This homemade mushroom soup is a rich and savory alternative to canned versions. It uses fresh ingredients and a simple thickening method to create a smooth, creamy texture suitable for any meal.

List of ingredients

4 tablespoons butter – provides richness and a base for sautéing.
1 tablespoon oil – prevents the butter from burning at high heat.
2 cups onions, diced (about 2 medium onions) – adds aromatic sweetness.
4 cloves garlic, minced – adds a pungent, savory depth.
1 1/2 pounds brown mushrooms, fresh, sliced – the primary earthy flavor component.
4 teaspoons chopped thyme, divided – an earthy herb that complements mushrooms.
1/2 cup vegetable broth – used as a non-alcoholic replacement for wine to deglaze the pan.
6 tablespoons all-purpose flour – acts as the thickening agent.
4 cups low sodium chicken broth or stock – the primary liquid base.
1-2 teaspoons salt – adjust based on the saltiness of the broth.
1/2-1 teaspoons black pepper, cracked – adds a slight heat and spice.
2 beef bouillon cubes, crumbled – intensifies the savory beefy undertones.
1 cup heavy cream, half and half, or evaporated milk – creates the creamy finish.
1/2 tablespoon parsley, chopped, fresh – for garnish and freshness.
1/2 tablespoon thyme, chopped, fresh – for garnish and final flavor.

step-by-step instructions

Sauté Aromatics: Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened, then cook garlic until fragrant, about 1 minute.
Brown Mushrooms: Add mushrooms and 2 teaspoons of thyme to the pot. Cook for 5 minutes until the mushrooms release their moisture and brown slightly.
Deglaze: Pour in the vegetable broth and allow it to cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
Thicken: Sprinkle mushrooms with flour, mix well to coat all pieces, and cook for 2 minutes to remove the raw flour taste.
Simmer: Add chicken stock, mix again, and bring to a boil. Reduce heat to low-medium, then season with salt, pepper, and crumbled bouillon cubes.
Reduce: Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until the liquid has thickened.
Finish with Cream: Reduce heat to low and stir in the heavy cream or half and half. Allow it to gently simmer without boiling to prevent separation.
Garnish: Adjust salt and pepper to taste, then mix in the fresh parsley and remaining thyme. Serve warm.

Optimizing Mushroom Selection

Use Brown Mushrooms for Depth

Brown mushrooms, such as cremini or baby bellas, offer a more intense flavor than white button mushrooms. They provide a deeper color to the final soup and a more robust earthy taste. These are the ideal choice for a traditional cream soup.

Incorporate Portobellos for Meatiness

If you prefer a heartier texture, substitute some of the brown mushrooms with sliced portobello mushrooms. Portobellos have a denser structure and a more savory, “meaty” profile. This makes the soup feel more like a main course than a side.

Combine Different Mushroom Varieties

Mixing several types of mushrooms, such as shiitake, oyster, and cremini, adds layers of complexity. Each variety contributes a different nuance of earthiness and texture. Ensure all varieties are sliced to a similar thickness for even cooking.

Professional Cooking Techniques

Manage Heat to Avoid Burning Garlic

Garlic burns much faster than onions and can become bitter if overheated. Always add minced garlic after the onions have softened. Cook it only until it becomes fragrant, which usually takes about 60 seconds.

Ensure Flour is Fully Cooked

Cooking the flour for two minutes after stirring it into the mushrooms is critical. This process removes the raw, starchy taste that can linger in the soup. It also helps the flour integrate more smoothly into the broth.

Control Simmering Temperature for Thickness

Maintaining a low-medium simmer allows the flour to hydrate and thicken the liquid slowly. Avoid keeping the soup at a rolling boil for too long, as this can cause the liquid to reduce too quickly. Stir occasionally to prevent the bottom from scorching.

Prevent Dairy Curdling with Low Heat

Adding cream to a boiling liquid can cause the dairy to separate or curdle. Always reduce the heat to low before stirring in the heavy cream or half and half. A gentle simmer is enough to heat the dairy through without breaking its structure.

Thickening and Dairy Substitutions

Use a Cornstarch Slurry for Gluten-Free Needs

If you cannot use all-purpose flour, replace it with a cornstarch slurry. Mix 2 to 3 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Stir this mixture into the boiling broth in small increments until the desired thickness is achieved.

Substitute Evaporated Milk for a Lighter Feel

Evaporated milk is a great alternative to heavy cream for those who want a slightly lighter soup. It still provides a creamy consistency but with less fat than heavy cream. Follow the same low-heat stirring method to avoid curdling.

Swap Heavy Cream for Half and Half

Half and half provides a middle ground between whole milk and heavy cream. It results in a soup that is creamy but not overly thick or rich. This is a good option for those who find heavy cream too heavy.

Adjusting the Broth Base

While chicken broth is standard, vegetable broth can be used for a lighter, plant-based liquid base. Using a combination of beef bouillon and chicken broth creates a balanced, deep flavor. Always use low-sodium versions to maintain control over the salt levels.

Storage and Preservation

Cool Soup Rapidly Before Refrigerating

To prevent bacterial growth, cool the soup quickly before placing it in the fridge. You can do this by transferring the soup into smaller, shallow containers. This increases the surface area and allows heat to escape faster.

