Forget bland, sodium-laden canned soup forever! It’s time to discover this incredible homemade cream of mushroom soup recipe that’s truly next-level. This rich, creamy, and deeply flavorful soup is surprisingly easy to make and bursting with earthy goodness. Perfect for cozy weeknight meals or special occasions, it’s a comforting bowl that everyone will adore. Get ready to transform your perception of mushroom soup with this simple, step-by-step guide.
Why You’ll Love This Cream of Mushroom Soup Recipe
This cream of mushroom soup recipe isn’t just a meal; it’s an experience. You’ll quickly see why it stands head and shoulders above any store-bought alternative.
- Deep, Earthy, Savory Flavor: Fresh mushrooms, rich broth, and a hint of wine create an unparalleled depth of taste. Every spoonful is incredibly satisfying.
- Quick to Prepare, Minimal Effort: Despite its gourmet taste, this soup comes together quickly with straightforward steps, perfect for busy evenings. It’s a truly easy mushroom soup.
- Wholesome, Fresh Ingredients: You control exactly what goes into your bowl, ensuring a healthier and more delicious option than pre-packaged varieties.
To learn more about the nutritional advantages, fresh mushrooms offer fewer calories and less fat compared to their canned counterparts.
- Customizable to Your Taste: Easily adapt the richness, herbs, and thickness to perfectly suit your preferences. Make it your own!
- Far Superior to Store-Bought: Once you try this homemade version, you’ll never go back to canned soup again. The freshness and flavor are simply incomparable.
Ingredients
Gather these fresh ingredients to create your own comforting bowl of mushroom soup. You’ll use a mix of savory staples, fresh produce, and rich dairy to build layers of flavor. This list has everything you need for this delicious cream of mushroom soup recipe.
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions (diced)
- 4 cloves garlic (minced)
- 1 1/2 pounds brown mushrooms (fresh, sliced)
- 4 teaspoons chopped thyme (divided)
- 1/2 cup Marsala wine (any dry red or white wine)
- 6 tablespoons all-purpose flour
- 4 cups low sodium chicken broth (or stock)
- 1-2 teaspoons salt (adjust to taste)
- 1/2-1 teaspoons black pepper (cracked, adjust to taste)
- 2 beef bouillon cubes (crumble
- 1 cup heavy cream (or half and half, sub with evaporated milk)
- 1/2 tablespoon parsley (chopped, fresh, to serve)
- 1/2 tablespoon thyme (chopped, fresh, to serve)
Notes & Substitutions
- Mushrooms: While cremini (brown) mushrooms offer a deep, earthy flavor, feel free to use white button mushrooms for a milder taste. You can also incorporate sliced portobello or a mix of wild mushrooms for added complexity.
- Herbs: Fresh thyme is fantastic here. For a different twist, try fresh rosemary, oregano, or chives if you desire a different aromatic profile.
- Cream: Heavy cream provides the richest texture. Half-and-half or evaporated milk work well for a slightly lighter soup, but avoid regular milk which might curdle.
- Dairy-Free: For a dairy-free option, use unsweetened almond or cashew milk in place of cream. You can also omit cream entirely for a lighter, brothy mushroom soup.
- Thickener: All-purpose flour creates a classic roux. For a gluten-free soup, make a slurry with 2 tablespoons of cornstarch dissolved in 1/4 cup cold broth, adding it gradually at the end until thickened.
- Broth/Stock: Low-sodium chicken broth is recommended to control saltiness. You can use beef or vegetable broth for equally delicious results, depending on your preference.
- Wine: Marsala wine adds a unique sweetness and depth. Dry sherry, a dry red, or a dry white wine like Sauvignon Blanc or Pinot Grigio are excellent alternatives. You can also omit the wine and add a splash of extra broth if preferred.
Equipment
You only need a few basic kitchen tools to create this delightful homemade mushroom soup.
- Large pot or Dutch oven: Essential for sautéing and simmering.
- Sharp knife: For efficiently slicing mushrooms and dicing onions.
- Cutting board: Protects your countertops while preparing ingredients.
- Whisk: Key for incorporating flour and broth smoothly, preventing lumps.
- Optional: An immersion blender (hand blender) if you prefer a smoother, creamier soup.
How to Make Cream of Mushroom Soup (Step-by-Step Instructions)
Making this flavorful cream of mushroom soup from scratch is simpler than you think. Follow these easy steps to create a truly delicious homemade meal.
- Sauté Aromatics: First, heat the butter and oil in a large pot or Dutch oven over medium-high heat until the butter melts and begins to shimmer. Add the diced onion and cook for 2 to 3 minutes until it starts to soften and turn translucent. Stir in the minced garlic and cook for just 1 minute more until it becomes fragrant, taking care not to burn it. This sets the aromatic base for your soup.
- Brown Mushrooms: Next, add the sliced fresh mushrooms to the pot along with 2 teaspoons of the fresh thyme. Spread the mushrooms in an even layer. Cook for about 5 minutes, stirring occasionally, until they release their moisture, soften, and begin to brown slightly. Browning the mushrooms is crucial for developing deep, umami flavor in your delicious mushroom soup.
- Deglaze: Pour the Marsala wine into the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; this process is called deglazing and adds incredible depth of flavor. Allow the wine to simmer and reduce for about 3 minutes until most of the liquid has evaporated.
- Thicken Roux: Sprinkle the all-purpose flour evenly over the mushrooms in the pot. Mix well with a spoon or whisk to coat all the mushrooms and create a thick paste, or roux. Cook for 2 minutes, stirring constantly, to cook out the raw flour taste. This step will help thicken your creamy mushroom soup.
