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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.
I made this soup twice and I had to come back and write the comment that it is amazing!!! Thanks for very helpful instructions. I love the taste and texture.♥️
Hi Leren, thank you leaving your wonderful feedback! I am so happy to hear that you love the recipe!
Good recipe, I added some roasted garlic at the end and blended with a immersion blender. I also added a couple bay leaves when I simmered it.
Hi Sam, these additions to the recipe sound great. I’m glad that your changes turned out well, it’s always nice to slightly adjust some flavours to suit your personal preferences!
Delicious! I added some extra spices like paprika, dill, a Bayleaf and some Worcestershire sauce. Beside that, I followed the recipe and it turned out great!
Super easy, I recommend
Hi Glenda, that sounds like a fantastic twist with the added spices and Worcestershire sauce! I’m glad to hear you enjoyed the recipe, and I appreciate your recommendation!
I made this for my family last night and everyone loved it. I used whole milk instead of cream because that’s what I had. My toddler kept asking for more. I’m planning to use the leftover soup in a casserole recipe tonight.
Hi Mary, that’s wonderful to hear! I’m glad your family enjoyed the soup, and it’s always great when little ones ask for more. Using the leftover soup in a casserole sounds like a fantastic idea.
Excellent! Used a little less thyme since my family is not crazy about it. Had Cabernet Sauvignon. Worked perfectly! Thanks!
Hi Barbara, you’re very welcome! I’m glad you enjoyed the recipe, and it’s great that you made adjustments to suit your family’s taste. A good Cabernet Sauvignon can indeed work wonders in a dish like this!
So easy!! To make it veg-friendly, I used veg stock, and marmite instead of the beef bouillon, and also soaked some dried mushrooms in a bowl with 1 cup of boiling water to sub 1 cup of the broth with a mushroom broth. Came together so quickly, the flour step was really smart for making a good roux, and no clumps when liquids went in! Will definitely make again.
I love this soup! I could not find brown mushrooms so I used white and it still turned out great. My husband loved it too. I will make again.
Amazing recipe! Made as written and this soup tastes out of this world AWESOME! My husband said it tasted like a soup you would be served in a high end restaurant….he travels a lot and eats out a lot. I was flattered. More importantly had to say Thank YOU for sharing this amazing recipe!
STELLAR recipe, thank you for sharing! Though I was missing three items, so I had no choice but to omit two and substitute one. I didn’t have thyme, beef bouillon, or wine on hand. Considering how good this turned out regardless I’ll bet those make the flavor even more explosive!
I added a small bit of chicken base instead of the beef bouillon and stuck to basic salt and pepper for seasoning. Once it had set for a few hours the flavor was even better. I’ll be adding this one to my recipe book for sure!
(Repost because I forgot to rate, sorry!)
Made this exactly how it is, very good and tasty
STELLAR recipe, thank you for sharing! Though I was missing three items, so I had no choice but to omit two and substitute one. I didn’t have thyme, beef bouillon, or wine on hand. Considering how good this turned out regardless I’ll bet those make the flavor even more explosive!
I added a small bit of chicken base instead of the beef bouillon and stuck to basic salt and pepper for seasoning. Once it had set for a few hours the flavor was even better. I’ll be adding this one to my recipe book for sure!