There’s something incredibly comforting about a bowl of homemade cream of mushroom soup. Whether you’re looking to nourish your body or simply indulge in a creamy, savory treat, this recipe hits the spot. Packed with rich flavors from sautéed mushrooms, garlic, and onions, it’s the perfect balance of earthy goodness and creamy texture.
Key Benefits of cream of mushroom soup
Cream of mushroom soup isn’t just a tasty treat—it’s a comforting dish with a variety of benefits that make it the perfect addition to any meal. Here’s why you’ll love making it from scratch:
- Nutrient-packed: Mushrooms are rich in vitamins, minerals, and antioxidants that can help boost your immune system. They’re particularly high in B vitamins, which are essential for energy production and brain health.
- Customizable: Whether you prefer a richer, creamier texture or a lighter version, you can adjust the creaminess by using different types of cream or even a dairy-free alternative. You can also experiment with herbs and spices to make the flavor your own.
- Comfort food that satisfies: The velvety texture and savory depth of flavor make cream of mushroom soup a soul-warming meal, especially on chilly days. It’s the ultimate comfort food that can be enjoyed on its own or paired with a variety of dishes.
- Versatile: This soup is perfect for serving as a starter, a side dish, or even as a base for casseroles and other recipes. It’s an excellent way to elevate meals with minimal effort.
- Homemade vs. store-bought: Unlike canned soups, this homemade version is free from preservatives, artificial flavors, and excess sodium, making it a healthier option that you can feel good about.
Ingredients for cream of mushroom soup
Mushrooms – Mushrooms give the soup its earthy flavor and texture. Fresh varieties work best.
Butter – Butter adds richness and helps sauté the ingredients for a creamy base.
Onion – Onion adds sweetness and depth to the soup’s flavor.
Garlic – Garlic gives an aromatic, savory taste that enhances the soup.
Vegetable broth – Broth creates the savory liquid base for the soup, with options for a vegetarian or chicken version.
Heavy cream – Cream makes the soup smooth and creamy. You can use a lighter alternative if preferred.
Flour – Flour thickens the soup and gives it a velvety texture.
Salt – Salt enhances the soup’s flavor, added to taste.
Pepper – Pepper balances the richness with a bit of spice.
Instructions
Making homemade cream of mushroom soup is easier than you think! Follow these simple steps, and you’ll have a creamy, comforting soup ready in no time.
Sauté the base: Melt butter in a pot, add onions and garlic, and cook for 3-4 minutes until soft.
Cook the mushrooms: Add mushrooms and cook for 5-7 minutes until golden and softened.
Make the roux: Sprinkle flour over mushrooms, stir, and cook for 1-2 minutes to form a paste.
Add the broth: Pour in broth, stir well, and simmer for 5-7 minutes.
Blend the soup: Blend the soup for a smoother texture, or leave it chunky if preferred.
Stir in the cream: Add cream, stir well, and simmer on low heat.
Season and adjust: Taste and add salt, pepper, or herbs, then simmer for 5 minutes.
Serve and garnish: Serve the soup, garnished with fresh thyme or parsley. Enjoy!
Pro Tips for cream of mushroom soup
Making the perfect cream of mushroom soup is all about the little details that elevate the flavor and texture. Here are some expert tips to help you take your soup from good to great:
Get the right mushrooms: The type of mushrooms you use can make a big difference in the flavor. White button mushrooms are a classic choice, but cremini (baby bella) or a mix of wild mushrooms can add more depth and earthiness to the soup. If you’re feeling adventurous, try adding a handful of dried porcini mushrooms, which will add a rich, umami flavor when rehydrated.
Use room-temperature cream: To avoid curdling or separating when you add the cream, it’s best to let it sit at room temperature for a few minutes before stirring it into the soup. This ensures a smooth and creamy texture.
Add herbs for extra flavor: While thyme is a popular choice, don’t hesitate to experiment with other herbs like rosemary, sage, or tarragon. A sprig of fresh rosemary can be added while the soup simmers and removed before blending for a more aromatic flavor.
Thicken it to your liking: If you prefer a thicker soup, feel free to add more flour when making the roux. Alternatively, for a healthier option, use cornstarch to thicken the soup without adding extra fat. Dissolve a tablespoon of cornstarch in a little cold water, then stir it into the soup during the simmering step.
Blend in batches for the perfect texture: For a smoother texture, use an immersion blender right in the pot. If you don’t have one, carefully blend half the soup in a regular blender and return it to the pot. This will give you a creamy base while keeping some texture from the mushrooms.
Make it dairy-free: If you’re following a dairy-free diet, simply substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also use a plant-based butter and vegetable broth to keep it completely vegan.
Serve with a twist: For a fun twist, try adding a dollop of sour cream or crème fraîche to each bowl before serving. It will add a tangy contrast to the creamy soup. A sprinkle of grated Parmesan or crispy fried onions on top can add texture and a savory finish.
