Skip the store-bought canned soup and make this rich, creamy Homemade Cream of Mushroom Soup in your own kitchen. It’s packed with savory mushroom flavor and ready with a quick 15-minute simmer for a warm, cozy meal.
I love making this soup on chilly fall evenings when a comforting steamy bowl of soup hits the spot. Especially served with a slice of no-knead bread, a dinner roll, or a sandwich for dipping.
Why This Soup Hits the Spot
- Why Make It: This creamy mushroom soup is cozy enough for a chilly day and easy enough to make for a weeknight lunch or dinner.
- Technique: I love how much deep, savory flavor is created by sautéing the mushrooms in batches until golden.
- Skill Level: With simple ingredients and a clear technique, which includes time to sauté the mushrooms until golden, this soup is easy to make.
- Versatility: Serve as a soup or reduce and use it in recipes that call for cream of mushroom soup. You can stir in half of the liquid to create a condensed cream of mushroom soup.
Total Time: 1 Hr 30 Mins Servings: 6 Cooking Method: Stovetop
Simple Ingredients, Rich Flavor
- Mushrooms: The star of this soup! You can use your favorite type, but I used simple white and cremini mushrooms. Portobello, Shiitake, and Oyster Mushrooms are all good options. You can even rehydrate dried mushrooms such as Porcini or Chanterelle.
- Butter: Needed to sauté and brown the mushrooms, which adds rich, delicious flavor.
- Onion: Adds savory flavor and becomes deliciously sweet when cooked.
- Garlic: Freshly minced is a great way to add savory, yet slightly sweet flavor. And it becomes mellow when cooked, making it even more delicious.
- Flour: Used to make the roux, thicken the broth, and give the soup a creamy consistency.
- Broth: I like using chicken broth to create a rich, hearty, and savory base, but you could use beef or vegetable broth.
- Seasoning: Salt and pepper enhance the flavorful mushrooms and help balance the creamy broth, while dried thyme is an easy way to add earthy herb flavor.
- Cream: I use half-and-half cream for a creamy texture and rich finish. You can use heavy cream if you prefer.
- Fresh Parsley: Adds bright and fresh flavor plus a little color just before serving.
How to Make Homemade Cream of Mushroom Soup
- Sauté onion. Cook mushrooms in batches, adding butter as needed, until golden.
- Add each batch back to the pot, then add in minced garlic.
- Sprinkle flour and seasonings in, cook, then remove from heat.
- Whisk in chicken broth slowly, add back to heat, then simmer.
- Add the cream, and heat until thickened to your liking.
- Garnish with fresh parsley.
Mushroom Soup Success Tips
- The most important step is cooking the mushrooms in batches. Overcrowding the pot causes the mushrooms to release moisture, so they steam instead of getting those golden edges.
- Be sure to cook the roux for a couple of minutes before adding broth.
- Remove roux from heat, then add the broth in gradually, and whisk constantly to avoid forming lumps. Heat the pot again and stir in the remaining broth.
- The soup will continue to thicken, so simmer it until it reaches the consistency you prefer.
- Taste the finished soup and adjust the seasoning if needed.
Save and Reheat
- Allow leftover soup to cool completely before covering with plastic wrap or transferring it to an airtight container.
- Refrigerate leftovers for up to 4 days, or freeze for up to 3 months. Just be aware that this soup may separate when thawed.
- Reheat refrigerated soup over medium-low heat in a saucepan, or in the microwave, stirring occasionally. Add a small splash of broth or half and half to loosen if it becomes too thick.
- To reheat previously frozen soup, thaw in the refrigerator overnight. Heat the same way you would a refrigerated soup, but stir in a bit of cream to bring the creamy texture back.
Cozy Soups for Cold Days
Did you enjoy this Homemade Cream of Mushroom Soup recipe? Be sure to leave a comment and rating below.
Homemade Cream of Mushroom Soup
Skip the canned soup and make this creamy Homemade Cream of Mushroom Soup with tender mushrooms, savory herbs, and a rich, velvety broth.
Equipment
Ingredients
- 4 Tablespoons butter
- 1 pound mushrooms
- ½ cup chopped onion
- ⅛ teaspoon dried thyme
- 2 cloves garlic minced
- ¼ teaspoon pepper
- 1 teaspoon salt
- 4 cups chicken broth
- 1 cup half and half
- ¼ cup flour
- 1 Tablespoon freshly chopped parsley
Instructions
- Saute onion in 1 Tablespoon butter
- Add ¼ pound mushrooms and saute until golden edges. Remove.
- Add 1 Tablespoon butter, heat, then add ¼ pound mushrooms. Saute until golden and remove.
- Continue cooking in batches until all mushrooms and butter are used.
- Add cooked mushrooms and onions back to the hot pot. Stir in garlic, cook for 1 minutes.
- Mix in flour, thyme, salt, and pepper then cook for 1 minute.
- Turn heat off and slowly add 1 cup chicken broth, stirring continually to avoid any lumps. Continue to add remaining broth. Bring to a boil over medium high heat, then turn heat to low and simmer for about 15 minutes.
- Add half and half to pot, and continue to heat until thickened to your desired consistency.
- Add fresh parsley and serve.
Nutrition Information
Calories: 188 | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 524mg | Potassium: 462mg | Fiber: 1g | Sugar: 4g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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