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.
joe says
This recipe is absolutely delicious and simple to make. However, the first time i made it i made a huge error. . I used some beef boullion cubes that contained msg and got that salty numbness on my tongue that msg brings. imho…. it was overpowering with its saltiness. Its not the recipes fault. it was mine for not considering that. Since then i have made this with sodium free boullion and it was fabulous! So…. imho you may want to avoid cheap boullion cubes like i had in my pantry. Ill be making this one regularly from now on! Thanks for a great recipe!
Beverly Carver says
I made this last night. Oooh so delicious. A wonderful comfort food that will become a staple. Thank you so much!
Jessica Rooney says
can you make this in a crock pot?
Pedro Guzman says
I made this tonight. Absolutely nailed it. Great comfort food. Added a small grilled cheese sourdough sandwich to it.
RMK says
Such a rich tasting soup. I love mushroom anything but this is the top of my list for comforting foods.
Ruth M King says
Such a rich tasting soup. I love mushroom anything but this is the top of my list for comforting foods.
Mandie G. says
Made as is but puréed it because my family doesn’t like the texture of mushrooms. It was a crowd pleaser!!!
LDM says
This is one of my top 3 favorite soups. This is the third time making it. I convert the recipe to a WFPB (Whole Food Plant Based) recipe and it is amazing. I have received so many compliments. Thank you so much!
Orion says
I was looking for a cream of mushroom soup for a casserole recipe. Put it together and ate a bowl just now. This is much better than any store bought cream of mushroom soup. I have to say, I hope there is some left for the casserole!
Karrie L Livingston says
This soup has found it way into bi-weekly rotation. I always have to double or triple the recipe so I can share with my mom and a few friends. My son’s favorite soup. But a quick question, can this be frozen ow will it beak the bind?
Stephanie says
I’m making this for the second time but need to know if leftovers can be frozen. Did you get an answer?
Tom Mozgala says
Hi Stephanie,
Yes, you can freeze the leftovers from your mushroom dish! Here are some tips for freezing and reheating:
Freezing Tips:
Cool Down First: Allow the dish to cool to room temperature before freezing to prevent ice crystals from forming.
Portioning: Consider portioning the leftovers into individual servings or family-sized portions. This makes it easier to thaw only what you need later.
Use Freezer Bags or Containers: Store the dish in airtight freezer bags or containers. Remove as much air as possible to prevent freezer burn.
Label and Date: Label the bags or containers with the name of the dish and the date it was made.
Reheating Tips:
Thawing: For best results, thaw overnight in the refrigerator. Alternatively, you can thaw in the microwave or directly in a pot over low heat, adding a splash of broth or cream if it’s too thick.
Reheating: Reheat gently on the stove over medium-low heat, stirring occasionally. If you want to restore creaminess, you may add a little extra cream or broth while reheating.
This dish should maintain good quality in the freezer for up to 2-3 months. Enjoy your leftovers!
John Nickle says
Made Several Gallons subbing dry sherry for marsala. Thanks for the recipe! Delish@@!