Ultimate Homemade Cream of Mushroom Soup: Rich, Creamy & Flavorful Recipe
Prepare to indulge in a truly exceptional culinary experience with our ultimate homemade Cream of Mushroom Soup. This recipe takes the classic comfort food to new heights, delivering a dish that is lusciously creamy, incredibly rich, and bursting with the earthy, robust flavor of fresh mushrooms. Crafted with tender baby bella mushrooms, perfectly sautéed onions, a hint of sophisticated wine, and a harmonious blend of aromatic seasonings, this soup is a testament to the simple elegance of fresh ingredients. Forget the canned versions; once you taste this homemade delight, you’ll understand why it’s destined to become a staple in your kitchen.
Why This Cream of Mushroom Soup Recipe Stands Out
There’s an undeniable allure to a steaming, comforting bowl of cream of mushroom soup, especially when the weather turns chilly. While many reach for a can, this homemade version elevates the experience entirely. Our recipe isn’t just about combining ingredients; it’s about building layers of deep, complex flavor that a store-bought soup simply cannot match. The secret lies in a few key steps that ensure every spoonful is rich, velvety, and intensely mushroom-forward.
This soup is incredibly versatile, serving as a perfect standalone meal or a fantastic base for numerous additions. Imagine it enhanced with savory elements like fluffy rice, crispy bacon, hearty sausage, tender potatoes, or even leftover roasted chicken. The possibilities are endless! However, we particularly love this recipe for its ability to let the natural, earthy essence of the mushrooms truly shine through. It’s a celebration of pure mushroom flavor, complemented by well-chosen aromatics and a touch of richness.
If you’re fortunate enough to have a bountiful harvest of fresh mushrooms, this recipe is an excellent way to utilize them. Its adaptability welcomes all types of mushrooms, from common button mushrooms to exotic shiitake or robust portobellos. Experimenting with different varieties can introduce exciting new dimensions to your soup. For more innovative ways to incorporate fresh fungi into your cooking, be sure to check out our other delicious recipes like Mozzarella Parmesan Stuffed Mushrooms or a hearty Mushroom Stroganoff Skillet.
The Magic of Homemade vs. Canned Mushroom Soup
You might wonder what makes homemade cream of mushroom soup so much better than its canned counterpart. The difference is night and day! Canned soups often rely on artificial flavors, excessive sodium, and thickeners that result in a monotonous texture. Our homemade recipe, however, focuses on fresh, high-quality ingredients that develop natural depth and richness. By sautéing the mushrooms and onions properly, deglazing with wine, and creating a simple roux, we extract and build layers of umami and aromatic goodness that are simply impossible to achieve with processed ingredients.
Furthermore, making your own soup gives you complete control over the ingredients. You can adjust the seasoning to your exact preference, choose your favorite type of mushrooms, and ensure there are no unwanted additives. This leads to a healthier, more flavorful, and ultimately more satisfying meal that tastes truly gourmet.
Gather Your Essential Ingredients
Crafting this incredible cream of mushroom soup begins with selecting the right ingredients. While the full list with precise measurements is available in the printable recipe card at the end of this post, here’s a quick overview of what you’ll need to create this comforting masterpiece:
- Olive oil and unsalted butter for sautéing
- One yellow onion, finely diced, to form the aromatic base
- Fresh garlic cloves, minced for pungent flavor
- Fresh mushrooms (we recommend baby bella for their earthy notes)
- A bundle of fresh thyme for herbaceous depth
- Salt and pepper, to season to perfection
- Dry red wine (such as Pinot Noir or dry red sherry) for deglazing and complexity
- All-purpose flour, to create a silky smooth roux
- Chicken or vegetable stock, as the flavorful liquid base
- Half and half, for that signature creamy texture
Remember, quality ingredients make all the difference, so opt for the freshest produce available for the best flavor.
Ingredient Spotlight: Tips & Smart Substitutions
Understanding each ingredient’s role and knowing how to make smart substitutions can greatly enhance your cooking experience and adapt this recipe to various dietary needs or preferences.
