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.
Veronica says
Note: I normally am not a fan of mushrooms, but I am trying to broaden my horizons and try new things.
I made this because I was recently given a large amount of baby Bella mushrooms. I saw the high ratings this recipe has and decided to try it. This is so good! This soup has so much flavor and I can hardly believe this is based around mushrooms! I recommend this to everyone, even people who aren’t really fans of mushrooms. I will definitely be making this again.
Darren Kelly says
I just finished making this. I didn’t have any wine here, but I might add it later today. I sampled and it is the most amazing mushroom soup I’ve ever tasted. Thanks for sharing
Sandra Hague says
This sounds fantastic but I have so many mushrooms would I be able to freeze some of it?
Kind regards X X X
Georgia Knowles says
Hi Sandra! I’m not sure about freezing unfortunately because left overs don’t last long in my house haha but I have read that freezing anything with cream or dairy may change the consistency when thawed and reheated. I hope this helps!
Karen says
I just made this Mushroom Soup yesterday and made the recipe as you wrote it. It was outstanding and there nothing left. My husband and guests love it. It is now in my recipe keeper box. 🙂
Thank you so much!
dawn says
Agreed! Excellent recipe! – However, slicing 1 & 1/2 lbs. of mushrooms, chopping 2 onions, and mincing 4 cloves of garlic takes way longer than 10 minutes – then counting in time to warm up pans, measuring ingredients, etc. This recipe took me 1 hour and 15 minutes to complete. (rather than the 40 minutes the recipe says.)
Jamie says
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Your soup was amazing, thank you !! I made it just as you said, except I’m gluten free so I used rice flour instead. I wanted to devour it all, but had to stop – it was so hearty! Thank you for a great recipe, I will have to see what else your blog has in store!
Jamie says
Your soup was amazing, thank you !! I made it just as you said, except I’m gluten free so I used rice flour instead. I wanted to devour it all, but had to stop – it was so hearty! Thank you for a great recipe, I will have to see what else your blog has in store!
Alu says
Thank you for the recipe.
We made it a bit differently because we are always for the healthier alternatives. We liked it so much.
Lucinda says
This recipe was so good! I picked up a mix of fresh mushrooms at our farmers market. It was delicious!
Mark Chitwood says
I thought I already made a pretty awesome cream of mushroom soup, but this surpassed it. I used Better Than Bullion mushroom base instead of chicken stock + bullion. One red onion and one yellow. Half Lion’s Mane mushrooms and half Shiitake. I dry-sautéed the mushrooms before adding them to the onion/garlic/butter mix. Otherwise, followed recipe. The flavors are so intense, and it’s so rich a cup is more than enough.
Perfect recipe, thank you!!
Sunny Sails says
Wow! So delicious! My first time making cream of mushroom soup, but definitely not my last. I used shallots instead of regular onions and a tiny bit of rosemary in addition to thyme and parsley. Thanks for this great recipe!
karen marie says
This is a lovely, easy recipe. Thanks!
The only thing I would do differently next time is to quarter the amount of thyme – two teaspoons is a bit overpowering. I’d go with one teaspoon.
The recipe makes an enormous amount of soup. It wasn’t my intent to make so much but it will be a nice treat in the freezer for other days.
Margaret says
You can freeze this with the cream in it?