The Ultimate Homemade Cream of Mushroom Soup Recipe: Rich, Creamy & Flavorful
There’s nothing quite like a steamy, comforting bowl of cream of mushroom soup, especially when the weather turns chilly. Forget the canned versions; this homemade recipe delivers an unparalleled richness and depth of flavor that will truly tantalize your taste buds. Our ultimate cream of mushroom soup is exquisitely creamy and brimming with the earthy, robust essence of fresh baby bella mushrooms, sweet caramelized onions, a hint of sophisticated wine, and a carefully selected blend of savory seasonings. Each spoonful offers a luxurious texture and a burst of natural mushroom goodness, making it a perfect meal on its own or a fantastic base for countless other dishes. This recipe proves that homemade comfort food can be both simple to prepare and incredibly satisfying.
Why This Homemade Cream of Mushroom Soup is a Must-Try
This isn’t just any mushroom soup; it’s a culinary experience designed to bring warmth and gourmet flavor directly to your table. When the temperatures drop, a steaming bowl of homemade cream of mushroom soup provides unparalleled comfort and satisfaction. But beyond its comforting embrace, there are several reasons why this particular recipe stands out:
- Unbeatable Fresh Flavor: Unlike its canned counterparts, this recipe prioritizes fresh, high-quality ingredients. We let the natural, earthy taste of the mushrooms take center stage, creating a rich and authentic flavor profile that’s simply irresistible. Each bite is a testament to the difference fresh ingredients make.
- Incredibly Versatile: While utterly delicious on its own, this cream of mushroom soup serves as an excellent foundational recipe. It’s a blank canvas ready for your creative additions. Whether you prefer to bulk it up with hearty rice, crispy bacon, savory sausage, tender potatoes, or even pasta, this soup welcomes them all. You can easily adapt it to suit your cravings or what you have on hand.
- Simple Yet Sophisticated: Don’t let the gourmet taste fool you – this recipe is surprisingly straightforward to prepare. With clear, step-by-step instructions, even novice cooks can achieve a restaurant-quality soup at home. The process is designed to be enjoyable, yielding impressive results with minimal fuss.
- Perfect for Mushroom Lovers: If you’re fortunate enough to have a bountiful harvest of fresh mushrooms, this recipe is the ideal way to showcase their natural beauty and flavor. It’s incredibly adaptable and works beautifully with a wide variety of mushroom types, allowing you to experiment and discover new favorites. For more fantastic ways to utilize your fresh mushroom haul, be sure to check out our Mozzarella Parmesan Stuffed Mushrooms or our hearty Mushroom Stroganoff Skillet.
Essential Ingredients for Your Cream of Mushroom Soup
Crafting the perfect cream of mushroom soup starts with a selection of fresh, high-quality ingredients. Each component plays a vital role in building the rich, layered flavors and luxurious texture of this comforting dish. Below, you’ll find an overview of what you’ll need. For the precise measurements and a comprehensive list, be sure to refer to the printable recipe card located at the conclusion of this article.
Ingredient Insights & Smart Substitutions for the Perfect Soup
Understanding your ingredients and knowing when to make smart substitutions can elevate your cooking experience and ensure delicious results every time. Here’s a deeper dive into the key components of our cream of mushroom soup:
Mushrooms: The Star of the Show
For this recipe, we’ve chosen 20 ounces of baby bella mushrooms (also known as cremini mushrooms) due to their robust, earthy flavor and firm texture, which holds up beautifully in soup. However, the world of mushrooms is vast and forgiving, making this recipe incredibly adaptable to your preferences or what’s available. Feel free to experiment with:
- Button Mushrooms: These are young cremini mushrooms and offer a milder flavor, perfect if you prefer a less intense mushroom taste.
- Cremini Mushrooms (Baby Bella): Our preferred choice, offering a balanced, earthy flavor that intensifies as they cook.
- Portobello Mushrooms: These are mature cremini mushrooms with an even deeper, meatier flavor. If using, you might want to remove the dark gills to prevent the soup from becoming too dark.
- Shiitake Mushrooms: Known for their distinct umami flavor, shiitake mushrooms can add a wonderful aromatic complexity. Remember to remove the tough stems before slicing.
- Oyster Mushrooms: These have a delicate, slightly sweet flavor and a tender texture.
- Wild Mushrooms: If you have access to chanterelles, morels, or porcinis, they can truly elevate this soup to a gourmet level. Just ensure they are properly identified and cleaned.
