Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again!
The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.
CREAM OF MUSHROOM SOUP
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.
HOW DO YOU MAKE MUSHROOM SOUP?
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water (slurry). If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.
HOW DO YOU MAKE MUSHROOM SOUP WITHOUT CREAM?
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
MUSHROOM SOUP RECIPE
What makes our mushroom soup so good? The additional flavours of:
Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand.
Onions — don’t be put off by the amount of onions I use. I LOVE including two in this soup (or 1/2 cup), as the flavour really shine here. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup recipe.
Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
If using a RED, I recommend a Marsala, Sherry, Merlot or Pinot Noir.
For WHITE I love a Pinot Grigio or Sauv Blanc.
Or Broth! Chicken or beef work well for mushroom soup, just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.
Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. However, as with the stock options, you can use vegetable stock powder for a delicious vegetarian soup.
Don’t forget the side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!
Looking For More Mushroom Recipes? Try These!
Sausage Cream Cheese Dip Stuffed Mushrooms
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Garlic Mushroom Chicken Thighs
Salisbury Steak with Mushroom Gravy
More Soup recipes!
Slow Cooker Creamy Tortellini Soup
Butternut Squash Soup
Chicken Noodle Soup
Beef Cabbage Soup
Cream of Mushroom Soup on Video!
Cream of Mushroom Soup
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh brown mushrooms 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 cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
- 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.
Kaili Page says
Delicious! I threw in some broccoli and had the soup over rice. This can definitely be enjoyed without the additives; it was just my preference.
Mickey Meredith says
Loved this soup. I will definitely make it again. No alterations to it and it was perfect.
It was sooo good! It was definitely quicker to make than most mushroom soup recipes out there and it didn’t even require blending (a huge plus for me!)! My siblings, who are not big fans of hearty soup in general, loved it and have requested that I make it again. The only alteration I made was that I left out the wine as I didn’t have any at the moment, but it still tasted amazing.
Simple, quick, and doesn’t miss out on quality!
I’ll be making this regularly from now on, thank you for the recipe!!!
I wouldn’t change a thing, except to double or triple the recipe!
Thank you…huge hit…
So far above the canned versions it’s ridiculous (and I’ve been a fan of two of the canned versions for decades). But not like the versions I’ve had in restaurants that fail to hold on to the simple, creamy, earthiness that I crave in a mushroom soup.
Followed the directions exactly, used a combo of baby portabellas and white mushrooms, college inn chicken broth, better than bullion for the beef bullion, marsala wine, and heavy cream. Sliced some of the mushrooms as described and chopped some of them in smaller cubes/wedges. The smaller cut was the unanimous favorite at our table of 5.
Highly recommended (my mother and sister both copied the recipe before leaving).
Many thanks for this gem.
I made this recipe and it is awesome. One thing I did was use an emersion blender at the end of the process and puréed the mushrooms. It was much better and thicker.
Linda Guzman says
Absolutely delicious recipe. Thanks
Like another post I had a big carton of creminis leftover from Thanksgiving. I whipped this up at halftime while watching Football. I had Mushroom broth on hand and some Sauvignon Blanc opened. I put some chives and croutons as toppings. Nice rich flavors. Easy to make. Thanks.
Andrew Hudson says
I had to modify it due to available ingredients. oh YUM!
I made this recipe and it was sooo delicious! I’m definetely going to repeat it in a week or two. It was creamy, medium-thick and well half portion of this recipe was enough for lunch for me and my partner. I also added parmesan on top of it, lovely! Thank you!
Hands down best soup. No more canned for us
This is the best soup ever!!! I used marsala wine and it’s awesome! I’m recomending this soup to everyone I know! It is definitely five stars out of five! Thank you for the recipe!
