13 Savory Campbell Soup Recipes Cream of Mushroom That Are Easy

Perfect for busy weeknights, these 13 savory Campbell’s Cream of Mushroom recipes turn a pantry staple into delicious comfort food. From creamy casseroles to quick skillet dinners, each one is easy, satisfying, and sure to become a family favorite. Let’s dive in!

Classic Cream of Mushroom Chicken

No time for complicated sauces? This creamy mushroom chicken bakes up tender and rich with pantry staples. Get dinner on the table fast with one-pan ease and serious flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Sauce

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/4 cup grated Parmesan cheese
• 8 oz cremini mushrooms, sliced
• Fresh parsley for garnish (optional)

Instructions

1. Preheat oven to 375°F. Pat chicken breasts dry with paper towels, then season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer chicken to a plate; do not wipe skillet.
3. In the same skillet, add sliced mushrooms and cook for 3 minutes until browned, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.
4. Reduce heat to medium. Stir in cream of mushroom soup, chicken broth, heavy cream, dried thyme, and onion powder. Whisk until smooth and bring to a gentle simmer.
5. Return chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over each breast.
6. Sprinkle Parmesan cheese evenly over the chicken and sauce.
7. Transfer skillet to preheated oven. Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and sauce is bubbly.
8. Remove from oven and let rest 5 minutes. Garnish with fresh parsley if desired.

You'll love how the sauce clings to every forkful, thanks to the heavy cream and Parmesan. Serve it over egg noodles or rice to soak up every last drop. Your family will ask for this one again and again.

Creamy Mushroom Pork Chops

Zest up your weeknight dinner with these creamy mushroom pork chops. Pan-seared to golden perfection, then simmered in a rich, savory sauce. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

For the Pork Chops

• 4 boneless pork chops (about 1 inch thick)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil

For the Sauce

• 1 tablespoon unsalted butter
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear pork chops for 4 minutes per side, until golden brown and internal temp reaches 145°F. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add onion and cook, stirring, for 3 minutes until softened.
5. Add mushrooms and cook for 5 minutes, until golden and moisture has evaporated.
6. Stir in garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
8. Slowly pour in chicken broth while whisking to prevent lumps. Bring to a simmer.
9. Stir in heavy cream, thyme, and paprika. Simmer for 3 minutes until thickened. Tip: If too thick, add a splash more broth.
10. Return pork chops to the skillet, nestling them into the sauce. Spoon sauce over chops. Simmer for 3 minutes until heated through.
11. Tip: Let the chops rest in the sauce for a minute before serving to absorb flavor. Tip: Use a thermometer for perfect doneness.
12. Serve immediately, spooning extra sauce over the chops.

Just one bite and you'll get that creamy, savory goodness with tender pork. Serve over mashed potatoes or egg noodles to soak up every drop.

Mushroom Rice Casserole

Nobody can resist a creamy, cheesy Mushroom Rice Casserole. This comforting side dish comes together fast with pantry staples and bakes up golden and bubbly.

Serving: 6 | Prep Time: 10 minutes minutes | Cooking Time: 45 minutes minutes

Ingredients

For the casserole

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup long-grain white rice (uncooked)
• 2 cups water
• 2 tbsp unsalted butter
• 1/2 cup diced yellow onion
• 2 stalks celery, diced
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 350°F. Grease an 8×8-inch baking dish with cooking spray.
2. In a medium skillet over medium heat, melt the butter. Add the diced onion and celery; cook for 4 minutes until softened. Stir occasionally to prevent browning.
3. Add the uncooked rice to the skillet; stir for 1 minute to coat the grains with butter. This helps the rice stay separate after baking.
4. Pour in the cream of mushroom soup, water, garlic powder, black pepper, and salt. Stir until well combined. Bring to a gentle simmer, then remove from heat.
5. Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 35 minutes. The foil traps steam for even cooking.
6. After 35 minutes, remove the foil. Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for another 10 minutes, until cheese is melted and bubbly.
7. Let the casserole rest for 5 minutes. Fluff with a fork, then garnish with chopped parsley.

Each spoonful delivers tender rice wrapped in a creamy, savory sauce with pops of celery and rich cheddar. Serve it alongside roasted chicken or pork chops for a complete meal — or add cooked mushrooms for an extra earthy twist.

