Souplantation Cream of Mushroom Soup Recipe

Souplantation was a casual, family-style buffet restaurant known for its large self-serve salad bar and variety of homemade-style soups. Their Cream of Mushroom Soup was one of the most popular soups, loved for its creamy texture and savory mushroom flavor.

But Souplantation and Sweet Tomatoes closed permanently in 2020 during the pandemic, and that famous soup was gone from the menu.

As a mushroom soup lover, I found it hard to forget that creamy, comforting flavor I enjoyed at Souplantation.

Now, I can make that comforting soup at home with this Souplantation-inspired recipe. This copycat Souplantation Cream of Mushroom Soup Recipe keeps the creamy texture, savory mushroom flavor, and gentle seasoning that made this soup so enjoyable.

Flavor Experience of Souplantation Cream of Mushroom Soup

The flavor starts with butter, which gives the soup a warm and slightly nutty taste. Then you taste the mushrooms, with a deep, rich flavor and a savory taste from cooking them until tender.

The shallots and garlic add a soft sweetness in the background. Thyme adds a light fresh taste without taking over the mushroom flavor.

The cream mixes everything together and gives the soup its smooth, rich texture. Each spoonful feels warm, balanced, and comforting from start to finish.

What Made Souplantation Cream of Mushroom Soup So Popular

The appeal comes from its creamy texture, mild seasoning, and familiar mushroom flavor.

Here are the reasons people, myself included, kept coming back for more:

1. Creamy but spoonable consistency – It wasn’t runny and it wasn’t gluey. The soup had that just-right thickness where it coated the spoon but still poured smoothly from the ladle every single time.

2. Familiar mushroom flavor – You could actually taste real mushrooms in every bite, not just a light earthy flavor. That bold, savory mushroom taste is what made people ask for seconds.

3. Mild Seasoning – The seasoning stays gentle on purpose. Salt, pepper, and a little thyme add flavor without covering up the natural mushroom taste.

4. Comfort-food appeal – It felt like a dish your grandmother might make on a cold day, warm and familiar in a way that made you want to slow down and enjoy your meal.

5. Buffet-friendly texture – The soup held its texture well sitting in a warmer for hours, staying creamy and smooth instead of separating or turning watery like some soups do.

Choose the Best Mushrooms for This Soup

The mushrooms make up most of the flavor in this soup, so I pay close attention to which ones I use. I like mushrooms that cook down well, stay tender, and give the soup a clear mushroom taste without taking over the creamy base.

• White Button Mushrooms: These have a mild flavor and soft texture. They are a good choice for a lighter mushroom taste and are easy to find at most grocery stores.

• Cremini Mushrooms: I prefer cremini, also called baby bella mushrooms, for this recipe. They have a deeper flavor than white mushrooms and stay firm enough after cooking.

• Fresh Mushrooms: Fresh mushrooms give this soup a better flavor than canned ones. Wipe them clean with a damp paper towel, then slice them evenly so they cook at the same rate.

• Mushroom Combination: A mix of cremini and another fresh mushroom can add more flavor. Shiitake or portobello works well, but keep the total mushroom amount close to 24 ounces.

Ingredients for Souplantation Cream of Mushroom Soup Recipe

For the Mushroom Soup:

• Unsalted Butter – (6 tablespoons) – Unsalted butter makes it easier to control the salt in the soup. It melts with the vegetables and helps the flour create the thick base.

• Garlic – (2 cloves, minced) – Finely minced garlic adds a gentle savory flavor. Small pieces cook evenly with the shallots and carrots.

• Carrots – (2 medium, diced) – About 1 cup of finely diced carrots works well here. Small pieces cook quickly and blend nicely into each spoonful.

• Shallots – (2 medium, diced) – Finely diced shallots cook quickly and keep the soup from having large vegetable pieces. Onions can also be used, but they will give the soup a slightly different flavor.

• Baby Bella Mushrooms – (24 ounces) – Baby bella or cremini mushrooms give the soup a rich mushroom flavor and tender texture. Slice them about 1/8 to 1/4 inch thick.

• All-Purpose Flour – (1/2 cup plus 2 tablespoons) – Flour helps thicken the soup. Stir it well with the melted butter and vegetables so it cooks before adding the broth.

• Dry Sherry – (1 cup) – Dry sherry adds a rich, savory depth that pairs well with the mushrooms. Add it after the flour has cooked, then let it simmer briefly before adding the chicken broth.

• Chicken Broth – (6 cups) – Chicken broth forms the main liquid base of the soup and balances the rich mushrooms, sherry, and cream.

• Dried Thyme – (1/2 teaspoon) – A small amount of dried thyme adds a light herb flavor that works well with the mushrooms and broth.

• Salt – (2 teaspoons) – The recipe calls for 2 teaspoons of salt. I prefer adding it near the end and tasting the soup before adding more, since some broths already contain salt.

