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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!

cream of mushroom soup recipe best homemade from scratch

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.
cream of mushroom soup recipe best homemade from scratch

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.

porcini mushrooms dried

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.

melting butter cooking onions

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.

cream of mushroom soup recipe best homemade from scratch

Add the wine and boil for 1 minute.

Add the flour and cook for a minute.

cream of mushroom soup recipe best homemade from scratch

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.

pouring broth to make soup

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

cream of mushroom soup recipe best homemade from scratch

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

Enjoy!

cream of mushroom soup recipe best homemade from scratch

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cream of mushroom soup recipe best homemade from scratch

Cream of Mushroom Soup

Quick, easy and a thousand times better than the canned stuff, this Cream of Mushroom Soup includes a “secret” ingredient that bumps up the flavor by several luscious notches for the ULTIMATE flavor results!
4.94 from 32 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients
 
 

  • 1/4 cup unsalted butter (vegan: use vegan butter)
  • 1 medium yellow onion (about 1 cup chopped) , finely chopped
  • 1 clove garlic , minced
  • 1 pound fresh mushrooms (Cremini, button or mushrooms of choice), cleaned and cut into 3 size groups for a more interesting texture: Some roughly chopped, some finely chopped and a few of them sliced.
  • 2 tablespoons finely minced dried porcini mushrooms
  • 1/4 cup dry white wine (e.g. Sauvignon Blanc, Chardonnay)
  • 1/3 cup all-purpose flour
  • 3 cups quality chicken broth (vegan/vegetarians: use vegetable broth)
  • 2-3 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream (see info in blog post above about about non-dairy alternatives)
  • 3 tablespoons chopped fresh parsley

Instructions
 

  • 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.

Nutrition

Calories: 432kcalCarbohydrates: 25gProtein: 11gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 98mgSodium: 912mgPotassium: 777mgFiber: 3gSugar: 6gVitamin A: 1531IUVitamin C: 11mgCalcium: 74mgIron: 2mg
Course Main Dish, Side, Starter
Cuisine All, American, French, Italian
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet March 2, 2020

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.94 from 32 votes (8 ratings without comment)

54 Comments

  1. Very good! Made this instead of using canned for baked pork chops and it was delicious, an upgraded flavor

  2. Delicious. I added 1/2tsp each of smoked paprika and hot mustard powder and a healthy pinch of cayenne. I think it added some depth of complexity to the soup. Lovely and thank you for the recipe.

  3. I absolutely love your celery soup recipe (which is condensed). What would I change to make this a condensed soup? I’d also like to freeze it, since I have 3 pounds of mushrooms to prepare. Thanks for any advice.

  4. I goofed big time. There it is in black and white … SOUP. I thought you meant it to be a sauce for over semmel knodel and thus I made it for my family that way. Boy was it delicious.

    Thanks Kim. You’re awesome!!!

  5. Delicious soup that hits the spot on this cold day. I made as written, but added some diced jalapeno pepper that was left over from another recipe. I like the added heat.

  6. reading the method of stock making
    I will respond
    chicken bones
    celery
    carrot
    garlic
    small onion
    little olive oil
    put all on a sheet pan and roast 400 around 40 min then into
    stock pot cover with water
    add bay leaves salt and pepper corns
    bring to boil
    reduce
    120 min
    cool
    skim just some fat
    now you have it
    if you like pour into large muffin tins and freeze
    turn out and store in a freezer bag fot individual portions

  7. I’ve mentioned this before and I hope some of you will try it. I can buy pounds of chicken bones at a Asian market and I venture to say that the broth I make is at least one order of magnitude grater than anything you can buy. I place ll of thew bones in a pressure cooker, cover them with water, and pressure cook them for ~ 3 hours. I let the broth cool remove all of the bones, and place it in the fridge until all the fat congeals. Then I lift off all the solid fat and place the gelled semi-solid broth in 1 pound portions (“a pint’s a pound the world around”) in freezer bags. When I need chicken broth, I use one of the bags. One pound of this concentrate broth is probably equivalent to two quarts of the commercial stuff. It really is incredible and not only contains more nutrients, including soluble parts of thew bones, but costs a fraction of anything you buy….I do this with beef bones too.