Mixing different types of mushrooms can create a more complex and interesting flavor profile. A fascinating fact: button, cremini (baby bella), and portobello mushrooms are all the same species (Agaricus bisporus), simply harvested at different stages of their growth! Regardless of your choice, ensure your mushrooms are cleaned thoroughly – a damp cloth is usually sufficient, as soaking can make them watery.
Wine: Adding Depth and Sophistication
The inclusion of wine in this soup isn’t just for a splash of alcohol; it serves to deglaze the pot, picking up all those flavorful browned bits, and adds a remarkable depth, acidity, and complexity to the overall broth. We recommend a dry red wine, such as a Pinot Noir or a dry red sherry, for its earthy notes that beautifully complement the mushrooms.
Substitution Options for Wine:
- White Wine: If you prefer a lighter profile, dry white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc are excellent alternatives. They will still provide that crucial acidity and depth.
- Non-Alcoholic: If you wish to omit alcohol entirely, you can substitute the wine with an equal amount of chicken stock, vegetable stock, or even a splash of red or white wine vinegar (use sparingly, about 1-2 tablespoons, to mimic the acidity) combined with extra stock. There are also non-alcoholic cooking wines available that can be used.
Other Essential Ingredients:
- Onions & Garlic: These aromatic vegetables form the foundational flavor base of the soup. Diced yellow onion cooked until translucent provides a sweet, mellow note, while minced garlic adds a pungent, savory kick.
- Butter & Olive Oil: A combination of these fats is used for sautéing. Butter adds richness and helps brown the mushrooms and onions, while olive oil helps prevent the butter from burning and adds another layer of flavor.
- Fresh Thyme: This herb is a classic pairing with mushrooms, offering a subtle, earthy, and peppery flavor. We use a bundle of fresh thyme, which is removed before serving for convenience. Dried thyme can be used, but use about 1/3 of the amount (e.g., 1 teaspoon dried for 1 bundle fresh).
- Flour: All-purpose flour is used to create a roux, which acts as the thickening agent for the soup, giving it that wonderfully creamy consistency. For a gluten-free alternative, you can use a gluten-free all-purpose flour blend or thicken the soup with a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water) added at the end.
- Chicken or Vegetable Stock: This provides the liquid base for the soup. Choose a good quality, low-sodium stock to control the saltiness of your dish. Vegetable stock is a great option if you want to keep the soup vegetarian.
- Half and Half: The secret to the soup’s luxurious creaminess! Half and half strikes a perfect balance between richness and lightness. For an even richer soup, heavy cream can be used. For a lighter option, whole milk could work, though the soup will be thinner.
- Salt & Pepper: Essential for seasoning and bringing out all the wonderful flavors. Always taste and adjust as you cook.
Step-by-Step Guide: Crafting Your Delicious Cream of Mushroom Soup
For those who appreciate visual guidance, these step-by-step photos and detailed instructions are designed to walk you through the entire process of making this incredible cream of mushroom soup. When you’re ready for the full, printable version with all precise measurements and a condensed format, simply Jump to Recipe at the bottom of this post.
- Sauté Onions: Begin by melting butter and olive oil together in a spacious 5.5 qt Dutch oven or a large, heavy-bottomed pot over medium-low heat. Once the butter is fully melted and shimmering, add your finely diced yellow onions. Sauté gently, stirring occasionally, for about 10 minutes until they become beautifully translucent and softened, without browning. This slow cooking brings out their natural sweetness, forming a vital aromatic base for your soup.
- Cook Mushrooms & Aromatics: Increase the heat to medium. Add the minced garlic, sliced mushrooms, thyme bundle, salt, and pepper to the pot. Stir everything to combine. Allow the mushrooms to simmer for approximately 15 minutes. During this phase, the mushrooms will release a significant amount of their natural liquid, which will then gradually evaporate. Continue stirring occasionally until only about 1/2 cup of concentrated liquid remains in the pot. This process is crucial for intensifying the mushroom flavor and achieving that desired earthy depth.
EXPERT TIP: Boost Mushroom Flavor – For an even richer mushroom flavor, consider dry-sautéing your sliced mushrooms in a separate hot skillet (without any oil or butter) before adding them to the pot. This technique helps to evaporate their moisture more quickly and encourages deeper browning, concentrating their umami essence.
- Deglaze with Wine: Pour in the red wine. Stir well, scraping any browned bits from the bottom of the Dutch oven. Allow the wine to cook for about 3 minutes, or until most of the alcohol has evaporated and the rich aroma fills your kitchen. This step adds a wonderful complexity to the soup.