Had lots of Mushrooms that I wanted to use up, so I googled and liked the look of this recipe and followed it pretty much to a T. I don’t know how many people you have helping you prep but 10 min prep time I will call you on that. I did double the recipe and washing and slicing all the mushrooms took much longer than that. LOL Printed out the recipe and will be using it again very soon. Excellent ingredients. Thanks from a guy making Creamy Mushroom Soup for his partner, was ready just about right when she entered the door. *S*
This was one of our main courses for vegetarians T-day but not vegan We loved this and will make over and over. I did a half recipe. We don’t use alcohol so I added a about a tablespoon and a half of balsamic vinegar. We used veggie broth, 2% evaporated milk, mushroom bouillon and added cooked wild rice at the end. Made it Saturday night after Thanksgiving again!
I substituted vegan butter, cream and bouillon instead.
This recipe was perfect! Not sure why I have never made cream of mushroom soup before, but was craving it last night. I used vegetable stock and no salt and doubled the garlic. The thyme really adds flavor. I didn’t have any parsley, but added dried Chervil from my garden. This is my new fave, move over chowder 🙂
Tammy Wayne says
I made this tonight – absolutely love it! Thank you!
AMAZING! I made this yesterday. I will be making more to put in the freezer to have on hand anytime I need a little soup or “can” of cream of mushroom soup for other recipes. Thanks for sharing your recipe.❤
Love this so much, made for me and hubby the other night, followed directions exactly. Came out delish!
Question: can I make night before and warm up on stove for Christmas dinner. This is going to be on the menu. Thx!
Perfect!!! I followed it exactly and wouldn’t change a thing! My 5-year-old asked it I’d make it again soon. 💜
Excellent recipe! Made it exactly how its shown. The only think I did was add a little bit of extra mushrooms. I used Sauvignon Blanc for the wine.
Perfect fall soup!
Quick, easy recipe with excellent results. The flavour was wonderful even without the wine and using dried thyme because that’s what I had on hand. This would be good with some asparagus added too, added halfway through step 4. I will absolutely make this again.
Hello! Thanks for this delicious recipe! I used some dry sherry, caned beef bouillon, water and milk (at the end). I used dried « fines herbes » which is a French blend I like. Everything in your post was helpful and interesting! 🙂
I made this into a thick Creamy Mushroom Sauce instead of a soup. I poured it over Chicken Thighs and it was Amaaazing. The whole family kept going back for more. I kept everything in the recipe as is (used full amount of red wine called for), except I exchanged the Chicken Stock/Broth for 2 tsp of Better Than Bouillon Chicken paste and 1¾ cups of water, exchanged the beef bouillon cube for ½ tsp of Better Than Bouillon Beef paste, and kicked back on how much Heavy Cream I added at the end. I’m not totally sure how much I used (1-2 cups?) as I just poured it in until I liked the consistency. It was incredibly good.
This is the best! I try to eat dairy free and I used canned coconut milk instead of the milk and did not use butter and it tasted amazing! Perfect for fall and winter!
Enid Fraser says
This is one of the best and most flavourful soups I’ve ever tasted. Definitely restaurant quality. So impressed with this recipe and it’s so easy to make.
John Hamblin says
An excellent soup! It’s absolutely delicious. I will definitely make it again. One point I think you should keep in mind is to use the word “complement” instead of “compliment.”
Cheryl Heyward says
This soup was delicious. Changes I made: used almost a stick of unsalted butter, chopped chili pepper (1/4 tsp) grated ginger (pinky tip size), added some lemongrass for flavor. Used bacon grease as my oil. Delicious!!
Great recipe. Good flavor, and easy to execute. Thanks!!
Excellent cream of mushroom soup, really the best I’ve had! Wish I’d read all the comments before cooking because I also had some mushroom stock to use, as did another commenter. I didn’t have beef bouillon so subbed 1 cup of beef broth and about 1 1/4 cup chicken broth. Had some frozen thyme in the freezer, used oat milk instead of cream, and it was delicious! Definitely making this again, and found this recipe just in time for autumn “soup season”.
Made this recipe as written. Absolutely delicious! This was my first time making mushroom soup, but I can say without a doubt- I will never buy canned stuff again. So worth the time & effort. Thank you for sharing!
