Cream of Mushroom

Our cream of mushroom soup stands out because we make it the way you would at home, if you had the time. We start by sautéing baby bella mushrooms to reduce moisture, encourage browning, and deepen their savory flavor, then slow-simmer them with our own quality stocks and fresh cream.

Hand-Crafted in Small Batches

We prepare every batch by hand in our Wauwatosa kitchen. This isn't mass production, it's artisan soup-making that respects the craft and the customer.

Made for Convenience

We know your life is busy. Our frozen quarts let you serve restaurant-quality soup in minutes without sacrificing the wholesome, home-cooked taste you crave.

A Taste You Can Trust

Our customers tell us they can taste the difference. One reviewer said she was already planning her next order before finishing her first bowl; that's the kind of response we get when you prioritize quality over speed.

We keep our ingredient list straightforward: baby bella mushrooms, cream, butter, onions, garlic, flour for body, and our house-made stock. We season with salt, pepper, and herbs that complement rather than overpower the mushrooms' natural flavor. You won't find artificial thickeners, preservatives, or ingredients you can't pronounce.

Baby Bella Mushrooms

Also called cremini mushrooms, baby bellas are the same species as portobello mushrooms but harvested at an earlier stage. We sauté them until golden to bring out their full flavor potential.

Cream and Butter

Quality dairy creates the silky texture that cream of mushroom soup is known for. We use cream that adds richness without making the soup heavy, balanced with butter that carries flavor and rounds out the mouthfeel.

Aromatics and Seasonings

Onions and garlic build the flavor foundation, while carefully measured herbs enhance without masking the mushrooms. Our approach keeps the focus where it belongs, on the earthy, satisfying taste of well-prepared mushrooms.

We start by sautéing baby bella mushrooms in butter until they release their moisture and turn golden. Next, we cook onions and garlic until soft, then add flour to create a roux that will give the soup its body. We gradually incorporate our house-made stock, stirring to prevent lumps, then add cream and bring everything to a gentle simmer.

The soup cooks slowly, allowing flavors to meld while we adjust seasoning. Once it reaches the right consistency and taste, we cool it properly and package it in convenient quarts for freezing.

Our Slow-Simmer Method

Rushing soup never works. We give our cream of mushroom soup the time it needs to develop full flavor, checking texture and taste throughout the process. This patience produces soup that tastes like someone spent their afternoon making it, because we did.

Quality Control at Every Step

Each batch is tasted and evaluated before it's packaged. We monitor consistency, seasoning, and appearance to ensure every quart meets our standards. This hands-on approach catches issues before they reach your table.

A great cream of mushroom soup is already a complete experience. But the right toppings add dimension, contrast, and a finishing touch that elevates every spoonful from satisfying to genuinely memorable.

Fresh Thyme

The most natural herb companion for any mushroom dish. Its earthy, slightly floral notes mirror the deep, savory character of the baby bellas without competing with the cream base. A few fresh sprigs across the top is all it takes.

Fresh Parsley

Where thyme deepens the earthiness, parsley brightens it. A small handful of roughly chopped flat-leaf parsley adds clean freshness that cuts through the richness and keeps every bite feeling light.

Crispy Shallots or Fried Onions

A small pile of crispy shallots on top adds satisfying crunch that perfectly contrasts the velvety body of the bisque. The caramelized sweetness also deepens the mushroom flavor underneath, a pairing that works on both a textural and flavor level.

Crème Fraîche or Sour Cream

A small dollop swirled into the center adds tangy richness that plays beautifully against the natural sweetness of the cream base, and makes the bowl look as good as it tastes.

Toasted Breadcrumbs or Crusty Bread

Golden breadcrumbs scattered across the surface add crunch and comfort. At our LOUP café, we serve every soup with fresh bread and whipped salted butter, because silky soup and crispy bread is as classic as it gets.

A Drizzle of Truffle Oil

For a more elevated finish, a light drizzle of truffle oil adds an earthy, luxurious depth that complements the baby bellas, delivering a restaurant-quality result without any extra effort.

Cream-based soups have one well-known vulnerability: if reheated too fast or too hot, the cream separates, leaving a grainy, broken texture that no amount of stirring will fully fix. Preventing it is straightforward once you know what to watch for.

The Golden Rule — Low and Slow

High heat is the enemy of any cream-based soup. It causes the fat in the cream to separate from the liquid base faster than the two can stay emulsified. Keep the temperature low and let the soup come up to heat gradually.

Stovetop — The Best Method

Pour your thawed soup into a saucepan over low to medium-low heat. Stir gently and consistently as it warms. You're looking for a smooth, steaming bowl, not a boiling one. The moment you see aggressive bubbling, pull it off the heat. It's ready.

Microwave — The Faster Option

Heat in 60-second intervals on medium power, stirring between each round. Never blast it on high from cold. The intervals give the soup time to heat evenly, preventing the cream from reaching a temperature spike that triggers separation.

Start From Thawed, Not Frozen

Thaw your quart overnight in the refrigerator before reheating. A gradual thaw keeps the emulsion intact and gives you a smoother, more consistent bowl from the very first stir.

If Separation Happens

Remove from heat immediately and whisk vigorously. A splash of warm cream or a small knob of butter whisked in can help bring a lightly separated soup back together.

Whether you're local to Wauwatosa or ordering from across the country, getting our Cream of Mushroom Soup With Sautéed Baby Bellas into your hands has never been easier. Wisconsin Soup Company ships nationwide, so wherever you are, a stocked freezer of handcrafted mushroom soup is only one order away.

Order Online — Shipped Straight To Your Door

The easiest way to order is through our online store at wisconsinsoupcompany.com. We ship across the entire United States. Pick any 4 flavors, order in quantities of 4, 8, 12, or 16 quarts, and build your freezer box exactly the way you want it. One order, stocked freezer, stress-free weeknights. For those who want to keep it stocked without thinking about it, the Soup Scriptions program delivers your favorites on a recurring schedule so you never run out.

Visit Us at LOUP — Our Wauwatosa Café

If you're local, come see us at LOUP — Soup with a Local Twist, located at 7505 Harwood Ave, Wauwatosa, WI. Enjoy our Cream of Mushroom Soup fresh by the cup or bowl, served with warm bread and whipped salted butter. Frozen quarts are also available in-store on days when they aren't featured on the daily menu.

Stay Connected

Follow us on Facebook and Instagram or join our mailing list at wisconsinsoupcompany.com to stay ahead of new flavors and seasonal drops.

A bowl this earthy, rich, and velvety deserves a spot in your regular rotation, and we've made sure it's always within reach.