Discover the unparalleled richness and luscious texture of the ultimate Homemade Cream of Mushroom Soup. Crafted with premium butter, fresh cream, and tender baby portabella mushrooms, this hearty and comforting meal is an absolute delight for any family dinner, offering a gourmet experience that canned versions simply cannot match. It’s a meatless marvel that promises warmth and satisfaction in every spoonful.
While many recipes often call for canned cream of mushroom soup as a convenient base, prepare to embark on a culinary journey that completely redefines your expectations. This scratch-made Cream of Mushroom Soup transcends the ordinary; it’s an intensely flavorful, exquisitely creamy concoction that truly deserves to be savored straight from the bowl. The depth of flavor and velvety consistency are light-years beyond anything you’d find in a can. While theoretically, you could prepare a large batch and freeze it for later use – perhaps to elevate your casseroles and sauces to an extraordinary level – in our home, it rarely lasts long enough to make it into the freezer. It’s simply too irresistible!
One day, I’ll dedicate a session solely to making and freezing this magnificent soup. But so far, that day remains elusive, a testament to its popularity.
Selecting the Best Mushrooms for Your Cream of Mushroom Soup
The choice of mushrooms plays a pivotal role in the flavor profile of your soup. Over the years, I’ve experimented with various types, finding that a blend often yields the most complex and satisfying results. While common white button mushrooms offer a mild, earthy base, the addition of baby Bella (cremini) mushrooms truly elevates the dish, contributing a deeper, richer umami flavor and a meatier texture. These days, the variety of fresh mushrooms available in markets is astounding, opening up a world of possibilities for experimentation.
Consider branching out to other readily available options such as shiitake mushrooms, known for their distinct woody and savory notes, which add a wonderful aromatic quality. Depending on the season and your local market, you might even find more exotic varieties like chanterelles, with their delicate, peppery, and fruity aroma, or the prized morels, offering a nutty and earthy flavor. Don’t hesitate to give these wilder varieties a try; each brings its unique character to the soup, transforming it into something truly special.
Beyond fresh varieties, the Asian section of most grocery stores often features an array of freeze-dried mushrooms and other fungi. These dried options, once rehydrated, can impart incredible depth and intense flavor, especially to slow-cooked dishes like soup. They are fantastic for adding an extra layer of complexity and texture. Mushrooms are incredibly versatile, so embrace the opportunity to explore different combinations and discover your personal favorite blend for this outstanding cream of mushroom soup.
Cream or Half & Half: Achieving the Perfect Richness
The dairy component is crucial for achieving that signature velvety texture and indulgent richness in cream of mushroom soup. On one memorable occasion, I accidentally purchased heavy cream instead of my usual half & half for this recipe. What a delightful “mistake” it turned out to be! The soup was incredibly rich, with an unparalleled luxurious mouthfeel. That happy accident, combined with my decision to incorporate both white and baby Bella mushrooms, elevated the soup to new heights. Now, I consistently use a combination of both mushroom types and often opt for cream for that ultimate indulgence.
Of course, using half & half will still yield an absolutely delicious and wonderfully creamy soup, offering a slightly lighter alternative without sacrificing much flavor. The choice between cream and half & half ultimately depends on your preference for richness and calorie considerations. However, I highly recommend avoiding plain milk. Milk simply doesn’t possess the fat content necessary to create the deeply satisfying, thick, and creamy consistency that makes this homemade soup so extraordinary. You’ll miss out on the true “yumminess” that defines this recipe if you skimp on the dairy fat.
The Unmistakable Difference: Canned vs. Homemade Cream of Mushroom
Let’s be honest, those cans of condensed cream of mushroom soup in the pantry are undeniably convenient. They’re a quick fix for busy weeknights, capable of being transformed into a simple sauce, a savory gravy, a binder for hearty casseroles, or an enriching addition to pasta dishes. However, once you taste homemade cream of mushroom soup, there’s simply no going back.
The advantages of preparing it from scratch are numerous and undeniable. You gain complete control over the ingredients, which means significantly less sodium and no artificial preservatives or flavors. Gone is the subtle, metallic aftertaste often associated with canned goods. Instead, you’re treated to the pure, vibrant taste of fresh cream and an intensified, authentic mushroom flavor that bursts forth with every spoonful. These critical differences unequivocally tip the scales in favor of the homemade version, transforming a utilitarian ingredient into a star dish in its own right.
Crafting Homemade Cream Of Mushroom Soup From Scratch
Making this decadent soup is surprisingly straightforward, even for novice cooks. The beauty of this recipe lies in its simplicity and the ability to use a single Dutch oven for the majority of the cooking process, making clean-up wonderfully easy.
Ingredients:
- 1 medium onion, chopped
- 3 sticks of unsalted butter, divided
- 2 (8 ounce) packages of fresh mushrooms, sliced (white, baby portabella, or a mix)
- 1/2 cup all-purpose flour
- 1 quart Half & Half or heavy cream (for ultimate richness)
- 1 quart rich chicken stock (or vegetable stock for a vegetarian option)
- 2 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper (freshly ground is best)
Instructions:
- In a large skillet, melt 1 stick of butter over medium heat. Add the chopped onion and sauté gently until it becomes tender and translucent, about 5-10 minutes. This step is crucial for building a flavorful base.
- Add the sliced mushrooms to the skillet with the onions. Continue to cook, stirring occasionally, until the mushrooms release their liquid and begin to soften, typically another 5-7 minutes. Once cooked, remove the mushroom mixture from the heat and set aside.
- In a spacious Dutch oven, melt the remaining 2 sticks of butter over medium heat. Once melted and shimmering, gradually whisk in the flour to create a smooth roux. Cook the roux for 2-3 minutes, stirring constantly, to cook out the raw flour taste and achieve a pale golden color. This forms the essential thickening agent for your soup.