Sally Lilly says
This recipe is fabulous. I followed it just the way it was. The only change I will make next time is omit the thyme at the end. I think 2 tsp would have been enough. Other than that, it will be my go to recipe for cream of mushroom soup.
Made this almost exactly as written a while back, and had been on request by the kids ever since. I don’t have white or red wine on hand (asia) and had to sub with the closest thing I do have, which is cooking sake. Excellent recipe, flavor, consistency, just like in a fancy restaurant. For the price of a tiny teacup of soup we could make a whole pot of it thank you so so so much for sharing this!!
Made to the recipe… WOW fabulous soup we all went back for seconds
Will make again
Adelaide South Australia
super easy and tastes just like a better, fancier and much healthier version of the powdered campbells stuff.
Tina from Wisconsin says
So GOOD!! i skipped out the wine for personal reasons but i know if I would have added it; it would have been that much more flavorful!
Delicious…best mushroom soup ever. Will definitely make again.
This was delicious !! Thank you for the great recipe that was really easy to follow 🙂
Big Hoss says
This is simply the best ‘base’ recipe that I have ever come across for Cream of Mushroom Soup. It had tremendous balance and allowed easy amendments, which only took moments! Heavy cream is certainly the way to go, and Apothic Red gave this an incredibly hearty feel. 5+ STARS, and please don’t forget the garlic bread to dunk!
Made this tonight, was delicious!
I love this soup and wondering does it freeze well ?
I could add the cream when I defrost and heat🙂
I am totally stealing this idea!!! You are a genius! I was wondering if I could can this recipe but lime the idea of freezing it without the cream would be soooooo much easier!
Amitabh bakshi says
This is the third time I have made this soup. It came perfect every time. Deliciously delightful.
I make this every month once October hits and it is absolutely amazing! One of my go to cozy meals!!
Great mushroom soup! Only changes I made were to (1) reduce the flour from 6 to 4 tablespoons, and (2) puree half the soup (in a blender) at the end of step 4. I used normal chicken broth and didn’t need to add any additional salt. Thanks.
I actually made this soup to use in a recipe that called for a can of Cream of Mushroom soup. The soup was delicious and so was the Tuna Tetrazzini.
Amazing soup, thank you for the recipe!
My husband and son were smacking their lips over this one. I will definitely be making this again. I didn’t have fresh herbs but used dried. I used white wine not red. I also used beef broth because I didn’t have chicken broth and it had such a rich flavor. I also used heavy cream and three types of mushrooms.
Amazing recipe…I have made three times and it turns out delicious every time I make it, My daughter is not a fan of mushrooms but she loves this soup and my husband too..
I made this with lobster stock. I also cut the flour way back because I shouldn’t do carbs like that.It wasn’t as thick as it would have been, but who cares? The flavor was excellent.
Can heavy whipping cream be used?
I used heavy whipping cream and it did turn out good still.
Heavy whipping cream and heavy cream are the same thing
Made a small batch of this soup today and now wish I’d made more! It’s got so much depth of flavour, I think from the wine. My only changes were to add some small diced carrot and celery (2 tbsp each) and dried thyme instead of fresh. I will definitely make this again!
Hollace Juster says
This is the soup that should be served at big events, fine restaurants and with friends at home. The few changes I made were because of available ingredients and not major changes. I had only a half pint of cream which was perfect for me. It was a creamy light broth. I may have used 6 garlic cloves diced. My wine was an inexpensive Chardonnay Sauvignon and I finished off the bottle – at least 3/4 a cup. I used a blend of low sodium and regular chicken broth to make up the four cups. The amount of mushrooms and onions was probably doubled. I added the cream after I took the pot off the burner. It was at once a refined soup and a hearty one.
This soup is delish!!!! Would it freeze well??
I made it and froze some. It looked awful when thawed, but as soon as I heated it up it went back to normal.
