Homemade Cream of Mushroom Soup Recipe

Today I’m bringing you a truly luscious soup to warm your soul. Forget those canned versions; this Homemade Cream of Mushroom Soup is the real deal! It’s rich, savory, and beautifully velvety, tasting like pure comfort in a bowl. We start by sautéing fresh mushrooms until they are deeply browned and flavorful, creating a stunning base before enriching it with a creamy, herby broth. Trust me, this one’s a game-changer and surprisingly easy to whip up—perfect for a cozy weeknight or a delightful weekend lunch.

Why You’ll Love This Recipe

• Ultimate Comfort: This soup wraps you in a hug! It delivers deep, earthy, savory flavor that just screams cozy.
• Velvety Smooth (or Chunky!): You get to decide! Whether you prefer a perfectly silky blend or a heartier, rustic texture with mushroom chunks, this recipe is totally customizable.
• Simple Ingredients, Major Flavor: We skip the complicated steps and use simple, everyday ingredients to achieve a gourmet taste.
• Better Than the Can: Once you taste this fresh, homemade version, you will never go back to the store-bought condensed stuff.

Ingredients

All you need for this rich Homemade Cream of Mushroom Soup Recipe is about 30 minutes and a little kitchen magic! First, gather up these essential ingredients:

• Olive Oil and Butter: This dynamic duo starts our soup off right, adding richness and helping the onions and mushrooms caramelize beautifully.
• Onion and Garlic: The aromatic foundation! Sautéing these until soft builds a crucial savory base for the entire dish.
• Mushrooms: The star of the show! Use cremini, button, or a wild mix—the key is to let them brown properly to intensify that deep, earthy flavor.
• Flour: This is our thickening secret! It creates a smooth roux with the fat, ensuring our soup becomes wonderfully velvety and not watery.
• Broth (Vegetable or Chicken): The liquid backbone of the soup. Use vegetable broth to keep it vegetarian-friendly, or chicken broth for a bit more savory depth.
• Milk or Cream: This is where the “cream” in cream of mushroom comes from! Use milk for a lighter soup or heavy cream for an ultra-decadent experience.
• Thyme, Black Pepper, Salt, and Paprika: Our spice cabinet essentials! Thyme pairs beautifully with mushrooms, while a pinch of paprika adds warmth and subtle color.
• Parsley: A pop of fresh green to garnish and brighten up the final flavor profile.

Note: The exact measurements and precise amounts for all of these wonderful ingredients will be located right under this article in the recipe card!

How to Make the Homemade Cream of Mushroom Soup

Making this luxurious soup is incredibly straightforward. It’s all about building layers of flavor!

Step 1: Build the Flavor Base

In a large pot, melt the butter with the olive oil over medium heat. Add the diced onion and sauté for about 4–5 minutes until it’s nice and softened. We’re building a gentle, sweet base here.

Step 2: Brown the Mushrooms

Toss in the minced garlic and the sliced mushrooms, stirring them well. This is a crucial step! Cook them for a good 7–8 minutes until they’ve released all their moisture and have started to get gorgeously brown around the edges. This deepens the mushroom flavor immensely.

Step 3: Thicken with Flour

Sprinkle the flour right over the cooked mushrooms and stir everything vigorously to make sure all the veggies are coated. Let it cook for 1–2 minutes—this helps cook out the raw flour taste.

Step 4: Add Broth and Seasonings

Pour in the broth very gradually while constantly stirring. This prevents any sneaky lumps from forming! Once smooth, add the thyme, black pepper, salt, and paprika. Bring it to a gentle boil, then turn the heat down and let it simmer happily for 10 minutes.

Step 5: Cream it Up

Stir in the milk or cream and continue simmering for just about 5 minutes until the soup has reached your desired thickness. Hello, velvety texture!

Step 6: Blend and Finish

Now for the final flourish! If you want that classic silky texture, use an immersion blender to blend some (or all) of the soup. Return it to the pot. Give it one last taste test and adjust the seasoning if needed, then garnish with fresh parsley before serving warm.

Pro Tips for Making the Recipe

• Don’t Rush the Browning: The secret to truly flavorful mushroom soup is letting the mushrooms cook down until they are browned. If they steam, the soup will taste less earthy. Higher heat and patience are your friends!
• Blend Partially: If you want that beautiful thick creaminess but still love the texture of whole mushrooms, only blend about half or two-thirds of the soup. This gives you the best of both worlds!
• Boost the Savory Factor: If you have some dried porcini mushrooms, soak a few in hot water for 20 minutes, then chop and add them to the soup, along with a few tablespoons of the soaking liquid for a powerful umami punch!
• Keep it Smooth: When adding the broth to the flour mixture, make sure it is gradual and that you stir constantly. This is key to preventing lumps.

How to Serve

This rich soup is hearty enough to be the star, but it also loves a good supporting cast!

• The Classic Pairing: Nothing beats dipping a crispy, buttered piece of crusty bread or French baguette into this creamy goodness.
• Grilled Cheese’s Best Friend: Serve it alongside a gourmet grilled cheese sandwich—think Gruyère or sharp cheddar—for the ultimate nostalgic meal.
• Garnish Game: Beyond parsley, top your bowl with a drizzle of truffle oil, some toasted croutons, or even a spoonful of sour cream or crème fraîche.
• As a Sauce: This recipe can be made extra thick and used as a base for chicken and vegetable casseroles, or served over rice or mashed potatoes!

Make Ahead and Storage

This soup is a superstar when it comes to leftovers!

Storing Leftovers

Allow the soup to cool completely, then place it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld beautifully overnight!

Freezing

Cream-based soups can sometimes separate when frozen and thawed. To minimize this, use milk instead of cream. Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally. If the texture is a little grainy or thin after thawing, give it a quick whisk and add a splash of milk or broth to bring back the original consistency.

FAQs

1. How can I make this soup vegan or dairy-free? You can absolutely make this dairy-free! Instead of butter, use a vegan butter substitute or just more olive oil. For the milk or cream, use full-fat coconut milk (for richness) or a creamy oat milk. The taste and texture will still be wonderfully rich and satisfying!

2. Can I use frozen mushrooms instead of fresh? While fresh mushrooms are recommended for the best flavor and texture (since you need them to brown properly), you can use frozen in a pinch. However, do not thaw them first. Add the frozen mushrooms directly to the pot, increase the cooking time slightly, and wait until all the released liquid has evaporated before proceeding with the flour.

3. Why did my soup become lumpy when I added the broth? Lumps usually happen when the flour isn’t fully incorporated into the fat (the roux) or when the cold liquid is added too quickly. The trick is to whisk constantly as you pour the broth in slowly. If it is still a little lumpy, don’t worry—blending the soup in step 7 will smooth out any remaining texture issues!

4. Can I use an herb blend other than thyme? Of course! While thyme is a classic pairing with mushrooms, feel free to substitute or combine it with other herbs. Rosemary adds a wonderful woodsy depth, or you could try a blend of parsley and chives for a fresher, brighter flavor profile.