The Best Homemade Cream of Mushroom Soup Recipe

Forget everything you think you know about store-bought soup! This homemade cream of mushroom soup recipe brings a comforting classic right to your kitchen, tasting infinitely better than any canned version. Enjoy rich, creamy, and savory flavors that truly satisfy. It’s an easy, yet impressive, dish perfect for a comforting family meal or special occasion. This recipe yields 6 servings, with just 10 minutes of prep and 30 minutes of cook time.

Why You’ll Love This Cream of Mushroom Soup Recipe

You’ll quickly fall in love with making this homemade cream of mushroom soup recipe. It delivers an incredible depth of flavor that a can simply cannot replicate, using fresh ingredients. This recipe is incredibly easy to make from scratch, making it perfect for beginners or busy parents. It’s a versatile dish that fits beautifully into any meal plan, whether as a starter or a main course. Best of all, it’s much healthier and more wholesome than any canned alternative. This creamy soup offers pure comfort, making it satisfying for the whole family.

Ingredients

Gather these simple ingredients to create your own delicious cream of mushroom soup:

• Fats: 4 tablespoons butter, 1 tablespoon oil.
• Aromatics: 2 cups diced onions (about 2 medium onions), 4 cloves minced garlic.
• Mushrooms: 1 1/2 pounds fresh sliced brown mushrooms.
• Herbs: 4 teaspoons fresh chopped thyme (divided), 1/2 tablespoon fresh chopped parsley (for serving), 1/2 tablespoon fresh chopped thyme (for serving).
• Liquid/Flavor: 1/2 cup Marsala wine, 4 cups low sodium chicken broth or stock, 2 crumbled beef bouillon cubes.
• Thickener: 6 tablespoons all-purpose flour.
• Seasoning: 1-2 teaspoons salt (adjust to taste), 1/2-1 teaspoon cracked black pepper (adjust to taste).
• Dairy: 1 cup heavy cream.

Notes & Substitutions

You have flexibility with many ingredients for this mushroom soup. For mushrooms, cremini (baby bellas) are ideal for their deep flavor, but white button mushrooms also work well. You can even mix in shiitake or oyster mushrooms for added complexity. If Marsala wine isn’t available, a dry red like Pinot Noir or a dry white wine such as Sauvignon Blanc makes an excellent substitute. For the broth, feel free to use vegetable broth to keep it vegetarian. The bouillon cubes boost the umami flavor; you can omit them or use mushroom bouillon for an even deeper mushroom essence. Heavy cream provides the richest texture, but half-and-half or evaporated milk are lighter alternatives. If using dried herbs, remember that 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free flour blend.

Equipment

You won’t need many specialized tools for this fantastic soup. Grab a large pot or Dutch oven, which is perfect for simmering. A sharp knife and cutting board are essential for preparing your vegetables. You will also need a whisk to properly incorporate the flour and liquids. Finally, ensure you have measuring cups and spoons for accurate ingredient quantities.

Instructions

Follow these clear, step-by-step directions to create your flavorful homemade cream of mushroom soup recipe. This guide ensures a smooth cooking process from start to finish.

1. Prep Ingredients: Start by preparing all your vegetables. Dice the onions into small, even pieces. Mince the garlic finely. Slice the fresh brown mushrooms uniformly for consistent cooking. Measure out all remaining ingredients and have them ready on your countertop.
2. Sauté Aromatics: Place a large pot or Dutch oven over medium-high heat. Add the butter and oil, allowing them to melt completely. Once the butter is bubbling, add the diced onions. Sauté the onions for 2 to 3 minutes, stirring occasionally, until they become soft and translucent.
3. Add Garlic: Stir in the minced garlic. Cook for just 1 minute until it becomes fragrant. Be careful not to burn the garlic, as this can make the soup bitter.
4. Cook Mushrooms & Thyme: Add the sliced mushrooms to the pot, along with 2 teaspoons of the fresh chopped thyme. Cook the mushrooms for about 5 minutes, stirring frequently. They will release their moisture and begin to brown, developing a richer flavor.
5. Deglaze with Wine: Pour the Marsala wine into the pot. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, which are packed with flavor. Allow the wine to cook for 3 minutes until it has largely evaporated, leaving behind concentrated flavors.
6. Make Roux: Sprinkle the all-purpose flour evenly over the mushrooms and aromatics in the pot. Stir continuously for 2 minutes, ensuring the flour coats everything and cooks out the raw flour taste. This step creates a roux, which will thicken your soup. A roux, a mixture of fat and flour cooked together, is a fundamental thickening agent in classic dishes.
7. Add Liquids & Season: Gradually pour in the low sodium chicken broth, whisking constantly to prevent lumps. Stir in the salt, black pepper, and crumbled beef bouillon cubes. Continue whisking until the mixture is smooth and fully combined.
8. Simmer & Thicken: Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low-medium. Cover the pot and allow the soup to simmer for 10 to 15 minutes, stirring occasionally. This simmering time allows the flavors to meld and the soup to thicken to a lovely consistency.
9. Stir in Cream: Understanding how to properly incorporate dairy into hot liquids is essential for maintaining a smooth consistency. It’s crucial not to bring the soup to a boil after adding the cream, as this can cause it to curdle. Just let it warm through.
10. Adjust Seasoning: Taste the soup and adjust the salt and pepper to your preference. You might find it needs a little more to bring out all the flavors.
11. Finish & Serve: Finally, stir in the fresh chopped parsley and the remaining fresh chopped thyme. Serve your homemade cream of mushroom soup warm, and enjoy every spoonful!

