Cream of Mushroom Soup Recipe
Imagine indulging in a warm bowl of soup, satisfying your taste buds, and nourishing your body with unexpected health benefits. That’s exactly what cream of mushroom soup has to offer. This humble concoction, often underestimated, packs a punch when it comes to promoting overall well-being.
Mushrooms are a diverse group of fungi known for their rich, umami flavor and meaty texture. Cream of mushroom soup is a classic comfort food that showcases the earthy, savory flavor of mushrooms.
This hearty, satisfying dish is perfect for enjoying as a starter or a main course, and it pairs beautifully with crusty bread or a simple salad. The combination of fresh mushrooms and creamy broth makes this soup a timeless favorite.
Why is this the best recipe?
- First and foremost, the star of the show – mushrooms. This recipe calls for a generous amount of fresh mushrooms, which provide a satisfying meaty texture and pack a nutritional punch.
- But it’s not just the mushrooms that make this soup exceptional. The addition of cream lends a velvety smoothness and an indulgent taste that takes it to the next level.
- Speaking of substitutes, this recipe is incredibly versatile. If you have dietary restrictions or simply want to experiment with flavors, there are plenty of options (see the ingredients and substitutes section below).
Ingredients and substitutes
- The choice of mushrooms can make a huge difference. While button mushrooms are commonly used, you can also explore other varieties, such as cremini, shiitake, or porcini, to add depth and complexity to the soup. Each mushroom has its unique taste profile, so don’t be afraid to experiment and find the perfect match for your palate.
- If you want to enhance the mushrooms’ earthy flavor, consider adding a sprig of fresh thyme or a pinch of truffle salt to the recipe. These ingredients can elevate the dish and bring out the natural richness of the mushrooms.
- On the other hand, if you crave sweetness, sautéing onions until they are caramelized and letting their natural sugars infuse the soup can create a delightful balance of flavors.
- For those with dietary preferences or restrictions, there are also ingredient substitutes available. Instead of using heavy cream, you can opt for alternatives such as coconut milk or almond milk to create a lighter version of the soup without sacrificing taste. Additionally, vegetable broth or stock can be used as a substitute for chicken broth, making the soup suitable for vegetarians or vegans.
Step-by-step: Cream of mushroom soup
- Sauté – Add oil and butter to a soup pot or stockpot. Sauté onions, garlic, bay leaves, and thyme. Add the sliced mushrooms and sauté for 2-3 minutes over medium-high heat.
- Roux – Reduce the heat to low and add the flour. Stir continuously for a minute or two. Then add the broth and simmer for 20 minutes until the mushrooms are tender. Season with salt and pepper.
Pro tip – Remove a few slices to use as garnish when serving. - Blend – Remove the bay leaves and use a hand mixer to blend everything to a smooth puree.
Pro tip – 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 severe burns. - Cream – Add the cream to the soup and combine well. Check and adjust seasoning and consistency. If necessary, add more water or cream to achieve the desired consistency.
- Serve in soup bowls garnished with the reserved slices of mushrooms and/or sour cream.
- Enjoy!
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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.
Absolutely! While the recipe calls for white button mushrooms, you can easily switch them out for other varieties to add depth and flavor to your cream of mushroom soup. Consider using cremini, shiitake, or even wild mushrooms for a more robust taste. Just keep in mind that different mushrooms may have varying textures and flavors, so adjust accordingly and be open to experimentation.
The secret to getting the mushrooms to blend into a smooth, creamy consistency is to cook them slowly, and for a long time, so they become soft and tender. That’s when you get a nice, creamy consistency, not grainy. Slow cooking softens them, so they become mushy. While the quick cooking keeps them kind of al dente (for lack of a better term). In this case, slow cooking takes 10 to 15 minutes, compared to the 3 minutes it usually takes to cook mushrooms. So, yes, the soup still gets ready in less than 30 minutes.
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.
Yes, you can! If you’re lactose intolerant or prefer to avoid dairy, you can substitute the heavy cream with a non-dairy alternative, such as coconut milk or almond milk. These alternatives will still provide a creamy texture and add a subtle twist to the overall flavor. Just make sure to adjust the amount based on your desired consistency, as non-dairy options can sometimes be thinner than heavy cream.
While the consistency of your cream of mushroom soup is a matter of personal preference, adding a little flour to make a roux helps thicken the soup. Alternatively, use less broth. On the other hand, if you like a thinner soup, you can simply add more broth or even water to achieve your desired consistency. Remember to adjust the seasoning accordingly, as the flavor may intensify or dilute with these modifications.
Homemade Cream of Mushroom Soup
Imagine indulging in a warm bowl of soup, satisfying your taste buds, and nourishing your body with unexpected health benefits. That's exactly what cream of mushroom soup has to offer. This humble concoction, often underestimated, packs a punch when it comes to promoting overall well-being.
