Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!
The deep, earthy flavours of a classic homemade mushroom soup can’t be beat, especially when it’s so easy to throw together. Filling your home with a creamy, herbaceous aroma, this soup will quickly become one of your favourite new recipes.
MUSHROOM SOUP RECIPE
If you’re not normally a big fan of mushroom soup, we are about to convert you! Full flavoured with garlic, onions and herbs, subtle enough to shine through and compliment the natural flavour of the mushrooms, every spoonful of this soup feels like a warm hug.
Cooked with easy to find ingredients you may already have in your kitchen, this simple mushroom soup recipe is easy to follow and is the perfect appetiser for a summer feast, or main course for a cosy winter dinner.
Following reader favourites like our Pumpkin Soup, Cauliflower Soup and Tortellini Soup, this new recipe has big bowls to fill! We might be biased but we think this mushroom soup recipe could be our new favourite.
HOW TO MAKE MUSHROOM SOUP
There’s a depth of flavour in homemade mushroom soup that you just won’t find in canned soup. This is the fresh herbs and ingredients used and of course, the love you put in.
You will only require a handful of ingredients:
- 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 herbs that best compliment those incredible flavours are 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 best known for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons of cornstarch mixed with a ¼ cup of water (slurry). If unsure about what quantity will be best to your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.
CAN 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!
HOW TO MAKE MUSHROOM SOUP TASTY
Homemade and from scratch can never be compared to canned or store-bought. What makes our mushroom soup so good? The additional flavours of the following fresh ingredients can add layers of depth to a simple soup recipe.
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 like to include two in this soup (or a ½ cup). 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.
Wine — dry red or white wines are perfect in this and add an incredible flavour. 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 RED WINE, I recommend a Marsala, Sherry, Merlot or Pinot Noir.
For WHITE I love a Pinot Grigio or Sauv Blanc.
Stock
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. Alternatively, you can use vegetable stock powder for a delicious vegetarian soup.
Don’t forget a 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
Tomato Soup
Beef Cabbage Soup
Cream of Mushroom Soup on Video!
Cream of Mushroom Soup
Ingredients
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds brown mushrooms fresh, sliced
- 4 teaspoons chopped thyme divided
- ½ 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
- ½-1 teaspoons black pepper cracked, adjust to taste
- 2 beef bouillon cubes crumbled
- 1 cup heavy cream or half and half, sub with evaporated milk
- ½ tablespoon parsley chopped, fresh, to serve
- ½ 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.
Karren says
Made this a few times now. I use the soup as a mushroom sauce for either steak or chicken too. Yum 😋
Gayle Ballinger says
Got this recipe from a friend who served me some. Until then, I did not know how good mushroom soup was! Nothing like the can, for sure! I get a roasted chicken, debone it and simmer the carcass for hours to make the broth then follow the recipe and add in chicken chunks at the end. So amazing!
Joanna F says
I made a half batch of this for the first time today. It looked nothing like the picture, but tasted out of this world. Not sure if there was any mention of scooping out the gills (I’ve read it’s optional for smaller mushrooms like bellas), but I did and ended up lightly chopping them in the food processor. I will definitely make again.
Patricia Cole says
This soup is absolutely amazing and so flavorful.
Annette says
I’m going to be making this but really how much onion? Onions come in every size.
Tom Mozgala says
Hi Annette,
The recipe calls for 2 diced onions, but since onions come in various sizes, the amount can vary. Here’s a general guideline for how much onion to use based on different sizes:
Small onion (about 4 ounces): 2 small onions would be sufficient.
Medium onion (about 6-7 ounces): 1 medium onion would be roughly equivalent to 1 cup when diced, so you may need 1-1.5 medium onions to reach the equivalent of 2 onions.
Large onion (about 10-12 ounces): 1 large onion would typically be enough, as it should yield around 1.5-2 cups diced.
As a rough estimate, use about 1.5 to 2 cups of diced onion for a full-bodied flavor, adjusting according to your preference.
Trisha Marie Cameron says
Are you able to freeze this soup?
Tom Mozgala says
Hi Trisha,
Yes, you can freeze cream of mushroom soup, but there are some important considerations to keep in mind:
Texture Changes: When freezing soups that contain cream, the texture may change upon thawing. The cream can separate, resulting in a grainy texture. To combat this, try to use a fat separator or blend the soup again after thawing.
Cooling: Allow the soup to cool completely before freezing to avoid condensation and ice crystals in the container.
Containers: Use airtight containers or heavy-duty freezer bags to prevent freezer burn. If you’re using bags, remove as much air as possible before sealing.
Portioning: Consider freezing the soup in portions, for easier thawing and reheating.
Thawing: To thaw, place the soup in the refrigerator overnight or use the defrost setting in the microwave. Reheat slowly over medium heat, stirring frequently.
If you follow these tips, your cream of mushroom soup should freeze well and taste great when reheated!
P.S A fat separator is a kitchen tool designed to separate fat from liquids, commonly used for gravies, broths, and soups. It usually consists of a container with a spout positioned near the bottom that allows you to pour out the liquid while leaving the fat behind.
John Rhoe says
Wonderful soup! Made it as written. Will make again and again. Highly recommended!
Misty says
Could you add rotisserie chicken to it?
Tom Mozgala says
Hi Misty,
Yes, you can definitely add rotisserie chicken to cream of mushroom soup for added flavor and protein! Here’s how you can do it:
Preparation: Remove the skin and shred or chop the rotisserie chicken into bite-sized pieces.
Incorporation: After the soup has simmered and thickened, you can stir in the shredded chicken during the last few minutes of cooking. This allows the chicken to heat through and absorb some of the soup’s flavors.
Adjust Seasoning: Since rotisserie chicken can be seasoned, taste the soup before serving to adjust the seasoning as needed.
Adding rotisserie chicken makes the soup heartier and can enhance its flavor profile. Enjoy your meal!