Rich Cream of Mushroom Soup From Scratch

Cream of mushroom soup is one of those dishes that just feels like home. It’s that thick, comforting soup you crave on a rainy day, packed with the deep, earthy taste of mushrooms. What makes this cream of mushroom soup special is its homemade quality; you control everything that goes in. We’re building layers of flavor, starting with browning the mushrooms properly. This isn’t the thin, watery stuff from a can. This recipe uses fresh cremini mushrooms, real butter, and aromatic onions and garlic. It’s surprisingly simple to make, and the result is a soup so creamy and satisfying, it’ll become a regular in your recipe rotation. It’s perfect for a simple lunch or an elegant starter for a dinner party.

Cream of Mushroom Soup

This cream of mushroom soup is thick, rich, and packed with the earthy flavor of cremini mushrooms. It’s the kind of soup that warms you from the inside out, perfect for a chilly evening or a comforting lunch. Making it from scratch means you control the ingredients and can achieve a depth of flavor that’s hard to beat with store-bought versions. The key is to really cook down the mushrooms and build layers of flavor with aromatics and herbs.

Ingredients:

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 1 ½ lbs cremini mushrooms
• 3 cloves garlic minced
• ¼ cup flour
• 4 cups chicken broth (or vegetable broth, or vegetable stock (low sodium))
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried marjoram
• ½ teaspoon seasoned salt
• ½ teaspoon fresh ground black pepper
• ¾ cup heavy whipping cream

Cooking Instructions:

1. Sauté Aromatics and Mushrooms: In a large pot or Dutch oven, melt the 3 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Once the butter is melted and slightly foaming, add the finely chopped medium yellow onion. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don’t rush this step; gently cooking the onion brings out its sweetness. Then, add the 1 ½ lbs of cremini mushrooms, which you’ve wiped clean and sliced or roughly chopped. Cook the mushrooms, stirring frequently, until they release their liquid and it evaporates, and the mushrooms begin to brown and caramelize. This process can take about 10-15 minutes. Browning the mushrooms is essential for developing deep, savory flavor. Add the 3 cloves of minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
2. Create the Roux and Base: Sprinkle the ¼ cup of flour over the cooked onions, mushrooms, and garlic. Stir well to coat everything evenly. Cook this mixture, stirring constantly, for about 2 minutes. This is called a roux, and cooking it for a couple of minutes helps to cook out the raw flour taste and creates a thicker base for your soup. The mixture will look a bit pasty.
3. Add Liquid and Simmer: Gradually whisk in the 4 cups of chicken broth (or your chosen vegetable alternative). Pour in about a cup first and whisk until smooth, then slowly add the rest, whisking continuously to prevent lumps from forming. Bring the soup to a gentle simmer, scraping up any browned bits from the bottom of the pot – that’s where a lot of flavor is hiding! Once simmering, add the 2 teaspoons of fresh thyme leaves, 1 teaspoon of dried marjoram, ½ teaspoon of seasoned salt, and ½ teaspoon of fresh ground black pepper. Stir everything together. Reduce the heat to low, cover the pot, and let the soup simmer for at least 20 minutes. This simmering time allows the flavors to meld and deepen. You can let it simmer longer if you have the time; the longer it simmers gently, the more developed the flavors will become. Taste and adjust seasoning if needed before moving on.
4. Incorporate Creaminess: After the soup has simmered, stir in the ¾ cup of heavy whipping cream. Continue to stir gently until the cream is fully incorporated and the soup is heated through. Do not let the soup boil after adding the cream, as it can curdle. Just heat it until it’s nice and warm. The cream adds a wonderful richness and silky texture to the soup, balancing the savory mushroom flavor.
5. Blend for Desired Texture (Optional): For a smoother soup, you can use an immersion blender to partially or fully blend the soup directly in the pot. Be careful, as hot liquids can splash. Blend until you reach your desired consistency. If you prefer a chunkier soup, you can skip this step or just blend a small portion to add back in. Alternatively, you can carefully transfer the soup in batches to a regular blender (vent the lid and cover with a towel) to achieve a super smooth texture. If you choose to blend, remember to taste and adjust seasoning again after blending, as blending can sometimes mute flavors slightly.

This soup is delicious served hot. It’s wonderful on its own, or you can garnish it with a swirl of extra cream, some fresh parsley, or even some sautéed mushroom slices for added texture and visual appeal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You might need to add a splash of broth or water when reheating if the soup has thickened too much.

Conclusion:

Making this cream of mushroom soup from scratch is incredibly rewarding. You end up with a soup that’s significantly more flavorful and satisfying than anything you can buy in a store. The richness from the heavy cream and the depth from properly cooked mushrooms create a truly comforting bowl. It’s a versatile recipe that can be enjoyed in so many ways. For a heartier meal, try serving it with crusty bread for dipping or alongside a simple green salad. If you’re feeling adventurous, consider adding a splash of sherry vinegar or a pinch of nutmeg to the soup base for an extra layer of flavor. This cream of mushroom soup is a fantastic base for other recipes too; it’s wonderful as a sauce for chicken or as a binder for casseroles. Don’t be afraid to experiment with different mushroom varieties like shiitake or portobello for slightly different flavor profiles.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, you can make this soup a day or two in advance. It will thicken as it cools. Reheat it gently on the stovetop over low heat, adding a little more broth or cream if it’s too thick for your liking. Stir well to ensure it’s evenly heated.

What kind of mushrooms are best?

Cremini mushrooms (also called baby bellas) are fantastic for this soup because they offer a good balance of flavor and texture. However, you can also use a mix of mushrooms like white button, shiitake, or even a few dried porcini mushrooms (rehydrated and chopped) for an even deeper, more intense mushroom flavor. Just be sure to cook them down well to get the best taste.

How can I make this soup vegan?

To make a vegan version, substitute the butter with vegan butter or olive oil, and use vegetable broth. For the heavy cream, you can use full-fat coconut milk (the kind in a can, not the carton) or a unsweetened, plain vegan heavy cream alternative. Ensure all other ingredients are vegan-friendly.

Cream of Mushroom Soup

A rich and creamy homemade mushroom soup, perfect for a comforting meal.

Prep Time
15 Minutes

Cook Time
30 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion finely chopped
• 1 ½ lbs cremini mushrooms
• 3 cloves garlic minced
• ¼ cup flour
• 4 cups chicken broth (low sodium)
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried marjoram
• ½ teaspoon seasoned salt
• ½ teaspoon fresh ground black pepper
• ¾ cup heavy whipping cream

Instructions

1. Step 1
   Melt butter and olive oil in a large pot or Dutch oven over medium heat.
2. Step 2
   Add chopped onion and cook until softened, about 5-7 minutes.
3. Step 3
   Add sliced mushrooms and minced garlic; cook until mushrooms are browned and tender, about 10-15 minutes.
4. Step 4
   Stir in flour and cook for 1 minute, stirring constantly, to form a roux.
5. Step 5
   Gradually whisk in chicken broth, thyme, and marjoram. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Step 6
   Reduce heat and simmer gently for 10 minutes, allowing the soup to thicken.
7. Step 7
   Stir in heavy whipping cream, seasoned salt, and black pepper. Heat through, but do not boil.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.