If you're craving a cozy, velvety soup that brings rich, earthy flavors right to your kitchen, this Homemade Cream of Mushroom Soup Recipe is exactly what you need. Perfect for chilly days or as a comforting starter any time, making it yourself means you skip canned blandness and get real, fresh taste with every spoonful.
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Why This Recipe Works
This Homemade Cream of Mushroom Soup Recipe nails a perfect balance between comfort and sophistication. The sautéed mushrooms deepen in flavor with gentle caramelization while the flour and butter create a silky roux that thickens your soup just right. The slow simmer helps those beautiful umami notes develop fully without rushing the process.
- Consistent Texture: Combining fresh mushrooms with a classic roux ensures your soup is creamy but not gluey, making every spoonful smooth and inviting.
- Deep, Balanced Flavor: Cooking onions, garlic, and mushrooms slowly builds layers of flavor that canned versions just can't match.
- Simple Ingredients: Every component is kitchen-staple friendly, so you don't have to hunt down anything fancy or expensive.
- Fast Prep, Big Payoff: From chopping to simmer, you're looking at about 40 minutes for a wholesome soup that feels like hours of effort.
Ingredient Game Plan
Choosing the right mushrooms and the freshest aromatics is key here. I like to grab a mix of button and cremini for more depth, but porcini or shiitake can also add a nice twist. Using good quality butter and broth makes a subtle but noticeable difference.
- Fresh Mushrooms: Look for firm, dry caps without spots to get the best earthy flavor and texture.
- Onion & Garlic: Use yellow onion for sweetness and fresh garlic cloves for punch-pre-minced doesn't quite cut it here.
- Butter: Real unsalted butter adds richness; avoid substitutes to keep the silky mouthfeel.
- Vegetable Broth: Homemade or low-sodium store-bought works best to control the salt level.
- Heavy Cream: Adds that luscious silkiness that makes this soup feel indulgent but still balanced.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Homemade Cream of Mushroom Soup Recipe
Step 1 - Prep & Season
Start by melting butter gently over medium heat in a large pot. You'll want it foaming but not browning-this sets a rich base without bitterness. Toss in the chopped onion and garlic and sauté five minutes until they're soft and translucent. You'll notice a toasty aroma filling your kitchen, which is a good sign. Avoid browning here; the goal is soft, sweet flavors as a foundation.
Step 2 - Build Flavor
Next, add the sliced mushrooms. Cook them down patiently, stirring now and then, until all their moisture has evaporated and the edges start turning golden-this usually takes about 8 to 10 minutes. This step is crucial because it intensifies the mushroom flavor instead of watering down the soup. Sprinkle the flour evenly over the mushroom mixture, stirring well to combine. Cook this for another 1 to 2 minutes to remove any raw flour taste and start the thickening process.
Step 3 - Finish for Best Texture
Slowly pour in the vegetable broth while stirring constantly-this helps prevent lumps and creates a smooth base. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. You'll see the soup thicken and the flavors meld beautifully. Stir in the heavy cream last, and season with salt and freshly cracked pepper. For a silky finish, use an immersion blender right in the pot or carefully transfer to a blender in batches. Blend until smooth but still creamy with a little texture from the mushrooms.
Pro Moves I Swear By
From my kitchen to yours, here are a few tweaks that make this Homemade Cream of Mushroom Soup Recipe stand out every time - little tricks I've picked up after countless batches.
- Doneness Cue: Mushrooms are perfectly cooked when their edges are golden and no liquid pools at the bottom-this means rich flavor.
- Temperature Trick: Keep your heat medium-low after the roux-too hot will scorch the flour, too low won't thicken properly.
- Make-Ahead Move: Soup flavors develop even more after a day in the fridge; reheating slowly is key to preserving creaminess.
- Skip This Pitfall: Don't rush the sautéing stage-mushrooms need time to brown, or your soup risks tasting watery.