MUSHROOMS: The Heart of the Soup
We’ve crafted this recipe using 20 ounces of baby bella mushrooms, also known as cremini mushrooms, for their excellent earthy flavor and firm texture. However, the world of mushrooms is vast and wonderful, offering many delightful alternatives:
- Button Mushrooms: These are the youngest and mildest of the common mushroom varieties. They work well for a lighter mushroom flavor.
- Cremini Mushrooms: (Baby Bellas) – Slightly more mature than button mushrooms, offering a deeper, earthier flavor. They are an excellent choice for this soup.
- Portobello Mushrooms: These are fully mature cremini mushrooms with a robust, meaty flavor. Use them for an intensely flavored soup, or mix them with other types.
- Shiitake Mushrooms: Known for their distinct umami flavor, shiitake mushrooms can add a wonderful, savory depth. Remember to remove their tough stems before slicing.
- Oyster Mushrooms: Offer a delicate flavor and a slightly chewy texture.
- Wild Mushrooms: If you have access to fresh wild mushrooms like chanterelles or morels, they will impart an incredibly unique and gourmet flavor profile. Just be sure they are properly identified and safe to consume.
Feel free to use a single type of mushroom or a combination of different varieties to create a complex flavor symphony. Remember that button, cremini, and portobello mushrooms are all the same species (Agaricus bisporus) but harvested at different stages of growth, thus offering varying intensities of flavor and texture.
Cleaning Tip: To clean mushrooms, gently wipe them with a damp cloth or a soft brush. Avoid rinsing them under running water, as they tend to absorb water like sponges, which can dilute their flavor and prevent proper browning during sautéing.
WINE: The Flavor Enhancer
A good quality red wine (we suggest a dry Pinot Noir or a dry red sherry) adds incredible depth and complexity, deglazing the pan and infusing the soup with subtle fruity and earthy notes. The alcohol cooks off, leaving behind only the concentrated flavor. However, you have several options:
- White Wine: If you prefer white wine, a dry Chardonnay, Pinot Grigio, or Sauvignon Blanc are excellent substitutions. They offer a brighter, more acidic note that can complement the mushrooms beautifully.
- Non-Alcoholic Substitutions: If you prefer to avoid alcohol entirely, you can achieve similar depth using:
- Vegetable or Mushroom Broth: This is the most straightforward substitute and will maintain the savory profile.
- Grape Juice: A splash of unsweetened red or white grape juice can mimic some of the wine’s fruity notes.
- Balsamic Vinegar: A teaspoon or two of balsamic vinegar can provide a slight acidity and depth, but use sparingly to avoid overpowering the mushroom flavor.
While wine significantly enhances the soup’s flavor profile, it can be omitted entirely without ruining the dish. The soup will still be delicious, just with a slightly different character.
CREAM: For Velvety Smoothness
Half and half provides the perfect balance of richness and lightness for this soup. For an even more decadent texture, heavy cream is an excellent alternative. If you’re looking for a lighter option, regular whole milk can be used, though the soup will be noticeably thinner and less rich. We recommend tempering milk or cream before adding it to hot soup to prevent curdling: whisk a small amount of hot soup into the cold dairy, then gradually add the warmed mixture back into the main pot.
Dairy-Free Alternatives: For a vegan or dairy-free version, use unsweetened full-fat coconut milk or a high-quality unsweetened cashew cream. These will impart a slightly different flavor but can still create a wonderfully creamy texture.
STOCK: The Foundation of Flavor
We recommend using chicken stock for a rich, savory base. However, for a vegetarian or vegan version, vegetable stock is an ideal substitute. Ensure your chosen stock is good quality, as it forms the backbone of the soup’s flavor. You can even use mushroom broth to amplify the mushroom essence even further.
Step-by-Step Guide to Crafting Your Perfect Mushroom Soup
These step-by-step photos and detailed instructions are here to help you visualize how to make this delicious recipe. For a quick reference, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and condensed instructions at the bottom of this post.
