There’s something almost magical about the first spoonful of a properly made cream of mushroom soup – that moment when the velvety texture and rich, earthy flavor completely envelop your senses. If you’ve only experienced the canned variety, you’re in for a revelation. Homemade cream of mushroom soup transforms what many consider a cooking ingredient into a crave-worthy dish that deserves center stage at your table. This isn’t just soup; it’s a celebration of mushrooms in their most luxurious form.
Why This Recipe is Awesome
This cream of mushroom soup stands leagues above anything you’ll find in a can. First, it harnesses the complex umami flavor that only fresh mushrooms can provide – those deep, woodsy notes that make mushrooms so uniquely satisfying. The recipe strikes a perfect balance between accessibility and sophistication; it’s straightforward enough for weeknight cooking but impressive enough for entertaining.
What truly sets this version apart is the layering of flavors. By properly sautéing the mushrooms until they’re golden brown, you’ll develop a depth that no shortcut can replicate. The addition of herbs like thyme complements the earthiness without overwhelming it.
This soup also delivers on versatility – enjoy it as a luxurious first course, a comforting lunch with crusty bread, or even as a sauce for proteins when prepared with a slightly thicker consistency. Once you master this recipe, you’ll find yourself making it again and again, especially during those chilly months when comfort food becomes essential.
Equipment needed: Large pot or Dutch oven, wooden spoon, knife, cutting board, blender or immersion blender
Cream of Mushroom Soup
Ingredients
- 1 pound 450g mixed mushrooms (cremini, button, and shiitake work beautifully)
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth low-sodium preferred
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 bay leaf
- 1 tablespoon soy sauce adds umami depth
- 2 tablespoons dry sherry or white wine optional
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Prepare the mushrooms by cleaning them with a damp paper towel (avoid soaking them). Slice most of the mushrooms, but chop about 1/4 of them into smaller pieces to create texture variation in your finished soup.
- Heat 2 tablespoons butter and olive oil in a large pot over medium-high heat until the butter is melted and slightly bubbling.
- Add mushrooms in batches (overcrowding prevents proper browning) and cook until they’ve released their moisture and developed a golden-brown color, about 5-7 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons of butter to the pot. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Gradually add the broth while whisking continuously to prevent lumps from forming, then add the bay leaf and thyme.
- Return the mushrooms to the pot, add the soy sauce, and bring the mixture to a simmer. Reduce heat to medium-low and cook for 15 minutes to allow the flavors to meld.
- Remove the bay leaf and transfer about 2/3 of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth, being cautious with the hot liquid.
- Return the blended soup to the pot with the remaining chunky soup for texture. Add the heavy cream and sherry or wine (if using).
- Gently simmer for an additional 5 minutes, then taste and adjust seasonings with salt and pepper.
- Ladle the hot soup into bowls and garnish with fresh chives or parsley. Serve immediately with crusty bread.
Notes
- For a more complex mushroom flavor, try using dried porcini or shiitake mushrooms. Rehydrate about 1/2 ounce in hot water for 20 minutes, then strain (reserve the soaking liquid) and chop. Add both the chopped rehydrated mushrooms and the strained soaking liquid to your soup.
- The soup will thicken as it cools. If reheating, you may need to add a splash of broth or cream to achieve your desired consistency.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the soup won’t be quite as rich.
- This soup freezes beautifully without the cream. Simply add the cream when reheating for best results.
- If you prefer a completely smooth soup, blend all of it rather than reserving some with texture.
Calories & Nutritional Info
- Calories: Approximately 310 calories per serving (based on 6 servings)
- Fat: 26g (saturated fat: 15g)
- Carbohydrates: 14g (fiber: 2g, sugars: 4g)
- Protein: 5g
- Allergens: Contains dairy (butter, cream) and wheat (flour)
- Dietary notes: Can be made gluten-free by substituting rice flour or cornstarch for all-purpose flour
Common Mistakes to Avoid
- Rushing the mushroom browning process – This is where the depth of flavor develops. Patience here will reward you with a much more flavorful soup.
- Washing mushrooms under running water – This makes them absorb moisture and prevents proper browning. Use a damp paper towel to clean them instead.
- Overcrowding the pan when sautéing mushrooms – They’ll steam instead of caramelize. Work in batches for best results.
- Boiling the soup after adding cream – This can cause the cream to separate. Keep it at a gentle simmer.
- Under-seasoning – Mushrooms need adequate salt to bring out their flavor.
Season in layers and taste as you go.
Alternatives & Substitutions
- Dairy-free option: Substitute the butter with olive oil and the heavy cream with full-fat coconut milk or cashew cream for a dairy-free version.
- Gluten-free option: Use a 1:1 gluten-free flour blend, cornstarch, or rice flour instead of all-purpose flour.
- Vegetable variations: Add finely diced celery and carrots along with the onions for additional depth and nutrition.
- Herb alternatives: Rosemary or sage can replace thyme for a different flavor profile. Use half the amount if substituting dried herbs.
- Alcohol-free: Omit the sherry or white wine, and add a splash of lemon juice at the end for brightness.
- Protein addition: For a heartier soup, add cooked, shredded chicken or crispy bacon bits before serving.
FAQs
Can I use only one type of mushroom instead of a mix?
Absolutely! While a mix provides more complex flavor, a single variety works perfectly too. Button or cremini mushrooms are excellent affordable choices that deliver great flavor.
How can I make this soup ahead of time?
You can prepare the soup up to the point before adding cream, refrigerate for up to 3 days, then reheat gently and add the cream just before serving for the best texture and flavor.
Why is my soup not as thick as I’d like?
For a thicker soup, you can either increase the flour to 4 tablespoons, use less broth, or blend more of the soup. Remember that the soup will naturally thicken as it cools.
Can I use milk instead of heavy cream?
While you can substitute milk, the soup won’t be as rich and may separate more easily. If using milk, consider adding an extra tablespoon of flour to the roux for stability.
What’s the best way to store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop without boiling to prevent the cream from separating.
Can I make this in an Instant Pot or slow cooker?
Yes, though you’ll still want to sauté the mushrooms on the stovetop first for proper caramelization. Transfer everything to your cooker after the roux step, then add cream after cooking.
Final Thoughts
This homemade cream of mushroom soup isn’t just a recipe—it’s an experience that reconnects you with the simple pleasure of transforming humble ingredients into something extraordinary. There’s something deeply satisfying about creating such a flavorful dish from scratch.
Whether you’re serving it to impressed guests or enjoying a quiet dinner at home, this soup brings warmth and comfort with every spoonful. Go ahead and make this your new cold-weather tradition!
