Soups & Stews
Betty Crocker's cream of mushroom soup delivers that velvety, restaurant-worthy texture we all crave—rich, creamy, and packed with umami depth without a single can in sight. The secret lies in a precise blend of mushrooms, roux, and careful simmering to achieve that signature smoothness.
I've perfected this version after years of testing, ensuring every spoonful tastes like nostalgia meets modern technique.
What sets this recipe apart is the balanced flavor profile—earthy mushrooms, savory beef broth, and just enough cream to create that luxurious mouthfeel. The roux-building stage is critical (don't rush it!), as it forms the foundation for that velvety consistency.
This isn't just soup; it's a comforting hug in a bowl that works as a starter, side, or even a creamy pasta sauce.
By the time you're done, you'll have a silky-smooth soup that coats the spoon perfectly, with mushrooms that dissolve into the broth for maximum flavor infusion. The aroma alone will have everyone gathering around your kitchen.
Whether you're serving it with grilled cheese or using it as a base for other dishes, this recipe proves homemade can truly outshine the canned version.
Ready to make this a new weeknight staple? The process is straightforward but requires attention to detail—especially during the roux stage. Let's create soup that tastes like it came from a Betty Crocker cookbook, with professional results you'll want to serve again and again.
Ingredients for betty crocker cream of mushroom soup
Sixteen ounces of mushrooms and a few pantry staples transform into velvety soup that rivals canned versions.
| Ingredient | Amount | Notes |
|---|---|---|
| White Mushrooms 🍄 | 16 oz | Sliced thin for maximum flavor infusion |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes for roux |
| All-Purpose Flour 🌾 | ¾ cup | Sifted for smooth roux texture |
| Beef Broth 💧 | 4 cups | Low-sodium, homemade preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for luxurious mouthfeel |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Shallots 🧅 | 2 whole | Finely chopped, not minced |
| Dried Thyme 🌿 | 1 tsp | Fresh works too, but dried is fine |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Worcestershire Sauce 🍯 | 1 tbsp | For umami depth (optional but recommended) |
| Chicken Broth 💧 | 2 cups | Low-sodium for balanced flavor |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for garnish |
The mushrooms are the star here—cremini or white both work, but cremini adds more earthiness. Trader Joe's or Whole Foods carry pre-sliced mushrooms if you're short on time, but slicing them yourself ensures maximum flavor. The butter needs to be cold for that perfect roux—European-style butter like Plugrá has higher fat content, which makes the roux even richer. If you're using dried mushrooms, soak them first and use the soaking liquid in the broth. The shallots? Don't skip them—they add subtle sweetness that rounds out the earthy mushrooms.
No beef broth? Chicken broth works in a pinch, but beef gives that deeper umami flavor. Fresh thyme is ideal, but dried at half the amount gets you close. The Worcestershire sauce might seem like an odd addition, but it's what gives that classic Betty Crocker tang—Lea & Perrins is the gold standard. If you're making this ahead, the roux can be pre-made and refrigerated for up to 3 days. Just whisk it back to smooth before adding to the soup. The Parmesan is just for garnish, but it adds a nice salty finish—grate it fresh if you can, pre-grated gets clumpy.
This soup tastes even better the next day as flavors meld. Keeps for 5 days in the fridge or 3 months frozen. I like to freeze it in 2-cup portions—perfect for quick lunches. For extra richness, stir in a splash of cream when reheating. The roux is the secret weapon here—don't rush it. Cook it low and slow until it's a deep golden color, or you'll end up with a floury taste instead of that silky smoothness we're after.
Why You'll Love This Recipe
- Pantry-to-Pot Magic: I swear by this recipe because it’s the kind of meal that turns up with what’s already in my fridge. Sauté those mushrooms in butter until they’re golden, toss in flour, and boom—the broth and cream do all the heavy lifting. No fancy prep, no stress.
- Umami Bomb: That first spoonful of velvety mushroom richness? It’s the kind of flavor that makes you pause mid-sip of coffee. The beef broth deepens the taste while the heavy cream keeps it lush—like a hug in a bowl, but one that actually fills you up.
