homemade cream of mushroom soup recipe

Written ByJenny Smyth Posted on
homemade cream of mushroom soup recipe
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The Best homemade cream of mushroom soup recipe

Ive always loved a good bowl of cream of mushroom soup. Its a comforting dish that reminds me of cozy evenings at home with my family. This homemade version is even better than the canned stuff, with a rich, velvety texture and deep mushroom flavor.

My kids love it, and I feel good serving it to them because its packed with nutrients from the mushrooms and its low in calories. Its a perfect dish for a quick weeknight dinner or a fancy dinner party. It pairs well with a variety of dishes, from grilled cheese sandwiches to fancy pastas.

Plus, making it from scratch allows you to control the ingredients, making it a healthier option. The key to a great homemade cream of mushroom soup is to cook the mushrooms low and slow until they release their moisture and develop a rich, savory flavor. This process, known as sweating, is crucial for building the soups depth of flavor.

And it is so easy to do at home. I know everyone has different tastes and things they like. But I can honestly say that I have never met a person who did not like this soup.

But I must give a warning. It is so good, you might just eat the whole pot yourself. So make sure to make enough for everyone and maybe a little extra as well.

My family loves it so much and so do I, so I make it all the time. And I am sure your family will love it just as much as mine does. I hope you enjoy the recipe and make it a regular part of your meal plan.

Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

4.9 from 1440 votes

This homemade cream of mushroom soup is rich, creamy, and full of savory mushroom flavor. Its perfect for a comforting meal on a cold day or a fancy dinner party.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 tablespoon chopped fresh parsley, for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the chopped onion and sliced mushrooms.
3Cook, stirring occasionally, until the mushrooms have released their moisture and it has evaporated.
4This should take about 5-7 minutes.
5The mushrooms should be soft and slightly browned.
6Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
7The garlic should be fragrant and lightly golden.
8Sprinkle the flour over the mushroom mixture and stir to combine.
9Cook for 1-2 minutes, stirring constantly.
10The flour should be fully incorporated and the mixture should be slightly thickened.
11Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming.
12Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally.
13The soup should have thickened slightly and the flavors should be well combined.
14Stir in the heavy cream and season with salt and pepper to taste.
15Cook for an additional 2-3 minutes, until the soup is heated through.
16Do not let it boil.
17Taste and adjust the seasoning if necessary.
18Ladle the soup into bowls and garnish with chopped fresh parsley.
19Serve immediately and enjoy.

🔧Equipment

Large pot
Wooden spoon
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 800mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 8g

📝Notes

Tips: You can substitute vegetable broth for chicken broth to make a vegetarian version of this soup. You can also add other vegetables, such as carrots or celery, for added flavor and nutrition.

This homemade cream of mushroom soup is always a hit with my family and friends. Its a great dish for any occasion, from a quick weeknight dinner to a fancy dinner party. Leftovers can be stored in the refrigerator for up to 3 days, making it a great meal prep option for busy weeks.

Just reheat it gently on the stove or in the microwave until warmed through. Enjoy it with a grilled cheese sandwich for a classic combo, or serve it as a side dish with your favorite protein. Its versatile and delicious.

You wont be disappointed. I promise you that if you try this recipe you will love it just as much as I do and you will be making it all the time. I hope you enjoy it and make it a regular part of your meal plan.

❓ Frequently Asked Questions About Cream of Mushroom Soup

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will even intensify over time. Just reheat it gently on the stove or in the microwave until warmed through. Do not let it boil.

Can I freeze this soup?

While you can freeze this soup, the texture of the cream may change upon thawing. It is best to freeze it without the cream and add it when reheating.

Can I use canned mushrooms instead of fresh?

While you can use canned mushrooms in a pinch, fresh mushrooms will give you the best flavor. If you must use canned, make sure to drain them well and rinse them to remove excess sodium.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Combine all the ingredients except the cream in the slow cooker and cook on low for 6-8 hours. Stir in the cream before serving.

Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by substituting the butter with olive oil and the heavy cream with coconut milk or almond milk and a tablespoon or two of cornstarch to thicken it up. Just make sure to cook it a little longer so the cornstarch can activate. It might not be as thick without the dairy, but it will still be delicious.

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