Homemade Cream of Mushroom Soup | Rich, Velvety & Savory
1. Introduction
There’s nothing quite as comforting as a warm bowl of Cream of Mushroom Soup. It’s earthy, creamy, and deeply satisfying — the kind of dish that makes you slow down and savor each spoonful. Unlike the canned versions, homemade mushroom soup has a depth of flavor that comes from caramelized mushrooms, real cream, and aromatic herbs.
What makes this soup so special is how it transforms simple ingredients into something elegant. You’ll learn how to build flavor by browning the mushrooms properly, balancing the richness with herbs, and achieving a silky-smooth consistency. It’s perfect as a light lunch, a cozy dinner starter, or a luxurious sauce base for other recipes.
This recipe uses everyday pantry ingredients and takes under an hour to prepare. Once you taste it, you’ll never go back to store-bought again.
2. Ingredients Breakdown
- Fresh Mushrooms (1 lb / 450 g) – Any variety works: cremini, button, or a mix of wild mushrooms for extra flavor.
- Butter (3 tbsp) – Adds richness and helps develop a caramelized base.
- Olive Oil (1 tbsp) – Keeps the butter from burning and deepens the flavor.
- Onion (1 medium, finely chopped) – Adds sweetness and body to the soup.
- Garlic (3 cloves, minced) – Brings aroma and depth.
- All-Purpose Flour (2 tbsp) – Acts as a thickener for the creamy base.
- Chicken or Vegetable Broth (4 cups) – The soup’s foundation. Choose low-sodium for better control over seasoning.
- Heavy Cream (1 cup) – Gives the soup its silky, velvety texture.
- Thyme (1 tsp, fresh or dried) – Complements the earthy mushrooms beautifully.
- Salt and Pepper (to taste) – Enhances all flavors.
- Optional Garnish: Fresh parsley, sautéed mushroom slices, or a drizzle of cream.
Substitutions:
- Dairy-free: Use olive oil instead of butter and full-fat coconut milk or cashew cream instead of heavy cream.
- Gluten-free: Replace flour with cornstarch (1 tbsp mixed with 2 tbsp water).
- Vegan: Combine both substitutions above and use vegetable broth.
3. Step-by-Step Instructions
Step 1: Prepare and Sauté the Mushrooms
Clean the mushrooms gently with a damp paper towel and slice them evenly. In a large pot, heat butter and olive oil over medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Tip: Don’t overcrowd the pan — mushrooms need space to brown, not steam.
Step 2: Add Aromatics
Lower the heat slightly and stir in the onions. Cook for about 5 minutes, until soft and translucent. Add the garlic and cook for 1 minute, just until fragrant.
Step 3: Make the Roux
Sprinkle in the flour and stir continuously for 1–2 minutes to eliminate the raw flour taste. This step thickens the soup later and creates that creamy texture.
Step 4: Add Broth and Simmer
Gradually whisk in the broth, scraping the bottom to loosen any brown bits. Bring to a gentle boil, then reduce to a simmer. Add thyme, salt, and pepper. Cook uncovered for 15–20 minutes, stirring occasionally.
Step 5: Blend to Perfection
Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only half the mixture and leave the rest with visible mushroom pieces.
Tip: If using a countertop blender, cool the soup slightly and blend in batches.
Step 6: Stir in Cream and Finish
Return the blended soup to the pot. Stir in heavy cream and warm gently for 2–3 minutes — do not boil. Adjust seasoning to taste and serve hot, garnished with sautéed mushrooms or fresh herbs.
4. Tips and Variations
- For deeper flavor: Add a splash of white wine or sherry while sautéing mushrooms.
- Extra creamy: Mix half heavy cream, half whole milk.
- Wild version: Combine shiitake, oyster, and cremini mushrooms for rich complexity.
- Light version: Use evaporated milk or half-and-half instead of cream.
- Add protein: Stir in shredded chicken or cooked lentils for a hearty meal.
- Make ahead: The soup keeps beautifully for days — flavor improves overnight.
5. Serving Suggestions
- Sides: Pair with garlic bread, cheese toast, or a simple green salad.
- Toppings: Try a swirl of cream, crispy croutons, or truffle oil drizzle.
- Drinks: Pairs perfectly with Chardonnay, Pinot Noir, or a cup of herbal tea.
- Occasions: Ideal for cold nights, holiday dinners, or an elegant starter course.
6. Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating (Stovetop): Warm over low-medium heat, stirring occasionally.
- Reheating (Microwave): Heat in short intervals, stirring between bursts.
Tip: If the soup thickens after chilling, add a splash of broth or cream to loosen it.
7. Recipe Notes
- Can be made ahead and reheated — flavors intensify over time.
- Use fresh mushrooms for best results; canned ones lack the same texture.
- A Dutch oven or heavy-bottomed pot prevents burning.
- Do not boil after adding cream — it can curdle.
- Blend partially for a rustic, hearty version.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 14 g |
| Sugar | 4 g |
| Fiber | 2 g |
| Protein | 6 g |
| Sodium | 560 mg |
| Cholesterol | 55 mg |
| Calcium | 60 mg |
| Iron | 1.1 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Soup
Cuisine: American / French-Inspired
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 1 lb fresh mushrooms, sliced
- 3 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper, to taste
Instructions
- Sauté mushrooms in butter and oil until browned.
- Add onion and garlic; cook until softened.
- Stir in flour and cook for 1–2 minutes.
- Gradually add broth, then thyme, salt, and pepper.
- Simmer 20 minutes, then blend until smooth.
- Stir in cream, reheat gently, and serve.
Notes
- Use a mix of mushroom types for best flavor.
- Avoid boiling after adding cream.
- Add a splash of white wine for a restaurant-style touch.
Nutrition
See table above.
🏷️ Diet Tags:
- Vegetarian (with veg broth)
- Gluten-Free Option
- Low-Carb
🌿 Health Benefits:
- Mushrooms are rich in antioxidants and B vitamins.
- Contains immune-boosting compounds.
- Lower in calories yet nutrient-dense.
10. FAQs
1. Can I use canned mushrooms?
You can, but fresh mushrooms have far better texture and flavor.
2. How can I make it vegan?
Use olive oil instead of butter, vegetable broth, and coconut milk or cashew cream for the base.
3. Why did my soup turn grainy?
It likely boiled after adding cream. Keep the heat low to maintain a silky consistency.
4. Can I make this soup thicker?
Yes — increase flour to 3 tbsp or simmer longer to reduce the liquid.
5. What mushrooms are best for flavor?
A blend of cremini, shiitake, and button mushrooms offers the best balance of richness and aroma.
11. Final Thoughts
Cream of Mushroom Soup is a reminder that simple ingredients — when treated with patience — can create incredible results. It’s rich, smooth, and full of earthy depth that feels both comforting and refined.
Whether you’re serving it as an appetizer or a cozy main, this recipe delivers restaurant-quality flavor every time. Try it once, and you’ll never reach for the canned version again.
If you make this soup, share how it turned out — I’d love to know what mushrooms you used or any creative twist you added.