Creamy Crema de Hongos (cream of mushroom) made with fresh mushrooms, garlic, butter, and broth. A comforting, easy soup perfect for lunch or dinner.
There's something about a creamy soup that just hits differently than a brothy soup, and this crema de hongos is one of those recipes. It's savory, full of mushroom flavor, and comforting in the best way. In Latin America, this soup is also known as crema de setas or crema de champiñones, and it's a classic for a reason. It delicious and comes together easily with a few simple ingredients. A pound of white or cremini mushrooms cooked down with onion, garlic and butter, a little flour to help thicken the soup, and a few other simple seasonings and you’ll have the best cream of mushroom soup ever!
This crema is cozy, savory, and perfect for a comforting lunch or an easy dinner. If you're someone who loves cozy, creamy soups, you'll also want to try some of our other favorites like sancocho de res, sopa de plátano, sopa de papa cremosa, asopao de gandules, and asopao de camarones.
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Ingredients
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
Step 1: Heat the base
In a large pot over medium heat, melt the butter with the oil.
Cook the onions
Add the chopped onion and cook until soft and translucent, stirring occasionally.
Add the garlic
Stir in the garlic and cook for about 30-60 seconds, just until fragrant. Be careful not to let it burn.
Step 2: Cook the mushrooms
Add the mushrooms, stir well, and cook for about 3 minutes until they begin to soften.
Step 3: Thicken the soup
Sprinkle in the flour, stirring constantly, and cook for about 2 minutes to remove the raw flour taste.
Step 4: Add the liquids and seasoning
Slowly pour in the chicken broth, then add the beef bouillon, wine (if using), salt, and pepper. Stir well to combine.
Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until slightly thickened.
Finish with milk
Stir in the milk and let the soup simmer for a few more minutes until heated through.
Step 5: Optional: Blend a cup of the soup
If you would like your soup to be even creamier, add one cup to a blender and blend until smooth. Return back to the soup and stir.
Step 6: Taste and serve
Taste and adjust seasoning as needed. Serve hot, topped with chopped scallions or fresh parsley.
Storing and Reheating
Store the soup in an airtight container and place in the refrigerator for up to 4 days. Reheat on low heat on the stovetop stirring occasionally making sure it doesn’t stick to the bottom.
Cathy’s Expert Tips
- Use fresh mushrooms. White or cremini mushrooms work best here. Avoid canned mushrooms, as they won't give you the same depth of flavor or texture.
- Don't rush the mushrooms. Let the mushrooms cook and release their moisture before adding the flour. This builds flavor and prevents a watery soup.
- Cook the flour briefly. Once you add the flour, cook it for a minute or two to remove the raw taste, but don't let it brown.
- Add the liquid slowly. Pour in the broth gradually while stirring to keep the soup smooth and lump-free.
- Choose your dairy. Milk, half-and-half, heavy cream, or evaporated milk all work. Use what you have, keeping in mind that creamier options will give a richer soup.
- Season at the end. The broth and bouillon already contain salt, so taste before adding more and adjust as needed.
Recipe FAQ’s
Yes. This soup can be made a day ahead and reheated on low heat on the stovetop. Stir occasionally making sure it doesn’t stick to the bottom.
You can blend part or all of the soup for a smoother texture. A blender or immersion blender works best.
Yes, just swap the chicken broth for vegetable broth and omit the beef bouillon or use a vegetarian alternative.
Because of the dairy, I do not recommend freezing crema de hongo as the texture will change once thawed.
Other Soups You Will Love
Looking for another mushroom recipe? Try these Crab Stuffed Mushrooms by Dinner at the Zoo
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📖 Recipe
Crema de Hongos (Cream of Mushroom Soup)
Ingredients
- 1 pound cremini or white mushrooms cleaned and sliced
- 1 tablespoon vegetable oil
- 4 tablespoons butter
- 1 onion chopped
- 6 tablespoons flour
- ¼ cup dry white wine optional
- ⅛ teaspoon ground pepper or to taste
- 1 cup milk, heavy cream, half and half or evaporated milk could also use 2% milk
- 4 cloves garlic minced
- 4 cups chicken broth or stock
- 2 beef bouillon crumbled
- 2 scallions chopped for topping or chopped fresh parsley
- 1½ tablespoons cornstarch optional
Instructions
- In a large pot over medium heat, melt the butter with the oil.
- Add the chopped onion and cook until soft and translucent, stirring occasionally.
- Stir in the garlic and cook for about 30-60 seconds, just until fragrant. Be careful not to let it burn.
- Add the mushrooms, stir well, and cook for about 3 minutes until they begin to soften.
- Sprinkle in the flour, stirring constantly, and cook for about 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth, then add the beef bouillon, wine (if using), salt, and pepper. Stir well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, stirring occasionally, until slightly thickened.
- Stir in the milk and let the soup simmer for a few more minutes until heated through.Optional: Blend a cup of the soupIf you would like your soup to be even creamier, add one cup to a blender and blend until smooth. Return back to the soup and stir.
- Taste and adjust seasoning as needed. Serve hot, topped with chopped scallions or fresh parsley.
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