homemade cream of mushroom recipe

Written BySheba G Updated On
homemade cream of mushroom recipe
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The Best homemade cream of mushroom recipe

I’ve always been a fan of comfort food, and this homemade cream of mushroom recipe is one of my absolute favorites. It’s a classic dish that never fails to impress, and it’s surprisingly easy to make.

I love that it’s a great way to use up fresh mushrooms, and the rich, velvety sauce is just perfect for a chilly evening. My kids adore it when I serve it over egg noodles, and it’s become a staple in our household.

Not only is it delicious, but it’s also incredibly healthy – the mushrooms provide a boost of vitamin D and antioxidants, while the cream adds a touch of indulgence without being too rich. Plus, it’s a great way to get some extra veggies into your diet without even realizing it.

I’ve made this recipe countless times over the years, and I’m still not tired of it. In fact, I think I might just have to make another batch right now…

Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

4.6 from 1423 votes

A rich and creamy mushroom soup made from scratch, perfect for a comforting meal. This recipe uses fresh mushrooms and a homemade cream base for an indulgent experience.

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

🥘Ingredients

For the Soup

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
2 cups vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme
1/2 tsp rosemary

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the chopped onion and cook until translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute until fragrant.
4Add the sliced mushrooms to the pot.
5Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
6The mushrooms will turn golden brown and reduce in size.
7Sprinkle the flour over the mushroom mixture and stir to combine.
8Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
9The mixture will thicken slightly.
10Gradually pour in the vegetable broth while stirring continuously.
11Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
12The soup will have a smooth, velvety texture.
13Stir in the heavy cream, salt, black pepper, thyme, and rosemary.
14Reduce the heat to low and let the soup simmer for an additional 5 minutes, stirring occasionally.
15The soup will be hot and bubbly, and the flavors will be well combined.
16Taste and adjust the seasoning if needed.
17Pour the soup into bowls and serve hot.
18The soup should be creamy and smooth, with a rich mushroom flavor.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 18g❤️Cholesterol: 95mg🧂Sodium: 900mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 5g

📝Notes

Tips: For a healthier option, you can substitute low-fat milk for the heavy cream. This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Watch Video Of How Homemade Cream of Mushroom Soup Works

This homemade cream of mushroom recipe is always a good idea for any occasion – whether you’re serving it at family gatherings or just want something comforting on a weeknight. The best part?

It stores beautifully in the fridge or freezer, so you can whip it up ahead of time and reheat as needed. One tip: don’t be afraid to get creative with your toppings – try adding some chopped fresh herbs or grated cheese on top for an extra burst of flavor.

❓ Frequently Asked Questions About Cream of Mushroom Soup

What type of mushrooms are best for this recipe?

In general, button mushrooms are the most commonly used variety for cream of mushroom soup because they’re mild in flavor and have a tender texture that holds up well to cooking.

Can I use canned mushrooms instead?

While canned mushrooms can be used as a substitute in a pinch, they’re not ideal because they’re often high in sodium and have an unpleasant texture.

How long does this recipe take to make?

The prep time is relatively quick – about 10-15 minutes – but the cooking time is longer because you need to let the soup simmer until the flavors meld together.

Can I make this recipe ahead?

This recipe makes about 6 servings and can be refrigerated for up to 3 days or frozen for up to 2 months – just thaw overnight in the fridge before reheating.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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