Homemade Cream of Mushroom Soup Recipe
Published February 5, 2021. This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Gosh do I love making and eating soup all year round, it’s just so comforting. If you’re a huge soup fan yourself then you definitely have to check out my Pasta e Fagioli or Matzo Ball soup.
Cream of Mushroom Soup
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that is then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Here are some of the common ingredients in a modern-day homemade cream of mushroom:
- Onions
- Garlic
- Mushrooms
- Roux
- Stock
- Cream
What Kind of Mushrooms Should I Use?
The beautiful thing about this recipe is that you can use whichever mushrooms you’d like. If you have a specific breed that you love, then absolutely use it. My suggestion would be to use mushrooms that on sale and readily available, if not this soup can get very expensive. Here are some of my favorite mushrooms to use:
- Button
- Cremini
- Portabella
- Shiitake
- Oyster
- Maitake
- Trumpet Royal
- Chantarelle
- Porcini
- Cremini
- Hedgehog
- Morel
How to Make It from Scratch
Follow along with these simple instructions for how to make this delicious homemade cream of mushroom soup from scratch:
Caramelize the onions in butter in a large pot over low heat until very browned and sweet, about 45 minutes
Prepare the mushrooms while the onions are cooking.
Next, add the garlic and mushrooms to the pot and sauté for 15-20 minutes on high heat.
Deglaze with white wine and cook until it has been absorbed by the mushrooms.
Stir in the flour until it is completely mixed in.
Pour in the chicken stock and bring the soup to a boil over high heat to activate the roux.
Puree the soup using a hand blender or regular blender until smooth.
Finish by stirring in cream, salt, pepper, parsley, and thyme, and serve.
Make-Ahead and Storage
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
More Amazing Soup Recipes
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Video
Homemade Cream of Mushroom Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 large peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 3 tablespoons olive oil
- 2 pounds assorted cleaned and sliced fresh mushrooms
- ½ cup white wine
- ½ cup all-purpose flour
- 3 quarts chicken stock
- 1 ½ cups heavy whipping cream
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon finely minced fresh thyme
- sea salt and pepper to taste
Instructions
- Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
- Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
- Pour in the olive oil and then add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
- Deglaze with white wine and cook until it has been absorbed for about 5 minutes. Stir often.
- Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
- Puree the soup using a hand blender or regular blender until smooth.
- Finish my stirring in cream, herbs, salt, and pepper.
Notes
- Make-Ahead: You can make this soup up to 2 days ahead of time.
- How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
- How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
I made this for lunch today! I scaled back the recipe 1/4 because I’m the only one that likes mushrooms in the house. I also didnt have wine on hand so I left it out. It was superb!! Full of flavor and thick and creamy! I also did not puree the mixture but chopped the mushrooms roughly. 10/10 will make again!
Made this soup today and it was delicious! I had 4 pounds of mushrooms available so I doubled it.(Sharing with my sister…) Everything worked perfectly except I reduced the amount of chicken broth by about 25% as it looked like too much as I was adding it. Doubling 3 quarts (6 quarts) seemed excessive and it would have been. I also added more white wine at the end (my sister’s-😉sous chef- recommendation and it really was amazing.
Absolutely love watching your cooking videos. I’ve been sharing with friends who can’t cook as well. They are thrilled.
Very flavorful! My 6 year old granddaughter liked it too. Mine was still a little too thin despite flour and cornstarch. I think I will use less stock next time. It makes a lot, so I put half in the freezer. I’m already thinking about when to eat it again. I love mushrooms! We grow shiitake mushrooms and I can’t wait until our next harvest to make this soup.
Thank you for all your cooking tips and encouragement!
Michele
Absolutely LOVE your recipes. The pan fried chicken with mushrooms and truffle butter gravy is to die for. The mashed potato recipe is delicious! The mushroom soup has a wonderful flavour. Looking forward to making beef barley soup next. Thank you for sharing your recipes.
How do you clean mushrooms? Do they need to be peeled?
check out the video for how to do it!!
Delicious! Made this for Superbowl Sunday. I followed the directions and it came out perfect.
Thanks Chef!
Would I be able to used canned mushrooms if I did not have the fresh ones? Thanks
I think so, you’ll just need a lot of them.
Thanks, I will try this recipe. I’m looking forward to making this.
Do you think an alternate flour (almond or coconut) would work in place or regular flour?
no. You can use arrowroot though as gluten-free alternative.
This recipe looks great but I’ve developed a lactose intolerance over the years. Do you think I could successfully swap out the cream with a barista oatmilk?
Possibly? Definitely not my area of expertise when it relates to allergies. My guess is you could but you would need to use less because heavy cream is so thick and oat milk would thin out your soup even more, as well as giving it an oat flavor.