Sara Mattox says
So.i always tweak recipes and i really should try them before doing so. Also, i eyeball everything and definitely went heavy on the salt. So start small and add along the way. I also prefer it chunky and would preferred more chuncks in my soup. But still, it was absolutely delicious. Mine was a bit too salty but that was my own fault…just be ware and add it in tiny increments other than that, i followed the recipe and it tastes 2000 times better than any can or premade mix. Super quick to make and very few dishes.
Wow! Best cream of mushroom soup I have ever made, and I’ve made a few. I used 2 cups homemade chicken stock and 2 cups of mushroom stock that needed to be used up, along with Marsala wine. I also used Button , Cremini and some portobello mushrooms. I didn’t have any beef bouillon so that was left out I used 1 cup 2% milk which tasted just fine in the soup. Purée 1/2 the soup which was perfect, Still leaving some texture with the other mushrooms. I will definitely make this soup again. Wished I could give it more stars.
Jay Dunbar says
Karissa Stevey says
I don’t like mushrooms all that much but I got some in my Hello Fresh box, I used some mushrooms for that recipe but I still had a bunch left over and didn’t want to waste. This was such a good recipe, I chopped the mushrooms up in small pieces and I can’t even taste them, I would definitely make again. It has such good flavor!
I bought a ton of mushrooms and wanted to make a recipe like this to make everything easier ?. I ended up adding about 2-3 tbsps Worcestershire (I had the low sodium kind) I didn’t really measure it, added to taste, 1/4 tsp of freshly ground nutmeg and a bit more salt at the end to tie it all together. I also put my whole batch through the blender so my kids have no idea there’s a whole bunch of yummy vegetables in there. Thanks for this great recipe! ?
Maria R Sauleda says
A.Mazing! I just replaces de cream for 2% milk. Thyme is a must. I’ll do it again for sure.
I’m gonna try more of your recipes, too!
This soup is absolutely delicious. I will definitely make it again. I made your creamed spinach and it’s delicious too. I’m glad I found your site .
OMG you’ve done it again! This is the second recipe of yours that I’ve tried (I made the Zuppa Toscano last time) and it’s another home run. The only changes I made were I used a mix of various types of mushrooms (shitake, cremini, baby portobello), I used evaporated milk instead of the cream, and I had to use Sherry instead of Marsala wine–all because those were the things I had on hand. I also, after eating a bowl, decided to add half of the soup to a blender and puree it and then add it back to the soup, just to cut down a little on the chunkiness of it. But overall this soup just turned out SO good, so thank you for another wonderful recipe!
I have to update my previous post above. After trying the soup as-is and then again after pureeing half of the soup (which I always do with my split pea soup and would never make that soup any other way), I’ve decided that even though it was still good with half of it pureed, I much prefer the texture, consistency, flavor and even appearance of the unblended soup! So if anyone else has the same idea, don’t do it! Make it as-is…
Thank you from a mom and good food lover from Greece! I used to live in Canada for many years and missed this dish, since it’s not popular here in this hot country. I made it for the family and everyone went crazy over it! I will be making it again, and again, and again…
I made this tonight omg it is so awesome and I have not added the half and half yet I would of loved to of used the heavy cream but my boyfriend doesn’t do well with that, half and half he is better with. Lactose intolerance Anyway I used beef stock and added a tablespoon of Worcestershire sauce and oh my God it came out so good I used three boxes of the Brown mushrooms but wish I added a fourth box. And I also added a little more of white wine then it called for. I couldn’t find fresh thyme so u used dried but was still great. When mark gets home I will heat it then add the half and half. thank you so much for this recipe can’t wait to try another one of yours Will definitely be making this again and again thank u again
Absolutely the best mushroom soup. Will definitely make this soup again
This is by far the best cream of mushroom soup I have ever made. I had never made it before but this was so simple and absolutely phenomenal!
I used a homemade veggie stock but other than that everything else was the same. For the wine I used a nice merlot. Definitely recommend.
This recipe. It will be a staple for me from now on.
Amruta Dabholkar says
Tried the recipe of creamy mushroom soup without the cream and wine. And it came out super. It’s so easy to make and so so yummy.
