This cream of mushroom soup is earthy and wholesome. All you need are mushrooms and a few pantry staples. This recipe is so easy and gets done in under 30 minutes. You will never buy the canned stuff again.
Table of Content
My kids never ate mushrooms as kids. I guess the earthy flavors were too strong for them. But, one of the things they always loved was cream of mushroom soup. Did you know? Mushrooms are not just earthy, they are also healthy for you. For one, they are extremely low in calories. And, if you trying to eat less red meat you can easily substitute mushrooms to get the same nutrition.
About this soup
The best way to bring flavor to your cream of mushroom is to add a variety of different mushrooms. For me, the champagne, cremini, and button mushrooms are affordable, the rest are very expensive.
While I often substitute milk in my soup, in this one, I strongly recommend the cream. Not only does it add flavor, but it also reduces that strong earthy taste.
The secret to getting the mushrooms to blend into a smooth creamy consistency is to cook them slow and longer so they become soft and tender. That's when you get a nice creamy, not grainy consistency. The slow cooking softens them so they become mushy. While, the quick-cooking keeps them kind al dente (for lack of a better word).
In this case, slow cooking is 10 to 15 minutes as compared to the 3 minutes it usually takes to cook mushrooms. So, yes, the soup still gets ready in less than 30 minutes.
Ingredients and substitutes
- Mushrooms - Use a variety of mushrooms when possible. But, brown or Crimini mushrooms are always easily available and perfect for soups.
- Herbs - Mushrooms have a natural earthy flavor, so I don't like to overpower them with lots of herbs. You can add a little thyme, rosemary, or parsley if you wish.
- Flour - Regular all-purpose flour works perfectly as a thickener. You can also use cornstarch instead. And, if you do, I suggest making a slurry with water and adding it towards the end of the cooking time.
- Butter - When it comes to mushroom soup, a small amount of butter and cream add a lot of flavor. So, I highly recommend it.
- Stock - Homemade stocks are always the best for homemade soups. But, of course, you can still use store-bought. If using store-bought stock, put less seasoning in the soup as they are loaded with salt. Taste and adjust seasoning at the end of cooking.
Step by step instructions
- In a soup pot or stockpot, add the oil and butter.
- Saute onions, garlic, and bay leaves.
- Then, add the mushrooms and a pinch of salt (the salt will get the mushroom to release all their liquid).
- Saute on medium-high for three mins.
- Next, reduce the heat to low and add flour. Cook for a minute or two, stirring constantly.
- Then, add the stock and simmer for about 20 minutes.
- After 20 minutes - remove a few mushroom slices to use as garnish.
- Remove bay leaves and use a hand mixer to blend everything to a smooth puree. If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
- Next, add the cream and honey.
- Check and adjust seasoning and consistency. If necessary, add more water or cream for consistency.
- Serve in soup bowls garnished with the reserved slices of mushrooms.
- Enjoy!
Frequently asked questions
The delicious cream of mushroom soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for best results.
Perhaps not. Roasting will dehydrate the mushrooms making them leathery. As a result, they won't blend to a creamy soup consistency.
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
Absolutely, you can replace the cream with half and half or milk. However, if you use milk, make sure to warm it up and use it at the end of cooking. Once you add the milk do not bring the soup to a boil to prevent splitting.
Flour in this cream of mushroom soup is used as a thickener. You can use cornstarch instead. And, if you do, I suggest making a slurry with water and adding it towards the end of the cooking time.
Salad & bread to serve with soup
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Printable Recipe
Homemade Cream of Mushroom Soup
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 lb (500 g) Mushrooms (white or mixed variety)
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 1 Onion (diced)
- 1 clove Garlic (diced)
- 1 tablespoon Flour
- 1 tablespoon Honey ((optional) )
- ½ cup (120 ml) Cream
- 2 cup (470 ml) Stock (chicken or vegetable)
- 3 Bay leaves
Instructions
- Saute onions, garlic, and bay leaves.
- Then, add the mushrooms and a pinch of salt (the salt will get the mushroom to release all their liquid).
- Saute on medium-high for three mins.
- Next, reduce the heat to low and add flour. Cook for a minute or two, stirring constantly.
- Then, add the stock and simmer for about 20 minutes
- After 20 minutes - remove a few mushroom slices to use as garnish.
- Remove bay leaves and use a hand mixer to blend everything to a smooth puree. If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
- Next, add the cream and honey.
- Check and adjust seasoning and consistency. If necessary, add more water or cream for consistency.
- Serve in soup bowls garnished with the reserved slices of mushrooms.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Shirley H Seaman
Honey is mentioned but isn't listed as an ingredient, and no amount is given.
Veena Azmanov
It one tablespoon honey. Thanks Shirley
Sandi
cream of mushroom is one of our go to recipes for fall. if we are lucky we add wild picked mushrooms.
Veena Azmanov
Thank you, Sandi. Pickled mushrooms sounds good.