Serve It Up
Finishing Touches
I like to garnish with a sprinkle of finely chopped fresh parsley-it adds a pop of color and a hint of freshness that lifts the creamy texture beautifully. A crack of black pepper on top also enhances the earthy notes nicely without overpowering the delicate mushroom flavor.
Great Pairings
This soup pairs wonderfully with a crusty baguette or toasted sourdough for dipping. A simple green salad with a bright vinaigrette balances the richness perfectly. For heartier meals, serve alongside roasted chicken or pan-seared steaks to make it feel extra special.
Easy Plating Wins
For casual weeknights, ladle this soup into wide bowls, add a swirl of cream on top, and drop a few parsley leaves. For company, serve it in small cups with a sprinkle of toasted mushroom chips or crispy shallots-a texture contrast always impresses and adds that touch of elegance.
Make-Ahead & Storage
Storing Leftovers
Store leftover soup in airtight glass containers to maintain freshness and prevent absorption of fridge odors. It will keep well for up to 4 days. You might notice that the soup thickens a bit after chilling; just stir in a splash of broth or cream when reheating to loosen it up.
Freezer Notes
This soup freezes well if you want to batch cook. Cool it completely before transferring to freezer-safe containers or heavy-duty zip bags. Freeze for up to 3 months. Thaw overnight in the fridge, then gently reheat with a little extra cream or broth to restore its original texture.
Reheating Homemade Cream of Mushroom Soup Recipe Without Drying Out
Microwave gently at medium power in short bursts, stirring often and adding a teaspoon of cream or broth if it seems thick. On the stove, warm slowly over low heat with occasional stirring. Avoid high heat or rapid reheating since cream can split and texture suffers. Air fryers aren't ideal for soups but work fine for reheating accompaniments alongside.
Frequently Asked Questions
Absolutely! A mix of button, cremini, shiitake, or even wild mushrooms adds complexity. Just be sure to clean them well and adjust cooking times to avoid sogginess.
Yes, you can substitute the heavy cream with full-fat coconut milk or cashew cream. The soup will still be creamy but with a slightly different flavor profile.
This usually happens if flour is added directly to hot liquid without stirring or if you add broth too quickly. Make sure to stir constantly and pour the broth in gradually to keep the soup smooth.
For a thicker soup, let it simmer a bit longer uncovered to reduce liquid. To thin it out, stir in a little extra broth or cream until you reach the desired consistency.
Final Thoughts
PrintComplete Recipe
Homemade Cream of Mushroom Soup Recipe
This homemade cream of mushroom soup is a rich and comforting dish made with fresh mushrooms, sautéed onions and garlic, thickened with flour, and enriched with heavy cream. Perfect for a cozy meal, it delivers a smooth and velvety texture with a fresh parsley garnish for a touch of brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Dairy & Pantry
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat to create a flavorful foundation for the soup.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook until translucent, releasing their aroma and sweetness.
- Cook mushrooms: Add the sliced mushrooms and sauté until they become soft and tender, developing their rich umami flavor.
- Add flour: Stir in the all-purpose flour and cook for 1 to 2 minutes to remove the raw flour taste and begin thickening the soup.
- Incorporate broth: Gradually pour in the vegetable broth while stirring constantly to prevent lumps and create a smooth base.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors and thicken.
- Finish with cream: Stir in the heavy cream, season with salt and pepper to taste, to enrich and add creaminess to the soup.
- Blend until smooth: Using an immersion blender or a regular blender, blend the soup until it reaches a smooth, velvety consistency.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley for a burst of color and freshness.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or cashew cream.
- You can use a regular blender if you don't have an immersion blender, but be sure to blend in batches carefully.
- Adjust thickness by adding more broth for a thinner soup or cooking longer to thicken.
- Fresh parsley adds a nice garnish but can be omitted or replaced with thyme or chives.
- Use low-sodium vegetable broth to control saltiness if preferred.
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