Maureen R says
I had three large portabella mushrooms and most of an 8 oz pkg of baby bella mushrooms in the fridge that I thought I might use forThanksgiving but didn’t, so I went hunting for a recipe that would use them all up. I also had a super large yellow onion, fresh thyme, and a small carton of heavy cream, so it seemed this soup was THE THING to make. It came together easily within an hour’s time and had LOTS of flavor. I used vegetable stock and vegetable bouillon to make it vegetarian.
You just gave me an idea. You said “Thanksgiving” and my brain went, “Ooo!! This would make an amazing “gravy” to put over the turkey and mashed potatoes on Thanksgiving!”.
I made this recipe tonight but reduced the broth and cream to create a sauce instead of a soup (see my comment for how I altered it). I poured it over chicken and it was incredible. I can totally picture this over turkey and potatoes. Mmm.
Kari Ray says
Perfect for my green bean casserole!! Thank you
Tisha Simmons says
This is a super easy and mega tasty soup.
I was a bit dubious, but had no reason to worry as the recipe and instructions are spot on. The hubby loved it and is now a firm favourite in our recipe folder. I make several batches of soup a week, but this is more than a soup, it feels and tastes indulgent and adding the Garlic bread turns into a real meal.
Try caramelizing the onions first. Added and extra layer of flavor. YUM!!!
Now that is the best mushroom soup that I have had in a while. You totally upped the game! Thanks
Natascha Schmalvogl says
This worked great! Substituted miso for about half of the broth and fat free half n half because it’s what I had on hand. Fantastic flavor even using some frozen bulk button mushrooms.
I made this tonight. The only thing I changed was using fat free half and half. Definitely a keeper! delicious!!!
Holy mother!!!! This is off the charts delicious and I’m considered to be picky (discriminating). I followed the recipe except that my house is dairy allergic so I used coconut cream instead of cow cream. The wine, Malbec, and the fresh thyme made it exquisite. I plan to serve this to guests at the end of the month. You are genius Karina, thank you SO much for this wonderful recipe.
I am not a fan of can cream of mushroom soup so made this recipe for the 1st time and everyone who tried this soup loved it, excellent recipe. Will be making this soup again.
Nicole Pellegrino says
does this soup do well if it is made a day ahead?
Sura L Weidner says
I made this Monday night so easy and quick. OMG it’s the best cream of mushroom soup. Used a good Merlot and my kitchen smelt like a nice restaurant. Next time I will try some different mushrooms used all baby bellas this time. Thanks for a great soup.
Add a tbls of gumbo file??
Suzanne LaRiccia says
I just made this today and it is my favorite thing to eat right now. I was craving it for whatever reason and found this recipe. I had to, of course, convert it to my low carb way of eating. So after adding all liquid to the recipe I slowly added xanthan gum a bit at a time until I got the desired thickness. Pretty sure those mushrooms in the video recipe were cremini but all I could find for brown mushrooms were the baby bella. In the end, I also added a few nice handfuls of destemmed and torn baby spinach leaves. Fantastic tasting soup. It does not in any way disappoint
Joe Grossi says
I have been CRAVING a good bowl of homemade mushroom soup, and this recipe did not disappoint. I should’ve added more mushrooms.
Ashley Kraemer says
I never comment on recipes but had to because I LOVE THIS ONE. I’m a mushroom lover and this was AMAZING!
Karrie L Livingston says
Delish!! I made mashed potatoes and poured the soup over them for an amazing meatless dinner!
Amazing! So delicious and easy
My husband and our guests said this cream of mushroom soup is better than any they have ever tasted, including restaurants. Honestly, I had to agree! They weren’t just being kind. I have since made it several times and it was delicious and each time. Out of curiosity, I even tried adding Brie right after adding the stock and bringing it to a boil and, although it was good, it really didn’t need it. I love watching people’s shoulders drop as they close their eyes saying, “Mmmm.” This was one of those times. Oh my, Karina, you did it again! Thank you!
This was the most amazing soup I ever made !!!! Instructions are super easy to follow and i can’t wait to make even more!!!