- Sauté the Aromatics: Add butter and olive oil to a 5.5 qt Dutch oven or a large, heavy-bottomed pot over medium-low heat. Once the butter is melted and shimmering, add the diced onions. Cook them slowly, stirring occasionally, until they become translucent and softened, which typically takes about 10 minutes. This slow cooking allows the onions to sweeten and release their aromatic compounds, building a foundational flavor for the soup.
- Cook the Mushrooms and Season: Next, add the minced garlic, sliced mushrooms, the bundle of fresh thyme, salt, and pepper to the pot. Increase the heat to medium and stir everything together. Allow the mixture to simmer for about 15 minutes. During this time, the mushrooms will release their natural liquids, which will then begin to evaporate. This process concentrates their flavor and helps them brown. Stir occasionally to prevent sticking and ensure even cooking. Continue to cook until only about 1/2 cup of liquid remains, indicating that the mushroom’s essence has intensified.
EXPERT TIP: For an even deeper mushroom flavor, consider dry sautéing your mushrooms in a separate, hot skillet (without any oil or butter) before adding them to the main pot. This technique helps extract more moisture and promotes a richer browning, intensifying their umami notes.
- Deglaze with Wine: Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. These “fond” bits are packed with flavor and will dissolve into the soup, adding incredible depth. Allow the wine to cook for about 3 minutes, letting the alcohol evaporate and the rich wine flavor to concentrate.
- Create a Roux: Add the flour to the pot and stir constantly for about a minute. This step cooks out the raw flour taste and creates a roux, which will act as the thickening agent for your soup, giving it a luxurious, creamy consistency.
- Simmer with Stock: Pour in the chicken stock (or vegetable stock) and stir well to combine, ensuring no lumps remain from the flour. Bring the soup to a gentle simmer and cook for approximately 10 minutes, stirring occasionally. This simmering time allows the soup to thicken and for all the flavors to meld beautifully.
- Finish with Cream: Turn off the heat. Carefully remove the thyme bundle from the pot. Then, stir in the half and half until thoroughly combined and the soup reaches a beautiful, uniform creaminess. Adding the cream off the heat helps prevent it from curdling. Your rich and comforting cream of mushroom soup is now ready to be enjoyed!
- Garnish and Serve: Ladle the hot soup into bowls. For a fresh touch, garnish with a sprinkle of fresh chopped parsley or a generous dusting of grated Parmesan cheese. Serve immediately and savor the incredible homemade flavor!
Frequently Asked Questions & Expert Tips
Absolutely! This soup freezes beautifully, making it an excellent candidate for meal prepping. However, for best results, do not add the half and half (or any dairy cream) until you are ready to serve it. Dairy products can sometimes separate or become grainy when frozen and thawed. After the soup base has thawed completely and been reheated on the stovetop, then stir in the half and half until warmed through and creamy. Store the dairy-free soup base in the freezer in an airtight container for up to 2 months. Make sure to leave some headspace in the container, as liquids expand when frozen.
If you desire an even thicker consistency for your soup, there are a couple of effective methods. One way is to mix 1 tablespoon of all-purpose flour with 2 tablespoons of cold water in a small bowl until completely dissolved, forming a slurry. Gradually stir this slurry into the simmering soup and allow it to cook for a few minutes to thicken. You can repeat this process, adding more slurry a little at a time, until your desired consistency is reached. It’s crucial to give the soup time to simmer after each addition, as this is when the thickening agent activates. For a gluten-free alternative, you can use cornstarch or arrowroot powder. The ratio remains the same: 1 tablespoon of cornstarch/arrowroot mixed with 2 tablespoons of cold water. Add it to the soup similarly, allowing it to simmer and thicken.
Store any leftover cream of mushroom soup in an airtight container and keep it refrigerated for 4-5 days. When reheating, gently warm the soup on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup has thickened too much in the refrigerator, you can slowly add a splash of water, chicken stock, or vegetable stock to loosen it to your preferred consistency.