Variations
Cream of mushroom soup is wonderfully versatile, and you can easily tweak the recipe to suit your tastes or dietary preferences. Here are a few variations to consider, whether you’re looking to try something new or accommodate specific needs:
Add protein: To make the soup more filling, add cooked chicken, turkey, or even crispy bacon. For a vegetarian version, try adding tofu or chickpeas for a boost of protein and texture. Simply stir them in after the soup has finished cooking to avoid overcooking.
Try different mushrooms: While classic white mushrooms are delicious, consider using a blend of mushrooms for a richer flavor profile. Shiitake, portobello, or oyster mushrooms can add complexity and depth. For an extra earthy flavor, a handful of dried porcini mushrooms rehydrated in warm water will work wonders.
Make it spicy: If you like a bit of heat, try adding a pinch of crushed red pepper flakes or a dash of cayenne pepper while sautéing the mushrooms and onions. You could also stir in a teaspoon of curry powder or smoked paprika for an intriguing twist.
Serving Suggestions
Serve with crusty bread: A warm, crusty baguette or thick slices of sourdough are perfect for dipping into your creamy mushroom soup. The texture of the bread complements the smooth soup, allowing you to savor every bite. For a fun twist, try garlic bread or a cheesy toast to add more flavor.
Top with protein: For a heartier meal, serve the soup with grilled chicken, sautéed shrimp, or crispy bacon. These proteins add a satisfying element that balances the creamy texture of the soup. For a vegetarian option, roasted chickpeas or a dollop of Greek yogurt can be great choices to add some extra protein without compromising flavor.
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FAQs about cream of mushroom soup
Is cream of mushroom soup healthy?
Cream of mushroom soup can be a nutritious choice, depending on how it’s prepared. Mushrooms are low in calories but packed with vitamins, minerals, and antioxidants. However, traditional cream-based soups can be high in fat and calories. To make it healthier, consider using low-fat milk, vegetable broth, or even a dairy-free alternative like coconut milk. Reducing the amount of butter or cream can help cut down on the fat content while still preserving that creamy texture.
How do I store leftover cream of mushroom soup?
If you have leftovers, store your cream of mushroom soup in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of broth or water to reach your desired consistency.
Can I make this soup without cream?
Yes, you can make a lighter version of cream of mushroom soup without cream! You can use alternative ingredients like low-fat milk, half-and-half, or even a dairy-free option like almond milk or coconut milk. Blending the soup once it’s cooked will also give it a creamy texture without the need for heavy cream.
What can I add to cream of mushroom soup to make it more flavorful?
For extra flavor, consider adding sautéed garlic or shallots, fresh herbs like thyme, rosemary, or parsley, or a splash of white wine while cooking the mushrooms. You can also boost the flavor with a sprinkle of grated Parmesan or a drizzle of truffle oil right before serving for a luxurious touch.
cream of mushroom soup
Ingredients
- Mushrooms 500g
- Butter 2 tbsp
- Onion 1 medium, finely chopped
- Garlic 2 cloves, minced
- Vegetable broth 4 cups
- Heavy cream 1 cup
- Flour 2 tbsp
- Salt to taste
- Pepper to taste
Instructions
- Sauté the base: In a large pot, melt the butter over medium heat. Add the chopped onions and garlic. Cook for 3-4 minutes, stirring occasionally, until they become soft and translucent. This step enhances the natural sweetness of the onions and gives the soup a rich, aromatic foundation.
- Cook the mushrooms: Add the sliced mushrooms to the pot and sauté them for about 5-7 minutes. Stir frequently until the mushrooms release their moisture and become golden brown. This deepens the flavor and creates that savory, earthy base that makes mushroom soup so comforting.
- Make the roux: Sprinkle the flour over the cooked mushrooms and stir to combine. Cook for another 1-2 minutes to allow the flour to absorb the juices and form a paste. This will help thicken the soup, giving it a smooth, velvety texture.
- Add the broth: Pour in the vegetable broth, stirring constantly to avoid any lumps. Bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
- Blend the soup: For a smoother texture, use an immersion blender to purée the soup directly in the pot. If you don’t have an immersion blender, carefully transfer half of the soup to a blender, purée it, and return it to the pot. For a chunkier version, skip this step and leave the soup as is.
- Stir in the cream: Reduce the heat to low and pour in the heavy cream. Stir well to combine. This adds the signature creamy texture and rounds out the flavor.
- Season and adjust: Taste the soup and add salt and pepper as needed. If you’d like a bit more depth, feel free to add a pinch of fresh thyme or parsley. Stir well, then let the soup simmer on low heat for another 5 minutes.
- Serve and garnish: Ladle the soup into bowls and garnish with a sprinkle of fresh thyme or parsley for a pop of color and extra flavor. Serve warm and enjoy!