• Black Pepper – (1/4 teaspoon) – A small amount of black pepper adds mild seasoning without covering the mushroom flavor.

• Heavy Whipping Cream – (3/4 cup) – Heavy cream gives the soup a smooth and creamy finish. Add it after the broth reaches a simmer and stir well.

Optional Puff Pastry Topping:

• Puff Pastry – (1 pound, optional) – Puff pastry adds a crisp topping to the creamy mushroom soup. Depending on the size of the bowls, about 1/2 to 1 pound may be enough.

• Egg Wash – (1 egg + 1 tablespoon water) – An egg mixed with water is brushed over the puff pastry before baking. It helps the pastry turn golden and crisp.

How to Make Souplantation Cream of Mushroom Soup at Home

The order of the steps helps the soup come together smoothly. I like to chop everything first, so each ingredient is ready when I need it.

1. Chop the Vegetables

Mince 2 garlic cloves. Finely dice 2 medium shallots and 2 medium carrots. Slice the 24 ounces of baby bella or cremini mushrooms into 1/8- to 1/4-inch slices.

Keep the vegetables small so they blend nicely into the creamy soup.

2. Cook the Vegetables

Heat a heavy-bottomed pot over medium heat. Add 6 tablespoons of unsalted butter and let it melt.

Add the shallots, garlic, and carrots. Cook for a few minutes, stirring often, until the shallots are soft and translucent. Keep the heat at medium so the garlic does not burn.

3. Cook the Mushrooms

Add all 24 ounces of sliced mushrooms. Stir well and cook for a few minutes until the mushrooms become tender.

Add 1/2 teaspoon dried thyme and 1/4 teaspoon black pepper. Stir to mix the seasoning with the vegetables and mushrooms.

3. Add the Flour

Sprinkle in 1/2 cup plus 2 tablespoons of all-purpose flour. Stir well so the flour coats the vegetables and mushrooms.

Cook for a short time while stirring. This removes the raw flour taste and helps thicken the soup.

4. Add the Sherry and Broth

Pour 1 cup of dry sherry into the pot and stir well. Let it simmer for 1 to 2 minutes so the sherry blends with the cooked mushrooms and vegetables.

Slowly pour in 6 cups of chicken broth while stirring. Keep stirring around the bottom of the pot to help the flour dissolve smoothly and prevent lumps.

Bring the soup to a gentle simmer before moving to the next step.

5. Add the Cream and Salt

Pour in 3/4 cup of heavy whipping cream and stir well. Add 2 teaspoons of salt.

Taste the soup before adding more salt since chicken broth can already contain some salt. Bring the soup back to a gentle simmer.

6. Simmer the Soup

Simmer for about 10 minutes, keeping the heat low enough for a gentle simmer. Stir from time to time.

At this point, I check the texture and seasoning once more. The mushrooms should be tender, and the soup should look creamy and smooth.

7. Prepare the Puff Pastry

Puff pastry is optional. Keep 1 pound of thawed puff pastry cold until ready to use.

Lightly flour your work surface and roll the pastry gently. Place an oven-safe bowl upside down on the pastry as a guide. Cut a circle with about 1/2 to 1 inch of extra pastry around the bowl.

8. Add the Egg Wash

Whisk 1 egg with 1 tablespoon of water. Fill the oven-safe bowls with hot soup, then place the pastry over each bowl.

Brush the tops with the egg wash. Keep the pastry cold so it stays easy to handle.

9. Bake the Pastry

Heat the oven to 400°F. Place the bowls on a baking sheet and bake for 15 to 20 minutes, or until the pastry is puffed and golden brown.

I like serving the pastry right away while the top is still crisp. Remove the bowls carefully and let them rest briefly before serving. Both the soup and bowls will be very hot.

10. Serve the Souplantation Cream of Mushroom Soup With Bread

If you are not using puff pastry, ladle the hot soup into bowls and serve with crusty bread. The crisp bread pairs nicely with the creamy soup and gives you something to dip into the bowl.

My Tips for Making Souplantation Cream of Mushroom Soup

These small tips help me get a smooth soup with good mushroom flavor. I pay the most attention to the mushrooms, flour, seasoning, and puff pastry.

1. Chop the vegetables small: Finely diced carrots, shallots, and garlic blend better into the soup. Large pieces can make each spoonful feel uneven.

2. Cook the mushrooms well: Give the mushrooms a few minutes to soften and release their juices. I like to stir them often so they cook evenly.

3. Let the sherry simmer: After adding the dry sherry, let it simmer for 1 to 2 minutes before adding the chicken broth. This helps the sherry blend into the soup and gives the mushrooms a deeper flavor.

4. Taste before adding more salt: Chicken broth can already contain salt, so taste the soup before adding extra. Add a little more at a time when needed.

