cream of mushroom soup recipe
The Best cream of mushroom soup recipe
What I love most about this recipe is how versatile it is. You can serve it as a starter, pair it with a sandwich for lunch, or even use it as a base for casseroles and other dishes. It’s also a great way to get more veggies into my family’s diet without them even realizing it. Mushrooms are low in calories but high in nutrients like B vitamins, selenium, and antioxidants, so I feel good about serving it often. Plus, it’s easy to tweak—add a little garlic for extra flavor, or swap in low-fat milk if you’re watching your calories. Either way, it’s a winner in my book.
Creamy Homemade Cream of Mushroom Soup
A rich and velvety cream of mushroom soup with earthy mushrooms, aromatic herbs, and a touch of cream. Perfect for a cozy meal or as a starter for any occasion.
🥘Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) fresh mushrooms (cremini or white), sliced
- 1/4 cup all-purpose flour
- 4 cups (1L) vegetable or chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup crispy fried shallots
👨🍳Directions
-
1
Heat the butter and olive oil in a large pot or Dutch oven over medium heat until the butter is melted. -
2
Add the chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. -
3
Add the sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. -
4
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste. -
5
Gradually pour in the broth while stirring constantly to prevent lumps from forming. Add the thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer. -
6
Reduce the heat to low and let the soup simmer for 15-20 minutes, stirring occasionally, until slightly thickened. -
7
Remove the bay leaf and discard. Stir in the heavy cream or half-and-half and season with salt and pepper to taste. Simmer for an additional 2-3 minutes. -
8
Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with fresh parsley, grated Parmesan, and crispy fried shallots if desired.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Homemade Cream of Mushroom Soup Works
❓ Frequently Asked Questions About Creamy Cream of Mushroom Soup
1. Can I use fresh mushrooms instead of canned mushrooms in cream of mushroom soup?
Yes, you can substitute fresh mushrooms for canned ones. Sauté about 8 ounces (225g) of sliced fresh mushrooms in butter until they release their moisture and brown slightly. This will give your soup a richer, more intense mushroom flavor compared to canned mushrooms.
2. How can I make this soup dairy-free or vegan?
To make a dairy-free or vegan version, replace the butter with olive oil or vegan butter, use plant-based milk (such as unsweetened almond, oat, or coconut milk) instead of heavy cream, and swap the chicken broth for vegetable broth. You can also thicken the soup with a cornstarch slurry or blended cashews instead of a roux.
3. Can I freeze cream of mushroom soup?
Yes, you can freeze cream of mushroom soup, but the texture may change slightly upon thawing. The dairy in the soup can separate, so it’s best to reheat it slowly on the stovetop while stirring frequently. For best results, freeze the soup without adding the cream, then stir it in after reheating.
4. What can I use as a substitute for heavy cream in this recipe?
If you don’t have heavy cream, you can use half-and-half, whole milk, or a combination of milk and a little butter for richness. For a lighter option, try evaporated milk or coconut milk (for a dairy-free version). Another trick is to blend a small amount of cooked potatoes or cashews into the soup for a creamy texture.
5. How do I thicken cream of mushroom soup if it’s too thin?
If your soup is too thin, you can thicken it by simmering it uncovered to reduce the liquid. Alternatively, mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup, then simmer until thickened. Another option is to blend a portion of the soup and stir it back in for a creamier consistency.