Thank you for such an amazing recipe. We are huge mushroom fans and this soup definitely does the humble mushie justice. Only changes I made was using a gluten free plain flour (I’m ceoliac) and adding extra garlic cloves.
Brenda Allen says
Just a week ago, I made this soup as an entrée for a dinner my husband (who also likes to cook) and I were giving for our special friend who is about to retire. I tasted the soup quite often as I was making it, and right after adding the bouillon and simmering, I tasted it and it was already pretty darn good. I decided, however, to add the brie I bought just because I wanted to try it. I continued on with the recipe. The soup was absolutely delicious! They said it was better than any they’ve ever had. Our friend took some home with her. In the end, the brie didn’t seem to make much difference, so next time I won’t bother. In fact, I just bought some mushrooms and cream to do it again. Thank you, Karina, for helping to make our dinner special. It’s not the first time!
Vicky Caldwell says
This soup is so delicious. I used unsalted butter and wholemeal flour. I made it for a comfort food and it definitely was.
Ive never left a recipe comment before… but just had to say “thank you”! I omitted wine as I didn’t have any handy and I substituted cream cheese for the milk. Delicious!
Audrey O. says
We were going on vacation and had some extra mushrooms and heavy cream that I wanted to is really up, I decided to try this recipe and immediately freeze it, but after tasting it, it was half gone before I could freeze it. My husband gets mad at me when I cook soup on the summer time, but this time he had 2 bowls, and could not stop raving about it, and I agreed. My 5 year old absolutely loved it, and one of my teenage boys that doesn’t like mushrooms, tried it and said “it was kind of good, but to many chunky mushrooms.” My other tween boy wouldn’t even try it. His loss! We have a famous soup and salad bar here and I go there strictly for their cream of mushroom soup. This was almost a dead-on replica of it. It’s a keeper in our family now. Thanks for helping me use up some extra ingredients in such a wonderful tasting way!
Jackie Marquess says
It was perfection!!! Served it with BBLT sandwiches on toasted sourdough, cause we were a very hungry brew!! I did add a dash of worcestershire, a dash of cayene and a little more wine, (3/4) c Pinot grigio plus 3 tablespoons of marsala. I’m not sure these things made much of a real difference, but as our phenomenal author of this recipe impressed upon her audience, as all great chefs would, make it your own! Was a truly amazing dinner and was so relaxing to prepare..just cooking and conversation!!
This was soooo good! What is your suggested serving size for the nutrition information you posted?
Absolutely delicious. Thank you for this great recipe that I will surely use again and again. Plates wiped clean by all involved, lol!
I have made this soup both with and without wine, and it is delicious both ways! No one in my house likes mushrooms aside from me, but everyone will eat this soup! We serve it with French bread topped with melted guyere cheese and an apple, walnut and bacon salad for a complete meal.
Did you replace the wine with anything or just eliminate it?
Tafadzwa Shumba says
Made this for the family, we really enjoyed it. This is soup is super delicious
Thank you, Karina for another delicious recipe! I made this last night, and my husband even thought it was delicious and he does not like mushrooms at all! I guess it just takes the right ingredients! Thank you and I will make this again. I did all of the above steps but only added 1 chopped red onion instead of two.
Lynn Gray says
Made it on Sunday night for dinner. 2 bowls later my husband asked if I could make it again the next night. I did and he has asked for it to be every week. I need to make a large pot and freeze, then he can have it whenever he wants.
Super yummy !
Georgia Salas says
Yes, This recipe is definitely a keeper ! ! ! I just made it and I’m eating a bowl right now !
Thank you so much 😉
Ok so I have made this at LEAST three times already, and it is by far the best mushroom soup I have ever had. My husband and in-laws also love it. For me, the fresh thyme is the secret ingredient, the dried kind will not give the same effect. We don’t drink alcohol so I’ve never used red wine. Lastly, the author’s comment about mixing mushrooms (button, cremini, and portobello) was awesome!