- Add Flour (Roux): Sprinkle the flour evenly over the mushroom mixture. Stir continuously for approximately one minute, allowing the flour to cook out. This creates a roux, which will thicken your soup and prevents any raw flour taste.
- Simmer with Stock: Gradually pour in the chicken stock (or vegetable stock), stirring constantly to ensure a smooth consistency and prevent lumps. Bring the soup to a gentle simmer and let it cook for about 10 minutes, stirring occasionally. During this time, the soup will begin to thicken as the flour absorbs the liquid.
- Finish with Cream: Turn off the heat. Carefully remove and discard the thyme bundle. Stir in the half and half until thoroughly combined and the soup is beautifully creamy. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while hot.
- Garnish and Serve: For an extra touch of freshness and flavor, top each bowl with a sprinkle of fresh chopped parsley or a generous dusting of grated Parmesan cheese before serving.
Frequently Asked Questions & Expert Tips for Cream of Mushroom Soup
Here are some common questions and expert tips to help you master this delicious cream of mushroom soup and enjoy it to its fullest potential:
Yes, you absolutely can! However, for best results when freezing, it’s crucial to not add the half and half (or any dairy cream) until after the soup has been thawed and reheated. Dairy-based creams can sometimes separate or become grainy when frozen and thawed, affecting the soup’s texture. Prepare the soup up to the point of adding the stock, then let it cool completely. Store it in an airtight, freezer-safe container or heavy-duty freezer bags for up to 2 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then gently reheat it on the stovetop over low heat, stirring occasionally. Once it’s hot, then stir in the half and half until it reaches your desired creaminess and warmth.
If you find your soup isn’t as thick as you’d like, you have a few easy options. The most common method is to create a slurry: mix 1 tablespoon of all-purpose flour with 2 tablespoons of cold water until it’s completely dissolved and smooth. Slowly whisk this slurry into your simmering soup, and continue to cook for a few minutes, allowing it to come to a gentle boil for the thickening to take effect. Give it some time to thicken naturally before adding more. You can repeat this process with additional slurries (1 Tbsp flour to 2 Tbsp water) until your desired consistency is achieved. For a gluten-free alternative, you can use cornstarch or arrowroot powder with the same ratios (1 Tbsp powder mixed with 2 Tbsp cold water). Always ensure your soup is simmering or gently boiling when adding thickeners, as heat is needed to activate them.
To maintain freshness and flavor, store any leftover cream of mushroom soup in a clean, airtight container in the refrigerator for up to 4-5 days. When reheating, it’s best to do so slowly on the stovetop over medium-low heat, stirring frequently to prevent scorching, especially due to the dairy content. If the soup has thickened considerably in the fridge, you may need to add a splash of water, chicken stock, or vegetable stock to loosen it back to your preferred consistency.
Half and half provides a wonderful balance of richness and creaminess. If you’re looking for alternatives, heavy cream is an excellent choice for an even more decadent and thicker soup. We haven’t tested this specific recipe with regular milk, but it would likely work; however, expect a noticeably thinner consistency. If using milk, opt for whole milk for the best flavor and texture. For dairy-free options, full-fat canned coconut milk (which can impart a subtle coconut flavor) or plant-based creams (like oat or cashew cream, ensure they are unsweetened and designed for cooking) could be explored, though results will vary in flavor and texture.
Absolutely! To make this soup vegetarian, simply substitute the chicken stock with an equal amount of good quality vegetable stock. To make it vegan, you’ll need to make a few more adjustments: use vegetable stock, replace the butter with olive oil or a plant-based butter alternative, and use a dairy-free cream substitute for the half and half, such as full-fat coconut milk (be mindful of the slight coconut flavor), unsweetened oat cream, or cashew cream. Ensure all other ingredients, like wine, are also vegan-friendly.
If you prefer a perfectly smooth, velvety cream of mushroom soup without any mushroom chunks, an immersion blender is your best friend! After adding the chicken stock and allowing the soup to simmer (but BEFORE adding the half and half), carefully use an immersion blender directly in the pot. Blend until you reach your desired smoothness. Alternatively, you can transfer batches of the soup to a regular blender, being very careful with hot liquids. Remember to remove the thyme bundle before blending for a silky finish.
Delightful Serving Suggestions for Your Creamy Mushroom Soup
This homemade cream of mushroom soup is so rich and satisfying, it can easily be enjoyed as a main course. However, pairing it with complementary sides and garnishes can elevate your dining experience even further. Here are some of our favorite ways to serve it:
Classic Pairings:
- Crusty Bread: A warm, crusty baguette or sourdough loaf is perfect for soaking up every last drop of the creamy broth.
