This homemade cream of mushroom soup is packed with flavors and is super easy to make at home from scratch. You will never go back to the canned soup once you try this!
Soup is my favorite thing to make when I am in the mood to eat something light, comforting, healthy, and delicious. Therefore, here are some more soup recipes that I often make at home – Chicken Clear Soup, Thai Pumpkin Noodle Soup, Pumpkin Apple Soup, Instant Pot Broccoli Cheddar Soup, Russian Dried Mushroom Soup, and Chinese Hot & Sour Soup.
About This Recipe
The weather has a slight nip already which means the soup days are almost here! This homemade cream of mushroom soup is going to be on repeat in my kitchen this fall and winter.
There is nothing that can beat the deep earthy flavors of homemade mushroom soup and when you can get it on the table in under 40 minutes, there is no looking back. Once you try this mushroom soup recipe made from scratch, I am assuring you will never put your hands on a can again!
Just throw in a few simple ingredients together and a warm comforting bowl of soup is ready in no time. This soup is creamy with tender bits of mushroom coming in each bite. The dried herbs complement the mushroom flavor without overpowering it.
Why Make Cream of Mushroom Soup At Home
- Homemade mushroom soup is much tastier than the canned one.
- It is made using the best ingredients and there are no added preservatives, color, or any other stabilizers added to it.
- It comes together in under 40 minutes in one pot and uses simple pantry ingredients.
- Moreover, it’s much economical to make it at home.
Butter & Oil – A mix of butter and oil gives a lovely flavor to this soup. Use only oil if you want to make this soup vegan.
Mushroom – Use the best quality fresh mushrooms. Fresher the mushroom, the better the taste of the soup.
I have used regular button mushrooms, but you can use other varieties like cremini, oyster, portabello, shitake, etc, or a mix of these.
You can also use dried mushrooms to make this soup. Just rehydrate them in hot water for 20 minutes before chopping. Retain the water in which they were soaked and use it while cooking for the best flavor.
Broth or Stock – Veg, chicken, or beef broth, use whatever you have at hand. I like to use my homemade vegetable stock. You can also use stock cubes or powder.
Herbs – Thyme or parsley complements the mushroom flavor very well. But feel free to use other herbs like tarragon, basil, oregano, etc.
Garlic – Use freshly minced or chopped garlic for the best flavor.
Flour – Flour gives the soup a lovely creamy texture. You can use whole wheat flour as a healthy alternative. To make the soup gluten-free, use cornstarch. Mix it with some water to make a slurry and add it gradually until you reach the desired thickness.
Cream – Use half and half, light cream or heavy cream to add richness to the soup. For a vegan soup, use coconut cream or cashew cream instead.
Others – Other than the above-given ingredients, you will also need onion, salt, and pepper. You can also add ¼ cup of wine to the soup as it adds a delicious flavor. Use red or white or feel free to skip it if you don’t want to open a new bottle.
How to make Cream of Mushroom Soup
Heat 2 tablespoon extra virgin olive oil and 2 tablespoon butter (salted or unsalted) in a pot over medium-high heat until butter is melted.
Add 1 teaspoon minced garlic and ½ cup chopped onion and saute for 2-3 minutes until the onion is softened.
Add 8 oz (250 g) chopped mushrooms and 1 teaspoon dried thyme and cook on high heat for 10-12 minutes, until the mushrooms are dark in color. High heat will caramelize the mushroom and give a deep earthy flavor to the soup.
Add 1 tablespoon all-purpose flour and mix well.
Stir in 3 cups of vegetable broth, and salt & pepper to taste.
Reduce the heat to low and let the soup simmer for 10-15 minutes stirring occasionally. Switch off the heat and let the soup cool down a bit. Remove 1 cup of soup with a few mushroom pieces and set aside.
Blend the remaining soup using an immersion blender until smooth. You can also transfer it to a blender to blend.
Add the reserved soup back to the pot along with ½ cup heavy cream.
Allow to gently simmer (do not boil). Add chopped parsley and mix well. Serve hot!
Frequently Asked Questions
This mushroom soup recipe has all the ingredients that are gluten-free except all-purpose flour which is used to thicken the soup. If you want to make a gluten-free version, you can replace all-purpose flour with rice flour, potato starch, tapioca starch, or cornstarch and keep the remaining ingredients and the recipe as is.
You can swap the heavy cream with whole milk to make a lighter version. If you want to make a vegan version, you can skip adding cream fully or substitute it with thick coconut milk. This soup turns out to be thick and creamy without cream too.
This soup will last in the fridge for about 2 to 3 days in an air-tight container. You can thin it by adding a little water while reheating if the soup becomes thick after refrigerating.
The best part about this soup is that it freezes very well. Freeze the leftover soup in airtight containers or freezer bags for up to a month. Thaw it overnight in the refrigerator or 3-4 hours on the counter, heat, and serve.
I like to freeze the soup before adding cream to it. Thaw, reheat, and add the cream at the end, heat until warm, and serve!
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Homemade Cream of Mushroom Soup Recipe
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (salted or unsalted)
- 1 teaspoon minced garlic
- ½ cup chopped onions
- 8 ounces button mushroom (250 g, chopped)
- 1 teaspoon dried thyme
- 1 tablespoon all purpose flour
- 3 cups vegetable broth
- salt & pepper
- ½ cup heavy cream
- 2 tablespoons chopped fresh parsley
- Add extra virgin olive oil and butter to a medium size pot and heat over medium high heat until butter is melted.
- Add minced garlic and chopped onion and saute for 2-3 minutes until the onion is softened.
- Now add chopped mushrooms and dried thyme and cook on high heat for 10-12 minutes, until the mushrooms are dark in color.
- Add all-purpose flour and mix well.
- Stir in 3 cups of vegetable broth, and salt & pepper to taste.
- Reduce the heat to low and let the soup simmer for 10-15 minutes stirring occasionally.
- Switch off the heat and let the soup cool down a bit. Remove 1 cup of soup with a few mushroom pieces and set aside.
- Blend the remaining soup using an immersion blender until smooth. You can also transfer it to a blender to blend.
- Add the reserved soup back to the pot along with heavy cream.
- Allow to gently simmer (do not boil). Add chopped parsley and mix well. Serve hot!