- Simmer Soup: Gradually whisk in the chicken broth, making sure to incorporate it smoothly to prevent any lumps. Add the salt, black pepper, and crumbled beef bouillon cubes. Bring the mixture to a boil, then reduce the heat to low-medium. Cover the pot and allow the soup to simmer for 10-15 minutes, stirring occasionally, until it has thickened to your desired consistency.
- Add Cream & Finish: Reduce the heat to very low. Stir in the heavy cream or half-and-half until fully combined. Allow the soup to gently simmer for a few minutes to warm through, but do not bring it to a boil once the cream is added, as it may curdle. Taste the soup and adjust the salt and pepper to your preference. This creates the rich, creamy texture of the best cream of mushroom soup.
- Garnish and Serve: Finally, remove the pot from the heat. Stir in the fresh chopped parsley and the remaining 2 teaspoons of fresh thyme. Ladle the warm, comforting soup into bowls and serve immediately. Enjoy your homemade cream of mushroom soup recipe!
Pro Tips for the Best Cream of Mushroom Soup
Achieving the perfect creamy mushroom soup is easy with these simple expert tips.
- Golden Mushrooms: Avoid overcrowding your pot when sautéing mushrooms. Cook them in batches if necessary, allowing them to brown properly for concentrated, deep flavor. This ensures a rich mushroom base.
- Building Layers: Don’t skip the deglazing step with wine; it adds vital complex flavors that elevate the entire soup. The browned bits contain incredible taste.
- Smooth Texture: When adding flour, whisk it thoroughly with the butter and mushrooms before incorporating liquids. This creates a smooth roux and prevents lumps in your soup.
- Prevent Curdling: Always add cream off the heat or on very low heat. Never allow the soup to come to a rolling boil after the cream has been stirred in.
- Taste and Adjust: Always taste your soup at the end of cooking and adjust seasonings like salt and pepper as needed. This is especially important when using low-sodium broth.
Serving Suggestions, Storage, and Variations
This versatile cream of mushroom soup recipe is wonderful on its own, but it also shines with various accompaniments and adaptations.
Serving Suggestions
- Serve bowls of warm mushroom soup with crusty bread or cheesy garlic bread for dipping.
- Pair it with a fresh side salad or roasted vegetables for a complete meal.
For additional inspiration on culinary techniques, consider exploring resources from the Culinary Institute of America.
- Use the soup as a flavorful base for casseroles, gravies, or creamy pasta sauces.
- Garnish individual servings with crunchy croutons, extra fresh herbs, or a swirl of heavy cream.
Storage and Freezing
- Refrigerate: Store any leftover cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Freeze: For longer storage, freeze cooled cream of mushroom soup in individual portions for up to 3 months. If possible, add the heavy cream upon reheating for the best texture. Otherwise, use full-fat cream in the recipe as it freezes better. Thaw overnight in the fridge and reheat gently, adding fresh cream if needed.
Variations
- Vegetarian/Vegan: Easily make this recipe vegetarian by using vegetable broth. For a vegan version, also swap butter for olive oil and use unsweetened almond or cashew milk for the cream.
- Gluten-Free: Simply replace the all-purpose flour with a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold broth) added gradually at the end to thicken.
- Added Protein: Stir in cooked shredded chicken, sautéed crumbled sausage, or even roasted chickpeas for extra protein and heartiness.
- Different Mushrooms: Experiment with a blend of mushrooms like shiitake, oyster, or wild mushrooms for unique flavor profiles.
- Herb Twist: Change up the herb blend by trying fresh rosemary or sage instead of thyme for a different aromatic experience.
Nutrition Information
Please note that these nutritional values are approximate and can vary based on specific ingredients and preparation methods. This comforting mushroom soup provides a delicious balance of macronutrients.
| Component | Per Serving |
|---|---|
| Calories | 350-400 kcal |
| Carbohydrates | 15-20 g |
| Protein | 8-10 g |
| Fat | 25-30 g |
This homemade cream of mushroom soup is a flavorful and satisfying meal, offering warmth and wholesome ingredients with each serving.
Frequently Asked Questions (FAQ)
Can I use canned mushrooms?
Fresh mushrooms are highly recommended for the best flavor and texture in this cream of mushroom soup recipe. Canned mushrooms will yield a significantly different and less desirable result.
How do I make the soup thicker/thinner?
To thicken, create a cornstarch slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk it into the simmering soup until desired consistency. To thin, simply stir in more warm broth until it reaches your preference.
Can I blend the soup for a smoother texture?
Yes, absolutely! For a velvety smooth soup, use an immersion blender directly in the pot. Alternatively, allow the soup to cool slightly, then carefully transfer it in batches to a blender and process until smooth.
What if I don’t have Marsala wine?
You can easily substitute Marsala wine with a dry red or dry white wine, like Pinot Noir or Sauvignon Blanc. If you prefer not to use alcohol, simply omit the wine and add an equal amount of extra broth.
Is this recipe good for meal prep?
Yes, it’s excellent for meal prep! The soup stores well in the refrigerator for several days, and it freezes nicely. For best results, add the heavy cream when reheating if you plan to freeze it without cream first.
Conclusion
You’ve now discovered the magic of a truly homemade cream of mushroom soup recipe. It’s miles apart from any canned version, boasting a rich, earthy, and satisfying flavor that will impress your taste buds. This easy and satisfying recipe proves that making gourmet-quality soup at home is entirely achievable, even for beginners. So go ahead, give this recipe a try and ditch those canned imposters for good! We’d love to hear your thoughts and see your creations, so please share your experience in the comments below!