- Leftovers That Don’t Let You Down: Between us, this soup only gets better the next day. The flavors meld overnight, and reheating it is a no-brainer—just stir, maybe add a splash of milk if it’s too thick. I’ve fed a crowd with one batch, and no one ever asks for takeout after.
- Budget-Friendly Luxury: Honestly, this recipe costs me less than half what a canned version would, but it tastes like I spent hours. Mushrooms are cheap in bulk, butter adds richness without breaking the bank, and the flour stretches the broth perfectly. Fancy dinner without the fancy price tag.
Step-by-step instructions for Betty Crocker's cream of mushroom soup
Let's create a velvety, restaurant-quality cream of mushroom soup that's richer than canned and packed with umami flavor.
Sauté Aromatics Until Fragrant
Melt the 0.75 cup unsalted butter in a large pot over medium heat. Add the 2 whole shallots, 4 cloves garlic cloves, and 16 oz white mushrooms—all sliced thin. Cook for 8-10 minutes until the mushrooms release their moisture and begin to soften.
Here's the thing—don't rush this step. The mushrooms should reduce slightly and develop a golden hue. Stir occasionally to prevent sticking, and if the pan gets too dry, add a splash of chicken broth to keep everything moist. You'll know it's ready when the mushrooms are tender and the mixture smells deeply earthy and aromatic.
Build the Roux for Thickness
Reduce the heat to medium-low and sprinkle in the 0.75 cup all-purpose flour all at once. Stir vigorously with a wooden spoon for 2-3 minutes until the mixture forms a smooth, golden roux. This step is critical—if the roux darkens too quickly, lower the heat immediately to prevent burning.
I like to press the flour against the sides of the pot to ensure even distribution. The roux should coat the back of a spoon and smell nutty. Once it reaches a peanut butter-like consistency, it's ready for the next step. Don't let it overcook or it'll turn bitter.
Add Liquids Gradually for Smooth Texture
Slowly pour in the 4 cups beef broth and 2 cups chicken broth while whisking continuously to prevent lumps. Return the heat to medium and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly but remains smooth.
This gradual addition of liquid ensures a velvety texture without clumping. If the soup starts to thicken too much, whisk in a splash of heavy cream to loosen it. The goal is a consistency that coats the back of a spoon but isn't gluey.
Season and Finish with Umami Depth
Stir in the 1 cup heavy cream, 1 tsp dried thyme, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tbsp Worcestershire sauce. Simmer for another 3-5 minutes until the flavors meld together. Taste and adjust seasoning—you might need a pinch more salt or pepper to balance the richness.
Here's where the magic happens: the Worcestershire sauce adds a deep, savory umami that elevates this soup from ordinary to extraordinary. If you're feeling fancy, now's the time to stir in a splash of beef broth if the soup is too thick for your liking.
Garnish and Serve Warm
Ladle the soup into bowls and top each serving with 0.25 cup freshly grated Parmesan cheese. The cheese adds a salty, nutty finish that cuts through the creaminess. Serve immediately with crusty bread or over a bed of buttered noodles for a comforting meal.
This soup tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 2 months. The key to reheating is doing it slowly—warm over low heat on the stovetop, stirring frequently, until heated through.
Pro Tips For Making Betty Crocker Cream Of Mushroom Soup
- Sauté Mushrooms Until Dry: Don’t just chop and dump—cook those mushrooms on medium-high heat for 5-7 minutes until all the moisture evaporates. I used to skip this, and the soup always tasted watery no matter how long I simmered it.
- Use Cold Butter for Roux: Cut the butter into small cubes and add it to the flour while it’s still cold. This prevents the roux from cooking too fast and turning gray—just stir constantly over low heat until it’s the color of peanut butter.
- Strain the Broth: After simmering, strain the soup through a fine-mesh sieve to remove any grit or mushroom bits. I learned this the hard way when my soup had a weird texture no matter how much I blended it.
