Homemade Cream of Mushroom Soup Recipe

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

• Creamy Potato
• Beef and Barley
• Ham and Bean
• Ribollita
• Italian Wedding

Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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Homemade Cream of Mushroom Soup Recipe

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5 from 69 votes

This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.

Servings: 10

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Ingredients 

US CustomaryMetric

• 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

Chef 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.

Course: Soup

Cuisine: French

Author: Chef Billy Parisi