You won’t ever purchase soup in a can again since homemade cream of mushroom soup is so flavorful and simple to make!
A traditional homemade cream of mushroom soup recipe is unrivaled in terms of flavor, especially given how quickly it can be prepared. Once you’ve tried our recipe, you won’t ever again open a can of mushroom soup!
You’ll adore how simple it is to prepare this! A warm, creamy cup of comforting soup is waiting for you when you enter the kitchen to quickly combine a few ingredients.
Cream Of Mushroom Soup
A warm bowl of soup that is incredibly creamy and tasty, with bite-sized bits of mushroom. Full-flavored with garlic, onions, and herbs that are not too overbearing to show through and complement the natural flavor of the mushrooms.
You are only minutes away from a filling bowl of creamy bliss, cooked using ingredients that are simple to locate and may already be in your kitchen!
Once you try it, you’ll want more if you like our recipe for garlic mushrooms.
How Is Mushroom Soup Made?
Thanks to fresh herbs and seasonings, homemade creamed mushroom soup has a depth of flavor that is very different from canned soups (often known as slop).
You only need a few materials to produce your own version:
- Mushrooms: For this recipe, fresh cremini or brown mushrooms work best. You might also combine your preferred mushroom varietals, small portobello mushrooms, or both.
- Herbs: A mixture of thyme and parsley is the best herb we have discovered throughout the years to go along with those incredible flavors. Of course, you can substitute rosemary, oregano, tarragon, chives, or cilantro if you don’t like those. Utilize what you enjoy!
- Cream: While heavy cream adds richness, half-and-half, light cream, thickened cream, and heavy cream all provide results that are comparable.
- We need flour to give the mushroom soup its signature wonderful, creamy texture. If you want, you can omit it and substitute cornstarch. I advise mixing 2-3 teaspoons of cornstarch with 1/4 cup of water (slurry). If you’re unclear about how much to add to get the right texture, add the cornstarch slurry in tablespoon-sized portions and whisk in between.
How May Cream Be Omitted From Mushroom Soup?
Evaporated milk or normal milk can be used in place of the cream if necessary (full fat or 2 percent are both fines). Just be careful not to cook it quickly because it can curdle. To fully heal it, use a very slow simmer over low heat for about a minute.
You can completely omit the milk or cream for a dairy-free version. Even without the dairy, this mushroom soup is still deliciously creamy.
Making Mushroom Soup
Why is our mushroom soup so delicious? The supplemental flavors of:
- Fresh garlic is preferred, although minced garlic can be used if that is all you have on hand.
- Don’t be deterred by the number of onions I use. The flavor really shines in this soup, so I LOVE adding two (about 1/2 cup). Two onions provide the ideal flavor balance for this mushroom soup dish when combined with the number of mushrooms in the recipe.
- Red or white dry wines are ideal for this and add an excellent flavor. You are more than welcome to leave the wine out if that is your preference. There’s no need to add more broth or stock to replace it. I advise using a Marsala, Sherry, Merlot, or Pinot Noir when utilizing a RED.
- And broth! You can make mushroom soup using beef or chicken, depending on what you have on hand. I favor chicken stock myself. Use high-quality vegetable stock if you want a vegetarian option.
- When compared to chicken bouillon, I find that beef bouillon offers a tremendous depth of flavor. However, much like with the stock choices, you may make a delectable vegetarian soup with veggie stock powder.
- To clean up the soup at the bottom of your dish, don’t forget the side of garlic bread!
- 4 tablespoons butter
- 1 tablespoon oil
- 2 onions diced
- 4 cloves garlic minced
- 1 1/2 pounds (750 g) fresh brown mushrooms 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 teaspoon black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and a half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
- In a big pot, melt the butter and oil over medium-high heat. The onion should be sautéed for 2 to 3 minutes till tender. Cook garlic for approximately a minute or until fragrant.
- Cook for 5 minutes after adding mushrooms and 2 tablespoons of thyme. Wine should be added and cooked for three minutes.
- Add flour to the mushrooms, stir thoroughly, and cook for two minutes. Add stock, stir once more, and then bring to a boil. Season with salt, pepper, and crumbled bouillon cubes, and lower heat to low-medium.
- Stirring occasionally, simmer covered for 10 to 15 minutes or until thickened.
- Add cream or half-and-half and stir after lowering the heat. Allow simmering slowly (do not boil). To suit your tastes, adjust the salt and pepper.
- Add the parsley and the rest of the thyme. Serve hot.
Calories: 271kcal | Carbohydrates: 21g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 583mg | Potassium: 699mg | Fiber: 1g | Sugar: 5g | Vitamin A: 550IU | Vitamin C: 7.6mg | Calcium: 91mg | Iron: 1.6mg