Store in Airtight Glass Containers

Glass containers are preferable to plastic for storing creamy soups as they do not absorb odors. Ensure the lid is airtight to prevent the soup from picking up flavors from other foods. Store the soup in the coldest part of the refrigerator.

Avoid Freezing Dairy-Based Soups

Freezing soups that contain heavy cream or half and half often leads to separation upon thawing. The fat can split, leaving the soup with a grainy texture. If you must freeze it, freeze the soup before adding the cream and stir the dairy in after reheating.

Maximum Refrigeration Duration

Cream of mushroom soup stays fresh in the refrigerator for 3 to 5 days. Always check for a fresh aroma and consistency before consuming. If the soup has separated, a vigorous stir or a whisk can often bring it back together.

Reheating Guidelines

Reheat Slowly on the Stovetop

The best way to reheat this soup is over low heat in a saucepan. This allows you to monitor the temperature and prevent the dairy from boiling. Stir frequently to ensure the heat is distributed evenly throughout the pot.

Add a Splash of Liquid During Reheating

Creamy soups tend to thicken as they sit in the refrigerator. Add a tablespoon of chicken broth, milk, or water when reheating to restore the original consistency. This prevents the soup from becoming too gluey or thick.

Avoid High-Power Microwave Settings

If using a microwave, use a medium power setting and heat in 1-minute intervals. Stir the soup between each interval to avoid hot spots. Overheating in the microwave can cause the cream to separate quickly.

Serving and Pairing Suggestions

Pair with Crusty Garlic Bread

The richness of the mushroom soup is balanced well by the crunch of toasted garlic bread. Use a baguette or sourdough loaf brushed with garlic butter and toasted until golden. This provides a textural contrast to the smooth soup.

Balance with a Fresh Green Salad

A light salad with a lemon-based vinaigrette helps cut through the heaviness of the cream. Use fresh arugula or baby spinach with sliced cucumbers and cherry tomatoes. The acidity of the dressing cleanses the palate between spoonfuls.

Serve with Roasted Root Vegetables

For a complete meal, serve the soup alongside roasted carrots or parsnips. The natural sweetness of roasted vegetables complements the earthy notes of the mushrooms. Toss the vegetables in olive oil and thyme before roasting.

Troubleshooting Common Issues

Fix a Soup That is Too Thin

If the soup is not thick enough after simmering, you can add a small amount of additional cornstarch slurry. Mix one teaspoon of cornstarch with a teaspoon of water and stir it in. Let the soup simmer for another 2-3 minutes to activate the thickener.

Correct Over-Salted Broth

If the bouillon and salt make the soup too salty, add a splash of unsalted broth or a bit more cream. In some cases, a small amount of lemon juice can help balance the saltiness. Avoid adding more water, as this may dilute the flavor too much.

Prevent Mushroom Wateriness

Mushrooms release a lot of water when they first hit the pan. To prevent the soup from becoming watery, ensure the heat is high enough to evaporate this moisture during the initial sauté phase. Do not crowd the pan too much, or the mushrooms will steam instead of brown.

Remove Lumps of Flour

If flour lumps form when adding the stock, use a whisk to vigorously stir the liquid. If lumps persist, you can pass the soup through a fine-mesh strainer. Alternatively, an immersion blender can be used to smooth out the texture.

Frequently Asked Questions

Can I blend this soup for a smoother texture?

Yes, you can use an immersion blender to puree the soup. For a completely smooth consistency, blend the soup after simmering but before adding the final cream. If you prefer some chunks of mushrooms, only blend a small portion of the pot.

Can I use dried mushrooms instead of fresh?

Dried mushrooms can be used, but they must be rehydrated in warm water first. Use the soaking liquid as part of your broth for an extra punch of flavor. Note that dried mushrooms have a much more intense taste than fresh ones.

Is it possible to make this soup dairy-free?

You can replace the heavy cream with full-fat coconut milk or a cashew-based cream. These alternatives provide a similar richness and thickness. Be aware that coconut milk may add a slight coconut flavor to the soup.

How do I stop the soup from separating?

Separation usually happens because the soup was boiled after the cream was added. To fix a separated soup, stir in a small amount of cold broth or milk over very low heat. Use a whisk to emulsify the fats back into the liquid.

Homemade Cream of Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: alyssabennett
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: General

Print Recipe

Description

Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!

Ingredients

Scale

4 tablespoons butter
1 tablespoon oil
2 cups onions, diced
4 cloves garlic, minced
1 1/2 pounds brown mushrooms, fresh, sliced
4 teaspoons chopped thyme, divided
1/2 cup alcohol-free white wine alternative
6 tablespoons all-purpose flour
4 cups low sodium chicken broth
1–2 teaspoons salt
1/2–1 teaspoons black pepper, cracked
2 beef bouillon cubes, crumbled
1 cup heavy cream
1/2 tablespoon parsley, chopped, fresh
1/2 tablespoon thyme, chopped, fresh

Cook Mode Prevent your screen from going dark

Instructions

Step 1: 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.
Step 2: Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in alcohol-free white wine alternative and allow to cook for 3 minutes.
Step 3: 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.
Step 4: Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Step 5: Reduce heat to low, stir in cream. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Step 6: Mix in parsley and remaining thyme. Serve warm.

Notes

If you’re dairy free, feel free to leave out the cream.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 354 kcal
Sugar: 7 g
Sodium: 836 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0.3 g
Carbohydrates: 21 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 65 mg