Video
Ingredients
- 1 lb (500 g) Mushrooms white or mixed variety
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 med Onion diced
- 1 large Garlic clove diced
- 1 tbsp Flour double for a thicker soup
- ½ cup (120 ml) Cream
- 2 cups (470 ml) Stock chicken or vegetable
- 2 Bay leaves
- 1 sprig Thyme eaves
Method
- Sauté – Add oil and butter to a soup pot or stockpot. Sauté onions, garlic, bay leaves, and thyme. Add the sliced mushrooms and sauté for 2 to 3 minutes over medium-high heat.1 lb Mushrooms, 2 tbsp Butter, 1 tbsp Olive oil, 1 med Onion , 1 large Garlic clove, 2 Bay leaves, 1 sprig Thyme eaves
- Roux – Reduce the heat to low and add the flour. Stir continuously for a minute or two. Then add the broth and simmer for 20 minutes until the mushrooms are tender. Season with salt and pepper.1 tbsp Flour, 2 cups Stock
- Blend – Remove the bay leaves and use a hand mixer to blend everything to a smooth puree.
- Cream – Add the cream to the soup and combine well. Check and adjust seasoning and consistency. If necessary, add more water or cream to achieve the desired consistency.½ cup Cream
- Serve in soup bowls, garnished with the reserved slices of mushrooms and/or sour cream.
- Enjoy!
Notes
- Start with fresh, high-quality mushrooms: The key to a delicious mushroom soup is using fresh, flavorful mushrooms. Opt for varieties like cremini, shiitake, or portobello, which offer earthy and robust flavors. Clean the mushrooms thoroughly before using them to remove any dirt or grit.
- Sauté the mushrooms for extra flavor: Heat a little butter or olive oil in a pan and cook the mushrooms until they become tender and slightly browned. This step intensifies their flavors and adds a rich depth to the soup.
- Experiment with different aromatics: While onions and garlic are commonly used in mushroom soup recipes, don’t be afraid to get creative with other aromatics. Adding ingredients like leeks, shallots, or even a sprinkle of thyme can elevate the soup’s taste profile and provide a unique twist.
- Use a mixture of broth and cream: To achieve a velvety and creamy texture, combining broth and cream is key. You can use vegetable broth for a lighter option or opt for chicken or beef broth to add extra richness. Adjust the ratio of broth to cream based on your preference for a thicker or lighter consistency.
- Add depth with umami boosters: Mushroom soup is already packed with umami flavors, but you can enhance them by cooking the mushrooms low and slow. This method adds complexity and depth to the soup, transforming it into a truly satisfying dish.
- Get creative with toppings and garnishes: While mushroom soup is delightful on its own, you can take it up a notch by experimenting with different toppings and garnishes. Consider sprinkling some freshly chopped herbs like parsley or chives, adding a dollop of sour cream or crème fraîche, or even garnishing with crispy bacon or toasted nuts. These additions not only enhance the visual appeal but also introduce complementary textures and flavors.
Equipment you will need
Nutrition
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Mushrooms have to be one of my favorite veggies. This is one soup recipe that I can’t wait to try.
Thank you, Leslie. I think you will enjoy this.
Homemade is always best I say! This is no exception! It looks amazing and I cannot want to use it this Holiday season!
Absolutely, Kelsey. Homemade is the best
I just love cream of mushroom soup. I’ve never tried making homemade but totally need to. This sounds amazing!
Thank you, Danielle.
Homemade cream of mushroom soup BLOWS the canned stuff out of the water. Not even a question about it and this looks like a great recipe. Thanks for sharing.
Thank you, Ben. So true, homemade is the best.
I was looking for a homemade cream of mushroom soup last week but never found a good one, I’m excited to find your recipe. Definitely going to save this and use it.
Thanks, Alexis. I do hope you try this. It’s really delish.
Absolutely nothing beats homemade – I love being able to control the ingredients!
Absolutely, Kylee. Love being in control of ingredients.
I appreciate the tips for slow cooking so that you get the best texture out of the mushroom for creamy blending. This soup looks really tasty!
Thanks, Jenni. I hope you enjoy it.
This is a winner recipe for me! We really love mushrooms and mushroom soup is a favorite. We don’t buy canned anymore — too much salt and I find it has a funny taste. Your recipe would be a perfect alternative. I’m pinning!!
Thanks, Marisa. I have never tasted a canned mushroom soup. I have always made it at home. I think you will love this one.
I love creamy soups especially homemade ones. Your cream of mushrooms looks fabulous, Veena. Any leftover would also be perfect for casseroles…delicious seasonal recipe. XO
Absolutely, Catherine. Leftover mushroom soup makes amazing casseroles
This CREAM OF MUSHROOM SOUP is one of the most loved in my family! We especially love it during the cold winter months. Pinned for later!
Thanks Dan. Yes, a big favorite in out family too.