Cream of Mushroom Soup
If you love homemade soups, this Cream of Mushroom Soup is a must-try! Made with fresh mushrooms, garlic, onion, and a rich, velvety broth, this soup is full of deep, earthy flavors. Unlike canned mushroom soup, this version is preservative-free and comes together in under 30 minutes!
What is Cream of Mushroom Soup?
Cream of mushroom soup is a classic comfort food, featuring sautéed mushrooms in a creamy, seasoned broth. Some recipes blend the soup for a smooth consistency, while others keep the mushrooms sliced for a chunkier texture. In this recipe, I use flour to thicken the soup, keeping the mushrooms whole for a hearty and satisfying bite. However, if you prefer a silky texture, you can puree the soup after cooking.
Why You’ll Love This Recipe
✔ Quick & Easy – Ready in under 30 minutes with simple ingredients.
✔ Rich & Creamy – Made with butter, cream, and flour for the perfect texture.
✔ Customizable – Use button mushrooms, cremini, portobello, or a mix of your favorites.
✔ Versatile – Enjoy it on its own, or use it as a base for casseroles, sauces, or pasta dishes.
✔ Better Than Canned – No preservatives, just fresh and wholesome ingredients.
How to Make Cream of Mushroom Soup from Scratch
Step 1: Sauté the Aromatics
In a saucepan, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in garlic and cook for another 2 minutes, being careful not to burn it.
Step 2: Cook the Mushrooms
Add sliced mushrooms to the pan and cook until they become soft and golden brown. This enhances their natural umami flavor.
Step 3: Thicken the Soup
Sprinkle flour over the mushrooms and stir continuously for 2 minutes to cook out the raw flour taste.
Step 4: Add Liquid & Simmer
Gradually pour in cold water (or stock) while stirring. Add the chicken bouillon, salt, black pepper, and thyme. Let the soup simmer for 10 minutes until it thickens.
Step 5: Finish with Cream
Stir in heavy cream or milk and let it heat for another minute. Turn off the heat and serve hot.
Best Mushrooms for Cream of Mushroom Soup
You can use a variety of mushrooms to enhance the flavor:
- Oyster Mushrooms – Delicate and slightly sweet.
- Button Mushrooms – Mild and commonly available.
- Cremini Mushrooms – Slightly deeper, earthy flavor.
- Portobello Mushrooms – Meaty texture, great for hearty soups.
- Shiitake Mushrooms – Rich, smoky taste for an umami boost.
How to Thicken Cream of Mushroom Soup
- Flour – A Traditional thickener for a smooth consistency.
- Cornstarch Slurry – Mix 1 tbsp of cornstarch with 2 tbsp of water for a gluten-free option.
- Potato Starch – Gives a silky texture without altering flavor.
- Blending – Puree half or all of the soup for a naturally thick texture.
How to Serve Cream of Mushroom Soup
🍞 With Toasted Bread – The perfect pairing for dipping.
🥖 With Crackers – Adds a crunchy contrast.
🥗 With a Side Salad – A light, refreshing balance.
🍲 As a Sauce Base – Use it for casseroles or pasta dishes.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Let the soup cool completely, then freeze in portions for up to 2 months.
- Reheat: Warm over medium heat while stirring. If it thickens too much, add a splash of broth or milk.
More Cozy Soup Recipes to Try
- Creamy potato soup – Rich and comforting.
- Creamy Chicken Mushroom Soup – A protein-packed alternative.
- Lentil Vegetable Soup – Healthy and Hearty.
Cream of Mushroom Soup Recipe
Ingredients
- 8 button mushrooms cut into slices
- 1 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 garlic minced
- Pinch of salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme or oregano
- 3 tablespoon all-purpose flour
- 1 cube of chicken bouillon
- 3 ½ cup cold water
- ¼ cup cream or milk
Instructions
- In a saucepan, add the butter and olive oil, when hot, add the onion and sauté until translucent.
- Add the garlic and stir for two minutes on medium. Careful not to burn the garlic.
- Add the sliced mushroom and stir until it turns light brown.
- Add the flour and stir for two minutes on medium.
- While stirring, add the cold water and cook the soup until it is thick.
- Add the spices and salt, keep cooking for two more minutes.
- Add the cream or milk and stir for a few seconds. Turn off the heat and serve with bread on the side.
So good with those crusty bread!
Thanks Angie 🙂