The Best Homemade Cream of Mushroom Soup Recipe: Rich, Creamy & Easy
Once you taste this incredible homemade Cream of Mushroom Soup, the idea of buying a can of soup will become a distant memory. This recipe is bursting with deep, earthy flavors and is surprisingly simple to prepare, making it a new favorite for your recipe collection.
Imagine filling your home with the comforting aroma of sautéed mushrooms, fragrant garlic, and fresh herbs, all simmering together to create a luscious, velvety soup. This isn’t just a meal; it’s a warm embrace in a bowl, perfect for any occasion, from a light lunch to a hearty dinner.
Why Homemade Mushroom Soup Reigns Supreme
If you’re typically skeptical of mushroom soup, prepare to be converted! Our recipe delivers a depth of flavor that canned versions simply cannot match. It’s rich with the robust notes of garlic, the gentle sweetness of onions, and the aromatic freshness of herbs, all perfectly balanced to let the natural, earthy essence of the mushrooms truly shine. Every spoonful is a testament to the power of fresh ingredients and a little culinary love.
Using readily available ingredients you likely already have on hand, this easy mushroom soup recipe is straightforward to follow. It’s an ideal appetizer for a vibrant summer gathering or a comforting main course for a cozy winter evening. While we adore other reader favorites like our Creamy Pumpkin Soup, Cauliflower Soup, and Tortellini Soup, this homemade mushroom soup might just steal the spotlight as our new absolute favorite.
Crafting the Best Creamy Mushroom Soup
The secret to the profound flavor in our homemade mushroom soup, unlike its canned counterparts, lies in the quality of fresh herbs and ingredients you choose, and of course, the care you put into its creation. You’ll only need a handful of key components to achieve this culinary masterpiece:
- Mushrooms: The star of the show! Fresh brown mushrooms, cremini mushrooms, or baby ‘bella mushrooms are ideal for their robust, earthy flavor. Feel free to experiment with a medley of your favorite varieties, such as shiitake for added umami or even a few dried porcini rehydrated for an extra depth of flavor. Always clean mushrooms gently with a damp cloth or soft brush instead of rinsing them under water, as they can absorb too much liquid.
- Herbs: A fragrant combination of fresh thyme and parsley perfectly complements the intense mushroom flavor. If you prefer, or if these aren’t available, rosemary, oregano, tarragon, chives, or cilantro can also be used. Fresh herbs are highly recommended for the best flavor, but dried herbs can be substituted at about one-third the amount of fresh.
- Cream: For that signature rich, creamy texture, heavy cream (also known as thickened cream) delivers the most luxurious result. Half-and-half or light cream are also suitable options, offering a slightly lighter consistency without sacrificing much flavor.
- Flour (Thickener): All-purpose flour is essential for creating the velvety, thick consistency that creamy mushroom soup is famous for. It forms a roux with the butter, which then thickens the broth. For a gluten-free alternative, you can use cornstarch. We recommend mixing 2-3 tablespoons of cornstarch with about 1/4 cup of cold water to create a slurry. Add this slurry gradually, a tablespoon at a time, to your simmering soup, stirring continuously until you reach your desired thickness.
Can You Make Mushroom Soup Without Cream? Dairy-Free Options!
Absolutely! If you need or prefer to omit the cream, you have several excellent substitutes. Evaporated milk or regular milk (full-fat or 2% work best for richness) are fantastic alternatives. When using milk, be cautious not to bring the soup to a rapid boil, as this can cause it to curdle. Instead, heat it gently over a very low flame, allowing it to simmer for just about a minute to warm through.
For a completely dairy-free mushroom soup, you can simply leave out the cream or milk entirely. The beauty of this recipe is that even without dairy, the robust mushroom base, coupled with the flour thickener, still yields a wonderfully rich and satisfyingly creamy texture. For those seeking a truly vegan option, consider using full-fat coconut milk (for a subtle tropical note) or a plant-based unsweetened cream alternative like cashew cream for a similar richness.
Elevating Flavor: The Secrets to a Truly Delicious Mushroom Soup
There’s an undeniable difference between homemade, from-scratch soup and anything you buy in a can or carton. What makes our mushroom soup exceptionally good are the layers of flavor built from these fresh, aromatic ingredients:
- Garlic: Freshly minced garlic is always best for its pungent, aromatic kick. However, if you’re in a pinch, pre-minced garlic from a jar can work – just be mindful of its slightly milder flavor. Garlic provides a foundational layer of savory goodness that is indispensable.
- Onions: Don’t shy away from the suggested amount of onions! We recommend using two medium onions (or about 1/2 cup diced) for this recipe. With the substantial quantity of mushrooms, using two onions creates the perfect, balanced sweetness and depth needed to support and enhance the earthy mushroom flavor without overpowering it. They caramelize beautifully, adding natural sweetness and complexity.
- Wine: Dry red or white wines are fantastic for deglazing the pot and infusing the soup with an incredible, subtle richness.
If using RED WINE, a Marsala, Sherry, Merlot, or Pinot Noir would be excellent choices, adding a deeper, more robust note.
For WHITE WINE, a crisp Pinot Grigio or a bright Sauvignon Blanc works wonderfully, lending a lighter, more aromatic character.
If you prefer to omit alcohol, simply leave it out; there’s no need to substitute it with extra broth or stock, as the other ingredients will still provide plenty of flavor. However, for a non-alcoholic substitute that adds similar depth, a splash of balsamic vinegar or a squeeze of lemon juice can brighten the flavors.
