stir in 2 tablespoons cream cheese at the end for a velvety finish.
Why does my roux turn dark brown or burn?
Roux burns when exposed to too much heat or stirred too vigorously. Keep the heat at medium-low and stir constantly for 1-2 minutes until golden—never let it darken beyond a light brown. A dark roux adds a nutty flavor but can make the soup bitter. For extra insurance, use a heavy-bottomed pot like a Dutch oven to distribute heat evenly.
How can I make this soup extra creamy without heavy cream?
Try blending 1 cup cooked mushrooms with 1/2 cup broth before adding it back to the pot. This creates a natural, velvety texture. Another trick: stir in 2 tablespoons cornstarch mixed with 2 tablespoons cold water at the end for instant thickening. For a vegan option, blend 1 cup soaked cashews with 1/2 cup water for a rich, creamy base.
Can I use dried mushrooms instead of fresh?
Yes! Soak 1/4 cup dried mushrooms in 1 cup hot water for 20 minutes**, then strain and reserve the liquid. Use the rehydrated mushrooms in place of fresh and add the reserved liquid to the broth. Dried mushrooms have a more concentrated flavor, so start with half the amount called for in fresh recipes. This method works especially well for shiitake or porcini mushrooms.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring frequently to prevent separation. Add a splash of broth or milk if the soup thickens too much. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Never boil—this can break the cream and make the soup grainy. The soup tastes even better reheated as flavors meld further.