Yum!! This is the best cream of mushroom soup I’ve ever made! Very easy! Will be making it often! I’m recovering from throat surgery, and needed to cook the mushrooms very soft and blended, but still very very good!
Pam S says
Thank you so much for this amazing recipe. I made it last last pretty much following your instructions. It was everything I hoped it would be and more,
Elizabeth Dyer says
Just made this, but was missing a couple items (beef boulion, cream). I still think it was fantastic. Will make again.
Edward Cantarella says
Note to aritcle writer: cremini’s are just baby portobellos. Portobellos are really just a brown variety of the same mushroom as the white button mushrooms. The siezes are just about age – it takes 2 days for a mushroom to go from cremini size to portobello burger size. 😉
*Years of growing mushrooms here.
Susan V says
I made this keto style and used lime juice instead of wine, only 4ish tablespoons worth. Almond flour, and added dill with the thyme. Used an immersion blender and left some good chunks of mushroom. Yay. Great soup.
Delicious! This soup was so good – hubby was suitably impressed. Will definitely make again. It was not complicated, but the taste was amazing.
I’ve made this soup atleast 6 times now. Highly recommend it! Its fabulous and your guaranteed to be never go canned again! It’s so yummy and vegetarian friendly! We make ours alot more thicker because that’s the way the hubby likes it. Thank you so much !
Made this today, turned out super delicious. Thank you for sharing!
Stephanie B says
Really good! I did a dry white wine pinot gringo that I had on hand, one medium yellow onion, half and half, one pound of white mushrooms on hand, and then celery. Added to favorites, and thank you for sharing. I will make this recipe again.
Yum! I made this with the evaporated milk and used a non-alcoholic white wine and it was scrumptious. I’ll be sharing it with a friend who loves mushrooms because my hubby is not a fan of mushrooms. Five stars!
Julie Bittel says
Ok, I am obsessed with this receipe~ I made it twice in 3 weeks, and have shared it with everyone I know!! It is delicious and so easy~ you will be delighted with your culinary skills! 🙂 I used red wine and half and half and followed the receipe exactly as printed. Fantastic!
Holy moley this is delicious. Do you think I can freeze it in tupperware? Thanks for the recipe!
I have been wanting to make a cream of mushroom soup for a while and I am glad I tried this recipe! I didn’t have thyme so I substituted fresh tarragon there, I used brown cremini, portabella and dried shitake mushrooms. It is great and will definitely make again! I upped the pepper at the end to taste. Only thing that is missing is the garlic bread!
Gerald Soon says
Amazing! Excellent recipe that is a keeper. My wife can’t tolerate dairy so I made this with home made chicken stock. This is a true keeper!
Page Remick says
EXCELLENT, EXCELLENT, EXCELLENT! So good you could eat it with a ….. OK, drink it! Easy and totally delicious. Thanks!
Thanks for the feedback!
I do for the same exact reason. Two of 3 kids will kind of eat it if it’s smooth.
Lorie Henners says
I just wanted to comment that I made this soup with evaporated milk instead of cream and it was delicious. My husband loved it as well, so bonus points! Will definitely make this again.
Beatrice Cork says
Absolutely delicious and easy to make. I added some chopped celery & 2 kinds of onions. I had a gourmet blend of mushrooms and the different textures were divine. I used red wine and half & half. My husband does not enjoy soup but he does like mushrooms. This changed his mind completely.
Hi, I just made this soup for tonight, AMAZING RECIPE!! Just wondering if it’s possible to blend it in a velvety texture as my 9yr old is not a big fan of solids in soups . The very much xx
I do for the same exact reason. Two of 3 kids will kind of eat it if it’s smooth.
Sharon Axisa says
Hi , AMAZING RECIPE! Just made it for tonight and was wondering if it’s possible to blend it, as my 9 yr old is’nt a big fan of solids in soups . Can I blend it in a velvety texture ? Thx so much
Great recipe. Turned out great!!