Green Bean Mushroom Casserole

Usually a holiday standby, this Green Bean Mushroom Casserole gets a weeknight upgrade. Fresh green beans and crispy fried onions bake with a creamy mushroom sauce for a quick, comforting side.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Casserole

• 2 lbs fresh green beans, trimmed and halved
• 1/2 cup water
• 2 (10.5 oz) cans condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

For the Topping

• 1 1/2 cups French fried onions

Instructions

1. Preheat oven to 350°F.
2. In a large microwave-safe bowl, combine green beans and water. Cover and microwave on high for 6-8 minutes until crisp-tender. Drain well.
3. In a separate bowl, whisk together cream of mushroom soup, milk, black pepper, and garlic powder until smooth.
4. Pour soup mixture over green beans and stir to coat evenly.
5. Transfer mixture to a 9×13-inch baking dish.
6. Bake uncovered for 25 minutes until bubbly and hot.
7. Remove from oven, sprinkle French fried onions evenly over the top.
8. Return to oven and bake 5 more minutes until onions are golden and crispy. Tip: Watch closely to avoid burning.
9. Let stand 5 minutes before serving. Tip: The casserole will set up and be easier to serve.
10. Tip: For a crunchier topping, broil for the last 1-2 minutes instead of baking.

Here's a side dish that delivers both comfort and crunch. The creamy mushroom sauce clings to every bean, while the fried onions add a satisfying crisp. Pair it with roast chicken or a holiday ham for a classic meal.

Creamy Mushroom Pasta

Out of all quick weeknight pastas, this creamy mushroom version is the one I make on repeat. It comes together in 20 minutes using pantry staples and delivers rich, savory flavor.

Serving: 4 | Prep Time: 5 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

• 8 oz dried fettuccine or linguine
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. (Tip: Don't overcrowd the pan—cook in batches if needed for better browning.)
3. Add minced garlic and cook until fragrant, about 30 seconds. (Tip: Stir constantly to prevent burning.)
4. Reduce heat to low. Stir in cream of mushroom soup and milk. Whisk until smooth and combined. (Tip: If the sauce seems too thick, thin it with a splash of the reserved pasta water.)
5. Add Parmesan cheese and black pepper. Stir until cheese is melted and sauce is creamy.
6. Add drained pasta to the skillet. Toss to coat, adding pasta water a tablespoon at a time if needed for desired consistency.
7. Remove from heat. Stir in fresh parsley and serve immediately.

Comforting, velvety, and packed with umami, this pasta proves that canned soup can be a weeknight hero. Serve it with a crisp green salad or garlic bread for a full meal.

Mushroom Swiss Burger

Kick off burger night with a Mushroom Swiss Burger that beats any drive-thru version. A juicy beef patty meets a rich cream of mushroom sauce and melted Swiss cheese. Ready in under 30 minutes, this is comfort food that delivers.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Patties

• 1.5 lbs ground beef (80/20)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 4 slices Swiss cheese

For the Cream of Mushroom Sauce

• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 tsp dried thyme
• Salt and pepper to taste

For Assembly

• 4 brioche burger buns, split and toasted
• Leaf lettuce (optional)
• Sliced red onion (optional)

Instructions

1. In a large bowl, combine ground beef, salt, pepper, and Worcestershire sauce. Mix gently, then divide into 4 equal patties, each about 3/4-inch thick. Make a small indent in the center with your thumb to prevent puffing during cooking.
2. Heat a large cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon butter and let it melt. Place patties in the skillet and cook for 4 minutes on the first side without moving them. Flip and cook for 3 minutes for medium-rare. Top each patty with a slice of Swiss cheese, cover the pan, and cook 1 more minute until cheese melts. Transfer patties to a plate and tent with foil.
3. In the same skillet, reduce heat to medium. Add remaining 1 tablespoon butter and the sliced mushrooms. Cook, stirring occasionally, for 5 minutes until mushrooms are browned and have released their liquid. Add minced garlic and cook 30 seconds until fragrant.
4. Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute to eliminate raw flour taste. Slowly pour in heavy cream and beef broth, whisking constantly to avoid lumps. Add dried thyme. Bring sauce to a simmer and cook for 2-3 minutes until thickened. Season with salt and pepper to taste.
5. Toast brioche buns on the skillet or in a toaster until golden. Place a lettuce leaf and a few red onion slices on the bottom bun if desired. Set the patty with melted Swiss on top. Spoon a generous amount of mushroom sauce over the patty. Cap with the top bun.

Finish with a slice of tomato or crispy bacon for extra crunch. The creamy mushroom sauce soaks into the bun, making every bite decadent. Serve with crispy fries or a simple side salad for a complete meal.