- Oyster Crackers or Croutons: Add a delightful crunch and texture with a sprinkle of crispy oyster crackers or homemade garlic croutons.
- Fresh Side Salad: A light, crisp green salad with a vinaigrette dressing offers a refreshing contrast to the richness of the soup.
- Grilled Cheese Sandwich: For the ultimate comfort food duo, serve your soup alongside a gooey, cheesy grilled cheese sandwich – a match made in heaven!
- As a Side Dish: It makes a fantastic accompaniment to roasted chicken, pork tenderloin, or a hearty steak.
Flavor Boosters & Texture Additions:
Want to take your soup to the next level? Consider these delicious additions:
- Worcestershire Sauce: A dash or two can add a deep, umami-rich complexity that enhances the mushroom flavor beautifully.
- Hot Sauce or Cayenne Pepper: For those who enjoy a little heat, a few drops of your favorite hot sauce or a pinch of cayenne pepper can add a pleasant warmth without overpowering the delicate mushroom taste.
- Fresh Herbs: Beyond parsley, consider fresh chives or dill for a vibrant, fresh note.
- Crumbled Bacon: The salty, smoky crispness of crumbled bacon is an incredible topping that provides both flavor and texture.
- Cooked Rice or Pasta: Stir in some cooked white rice, wild rice, or small pasta shapes (like orzo or ditalini) to make the soup even heartier and more filling.
- Parmesan Cheese: A grating of fresh Parmesan cheese over the top adds a salty, nutty, and savory finish.
- Sautéed Wild Mushrooms: For an extra gourmet touch, quickly sauté a few different types of wild mushrooms and float them on top of each serving.
Discover More Delicious & Comforting Soup Recipes
If you’ve enjoyed this rich and creamy mushroom soup, we invite you to explore more of our heartwarming and flavorful soup recipes. Soups are perfect for cozy evenings, quick lunches, or feeding a crowd. Expand your culinary repertoire with these other tried-and-true favorites:
- Hearty Pasta Fagioli Soup
- Creamy Broccoli Cheese Soup
- Classic Homemade Chicken Noodle Soup
- Elegant Cream of Asparagus Soup
- Comforting Slow Cooker Butternut Squash Soup
- Flavorful Cheeseburger Soup
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Cream of Mushroom Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tbsp olive oil
- 4 Tbsp unsalted butter
- 1 yellow onion diced small
- 2 cloves garlic minced
- 20 oz baby bella mushrooms cleaned and sliced thin
- 1 bundle thyme about 5 stems
- 1 tsp salt
- ½ tsp pepper
- ½ cup red wine dry
- ¼ cup flour
- 4 cups chicken stock or vegetable stock
- 1 cup half and half
Things You’ll Need
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5.5 qt dutch oven
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Chef’s knife
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Cutting board
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Wooden spoon
Before You Begin
- Feel free to run an immersion blender through the soup after adding the chicken stock but BEFORE adding the half and half if you are looking for a smooth soup without chunks of mushrooms.
- To thicken further, mix 1 Tbsp of flour with 2 Tbsp of cold water. Once dissolved, stir into the soup and allow it to thicken. You can continue to do so until it’s reached your desired consistency. It’s important to note that you should give the soup time to simmer before adding more flour, as this is when the soup starts to thicken. Likewise, you can do the same with cornstarch. 1 Tbsp of cornstarch mixed with 2 Tbsp of cold water. For a gluten-free alternative, try arrowroot powder (measurements are the same as flour or cornstarch).
- You can replace the red wine with white wine if preferred. Chardonnay, Pinot Grigio, Sauvignon Blanc, or dry sherry are good substitutions.
- For even more flavor, try adding a dash of Worcestershire sauce, hot sauce, cayenne pepper, crumbled bacon, or even mix in some rice to give it more texture.
Instructions
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Add butter and olive oil to the dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes.
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Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes. Liquid will be released from the mushrooms and then start to evaporate. Stir occassionally until only about 1/2 cup worth of liquid remains.
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Add the red wine and stir. Allow to cook for 3 minutes.
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Add the flour and stir, cooking for about a minute to cook out the flour.
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Add in the chicken stock and cook for about 10 minutes, stirring occasionally to thicken.
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Turn off the heat, remove the thyme bundle, add in half and half. Stir and serve.
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Top with parsley or parmesan cheese.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.