Cream of Mushroom Soup

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Quick, easy and a thousand times better than the canned stuff, this Cream of Mushroom Soup recipe includes a “secret” ingredient that bumps up the flavor by several luscious notches for the ULTIMATE flavor results!

And while you’re at it be sure to also try my popular Cream of Celery Soup, a reader favorite!

Luxuriously rich in flavor with an irresistibly creamy texture, this cream of mushroom soup will bewitch your senses as it melts in your mouth, spoonful after spoonful!  Phenomenal as a stand-alone soup or as a base for any number of other cream-based soups or casseroles, this cream of mushroom soup recipe will be one you’ll keep bookmarked for years to come.

This cream of mushroom soup is quick and easy to make and the ingredients are relatively – but quality is key.  Use the freshest mushrooms and the best quality broth. The depth of the rich and earthy flavor of homemade cream of mushroom soup from scratch with fresh, real ingredients just cannot be replicated in a can.  And as quick and easy as it is to make there’s just no good excuse to use store-bought again.

Key Ingredients in Cream of Mushroom Soup

Making your own cream of mushroom soup is easy and quick and only requires a few ingredients.

• Mushrooms: you can use most varieties, including a nice medley of mushrooms.  But whichever variety you use, be sure to include the dried porcini mushrooms because they will absolutely ROCK the flavor of your soup! Something that’s off-turning to me is putting a spoonful of cream of mushroom soup in my mouth that’s full of really large, floppy pieces of sliced mushrooms.  In my opinion it really isn’t the best texture or mouthfeel experience.  I recommend chopping your mushrooms into three different size groups:  Slice some, coarsely chop the others, and finely chop the rest.  I feel this variation in size lends itself to the best texture for your soup.
• Herbs: I used thyme but you can shake things up and use a different herb of your choice such as rosemary, tarragon or oregano.
• Dry white wine: this will add additional depth and a wonderful delicate flavor dimension.   You can use red wine if you prefer but I prefer the more delicate flavor of white over the robust flavor of red for this creamy soup.  Do not use wine that is designated as “cooking wine” – it tastes gross and has added fillers like salt.  Use a drinking wine and it can be an inexpensive one.  Sauvignon blanc, which is what I used, is a great option.
• Chicken broth: use a high quality chicken broth. This soup uses relatively few ingredients but quality is key.  To make your own check out my homemade chicken broth. For vegetarians/vegans you can substitute vegetable broth.
• Heavy cream: this is added at the end for that luxurious creamy texture that makes this soup especially wonderful.  If you’re looking for a lower fat version you can use half-and-half.  If you want to reduce the fat even further we recommend evaporated milk over regular milk because regular milk will curdle under heat, evaporated milk will not. If you’re vegan or lactose-intolerant you can choose the milk alternative of your choice.  For the creamiest results I recommend oat milk or nut milk.

What Kind of Mushrooms Should I Use?

Feel free to use the mushrooms of your choice.  Substitute any variety you like or use a mushroom medley.  But whatever type of mushroom you go with, for a truly exceptional cream of mushroom soup you’ll want to include our “secret” ingredient:  Dried porcini mushrooms.

This soup can be enjoyed in a variety of ways.  Beyond the obvious of eating it as a stand-alone soup, in the U.S. in particular cream of mushroom soup has become a staple kitchen ingredient incorporated into multiple dishes ever since it was first introduced in condensed canned form in the 1930’s by the Campbell company.  It became such a versatile and widely-used ingredient that it’s been coined “America’s béchamel” because of its ubiquitous use in everything from soups, sauces and meatballs to casseroles and gratins.

Savor this wonderful soup on its own as a starter, side, or serve it as a light main course with a green salad and some crusty bread.  And you can substitute it in any recipe calling for canned condensed cream of mushroom soup.

What Are Porcini Mushrooms?

When it comes to flavor, they’re like mushrooms on steroids!  Cultivated primarily in Europe and North America, porcini mushrooms have been prized in Italy and France for centuries where they remain the most widely-consumed wild mushroom.   Porcini have an incredibly rich earthy and nutty flavor that is unparalleled and has earned it the title of “King of Mushrooms.”

For years I’ve included a tablespoon or two of ground dried porcini mushrooms to a variety of sauces, gravies and soups for a potent dose of umami to heighten the flavor of each dish.  It’s a truly wonderful ingredient and you’ll love the additional depth of flavor it contributes to this cream of mushroom soup. You can find dried porcini mushrooms in some well-stocked grocery stores and you can also find them here on Amazon.

Cream of Mushroom Soup Recipe

Let’s get started!

Melt the butter in a stock pot over medium-high heat and cook the onions until soft and translucent but not browned, 4-5 minutes.

Add the garlic and cook for another minute.

Add the mushrooms, dried porcini, and thyme and cook another 5-6 minutes until the mushrooms have released their juices and are soft.

Add the wine and boil for 1 minute.

Add the flour and cook for a minute.

Add the chicken broth, salt and pepper and bring to a boil, stirring constantly until thickened.  Reduce the heat to medium, cover, and simmer for 15 minutes.

Add the cream and parsley and heat through.  Add salt and pepper to taste. 

Serve hot with a salad and/or some crusty bread or crackers.

Enjoy!

Originally published on The Daring Gourmet March 2, 2020