1. Home
  2. Recipes
  3. Cream of Mushroom Soup

Cream of Mushroom Soup

Featured in Comforting Bowls.

Slice fresh mushrooms thin, cook slow in butter to get all that good flavor out. Add herbs and garlic, let them get fragrant. Pour in stock and simmer till mushrooms are tender. Blend it smooth, or leave some chunks if you like. Finish with cream, stir till hot. Takes bout 30 minutes start to finish.

Pin it Share it Send it Print it Jump To Recipe
Fatiha
Updated on Fri, 02 May 2025 12:23:15 GMT
A close-up image of creamy mushroom soup with slices of mushrooms, chunks of butter, and garnished with green herbs. Pin it
A close-up image of creamy mushroom soup with slices of mushrooms, chunks of butter, and garnished with green herbs. | zestplate.com

Whip up this from-scratch Cream of Mushroom Soup that smells incredible and blows away the canned version. Your home will fill with amazing aromas during cooking. It's simple to prepare but tastes fancy enough for special occasions - ideal for quiet family meals or when company's coming over.

Benefits of Homemade Soup

Aromatic garlic, onions and seasonings really bring out mushroom flavors in this dish. Enjoy it steaming hot or chilled - perfect for backyard gatherings or cold evening dinners. Uses ingredients most folks keep around. Suitable for kitchen beginners or experienced cooks. Can easily adjust for dairy-free diets too.

Ingredients List

  • Butter: Adds creaminess
  • Oil: For sautéing vegetables
  • Onions: Finely diced
  • Garlic: Use freshly minced
  • Brown Mushrooms: Primary component
  • Thyme: Dried or fresh options
  • Marsala Wine: For depth
  • Flour: Thickening agent
  • Chicken Broth: Reduced sodium preferred
  • Salt and Pepper: Season as needed
  • Beef Cubes: Flavor enhancer
  • Heavy Cream: For silky texture
  • Parsley: Freshly chopped
  • Extra Thyme: For garnishing

How To Make Cream of Mushroom Soup

Prepare Base:
Warm butter with oil in large pot over medium-high heat. Soften onions for 2-3 minutes. Toss in garlic, cook another minute until fragrant.
Handle Mushrooms:
Mix in sliced mushrooms and thyme. Cook about 5 minutes until mushrooms release moisture and soften. Add wine, let it bubble for 3 minutes to cook off alcohol.
Create Thickness:
Dust flour over mushroom mixture. Mix and cook for 2 minutes. Gradually pour in broth while stirring constantly to avoid clumps. Bring to a gentle boil.
Cook Thoroughly:
Reduce heat. Mix in salt, pepper, beef cubes. Cover but stir occasionally. Let simmer 10-15 minutes until soup thickens nicely.
Finish With Cream:
Lower heat completely. Gently stir in cream. Don't allow boiling or cream might separate. Sample and adjust salt if needed.
Adjust Consistency:
For thinner soup, add more broth. If too runny, simmer uncovered longer. Should leave light coating on spoon.
Add Garnishes:
Stir in chopped parsley and extra thyme. Keep some aside for topping bowls.
Ready to Eat:
Pour hot soup into bowls. Sprinkle reserved herbs on top. Tastes wonderful with crusty bread on the side.
A bowl of creamy mushroom soup garnished with parsley, accompanied by pieces of bread. Pin it
A bowl of creamy mushroom soup garnished with parsley, accompanied by pieces of bread. | zestplate.com

Superior to Store-Bought

Homemade soup can't be matched. Your kitchen fills with wonderful scents during cooking, and each spoonful tastes authentic and flavorful. The blend of mushrooms, onions, garlic, and herbs creates something no manufacturer can duplicate. And you control all the ingredients.

Mushroom Selection Tips

Go for brown or cremini mushrooms - they're more flavorful than white varieties. Try a combination for complexity. Wipe them with paper towels instead of washing to prevent sogginess. Always choose fresh mushrooms over canned for best results.

Flavor Boosting Herbs

Thyme pairs wonderfully with mushrooms. Fresh parsley brightens the finished dish. Give rosemary a try if you want - just go easy as it's pretty potent. While fresh herbs pack more punch, dried versions work in a pinch.

Customization Options

Out of cream? Milk works in its place. Want dairy-free? Try a splash of coconut milk. The flour provides thickness regardless of what liquid you use. Your soup will turn out delicious and velvety no matter which tweaks you make.