- Slowly pour in the cream (or half & half) into the roux, whisking continuously to prevent lumps. Continue to whisk gently as the mixture heats and begins to thicken, which will take approximately 10 minutes. Stir occasionally to ensure even thickening and prevent sticking.
- Add the rich chicken stock (or vegetable stock), the reserved mushroom and onion mixture, salt, and pepper to the Dutch oven. Stir well to combine all ingredients.
- Gently warm the soup for another 15-20 minutes, allowing the flavors to meld beautifully and the soup to thicken further to your desired consistency. Remember to stir occasionally to prevent any sticking to the bottom of the pot. It is important to avoid bringing the soup to a rolling boil once the dairy has been added, as this can cause it to separate or curdle. Maintain a gentle simmer for best results.
There’s nothing quite like serving this luxurious soup with a side of warm, crusty bread, perfect for soaking up every last drop of its goodness! Consider pairing it with a slice of my beloved Peasant Bread, the incredibly easy No-Knead Dutch Oven Bread, or for a unique twist, these savory Cheesy Cornbread Drop Biscuits. Any of these options will elevate your meal and provide the perfect complement to this rich soup.
Loved this Recipe? Don’t Forget to Pin It!
Ensure you can easily find your way back to this incredibly rich and flavorful Homemade Cream of Mushroom Soup recipe whenever cravings strike! Before you navigate away, take a moment to pin it to your favorite Pinterest recipe board. Share the deliciousness with friends and family!
Storing Your Delicious Mushroom Soup Leftovers
If you manage to have any leftovers of this delectable soup (a rare occurrence in our household!), it stores wonderfully, offering you the convenience of a homemade meal on demand. You can easily double this recipe with the intention of saving some for later use, replacing those less flavorful canned alternatives in your pantry. For freezing, transfer the cooled soup into sturdy, lidded jars or airtight freezer-safe containers, leaving a little headspace for expansion. It will maintain its quality in the freezer for up to 2 to 3 months. When ready to enjoy, thaw it gently in the refrigerator overnight and reheat slowly on the stovetop, stirring frequently, to prevent separation.
For shorter-term storage, the soup will keep beautifully in lidded containers in the refrigerator for up to five days. Its versatility means you can enjoy it as a standalone meal or incorporate it into a variety of other dishes within that timeframe. From enriching pasta sauces to serving as a base for chicken pot pie, having a batch of this homemade goodness on hand ensures delicious and effortless meals throughout the week.
Explore More Comforting Soup Recipes
There’s an undeniable charm and superior taste to homemade soup, and thankfully, creating these nourishing bowls doesn’t have to be a complicated affair. Once you’ve mastered this Cream of Mushroom Soup, you might be inspired to try some other heartwarming recipes. Here are a few more delightful soup creations from my kitchen that I believe you’ll absolutely love:
- Instant Pot Cream of Celery Soup (pictured above) – A quick and creamy classic made even easier with your pressure cooker.
- Creamy Cabbage & Bleu Cheese Soup – A surprisingly delicious combination of earthy cabbage and tangy bleu cheese for an adventurous palate.
- Instant Pot Chicken & Wild Rice Soup – A wholesome and satisfying soup, packed with tender chicken and nutty wild rice.
- Turkey Noodle Soup – The ultimate comfort food, perfect for using up leftover turkey or enjoying on a chilly day.
Whether your plan is to prepare a generous batch for future meals, or you simply can’t wait to dive into a warm bowl right away, I sincerely hope you take the time to make this incredible soup. And when you do, please come back and share your thoughts. Your feedback means the world!
Until next time! 
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Cream of Mushroom Soup
This homemade Cream of Mushroom Soup is a world away from the canned variety. It’s rich, incredibly creamy, and utterly deserving of its own bowl!
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Course: Soup
Cuisine: American
Keyword: condensed cream of mushroom soup, Cream of Mushroom Soup, creamy mushroom soup, homemade, mushroom soup, recipe
Servings: 8-10 servings
Calories: 434 kcal
Author: Michaela Kenkel
Ingredients
- 1 medium onion, chopped
- 3 sticks of butter, divided
- 2 (8 ounce) packages of fresh mushrooms, sliced (white or baby portabella or both!)
- 1/2 cup flour
- 1 quart Half & Half or Cream (both work great!)
- 1 quart rich chicken stock
- 2 teaspoons salt
- 1/2 teaspoon pepper
Instructions
- In a skillet over medium heat melt 1 stick of butter and add the onion. Sauté until onion is tender and translucent. (5-10 minutes)
- Add mushrooms and cook until liquid begins to come out. Remove from heat.
- In a dutch oven over medium heat, melt 2 sticks of butter.
- Whisk in flour, to form a roux.
- Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
- Add chicken stock, mushroom mixture, salt and pepper to dutch oven.
- Warm for another 15-20 minutes. Soup will thicken a little more while warming. Stir occasionally so it doesn’t stick, and avoid bringing to a boil.
Nutrition
Serving: 1 | Calories: 434kcal | Carbohydrates: 14g | Protein: 7g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 838mg | Sugar: 6g
My youngest son is easy to read when he likes something. He would never come right out and say that something I made wasn’t going to enter the hall of fame for my recipes; he’s just not like that. (To his future wife, “You’re Welcome!”) I can tell when he truly loves something because it falls into the “I think this is what I am going to request for my birthday dinner this year” category.
Well, that little guy still loves this soup to this day. I first posted this recipe back on October 1, 2014, and these are some of the original photos.
Here are my two “littles” now. Time truly flies when you’re having fun, especially when there’s delicious soup involved!
This post has been lovingly updated to improve user experience and re-shared on February 15, 2021.