Homemade Cream of Mushroom Soup Recipe

Introduction

This homemade cream of mushroom soup is rich, velvety, and full of deep mushroom flavor. Perfect as a comforting appetizer or light meal, it’s easy to make with simple ingredients found in your kitchen.

Ingredients

• 1 pound fresh mushrooms (a mix of white and cremini mushrooms is nice)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 cup heavy cream
• Salt and freshly ground black pepper, to taste
• Fresh parsley and/or thyme, finely chopped (for garnish)

Instructions

1. Step 1: Clean the mushrooms by wiping them with a damp paper towel. Do not rinse them as they will absorb water. Slice them thinly.
2. Step 2: In a large pot over medium heat, melt the butter. Add the onion and garlic, and sauté until the onions are translucent and softened, about 5 minutes.
3. Step 3: Add the sliced mushrooms to the pot and cook, stirring occasionally, for another 5-7 minutes, until the mushrooms release their liquid and start to brown.
4. Step 4: Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes more.
5. Step 5: Gradually add the chicken broth, stirring continuously to prevent lumps. Increase heat and bring to a boil, then reduce to a simmer.
6. Step 6: Let the soup simmer for about 20 minutes, until the mushrooms are tender and flavors have melded.
7. Step 7: Use an immersion blender to puree the soup to your preferred texture. If using a regular blender, let the soup cool slightly, blend in batches, and take care to avoid splatters.
8. Step 8: Return the soup to the pot if needed. Stir in the heavy cream and heat for another 2-3 minutes until warmed through.
9. Step 9: Season the soup with salt and black pepper to taste.
10. Step 10: Ladle the soup into bowls and garnish with fresh parsley and/or thyme before serving.

Tips & Variations

• To deepen the flavor, try adding a splash of white wine while cooking the mushrooms.
• For a vegan version, substitute butter with olive oil, use vegetable broth, and replace heavy cream with coconut cream or cashew cream.
• Sauté mushrooms in batches if your pot is small to avoid overcrowding and ensure proper browning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms, but rehydrate them first in warm water and use the soaking liquid as part of your broth for extra flavor.

Is it necessary to blend the soup?

No, blending is optional. You can leave the soup chunky for more texture or blend until smooth based on your preference.

Homemade Cream of Mushroom Soup Recipe

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★★★★★

4.8 from 63 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This homemade cream of mushroom soup combines fresh mushrooms, sautéed onions, and garlic with a rich, creamy broth, delivering a comforting and flavorful dish perfect for any season. Using a blend of white and cremini mushrooms enhances the earthiness, while the heavy cream adds a silky texture. Ideal as a warming starter or a light meal.

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Ingredients

Scale 1x2x3x

Mushrooms and Vegetables

• 1 pound fresh mushrooms (a mix of white and cremini mushrooms recommended), thinly sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced

Cooking Base

• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 4 cups chicken broth (or vegetable broth for vegetarian version)
• 1 cup heavy cream

Seasonings and Garnish

• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley and/or thyme, finely chopped (for garnish)

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Instructions

1. Prepare the Mushrooms: Clean the mushrooms by wiping them gently with a damp paper towel to remove dirt. Avoid rinsing them to prevent water absorption. Slice them thinly for even cooking.
2. Sauté Onions and Garlic: Melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until the onions become translucent and soft, about 5 minutes.
3. Cook Mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and cook for 5-7 minutes until mushrooms release their liquid and begin to brown, enhancing their flavor.
4. Add Flour: Sprinkle the flour evenly over the mushrooms and stir thoroughly to combine. Cook this mixture for an additional 1-2 minutes to remove the raw flour taste.
5. Incorporate Broth: Slowly pour in the chicken or vegetable broth while stirring continuously to avoid lumps. Increase the heat to bring the soup to a boil, then reduce heat to a simmer.
6. Simmer the Soup: Let the soup simmer gently for about 20 minutes to tenderize the mushrooms fully and develop flavors.
7. Blend the Soup: Use an immersion blender to puree the soup to your preferred texture, whether smooth or slightly chunky. If using a regular blender, carefully blend in batches after letting the soup cool slightly to avoid splatters.
8. Add Cream and Reheat: Return the blended soup to the pot if needed. Stir in the heavy cream and heat for another 2-3 minutes until warmed through, enhancing creaminess.
9. Season to Taste: Add salt and freshly ground black pepper according to your flavor preference and stir well.
10. Serve and Garnish: Ladle the soup into bowls and garnish with finely chopped fresh parsley and/or thyme to add a fresh, aromatic finish.

Notes

• Using a mix of white and cremini mushrooms adds depth of flavor.
• Do not rinse mushrooms with water to preserve their texture and flavor.
• An immersion blender is safer and easier for blending hot soup, but a regular blender can be used with caution.
• Vegetarian option: substitute chicken broth with vegetable broth.
• Slightly thickening the soup with flour creates a luscious texture, but it can be adjusted with more or less based on preference.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: cream of mushroom soup, homemade mushroom soup, creamy mushroom soup, easy mushroom soup, vegetarian soup