A creamy soup with sliced mushrooms and chunks of butter, garnished with parsley, in a black bowl. Pin it
A creamy soup with sliced mushrooms and chunks of butter, garnished with parsley, in a black bowl. | zestplate.com

Flavor Enhancement

A splash of wine takes this soup to another level - either red or white does the job. Feel free to leave it out and add extra broth instead. Chicken stock creates great flavor, while veggie broth makes it vegetarian-friendly. The better your broth quality, the tastier your soup.

Frequently Asked Questions

→ Need it plant based?

Use plant cream. Get veggie stock. Skip butter - use oil. Soy milk works good. Still tastes rich.

→ Which mushrooms best?

Brown ones got more taste. Mix kinds if you want. Fresh beats canned. Big ones slice nice. Clean em, don't wash em.

→ Want it thicker?

Cook longer time. Mash some shrooms. Corn starch works. Less stock maybe. Even bread helps thick.

→ Saving some soup?

Box it up tight. Good three days cold. Heat slow and low. Stir while warm. Might need more milk.

→ Adding more veggies?

Carrots cook nice. Try some celery. Taters make it rich. Cut em all same size. Cook till soft.

→ Getting lumpy soup?

Blend it smooth. Strain it maybe. Mix slower next time. Watch your heat. Keep stirring good.

→ Taking it somewhere?

Keep it hot wrapped. Bring extra cream. Heat up there. Pack toppings dry. Take backup herbs.

→ Need it quick?

Chop stuff small. High heat first bit. Skip long simmer. Less herbs work. Still tastes nice.

→ Making big batch?

Double works fine. Need bigger pot. More cook time maybe. Stir more often. Watch it don't boil.

→ Want more flavor?

Add more herbs fresh. Try garlic too. Splash wine in. Let shrooms brown. Even soy sauce works.

→ Too thick or thin?

Add broth or cream. Cook more or less. Watch your heat. Stir lots while hot. Easy fix either way.

→ Need it smooth?

Blend with stick tool. Strain if you want. Cut stuff tiny. Cook till soft. Mash while cooking.

Conclusion

Like this? Try mushroom pasta next. Or make rice with mushrooms. Both got that earth taste.

Cream of Mushroom Soup

Fast cozy mushroom soup.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary: ~

Ingredients

01 4 tablespoons butter.
02 1 tablespoon oil.
03 2 onions, diced.
04 4 cloves garlic, minced.
05 1 ½ pounds fresh brown mushrooms, sliced.
06 4 teaspoons chopped thyme, divided.
07 ½ cup Marsala wine or any dry red or white wine.
08 6 tablespoons all-purpose flour.
09 4 cups low sodium chicken broth or stock.
10 1-2 teaspoons salt, adjust to taste.
11 ½-1 teaspoon cracked black pepper, adjust to taste.
12 2 beef bouillon cubes, crumbled.
13 1 cup heavy cream or half and half (substitute with evaporated milk if desired).
14 ½ tablespoon chopped fresh parsley, for serving.
15 ½ tablespoon chopped fresh thyme, for serving.

Instructions

Step 01

Heat the butter and oil in a large pot over medium-high heat until melted. Sauté the diced onions for 2 to 3 minutes until they soften. Add the minced garlic and cook until fragrant, about a minute.

Step 02

Add the sliced mushrooms and 2 teaspoons of thyme, cooking them for about 5 minutes until they release their moisture. Pour in the Marsala wine and allow it to simmer for 3 minutes, letting the alcohol evaporate.

Step 03

Sprinkle the flour over the mushrooms, mixing well, and cook for another 2 minutes. Gradually add the chicken broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low-medium.

Step 04

Season with salt, pepper, and crumbled bouillon cubes. Cover and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.

Step 05

Lower the heat and stir in the cream or half and half. Allow the soup to gently simmer, ensuring it does not boil, adjusting salt and pepper to taste.

Step 06

Finish by stirring in the fresh parsley and remaining thyme. Serve the soup warm, garnished with additional herbs if desired.

Notes

  1. For a dairy-free version, omit the cream and enjoy a lighter soup.
  2. This soup pairs beautifully with crusty bread for a hearty meal.
  3. Fresh herbs greatly enhance the flavors, so use them if possible.

Tools You'll Need

  • Large pot.
  • Wooden spoon or spatula.
  • Measuring cups.
  • Measuring spoons.
  • Knife.
  • Chopping board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Wheat.
  • Mushrooms.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 354
  • Total Fat: 25 g
  • Total Carbohydrate: 21 g
  • Protein: 9 g