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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 1/4 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 1/2 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!
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Cream of Mushroom Soup
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Your cream of mushroom soup is always a hit hit with my family.
This is the best mushroom soup recipe ever! I deleted all other recipes from my Pinterest page! 10 stars!!!
EXCELLENT even omitting wine, adding milk instead of cream, and dried thyme.
Hello. I would like to make this soup, but I have one question: you say to use two onions. How large should they be? You mention 1/2 cup. Are these to be the really small onions you get in a bag? Please help. I don’t want to “over onion” this … although I am a real onion lover! Thanks so much.
Hi Gary! The size doesn’t matter too much—what’s important is that they add up to half a cup. Happy cooking!
This recipe is 10 Stars! It’s easy to make & doesn’t take long. I’ve made it twice already & both times it was fantastic! If you like mushrooms you really should try this recipe!
Thanks a lot Laura to let me know you loved it!
Wonderful recipe. I used what was on hand for a 1/4 recipe: leftover white mushrooms, 2% milk, dried thyme, dried parsley and cooking sherry as my substitutions. It still made a perfect soup. Thank you!
So happy to hear the recipe worked out great for you Gretchen!
Scrolling for a recipe. Found yours. This is exceptionally yummy! I’m eating while I type! I had to use dried thyme. All I had. Worked great. Delicious! Thank you for sharing!
Hi Diane! Thanks a lot! I’m so happy your soup was a hit and that you discovered our website. Happy cooking and enjoy!
I found this recipe a few months ago and have made it many times. It’s perfect everytime! I have a pan of it on the stove right now. It’s especially needed during this snowy, freezing cold time of year in Indiana! The best soup I’ve ever eaten!
I’m so happy you enjoyed it Veronica! Hope it will continue to keep you warm on these cold days
We loved this soup today. I’m not a mushroom lover and still enjoyed this yummy bowl. Thank you!!
I’m so glad you enjoyed this recipe Kristine!