Stock & Broth: The Foundation of Flavor
The liquid base of your soup, whether stock or broth, plays a critical role in its overall flavor. You can use either, depending on what you have on hand and your dietary preferences:
- Chicken or Beef Stock/Broth: Both chicken and beef stock work beautifully in mushroom soup. Personally, I find chicken stock offers a wonderfully balanced flavor profile that lets the mushrooms shine. Beef stock, on the other hand, provides a richer, deeper umami note that can be incredibly satisfying. Choose what you prefer!
- Bouillon: For an extra boost of savory depth, especially if using a milder stock, crumbled bouillon cubes can work wonders. I often find that beef bouillon imparts an incredible richness and umami that chicken bouillon can’t quite match in a mushroom soup. Alternatively, for a delicious vegetarian option, a good quality vegetable stock powder or bouillon can be used.
- Vegetarian Option: For those following a vegetarian or vegan diet, a high-quality vegetable stock is your go-to. Ensure it’s flavorful and not too salty.
Tips for the Perfect Creamy Mushroom Soup
Achieving a restaurant-quality mushroom soup at home is easy with a few simple techniques:
- Don’t Crowd the Pan: When sautéing mushrooms, it’s crucial to avoid overcrowding the pan. Cook them in batches if necessary. This allows the mushrooms to brown beautifully and release their moisture, intensifying their flavor, rather than steaming them.
- Sauté Until Golden: Ensure your onions and garlic are properly softened and fragrant before adding mushrooms. For the mushrooms, cook them until they’ve released their liquid and started to brown. This browning (Maillard reaction) is key to developing deep, savory flavors.
- Build a Good Roux: When adding flour, ensure you cook it with the butter for at least 1-2 minutes before adding liquid. This cooks out the raw flour taste and allows it to effectively thicken the soup without a chalky texture.
- Adjust Seasoning: Taste, taste, taste! Salt and pepper levels are crucial. Adjust them at the end, especially after adding the cream, to ensure the flavors are perfectly balanced. The type of stock and bouillon you use will also affect the saltiness.
- Patience with Simmering: Allowing the soup to simmer for the recommended time helps the flavors meld together and the soup to thicken beautifully.
Serving Suggestions & Pairings
This creamy mushroom soup is a versatile dish that pairs wonderfully with many accompaniments. Don’t forget a side of garlic bread or crusty baguette to soak up every last drop! Here are more ideas:
- Crispy Croutons: Homemade or store-bought, they add a delightful crunch.
- Fresh Herbs: A sprinkle of fresh parsley or thyme as a garnish enhances both flavor and presentation.
- Swirl of Cream: A small swirl of heavy cream or a dollop of crème fraîche just before serving adds an extra touch of decadence.
- Sandwiches & Salads: Serve it alongside a grilled cheese sandwich, a light green salad, or a hearty Reuben for a complete meal.
- Main Course Accompaniment: It makes an excellent starter for a roast chicken, beef tenderloin, or any main course.
Storage and Reheating Tips
This homemade cream of mushroom soup tastes even better the next day! Here’s how to store and reheat it:
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: If you plan to freeze the soup, it’s best to do so *before* adding the cream. Cream-based soups can sometimes separate when frozen and thawed, affecting the texture. Freeze the base in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop and stir in the cream just before serving. If you’ve already added cream, it can still be frozen, but blend it vigorously after thawing and reheating to recombine any separated ingredients.
- Reheating: Reheat leftover soup gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. If it’s too thick, add a splash of milk, broth, or water to reach your desired consistency. Avoid boiling vigorously, especially if it contains cream.
Looking For More Mushroom Recipes? Try These!
Mushrooms are incredibly versatile! If you love their earthy flavor, be sure to check out these other fantastic recipes:
- Sausage Cream Cheese Dip Stuffed Mushrooms
- Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
- Garlic Mushroom Chicken Thighs
- Salisbury Steak with Mushroom Gravy
More Comforting Soup Recipes!
If you’re a soup enthusiast, you’ll love these other comforting and flavorful soup recipes from our collection:
- Slow Cooker Creamy Tortellini Soup
- Butternut Squash Soup
- Chicken Noodle Soup
- Tomato Soup
- Beef Cabbage Soup
Watch How to Make Cream of Mushroom Soup!
Prefer visual instructions? Watch our step-by-step video to see just how easy it is to create this delicious soup at home.
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Cream of Mushroom Soup
Karina
10 minutes
30 minutes
40 minutes
6
serves
Ingredients
-
4
tablespoons
butter -
1
tablespoon
oil -
2
onions
diced -
4
cloves
garlic
minced -
1 1/2
pounds
brown mushrooms
fresh, sliced -
4
teaspoons
chopped thyme
divided -
1/2
cup
Marsala wine
any dry red or white wine -
6
tablespoons
all-purpose flour -
4
cups
low sodium chicken broth
or stock -
1-2
teaspoons
salt
adjust to taste -
1/2-1
teaspoons
black pepper
cracked, adjust to taste -
2
beef bouillon cubes
crumbled -
1
cup
heavy cream
or half and half, sub with evaporated milk -
1/2
tablespoon
parsley
chopped, fresh, to serve -
1/2
tablespoon
thyme
chopped, fresh, to serve
Instructions
-
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
-
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
-
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
-
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
-
Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
-
Mix in parsley and remaining thyme. Serve warm.
Notes
Nutrition
Calories:
354
kcal
|
Carbohydrates:
21
g
|
Protein:
9
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.3
g
|
Cholesterol:
65
mg
|
Sodium:
836
mg
|
Potassium:
792
mg
|
Fiber:
2
g
|
Sugar:
7
g
|
Vitamin A:
937
IU
|
Vitamin C:
7
mg
|
Calcium:
80
mg
|
Iron:
2
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this? Leave a comment below!