Cream of Mushroom Soup (2024)

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Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!

The deep, earthy flavours of a classic homemade mushroom soup can’t be beat, especially when it’s so easy to throw together. Filling your home with a creamy, herbaceous aroma, this soup will quickly become one of your favourite new recipes.

Cream of Mushroom Soup (1)

MUSHROOM SOUP RECIPE

If you’re not normally a big fan of mushroom soup, we are about to convert you! Full flavoured with garlic, onions and herbs, subtle enough to shine through and compliment the natural flavour of the mushrooms, every spoonful of this soup feels like a warm hug.

Cooked with easy to find ingredients you may already have in your kitchen, this simple mushroom soup recipe is easy to follow and is the perfect appetiser for a summer feast, or main course for a cosy winter dinner.

Following reader favourites like our Pumpkin Soup, Cauliflower Soup and Tortellini Soup, this new recipe has big bowls to fill! We might be biased but we think this mushroom soup recipe could be our new favourite.

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HOW TO MAKE MUSHROOM SOUP

There’s a depth of flavour in homemade mushroom soup that you just won’t find in canned soup. This is the fresh herbs and ingredients used and of course, the love you put in.

You will only require a handful of ingredients:

  • Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
  • Herbs: The herbs that best compliment those incredible flavours are a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
  • Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
  • Flour: We need flour to create that delicious, creamy texture mushroom soup is best known for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons of cornstarch mixed with a ¼ cup of water (slurry). If unsure about what quantity will be best to your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.

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HOW TO MAKE MUSHROOM SOUP TASTY

Homemade and from scratch can never be compared to canned or store-bought. What makes our mushroom soup so good? The additional flavours of the following fresh ingredients can add layers of depth to a simple soup recipe.

Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand.
Onions — don’t be put off by the amount of onions I use. I like to include two in this soup (or a ½ cup). With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup.
Wine — dry red or white wines are perfect in this and add an incredible flavour. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using RED WINE, I recommend a Marsala, Sherry, Merlot or Pinot Noir.

ForWHITE I love a Pinot Grigio or Sauv Blanc.

Cream of Mushroom Soup (5)

Stock

Or broth!Chicken or beef work well for mushroom soup. Just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.

Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. Alternatively, you can use vegetable stock powder for a delicious vegetarian soup.

Don’t forget a side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!

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Looking For More Mushroom Recipes? Try These!

Sausage Cream Cheese Dip Stuffed Mushrooms

Garlic Mushroom Chicken Thighs
Salisbury Steak with Mushroom Gravy

More Soup recipes!

Slow Cooker Creamy Tortellini Soup
Butternut Squash Soup
Chicken Noodle Soup
Tomato Soup
Beef Cabbage Soup

Cream of Mushroom Soup on Video!

Cream of Mushroom Soup (7)

Cream of Mushroom Soup

Author: Karina

Homemade Cream of Mushroom Soup is full flavoured and so easy to make. Soup in a can will be a thing of the past!

4.99 from 250 votes

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Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Serves: 6 serves

Ingredients

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 ½ pounds brown mushrooms fresh, sliced
  • 4 teaspoons chopped thyme divided
  • ½ cup Marsala wine any dry red or white wine
  • 6 tablespoons all-purpose flour
  • 4 cups low sodium chicken broth or stock
  • 1-2 teaspoons salt adjust to taste
  • ½-1 teaspoons black pepper cracked, adjust to taste
  • 2 beef bouillon cubes crumbled
  • 1 cup heavy cream or half and half, sub with evaporated milk
  • ½ tablespoon parsley chopped, fresh, to serve
  • ½ tablespoon thyme chopped, fresh, to serve

Instructions

  • Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

  • Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

  • Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

  • Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

  • Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.

  • Mix in parsley and remaining thyme. Serve warm.

Notes

Tip:If you're dairy free, feel free to leave out the cream.

Nutrition

Calories: 354kcal | Carbohydrates: 21g | Protein: 9g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 836mg | Potassium: 792mg | Fiber: 2g | Sugar: 7g | Vitamin A: 937IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg

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Reader Interactions

Comments

  1. Darlene Sharman says

    Cream of Mushroom Soup (14)
    Omg this soup is amazing, love love love… this will definitely be made again and again, l used sweet sherry , all had, the flavour’s are delicious, thank you for another great recipe 🙂

    Reply

  2. Melissa says

    Cream of Mushroom Soup (15)
    Had extra mushrooms I didn’t want to go bad and I found this recipe. Wow, it’s really good. Pretty easy to follow, I did use milk instead of cream because that’s what’s on hand, but super flavorful. I’ve saved this one, will definitely make again.

    Reply

  3. Kristine S says

    Cream of Mushroom Soup (16)
    This tasted so much better the next day, after the flavors were able to meld. I’m the only person in my household who eats this soup, and I was so happy I made it . I doubled it, because I will have it for any meal of the day! I might try a different red the next time, but I used what was on hand. Thanks so much! I enjoyed the reviews.

    Reply

  4. Shelly M says

    Cream of Mushroom Soup (17)
    – Just finished a huge bowl of this delightful soup and can’t recommend it highly enough!! I cut the recipe in half as I only had about 12 mushrooms, but it was still really delicious. It’s definitely going in my “must make” recipe file. Thank you so much for a truly fabulous recipe!

    Reply

  5. PeggySue Lesperance says

    Cream of Mushroom Soup (18)
    This soup is perfect. Thank you!

    Reply

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4.99 from 250 votes

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