Creamy Mushroom Meatballs

Everyone loves a comforting meatball dinner, but these Creamy Mushroom Meatballs take it up a notch. Oven-baked for ease, they're smothered in a rich mushroom gravy that's pure weeknight magic.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Meatballs

• 1 lb ground beef (80/20)
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

For the Gravy

• 1 tablespoon unsalted butter
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined; do not overwork or meatballs will be tough.
3. Shape mixture into 16 evenly sized 1.5-inch meatballs. Arrange them on the prepared baking sheet, spacing 1 inch apart.
4. Drizzle meatballs with olive oil and roll them lightly to coat. Bake for 15 minutes until browned and cooked through (internal temp 160°F).
5. While meatballs bake, make the gravy: In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook, stirring occasionally, for 5–6 minutes until golden and moisture evaporates.
6. Add minced garlic and cook 30 seconds until fragrant. Sprinkle flour over mushrooms and stir constantly for 1 minute to cook out raw flour taste.
7. Gradually pour in beef broth while whisking to prevent lumps. Add heavy cream, thyme, salt, pepper, and Worcestershire sauce. Bring to a simmer, then reduce heat to low and cook 3–4 minutes until thickened enough to coat the back of a spoon. Taste and adjust salt if needed.
8. Carefully transfer baked meatballs into the skillet with gravy. Gently stir to coat. Simmer on low for 2 minutes to let flavors meld. Serve hot over egg noodles, mashed potatoes, or rice.

One bite and you'll get that creamy, savory hit with tender meatballs. They're perfect over egg noodles or with crusty bread for sopping up every last drop. A true family favorite that's easy enough for any Tuesday.

Slow Cooker Mushroom Beef Stew

Just when you need a hearty, no-fuss dinner, this Slow Cooker Mushroom Beef Stew delivers. Tender beef, earthy mushrooms, and root vegetables slow-cooked in a creamy sauce—minimal prep, maximum flavor.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the beef and vegetables

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced into 1-inch pieces
• 3 celery stalks, sliced into 1-inch pieces
• 1 lb baby potatoes, halved
• 8 oz cremini mushrooms, quartered

For the sauce

• 1 (10.5 oz) can cream of mushroom soup
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves

For thickening

• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Season beef cubes with 1 tsp salt and 1/2 tsp pepper. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per batch. Transfer to slow cooker.
2. Reduce heat to medium, add remaining 1 tbsp olive oil. Sauté onion until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant. Transfer to slow cooker.
3. Add carrots, celery, potatoes, and mushrooms to slow cooker. In a medium bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme. Pour over beef and vegetables. Add bay leaves. Stir gently to combine.
4. Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is fork-tender. Tip: Low heat yields more tender meat.
5. Thirty minutes before serving, mix cornstarch and cold water in a small bowl until smooth. Stir slurry into stew. Cover and cook on high for 30 minutes until thickened. Tip: Stir gently to avoid breaking up potatoes.
6. Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Tip: Let stew rest 5 minutes before serving—flavors meld and soup thickens more.

No need for fussy sides—this stew is a meal in a bowl. The beef is fork-tender, the gravy clings to every vegetable. Serve it over egg noodles or with crusty bread to soak up every drop.

Creamy Mushroom Potato Bake

Zipping through a busy weeknight, this Creamy Mushroom Potato Bake delivers comfort without fuss. Layers of tender potato and earthy mushroom bake in a rich, one-pan cream sauce.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 60 minutes

Ingredients

For the vegetable layer

• 1.5 lbs Yukon Gold potatoes, thinly sliced (1/8-inch)
• 8 oz cremini mushrooms, sliced

For the creamy sauce

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

For the topping

• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Grease a 9×13-inch baking dish with butter or nonstick spray.
3. In a medium bowl, whisk together cream of mushroom soup, sour cream, milk, garlic powder, pepper, and salt until smooth.
4. Layer half of the potato slices in the bottom of the dish, overlapping slightly.
5. Scatter half of the mushroom slices over the potatoes.
6. Pour half of the sauce evenly over the mushrooms.
7. Repeat with remaining potatoes, mushrooms, and sauce.
8. Cover dish tightly with foil and bake for 45 minutes. Tip: Foil traps steam, cooking potatoes through without drying out.
9. Remove foil and sprinkle cheddar cheese evenly on top.
10. Bake uncovered 15 minutes more until cheese is bubbly and golden. For extra browning, broil 1-2 minutes, watching closely.
11. Let rest 5 minutes before serving. Tip: Resting sets the layers, making slices clean.
12. Tip: For even cooking, slice potatoes uniformly and keep slices submerged in sauce.

Yield tender, creamy layers with a golden, cheesy crust. Serve alongside roasted chicken or a crisp green salad for a complete meal.

Mushroom Stuffed Chicken Breast

You're looking for a dinner that's equal parts impressive and easy? This mushroom-stuffed chicken breast delivers. Tender chicken filled with savory mushrooms, all baked in a creamy sauce. It's simple enough for a weeknight but fancy enough for guests.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Mushroom Filling

• 2 tablespoons unsalted butter
• 8 oz cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme

For the Cream Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Preheat oven to 375°F. Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
2. Using a sharp knife, cut a horizontal slit into the thickest part of each breast to create a pocket. Be careful not to cut all the way through.
3. In a skillet over medium heat, melt 2 tablespoons butter. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 5 minutes.
4. Add garlic and cook until fragrant, 30 seconds. Remove from heat. Stir in Parmesan, parsley, and thyme. Let cool slightly.
5. Spoon the mushroom mixture evenly into the pockets of each chicken breast. If needed, secure the openings with toothpicks.
6. In the same skillet, melt 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in heavy cream and chicken broth. Bring to a simmer, stirring until thickened, about 2 minutes. Season with salt and pepper.
7. Place stuffed chicken breasts in a greased baking dish. Pour cream sauce over and around the chicken. Bake uncovered for 25 minutes, or until the internal temperature reaches 165°F.
8. Let rest for 5 minutes before serving. Remove toothpicks if used.