- Finish with Warm Cream: Stir in the heavy cream off the heat or over the lowest possible flame—just until combined. Adding it too early can cause curdling, and nobody wants lumpy soup, especially when you’re this close to the finish line.
Essential equipment for this recipe
Large Pot Essentials
Start with a 5-6 quart heavy-bottomed pot—I recommend All-Clad Stainless Steel or Le Creuset Dutch Oven for even heat distribution. The deep sides prevent spills when whisking the roux, and the heavy base maintains consistent temperature.
Avoid non-stick pots for this recipe; the roux needs direct contact with metal to develop properly. 🔥
Whisk for Smoothness
A balloon whisk (like the OXO Good Grips) is your best friend for blending the roux and preventing lumps. The flexible wires cut through ingredients better than a spoon, and the long handle keeps your wrist comfortable during the 2-3 minute roux-building stage.
If you don’t have one, a French whisk works too—just stir more vigorously.
Wooden Spoon Must-Have
Use a heat-resistant wooden spoon (I love Ozeri Touch Wooden Spoons) for stirring the roux—it won’t scratch your pot like metal utensils. Wood also helps distribute heat evenly, preventing hot spots that can burn the roux. Avoid plastic spoons, which can melt under the heat.
Measuring Tools
For precise measurements, grab a stainless steel measuring cup set (like Farberware) and a digital kitchen scale (I use OXO Good Grips) for ingredients like butter and flour.
The scale ensures consistency—especially critical when building the roux. A fine-mesh sieve (for flour) and microplane (for garlic) are also game-changers for texture.
Thermometer for Roux
A candy or instant-read thermometer (like Thermoworks ThermoPop) helps monitor the roux’s ideal temperature: 160-170°F. This prevents burning while ensuring it develops enough for that velvety texture. Without one, rely on visual cues—a peanut butter-like consistency and golden color mean it’s ready.
Storage Containers
For leftovers, use glass airtight containers (like Pyrex) or silicone molds for portion control. Mason jars work too, but leave 1-inch headspace to prevent spills when reheating.
Label with dates—this soup keeps for 5 days refrigerated or 3 months frozen, but flavors peak after 24 hours of resting. ✨
Nutrition facts
Frequently asked questions
Can I substitute chicken broth for beef broth in this recipe?
Yes, you can use chicken broth as a substitute, but the flavor will be slightly lighter. The beef broth adds that deep umami richness that makes this soup taste like a classic Betty Crocker creation. If you're using chicken broth, consider adding an extra 1 tablespoon Worcestershire sauce or a pinch of beef bouillon powder to compensate for the flavor difference.
Why does my roux turn brown too quickly?
Roux burns when the heat is too high or you're not stirring constantly. Lower the heat to medium-low and keep whisking vigorously for those 2-3 minutes. A properly cooked roux should be a rich golden color, not dark brown. If it starts to darken too fast, immediately lower the heat and keep stirring until it returns to the right shade.
How can I make this soup vegetarian?
Swap the beef broth for vegetable broth and use vegetable oil instead of butter. For extra umami, add 1 tablespoon soy sauce or 1 teaspoon miso paste when seasoning. You can also use nutritional yeast for a cheesy flavor. The texture will still be creamy, but the depth of flavor will be slightly different from the original recipe.
Can I make this soup ahead of time?
This soup tastes even better the next day as the flavors meld together. Store it in an airtight container in the fridge for up to 5 days. For freezing, portion it into 2-cup servings and freeze for up to 3 months. When reheating, warm it slowly over low heat on the stovetop, stirring frequently to prevent scorching.
What's the secret to getting that ultra-smooth texture?
The key is patience during the roux stage and whisking constantly when adding liquids. Whisk vigorously when combining the flour and butter, then add the broth gradually while whisking continuously. If you notice any lumps, strain the soup through a fine-mesh sieve before serving. The 2-3 minute roux-building time is non-negotiable for that signature velvety finish.