For an even richer and more decadent soup, heavy cream is an excellent substitute for half and half. It will yield a thicker, more luxurious texture. We haven’t extensively tested this recipe with regular milk, but we anticipate it would work just fine, though the soup would be slightly thinner and less rich compared to using half and half or heavy cream. If using regular milk, ensure it’s at least 2% or whole milk for better body. For dairy-free options, full-fat coconut milk (canned) or a good quality cashew cream can be used to maintain creaminess, though they will impart a subtle flavor of their own.
Yes, absolutely! To make this cream of mushroom soup gluten-free, you will need to make two main substitutions. First, replace the all-purpose flour used for the roux with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or a starch like cornstarch or arrowroot powder (as detailed in the “How can I thicken the soup further?” FAQ). Second, ensure that your chicken or vegetable stock is certified gluten-free, as some brands may contain wheat-derived ingredients.
Mushrooms act like sponges, so it’s best to avoid soaking them in water. The ideal way to clean them is to gently wipe them with a damp paper towel or a soft mushroom brush to remove any dirt or debris. If they are particularly soiled, a quick rinse under cold running water followed by immediate patting dry with a towel is acceptable. Always ensure they are as dry as possible before cooking to achieve proper browning and maximize flavor.
To make this soup vegetarian, simply substitute the chicken stock with high-quality vegetable stock. To make it vegan, in addition to using vegetable stock, you’ll need to replace the butter with olive oil or a plant-based butter alternative and use a dairy-free cream substitute like unsweetened full-fat coconut milk or a homemade cashew cream instead of half and half. The flavor profile will change slightly, but it will still be a wonderfully creamy and flavorful soup.
Delicious Serving Suggestions & Creative Add-Ins
This rich and creamy homemade mushroom soup is a delightful meal on its own, but it also pairs wonderfully with a variety of accompaniments. For a classic comforting experience, serve it alongside thick slices of crusty bread – perfect for dipping and soaking up every last drop – or with a handful of crunchy oyster crackers. A crisp, light side salad can provide a refreshing contrast to the soup’s richness, making for a perfectly balanced meal.
Looking to elevate your soup even further or customize it to your liking? Here are some fantastic ideas for additional flavor and texture:
- Spicy Kick: Stir in a dash of Worcestershire sauce for an extra layer of umami, or a few drops of your favorite hot sauce or a pinch of cayenne pepper for a warming kick.
- Savory Enhancements: Crumble some crispy bacon bits over the top just before serving for a smoky, salty crunch.
- Added Texture & Heartiness: Mix in cooked rice, small pasta shapes (like ditalini or orzo), wild rice, or even quinoa to give the soup more body and make it a more substantial meal.
- Protein Boost: Add shredded cooked chicken, diced ham, or sautéed ground sausage during the last few minutes of simmering to transform it into a complete main course.
- Herbal Freshness: Beyond parsley, consider fresh chives, dill, or even a sprinkle of tarragon for different aromatic notes.
- Cheese Factor: A swirl of crème fraîche or a dollop of goat cheese can add another layer of creamy tanginess.
- Roasted Vegetables: For extra vegetable goodness, stir in some roasted carrots, potatoes, or asparagus tips.
Explore More Comforting Soup Recipes
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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 & Extra Tips
- Smooth vs. Chunky Soup: If you prefer a velvety smooth soup without any mushroom pieces, feel free to use an immersion blender (or carefully transfer to a regular blender in batches) to purée the soup after adding the chicken stock but BEFORE adding the half and half. Blend until it reaches your desired smoothness, then proceed with adding the cream.
- 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.
- Seasoning: Taste and adjust seasoning throughout the cooking process. You may want to add more salt or pepper after the stock and cream have been added, as flavors can change with dilution.
- Thyme Bundle: Using a “bundle” or “bouquet garni” for herbs like thyme makes it easy to remove them before serving, ensuring a smooth eating experience without stray stems.
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.