Unwrap the juiciness of the chicken as you cut into it, revealing the earthy mushroom stuffing. The cream sauce is velvety and rich, perfect for spooning over mashed potatoes or rice. For a lighter side, serve with steamed green beans.

Creamy Tuna Mushroom Casserole

Whip up this creamy tuna mushroom casserole—a weeknight favorite that comes together fast. With tender noodles, savory tuna, and a rich mushroom sauce, it's comfort food at its best.

Serving: 6 | Prep Time: 15 minutes minutes | Cooking Time: 30 minutes minutes

Ingredients

For the Casserole

• 8 oz wide egg noodles
• 2 cans (5 oz each) chunk light tuna, drained
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup frozen peas
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery crackers (like Ritz)
• 2 tbsp melted butter
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Cook egg noodles in salted boiling water until al dente (about 6 minutes). Drain and set aside. Tip: Don't overcook—they'll bake later.
3. In a large bowl, mix cream of mushroom soup, milk, and half the cheddar cheese until smooth.
4. Add drained tuna, frozen peas, and cooked noodles. Stir well to combine. Season with salt and pepper. Tip: Frozen peas keep their texture better than fresh here.
5. Transfer mixture to the prepared baking dish. Spread evenly.
6. Sprinkle remaining cheddar cheese on top.
7. In a small bowl, combine crushed crackers with melted butter. Sprinkle over cheese layer. Tip: For extra crunch, use salted crackers.
8. Bake for 25-30 minutes until bubbly and topping is golden brown. Let rest 5 minutes before serving.

Each bite delivers creamy, tender noodles with pops of sweet peas and a crunchy topping. Serve with a side salad or steamed green beans for a complete meal.

Vegetarian Mushroom Stroganoff

Having a hearty meatless dinner doesn't get better than this creamy mushroom stroganoff. It's rich, tangy, and ready in 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the stroganoff

• 2 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 cup sour cream

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook, without stirring, for 3 minutes until browned. Stir and continue cooking 2 minutes more. Tip: Avoid overcrowding the pan—cook mushrooms in batches if needed.
2. Add diced onion and cook for 3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
3. Stir in smoked paprika, salt, and black pepper. Sprinkle flour over the mixture and stir constantly for 1 minute to cook out the raw taste.
4. Slowly pour in vegetable broth while stirring to prevent lumps. Bring to a simmer and cook for 3 minutes until thickened.
5. Remove from heat and stir in sour cream until well combined. Taste and adjust seasoning if needed. Serve immediately over egg noodles, rice, or mashed potatoes.

A velvety sauce coats each mushroom slice, with a tangy kick from the sour cream. Serve over buttery egg noodles for a classic pairing, or spoon it over mashed potatoes for extra indulgence.

Creamy Mushroom Kale Soup

Don't let the humble ingredients fool you—this creamy mushroom kale soup is pure comfort in a bowl. It's earthy, rich, and comes together in under an hour with zero fuss.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 30 minutes minutes

Ingredients

For the Soup Base

• 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 lb cremini mushrooms, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 1/2 cup dry white wine (optional; sub with broth)
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream

For the Greens

• 4 cups chopped kale (stems removed)
• 1 tbsp olive oil

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Add mushrooms, salt, pepper, and nutmeg. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 8 minutes.
4. Pour in white wine (or broth) and scrape up any brown bits. Simmer until liquid reduces by half, about 2 minutes.
5. Add vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. While soup simmers, heat olive oil in a large skillet over medium heat. Add kale and sauté until wilted, about 3 minutes. Set aside.
7. Remove soup from heat. Use an immersion blender to puree until smooth. (Alternatively, cool slightly and blend in batches in a blender.)
8. Stir in heavy cream and fold in sautéed kale. Taste and adjust salt and pepper if needed.
9. Ladle into bowls and serve hot. For extra richness, top with a drizzle of cream or a sprinkle of nutmeg.

Ultimately, the velvety mushroom base blends beautifully with the slightly bitter kale, and a hint of nutmeg adds warmth. Serve with crusty bread for dipping or ladle over cooked rice for a heartier meal.

Conclusion

Now you’ve got 13 deliciously easy ways to use cream of mushroom soup. Try one tonight, then leave a comment with your favorite and share this on Pinterest. Happy cooking!

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