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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. Serve it with a side of Roasted Broccoli and Green Beans for a garlicky, parmesan-crisped vegetable pairing that makes the meal even more satisfying. For something fresh to balance all that coziness, pair it with my Prosciutto Avocado Salad for a salty, creamy contrast that complements the warm, comforting soup beautifully.
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 Creamy 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 1.5-2 cups). With the amount of mushrooms in this recipe, you’ll find using 2 medium 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 cups onions diced (about 2 medium onions)
- 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.
Awesome
I have made this Cafe Delites Cream of Mushroom Soup several times. It is DELICIOUS and a family favorite! If there is any left over, I use it in my String Bean cassarole. No more canned mushroom soup for us!
Made this recipe exactly as indicated. I had one pound of mixed mushrooms and reduced the ingredients to 2/3 of each. The only thing I did was put the emulsion blender in the soup for about three seconds and had a mixture of whole and chopped mushrooms. Will definitely make again, excellent.
Excellent receipt . put
3/ 4 in blender
Did you use fresh thyme in your recipe? If so, how much dried thyme should be used? I find too thyme can overpower dishes.
Thank You!
Hi Susan, I use fresh Thyme. The general rule of thumb for substituting dried herbs for fresh is a 3:1 ratio (3 parts fresh = 1 part dried) because dried herbs are much more concentrated, 4 teaspoons of fresh thyme, use 1 heaping teaspoon of dried thyme. Use about ½ teaspoon when sautéing the mushrooms and the remaining ½ teaspoon toward the end, if you don’t enjoy it just use even less. Hope that helps! Xx
Excellent recipe !use it to make porcupine meatballs best we ever had.
I have just made this today.
I used white cooking wine, and evaporated milk.
Used my hand immersion blender to smooth it out.
Turned out great
So is it one half cup or 2 cups of onions? Two different answers were given in the coments below.
Hi Kathy, sorry for the confusion. The notes should read, 2 medium onions, which are about 1.5 – 2 cups diced. Hope this helps. Hope you enjoy this soup as much as I do! Xx
Recipe needs to mean more specific about how many onions to use. It says two. A measurement in cups or ounces would help
Never enough onions.. one big onion or just follow the recipe and measure
A very simple and tasty recipe!
Recipe says 2 cups. (The mention of 2 medium onions is to give you an idea of how many onions you might need but this varies obviously depending on the size of the onions.)
It was easily made vegan, still rich and creamy, by subbing Melt for butter, blending soft tofu with oat milk, and no-chicken better than bouillon 🙂 It is insanely creamy and delicious, plus, bonus cruelty-free cuisine!!!
***If you don’t have soft tofu at home but have cashews, you can soak the cashews and then blend them with water or plant-based milk for the cream.
Hi Anna! Thank you very much for your suggestion! Great tips! Xx
Excellent