Cream of Mushroom Soup

I've been making mushroom soup for years, but it wasn't until I tossed my can opener and started from scratch that I discovered what this humble soup is really capable of. This homemade version has converted even my mushroom-skeptic friends with its rich, earthy flavors that somehow feel like the food equivalent of a cozy blanket on a rainy day.

The first time I made this soup from scratch, I was honestly shocked at the difference from the canned stuff I grew up on. That gray, gloopy mess has nothing on this velvety, flavor-packed version that actually tastes like real mushrooms instead of... whatever that canned flavor is supposed to be.

What You'll Need

• Fresh mushrooms are the star here—brown or cremini have great flavor without breaking the bank
• Garlic and onions create that essential flavor foundation that canned soup can never replicate
• Fresh herbs like thyme and parsley complement the earthiness without overwhelming it
• A splash of wine adds remarkable depth (though you can skip it if needed)
• A bit of flour creates that perfect silky texture without getting gloppy
• Cream rounds everything out with richness (though you've got options for lighter versions)

Pin it

How I Make It

Start With Aromatics

First, I sauté the onions until they're soft and translucent. Don't rush this step—it builds the flavor foundation for the whole soup. Then I add the garlic just for a minute, until it becomes fragrant but before it can burn. That quick hit of garlic flavor wakes up the whole dish.

Mushroom Magic

Next come the mushrooms, which I like to slice not too thick and not too thin. They'll shrink as they cook, releasing all their flavorful juices into the pot. I let them cook until they're golden and have reduced in volume—that browning is where the deep mushroom flavor comes from. Patience pays off here.

Secret Flavor Boost

Once the mushrooms have browned, I add a splash of wine and let it sizzle away, scraping up all those delicious browned bits from the bottom of the pot. I usually go with a dry white like Pinot Grigio, but a Merlot works beautifully too, adding a slightly different dimension to the final soup.

Building the Base

After the wine has reduced, I sprinkle flour over everything and stir constantly for a minute or two. This cooks out the raw flour taste while creating the base for our creamy texture. Then I gradually add stock—chicken is my go-to, but vegetable works perfectly for a vegetarian version—stirring constantly to avoid lumps.

Herbs and Simmer

Fresh thyme goes in next (I strip the leaves right into the pot), along with a bit of bouillon for extra depth. Everything simmers gently until it's slightly thickened and the flavors have melded. This isn't a soup to rush—that simmering time is when all the ingredients get to know each other.

Creamy Finish

Just before serving, I stir in the cream and let it warm through without boiling. A final handful of fresh parsley brightens everything up. Sometimes I use an immersion blender to partially blend the soup for a more uniform texture, but I always leave some mushroom pieces intact for that satisfying bite.

When my mother-in-law first tried this soup, she went silent for a moment before declaring it better than the version she'd been making for 40 years. Coming from her, that's the highest possible praise. She immediately asked for the recipe, which I now keep handwritten in my recipe box like a treasured family heirloom.

Make It Your Own

If cream isn't your thing, evaporated milk makes a great substitute with fewer calories. For a dairy-free version, the soup is surprisingly creamy even without cream—just make sure to cook the flour thoroughly. I've also made this with a mix of mushroom varieties when I'm feeling fancy—adding some shiitakes or oyster mushrooms takes it to a whole new level.

Perfect Pairings

Honestly, the best companion to this soup is a chunk of crusty bread for sopping up every last drop. For a complete meal, I serve it with a simple green salad dressed with just olive oil and lemon. When I'm entertaining, it makes an elegant first course before a roast or pasta dish.

Pin it

Little Tricks I've Learned

• A splash of soy sauce adds umami depth that amplifies the mushroom flavor
• For an ultra-silky texture, blend half the soup and mix it back with the chunky half
• A final drizzle of good olive oil just before serving adds a luxurious touch

There's something deeply satisfying about transforming humble ingredients into something so much greater than the sum of their parts. This mushroom soup has become my go-to comfort food when the weather turns chilly or when someone needs a little culinary hug. It's proof that sometimes the simplest foods, when made with care and good ingredients, can be the most memorable.

Frequently Asked Questions

→ Can I use different types of mushrooms?

Absolutely! While brown mushrooms (cremini) provide a great base flavor, you can use a mix of mushroom varieties for more complex flavors. Try adding some shiitake, portobello, oyster, or even dried porcini mushrooms (rehydrated) for deeper, earthier notes.

→ What can I substitute for the wine?

If you prefer to cook without alcohol, you can substitute the wine with additional chicken broth plus 1 tablespoon of lemon juice or white wine vinegar to add acidity. Apple juice can also work in a pinch, though it will add a slight sweetness.

→ How can I make this soup vegetarian?

Simply substitute the chicken broth with vegetable broth and use vegetable bouillon cubes instead of beef. This creates a delicious vegetarian version with no compromise on flavor.

→ Can I freeze this cream of mushroom soup?

Yes, but for best results, freeze it before adding the cream. When ready to serve, thaw completely, reheat, and then stir in the cream. If you've already added cream, it may separate slightly when thawed, but whisking vigorously while reheating can help recombine it.

→ How can I thicken the soup if it's too thin?

If your soup isn't as thick as you'd like, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook for a few minutes until it reaches your desired consistency.

→ Can I use this soup in recipes that call for canned cream of mushroom soup?

Yes! This homemade version works beautifully in casseroles and other recipes that call for canned soup. It will actually enhance the flavor of those dishes. If using in a recipe, you might want to make it slightly thicker by adding an extra tablespoon of flour.