Pro Tips & Troubleshooting

Achieving the best homemade mushroom soup is simple with a few insider tricks. When sautéing mushrooms, avoid overcrowding your pot. Cook them in batches if necessary, allowing them to brown properly for maximum flavor development. Ensure you cook the flour sufficiently when making your roux, at least two minutes, to prevent a raw flour taste in the soup. To prevent the cream from curdling, always reduce the heat to low before adding it, and never bring the soup to a full boil afterward. For an extra smooth soup, you can blend about half of the soup with an immersion blender before adding the cream, leaving some mushroom pieces for texture. For an extra flavor boost, a dash of Worcestershire sauce or soy sauce can add more umami. Always taste your soup before serving and adjust seasonings as needed.

Serving, Storage, & Variations

This rich and creamy soup is incredibly versatile. Enjoy it as a hearty main course with a side of crusty bread for dipping. It also makes a wonderful starter to a larger meal. For a complete dinner, serve it over steamed rice, with pan-seared chicken breast, or tossed with pasta.

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe bags or containers. Thaw overnight in the refrigerator before gently reheating on the stovetop over low heat. When reheating, stir frequently and do not let it boil, especially if it contains cream, to maintain its smooth texture.

Variations

Feel free to customize your cream of mushroom soup. Experiment with different fresh herbs like rosemary or sage for distinct flavor profiles. Explore various mushroom varieties such as shiitake, oyster, or porcini for added complexity and earthy notes. For a dairy-free or vegan option, swap butter for olive oil or vegan butter, and use a plant-based cream (like cashew cream or full-fat coconut milk) instead of heavy cream. Ensure you use vegetable broth as well. If you enjoy a bit of heat, a pinch of red chili flakes stirred in at the end can add a pleasant spicy kick.

Nutrition Information

Disclaimer: Nutrition information is an estimate based on ingredients and cooking methods, and may vary.

This homemade cream of mushroom soup offers a comforting and nutrient-dense meal. It provides a good source of vitamins, minerals, and dietary fiber, primarily from the fresh mushrooms. The cream adds healthy fats and calories, while the broth and aromatics contribute to a savory and satisfying experience.

FAQ

Can I make this soup ahead of time?
Absolutely! This cream of mushroom soup tastes even better the next day as the flavors deepen. Prepare it entirely, then store it in the refrigerator.

Can I freeze cream of mushroom soup?
Yes, you can freeze this soup for up to 3 months. Let it cool completely, then store in an airtight, freezer-safe container, leaving some headspace.

What kind of mushrooms are best?
Cremini (baby bella) mushrooms offer the most flavor, but white button mushrooms work well too. Feel free to use a mix of your favorite varieties.

How can I make this soup thicker/thinner?
To thicken, make a slurry with a tablespoon of flour or cornstarch and a little water, then whisk it into the simmering soup. To thin, simply add a splash more broth or cream.

Is this recipe gluten-free?
As written, this recipe uses all-purpose flour, so it is not gluten-free. Substitute with a 1:1 gluten-free flour blend to make it suitable for gluten-free diets.

Conclusion

There’s truly nothing quite like a bowl of homemade soup, and this cream of mushroom soup recipe proves it. You’ve created a delicious, comforting meal from scratch that surpasses anything from a can. Its rich flavors and creamy texture make it an instant family favorite. We encourage you to try this simple recipe and experience the joy of homemade goodness. Share your creations and thoughts in the comments below!

The Best Homemade Cream of Mushroom Soup

A rich and creamy homemade cream of mushroom soup packed with fresh mushrooms, herbs, and savory flavor — far better than anything from a can. A cozy classic for any occasion.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Appetizer, Main Course, Soup

Cuisine: American, Comfort Food

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 4 tbsp butter
• 1 tbsp oil
• 2 cups diced onions (about 2 medium)
• 4 garlic cloves, minced
• 1 1/2 lb fresh brown mushrooms, sliced
• 4 tsp fresh thyme, chopped (divided)
• 1/2 tbsp fresh parsley, chopped (for serving)
• 1/2 tbsp fresh thyme (for serving)
• 1/2 cup Marsala wine
• 4 cups low sodium chicken broth or stock
• 2 beef bouillon cubes, crumbled
• 6 tbsp all-purpose flour
• 1–2 tsp salt (to taste)
• 1/2–1 tsp cracked black pepper (to taste)
• 1 cup heavy cream

Equipment

• Large pot or Dutch oven for sautéing and simmering
• Sharp knife
• Cutting Board
• Whisk for stirring in broth and flour
• Measuring Cups and Spoons

Method

 

1. Dice onions, mince garlic, and slice mushrooms. Measure remaining ingredients.
2. In a large pot, heat butter and oil over medium-high. Add onions and sauté for 2–3 minutes until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add mushrooms and 2 tsp chopped thyme. Cook for 5 minutes, stirring often.
5. Pour in Marsala wine. Scrape up any browned bits. Simmer for 3 minutes to reduce wine.
6. Sprinkle flour over mixture. Stir constantly for 2 minutes to form a roux.
7. Gradually whisk in chicken broth. Add salt, pepper, and bouillon cubes. Whisk until smooth.
8. Bring to a boil, then reduce heat to low. Cover and simmer 10–15 minutes until thickened.
9. Lower heat and stir in heavy cream. Do not boil after cream is added.
10. Taste and adjust salt and pepper as needed.
11. Stir in fresh parsley and remaining thyme. Serve warm.

Notes

Cremini mushrooms are ideal for depth of flavor, but white button or mixed mushrooms work well too. For wine substitutions, use dry red or white. For dairy-free, sub plant-based cream. To thicken or thin, use flour slurry or extra broth. Blend partially for a smoother texture.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com