5. Keep the puff pastry cold: Cold pastry is easier to cut and place over the bowls. When it gets too soft, chill it in the fridge for a few minutes.

6. Leave extra pastry around the bowl: Cut the pastry about 1/2 to 1 inch larger than the bowl. The extra edge helps keep the pastry in place while it bakes.

Cooking Method Variations

You don’t have to stick to just the stovetop for this one. I’ve made it a few different ways depending on how much time I have and what equipment I feel like using that day.

Here are the main options that work well with this recipe:

Slow Cooker / Crock-Pot Method

First, cook the butter, shallots, garlic, carrots, mushrooms, thyme, and pepper in a skillet. Stir in the flour and cook briefly. Add the dry sherry and let it simmer for 1 to 2 minutes. Transfer the mixture to a slow cooker and stir in 6 cups of chicken broth.

Cover and cook on low for about 4 to 5 hours, or until the vegetables and mushrooms are tender. Stir in 3/4 cup heavy cream during the last 20 to 30 minutes. Taste and adjust the salt before serving.

Instant Pot Pressure Cooker Recipe

Use the sauté setting to melt 6 tablespoons butter. Cook the shallots, garlic, and carrots until softened. Add 24 ounces mushrooms, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Stir in the flour.

Pour in 1 cup dry sherry and let it simmer for 1 to 2 minutes. Add 6 cups chicken broth and scrape the bottom well.

Lock the lid and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Stir in 3/4 cup cream and 2 teaspoons salt after cooking. Taste before serving.

How I Like to Serve This Mushroom Soup

Once the soup is ready, how you serve it can really change the whole experience. Here are a few ways I like to bring it to the table.

• With crusty bread: A warm baguette or sourdough slice is perfect for dipping and soaking up every last spoonful.
• Topped with puff pastry: For a fancier presentation, the golden pastry crust turns a simple soup into something special.
• With fresh herbs on top: A small sprinkle of chopped parsley or thyme adds color and a fresh, herby finish.
• With a simple salad: A crisp green salad with a light vinaigrette balances out the richness of the soup nicely.

Make the Soup Ahead

Cook the soup without the heavy cream, then let it cool and store it in a covered container in the refrigerator. When ready to serve, reheat it gently and stir in the 3/4 cup heavy cream. Taste and adjust the salt before serving.

You can chop the carrots, shallots, garlic, and mushrooms up to 1 day ahead. Keep them in separate covered containers in the fridge. I also like measuring the broth and other ingredients early, which makes cooking feel much easier later.

Keep the puff pastry separate and prepare it right before baking. This helps the pastry stay cold and gives you a crisp, golden topping.

Storage, Reheating & Freezing Guide

Creamy soup needs a little care during storage. I prefer small containers because they make reheating easier and let me warm only the amount we plan to eat.

Refrigerator Storage – Let the soup cool before placing it in the refrigerator. Transfer it to a clean container with a tight lid.

Store the soup in the refrigerator and keep it covered. For the best quality, use the leftovers within 3 to 4 days.

Reheating Tips: Use medium-low heat and stir often. A small amount of chicken broth can loosen the soup when it becomes thicker after chilling.

Freezing the Soup: Cream-based soups can change texture after freezing. The cream may separate a little during thawing, so I prefer the refrigerator for short-term storage.

You can still freeze the soup when needed. Cool it first, place it in a freezer-safe container, and leave some space at the top for expansion.

Souplantation Cream of Mushroom Soup Recipe FAQs

A few questions can come up when you make this soup at home. These answers cover some useful details that can help you get the texture and flavor you want.

1. Why does my soup look too thin?

The soup may need more time to simmer, especially right after the broth and cream are added. Let it cook gently for the full 10 minutes and stir from time to time. The flour will continue thickening the liquid as it heats. Avoid adding extra flour directly to the hot soup because it can form small lumps.

2. Why did my soup become too thick?

Too much simmering can reduce the liquid and make the soup thicker than you want. Add a small amount of chicken broth and stir well over low heat. Keep adding broth a little at a time until the soup reaches a smooth, spoonable texture. This is easier than trying to fix a very thin soup later.

3. How can I make this mushroom soup gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour. Check the flour package to make sure it works as a thickener. You should also check your chicken broth for gluten-containing ingredients. Keep the same amount of flour to start, then check the soup texture as it cooks.

4. Can I add cooked chicken to this mushroom soup?

Yes, cooked chicken can turn this into a more filling meal. Shred or chop about 1 to 2 cups of cooked chicken and stir it in near the end. Let it warm through for a few minutes. I would use plain roasted or poached chicken so the mushroom flavor stays easy to notice.

5. Can I blend part of the soup for a smoother texture?

Yes. An immersion blender can be used to blend part of the soup while leaving some mushroom pieces whole. Blend only a small portion at a time so the soup keeps some texture.