We made this last night and kept moaning and saying, “Whoa, this is delicious!” I would absolutely recommend it. I realized too late that we were out of beer bouillon, so we substituted about 1 tsp. of some au jus powdered mix we had, and it gave it just a wee bit of beef flavor. We used white mushrooms, as that’s what we had, and 1/2 of a large yellow onion. We had about three large bowls between us, and there are probably 3-4 good-sized bowls left.
I’m going to make this today but use coconut flower and less wine since im following a Keto diet…hopefully it still turns out good
I want to use my crockpot do I just throw it all in? Do I cook on low or high? Using tonight.
Yes, you will just add it all in and let it do its magic;)!
This was excellent.
Jane Toomajanian says
This sounds delicious. However, being vegan, I think I’ll try it using coconut cream. You mentioned that the soup is still delicious without the dairy, but I want the creaminess in the soup.
Curious What will you replace the butter with. Real butter gives it a rich flavor.
David Tenenbaum says
There is no shortage of vegan butters but the best one I found as far as taste and animal friendly is Miyoko’s European Cultured butter made from coconut and cashews.It is a little pricey but well worth it. I am also vegan and will be adding cashew cream and pureed lima bean for creaminess, texture, fiber and protein.
This soup sounds awesome, and I am going to try it. It seems like it would lend itself to a variety of ingredients. For those who can’t use alcohol for any reason, a fruity
vinegar or good quality, unsweetened cherry juice can work as a substitute.
Linda McKinney says
OMG, this may be my favorite soup ever. If you’re a fan of veal or chicken Marsala like I am you will find that this is the same thing minus the meat. All that wonderful Marsala sauce in soup form. I can’t get enough of it. Highly recommended.
Delicious! Thank you!
Hi, Jasmine! Did you make the soup with the XG? Can you tell me if it worked for you…how much you used? I am thinking of trying to purée some of the mushrooms and add to the cream as a way to thicken…any ideas if that would work?
I made this tonight and it is so yum! Thank you for sharing!
Could you freeze this and use later for casseroles?
Great idea! Yes, that will work great! XO
Add mild Italian sausage. Delicious
Hi! This looks so delish! Is there any way this can be cooked in a crock pot or must the toppings be sautéed? Just curious!
Yes, of course! That is a great way to enjoy it! Thanks for sharing and following along with me! Enjoy your soup! XO
Sounds delicious! Will make soon! Do u think within the last ten minutes I can add ten minute farro?
That sounds delicious! Great idea! Let me know how it turns out! XO
Janet Perrin says
We certainly enjoyed this soup and found your instructions and substitutions helpful. On Monday I made your Slow Cooker Roast Chicken and it was a winner too. Keep them coming!
Doe this freeze well?
Yes, this is a great freezer soup. Enjoy! XO
Linda F Bergfeld says
Hi, could you use dried mushrooms if you rehydrate them in this soup? I have lots of dried mushrooms of different kinds that I think might be good for this. I have morrel, crimini, porchini, shittike, etc. I’ve recently used some in dishes that I’ve rehydrated using beef broth for extra flavor in them
HMM! That sounds delicious and a great idea!
Dyanne Jack says
Mmmm, I love this Cream of Mushroom Soup! So good! I used a little extra mushrooms and maybe some extra red wine with my soup 🙂 and is delicious! Such a perfect dish for fall and winter or anytime you feel like a bowl of comfort. I’m recommending this for sure!
Two of the onions I buy would make a lot more than 1/2 cup of chopped. Which should it be?
I would recommend 1 onion then.
I am an ex Aussie chef. I had mushrooms which needed to be eaten and felt soup would be a good idea. I added bacon, saffron, truffle oil and mild chilli powder. I also used light milk, veg stock, veg powder and no cream.
Fantastic recipe. Thank you ?
I am just curious how much xanthum gum I would use to replace the flour?
Yes, that should work. Let me know how it tastes and what you did. Thanks for choosing one of my recipes! Enjoy! XO
Cathy Trecek says
Can I use this to substitute in casseroles? Like green bean casserole.
Yes, that sounds great!