Homemade Cream of Mushroom Soup (2024)

ThisHomemade Cream of Mushroom Soup is a great soup recipe to have on hand anytime you have a recipe that calls for cream of mushroom soup as an ingredient.

Skip the can and learn how to make cream of mushroom soup from scratch.

This is an easy recipe that is made with portobello mushrooms, garlic, onion, whipping cream, and more.

A thick and creamy mushroom soup that is bursting with flavor.

Top the soup with fried mushrooms, some grated cheese, and herbs, and dive in!

A decadent good-for-soul soup that will warm you up from the inside out.

If you love homemade soups try my tomato soup that is made in the Crock Pot. Or whip up a batch of my classic chicken noodle or cheeseburger soup.

Reasons You Will Love This Cream of Mushroom Soup Recipe:

• Rich and creamy soup that is so easy to make. You will find you might have the ingredients in your fridge and pantry.
• Made with real mushrooms each bite offers that rich earthy mushroom flavor.
• This is a very creamy soup as it uses whipping cream to add a nice decadent and velvety texture.
• You can eat it as a soup or use it in casseroles, mixed in sauces, and more. This mushroom soup is versatile for sure.
• This is a soup that is loaded with vitamins and minerals from the mushrooms. So it is great to eat in moderation.
• Store leftover soup in the fridge and then use it for meal prep for dishes throughout the week.

Ingredients Needed

Butter – Reach for unsalted butter for this recipe. If you use salted butter then leave the salt out and flavor to taste at the very end.

Oil – You will use a bit of oil for frying. This can be canola, avocado, olive oil, or even vegetable oil.

Mushrooms – I used portobello mushrooms for this soup. I did reserve some mushrooms for frying and topping the soup with but this is of course optional.

Onion and Garlic – White or yellow onions are the best options for this soup. You will also use some fresh chopped garlic.

Broth – Vegetable or chicken broth are the two that I recommend. If you want to go a step further reach for bone broth for added nutrients if you would like.

Whipping Cream – The whipping cream is the star of the soup in my eyes. It adds a nice rich and creamy texture to the soup that throws it over the top.

Seasonings – Salt, pepper, and thyme are what I used for flavoring the soup. Feel free to adjust it to fit your preference.

How to Make Cream of Mushroom

Full steps on how to make this mushroom soup are in the recipe card.

This is a quick walkthrough of how easy the cream soup is to make.

Step 1: Start by adding onions and butter into the saucepan and cook to soften the onions. Once onions are soft add in the garlic and cook a bit longer.

Step 2: Then add in the mushrooms and stir and fry everything up.

Step 3: Add in the flour and stir and allow the flour to soak in the oil mixture for a few minutes.

Step 4: Pour in the broth and spices and cook on low heat as directed.

Step 5: Once the soup is cooked stir in the whipping cream and cook for a few more minutes to incorporate the ingredients.

Step 6: Top the soup with fried mushrooms, fresh herbs, shredded cheese, etc.

Tips for Success

• Use a mix of mushrooms to create extra flavor to the soup. Button, shiitake, cremini, and portobello are all great. You could do a mix of fresh and dried for more flavor.
• Make sure to allow your soup to simmer to help really blend the flavors together.
• Finely chop all the veggies so they are small and add richness without overpowering a bite you take.
• Using non-dairy milk will make this a lighter-textured soup. So just know it won’t be as reach as a heavy cream.
• It is important to cook the flour for 2 minutes to help cook off the flavor of the flour. It will then become the roux which thickens the soup. If you don’t cook the flour it will taste like raw flour.
• Season the soup at the end with more salt and pepper as needed. You can also mix in fresh herbs.
• If you want a smooth soup you can use an immersion blender for a creamier texture.

Variations to Recipe

• You are welcome to use a different type of mushroom if you want. I find portobello works great, button mushrooms, etc.
• Season with different herbs and spices to alter the flavor of the soup a bit.
• Use a coconut cream or non-dairy substitute to make this a vegan and dairy-free soup. Also, make sure to use vegetable stock if you want it to be vegan-friendly.
• Add finely diced carrots and celery for added flavor to the cream of mushroom soup.
• Use a shallot in replace of onion.
• Enhance the flavor with some white wine added at the end of cooking.

It seems like so many recipes call for Cream of Mushroom Soup, especially crock pot recipes.

This particular recipe makes theequivalent of 2 cans without all the extra ingredients you can’t pronounce, and I like being able to monitor how much salt goes in it.

More Soup Recipes

If you liked this homemade soup recipe, you’ll love these ones too:

• Cheeseburger Soup – ThisInstant Pot Cheeseburger SoupRecipe is so easy to make and tastes great too, along with some crackers orhomemade buttermilk biscuits!
• Zuppa Toscano – This soup recipe for Zuppa Toscana from Olive Garden is so fast and easy to make at home, you’ll never have to wait to go to the restaurant to enjoy it again.
• Chicken Noodle Soup – My all time, hands down favorite is a big bowl of classic chicken noodle soup.
• Southwestern Chicken Soup – This Southwestern Deconstructed Chicken Keto Soup Bowl is so good and bursting with flavor!
• Vegetable Beef Soup – I want to share a tried and true soup recipe that your family will love and will save you a ton of time.
• Creamy Tomato Soup – It takes very little time to prepare and have waiting for you when dinner time comes along.
• Split Pea Soup – This is a great way to use up any leftover ham you might have.
• Chicken and Dumplings – Nothing warms me up like a hot bowl of Crockpot Chicken and Dumplings.
• Bone Broth – This Instant Pot Bone Broth Recipe allows you to make Homemade Chicken Broth in a fraction of the time as compared to other methods.