Also check out this Chicken and Dumpling Soup if you are a soup fan!
I grew up eating mushroom soups as my mom is the biggest mushroom fan I know. We always went mushroom picking as a family when I was younger, so I am used to wild mushroom flavours. The soup my mom made was quite a bit chunkier and I remember struggling the the texture of cooked mushrooms as a young child. She didn’t add cream to the soup but always served it with a dollop of sour cream on top. For my version I blend the soup for a silky smooth texture and add just a small amount of cream.
How do you make creamy mushroom soup?
There is no need to buy canned cream of mushroom soup as making it at home is simple with the end result being much tastier, healthier and quite a bit cheaper. Mushrooms have their own distinct flavour but they also absorb all the flavours around them due to their spongy nature. If you add all the right herbs and seasoning to your mushrooms, you will be left with a restaurant quality soup.
What mushrooms should I use in a soup?
The key to a flavourful soup lies in the mushrooms used. You can of course buy white button mushrooms, then add thyme, parsley or herbs of your choice and end up with a very tasty soup. But if you want to up the flavour, try a different variety like portobello mushrooms, crimini mushrooms or porcini. The latter ones are harder to find fresh, unless you are into mushroom picking. However, dried porcini mushrooms are available in most supermarkets. They don’t look like much and they smell a bit too strong but don’t let those things deter you from using them. Once reconstituted in hot water, they will give you the most delicious, deep flavoured broth, that will become the foundation of your soup.
Serving Suggestions
Mushroom soup is lovely on its own with a slice of good crusty bread but it could also be used in a variety of dishes. It could be used as a delicious sauce for:
pasta chicken, pork chops, steak as a base for the famous green bean casserole for various rice and pasta bakes
The possibilities are endless!
Can I freeze homemade cream of mushroom soup?
Absolutely! My suggestion would be to double the recipe and freeze the leftovers in an airtight container for up to 2 months. Then defrost and use as is or in various recipes mentioned above.
More soup recipes:
Cream of Broccoli Soup with Smoked Gouda Ham and Pea Soup Borscht Recipe Mulligatawny Soup Beef and Cabbage Soup Shchi
title: “Cream Of Mushroom Soup” ShowToc: true date: “2024-11-07” author: “Jeffrey Mckissack”
The best part is you can control how much savory mushroom flavor you have by changing the type of mushroom you use. Cremini mushrooms yield a darker brown, very full-bodied mushroom soup, which you can temper by combining them with white button mushrooms. You could also throw in a few shiitake mushrooms and wild mushrooms for a more complex flavor. And if you want more homemade soup recipes, then try my potato leek soup recipe, split pea soup recipe, or corn chowder recipe.
What You Need to Make This Recipe
Butter — opt for unsalted butter so you have full control over how much salt goes into the creamy mushroom soup. Mushrooms — a variety of sliced fresh mushrooms will give your soup a complex, deep flavor. Buy pre-sliced mushrooms to save some time. Aromatics — onions add a hint of sweetness to balance out the earthy mushrooms, while garlic brings in a subtle nuttiness and mouth-watering aroma. Fresh thyme — if you do not have fresh thyme, you can use a heaping teaspoon of dried thyme instead. White wine — dry white wine like pinot grigio, pinot gris, and sauvignon blanc are all good choices. For a slightly sweeter option, use marsala wine. You don’t need to splurge a great wine, but do use one you would enjoy drinking. (If you don’t like the flavor of it on its own, you won’t like the flavor it adds to the soup.) All-purpose flour — acts as a thickener for the base of the soup, giving this recipe for cream of mushroom soup its iconic velvety texture. Broth — chicken broth or chicken stock, either homemade or store-bought, works very well. You could swap it for vegetable broth if you like. Keep in mind broth is lighter in color, whereas stock is darker and will make the soup more brown. Heavy cream — heavy cream adds richness and a hint of indulgence to this soup, while also acting as a thickener.
How to Make Cream of Mushroom Soup
- Melt the butter in a large pot over medium-high heat. Add the sliced mushrooms, chopped onion, minced garlic, and thyme to the melted butter. Stir occasionally while they cook. Once the mushrooms are almost tender and starting to brown, about 8 minutes, add the dry white wine and simmer for 3 minutes.
- Sprinkle the flour over the mushroom mixture. Cook, stirring occasionally, for 2 minutes. The mixture will thicken quite a bit during this time, which is normal.
- Gradually stir in the chicken broth, salt, and black pepper, and bring the mixture to a boil. Turn the heat down to medium-low, cover, and simmer for about 15 minutes until thickened. Stir the soup a few times while it simmers.
- Remove the soup from the heat and stir in the heavy cream. Serve immediately, garnished with fresh thyme leaves or other fresh herbs if desired.
Pro Tips for Making This Recipe
Stir in the broth slowly. After you add the flour to the mushroom mixture, the soup will become very thick. Gradually stirring in the broth will break it up and allow the flour to be well incorporated into the broth. If you add the broth all at once or too fast, you may end up with a lumpy soup. Change up the texture of the soup. This recipe yields a nice velvety texture with tender mushrooms in every bite. If you want a smoother soup, you can puree it or puree part of it with an immersion blender before adding the cream. For extra protein: Add cooked shredded chicken or diced smoked sausage along with the mushrooms, onions, and garlic, then follow the recipe as written.
If you’ve tried this cream of mushroom soup recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
