Cream of Mushroom Soup

Homemade cream of mushroom soup is full-flavored and so easy to make. Soup in a can will be a thing of the past!

The deep, earthy flavors of a classic mushroom soup recipe can't be beat, especially when it's so easy to throw together. Serve it with a side of roasted broccoli and green beans for a garlicky, parmesan-crisped vegetable pairing that makes the meal even more satisfying.

Mushroom Soup Recipe

If you're not normally a big fan of cream of mushroom soup, we are about to convert you! Full-flavored with garlic, onions, and herbs subtle enough to complement the natural flavor of the mushrooms, every spoonful is deeply satisfying.

Cooked with easy-to-find ingredients you may already have in your kitchen, this simple creamy mushroom soup recipe is easy to follow and is the good appetizer for a summer feast or main course for a winter dinner.

We usually lean on our creamy pumpkin soup or a bowl of tortellini soup when the weather cools down. But after making this, we have to admit, this best cream of mushroom soup recipe might just be our new favorite.

What Makes This Recipe Stand Out

Most standard recipes rely entirely on chicken stock, but we use a few specific secrets to build a much deeper flavor in this mushroom soup:

• Marsala wine and beef bouillon: Adding a crumbled beef bouillon cube and a splash of Marsala wine creates an good base. You cannot get it from chicken broth alone.
• Extra onions: We use double the usual amount of onions to balance the earthiness from the mushrooms.

If you want to take your homemade cream of mushroom soup to a reliable level, try adding one of these flavor boosters:

• Dried porcini mushrooms: Stir in a tablespoon of ground porcini powder for a nutty depth.
• Miso paste or soy sauce: A small spoonful. This adds saltiness without changing the flavor.
• Worcestershire sauce or a parmesan rind: Simmering the broth with either of these is an upgrade to the taste.

Can You Make Mushroom Soup Without Cream?

If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a gentle simmer over low heat for about a minute to heat it through.

For a dairy-free option, you can leave out the cream or milk altogether. My best mushroom soup recipe is still thick and creamy without the dairy component!

On the stove

Making it from scratch will always beat store-bought options. What makes our version stand out? We rely on a few fresh additions to build layers of depth into a straightforward mushroom soup recipe.

• Garlic: Fresh cloves are ideal, but jarred minced garlic works if it is what you have on hand.
• Onions: Do not let the quantity scare you. We use two medium onions (about 1.5 to 2 cups). Given the high volume of mushrooms, those two onions are essential for balancing the overall flavor in this cream of mushroom soup.
• Wine: Dry red or white wine pairs perfectly here and adds immense flavor. If you want to skip the wine, feel free. You do not even need to substitute it with extra broth.
  • For white winewe love Pinot Grigio or Sauvignon Blanc.
  • If you are using red winewe recommend a Marsala, Sherry, Merlot or Pinot Noir.

Stock

Or broth! Chicken or beef work well for mushroom soup. Just use what you have on hand. Personally, we prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.

Bouillon: We find beef bouillon provides excellent depth of flavor when compared to chicken bouillon. Alternatively, you can use vegetable stock powder for a great vegetarian soup.

Don't forget a side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!

Looking For More Recipes? Try These!

If you end up buying extra mushrooms like we usually do, you can use them up by making some stuffed appetizers with sausage and cream cheeseor serve them with a pan-seared steak. They also work thrown into a skillet with garlic chicken thighs or simmered into a flavorful gravy over Salisbury steak.

When you are ready for your next bowl after this easy mushroom soup recipeswitch things up with a smooth roasted tomato basil blend or a batch of butternut squash. Be sure to serve your soup with a side of warm cheesy garlic bread with chili flakes for dipping. If you need something with a bit more food, a classic chicken noodle or a beef and cabbage simmer will easily feed the whole family.

Cook notes

Traditional recipes use flour to thicken the broth, so they are usually not gluten-free. To make homemade mushroom soup gluten-free, skip the flour and use the cornstarch slurry option mentioned in the recipe (2 to 3 tablespoons of cornstarch mixed with 1/4 cup of water).

We do not recommend freezing soups made with heavy cream or milk. The dairy tends to separate and become grainy when thawed. If you want to make this ahead for the freezer, cook the soup completely but leave the cream out. Freeze the base, and then stir the fresh cream in while reheating it on the stove.

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. When you are ready to eat, reheat it gently on the stovetop over low heat, stirring frequently so the cream doesn't curdle.

Yes! While brown or cremini mushrooms offer a slightly deeper, earthier flavor, standard white button mushrooms work fine and will still give you a fantastic creamy mushroom soup.

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Cream of Mushroom Soup

What you need

• 4 tablespoons butter
• 1 tablespoon oil
• 2 cups onions diced (about 2 medium onions)
• 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 crumbled
• 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

Method

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
6. Mix in parsley and remaining thyme. Serve warm.