Cream of Mushroom Soup

This cream of mushroom soup recipe will be your new favorite. It’s rich, creamy, and has a depth that you’ll never get from canned soups!

This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!

Whether you need a comforting soup to warm you up on a cold day or something to add flavor and heartiness to a main dish, this homemade cream of mushroom soup recipe is the best one around.

This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety. 

Plus, it’s perfect for those cold winter days when you need something to warm you up from the inside out.

So give this recipe a try – we promise you won’t be disappointed!

This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!

How to Store Leftover Homemade Creamy Soup

When stored correctly in airtight container in refrigerator, leftover mushroom soup will keep for up to four days.

How to Freeze Leftover Cream of Mushroom Soup

Store cream of mushroom soup in an airtight freezer-safe container and place in freezer for up to two months. If creamed soups are frozen for more than a few months, the texture may change.

Recommended Cooking Method for Leftover Cream of Mushroom Soup

If soup is refrigerated, place it in a saucepan over medium-low heat to slowly reheat the meal. If frozen, warm over low heat until fully heated. Do not boil or simmer cream soups as it will break down the silky texture.

This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!

About the Ingredients for Cream of Mushroom Soup

Butter – You can use either unsalted butter or salted, it’s up to you.

Onions – Yellow onions will give the best flavour but shallots would be nice here as well.

Seasoning – Season to taste with salt and pepper.

Garlic – Fresh garlic is best in this soup, you can add a little more garlic if you like.

Mushrooms – Brown or white mushrooms work here, as does cremini. Portobello is also quite good.

Rosemary – You can use fresh rosemary instead. Use 2 Tablespoons fresh rosemary leaves, finely chopped.

Thyme – You can use 2 Tablespoons fresh thyme instead. If using fresh thyme, be sure to remove any woody stems before serving.

Wine – Dry Marsala wine is amazing here but if you need a substitution Madeira wine is good, or you could try
another fortified wine or brandy,

Broth – Chicken broth will give your soup a better flavour but if you want to make this vegetarian than use vegetable broth.

Cream – Heavy cream (or whipping cream) is best here for a rich flavour. You can lighten it up a bit by using table cream (18% milk fat) instead.

Flour – All-purpose flour is used for thickening. If you want to make gluten free cream of mushroom soup, replace with gluten free flour.

This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!

Looking for More Easy Homemade Soup Recipes?

Check out some of my favourite soups!

This vegan roasted tomato and fennel soup is dairy-free but creamy and comforting. This easy homemade soup is a great way to use tomatoes!

This low carb chicken enchilada soup is a comforting dinner recipe that can be made in the Instant Pot, slow cooker or on the stove top.

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!

How to Make Cream of Mushroom Soup

Yields 6 cups | Prep time: 15 minutes | Cook time: 30 minutes

Ingredients:

2 Tablespoon butter
2 small yellow onions, finely chopped
Sea salt and black pepper, to taste
1-2 cloves garlic, minced
16 oz. Brown mushrooms, sliced
2 teaspoon dried rosemary
1 ½ teaspoon dried thyme
½ c. Marsala wine
2 c. chicken or vegetable broth
1 c. heavy cream, room temperature
3 T. all-purpose flour

Directions:

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.

Add garlic and cook, stirring frequently, for another 1-2 minutes.

Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the  mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.

Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.

Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken.

Taste and adjust seasonings, as desired, before serving. Enjoy!

Cream of Mushroom Soup
Yield: 6 Cups

Cream of Mushroom Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This cream of mushroom soup recipe will be your new favorite. It’s rich, creamy, and has a depth that you’ll never get from canned soups!

Ingredients

  • 2 Tablespoon butter
  • 2 small yellow onions, finely chopped
  • Sea salt and black pepper, to taste
  • 1-2 cloves garlic, minced
  • 16 oz. Brown mushrooms, sliced
  • 2 teaspoon dried rosemary
  • 1 ½ teaspoon dried thyme
  • ½ c. Marsala wine
  • 2 c. chicken or vegetable broth
  • 1 c. heavy cream, room temperature
  • 3 T. all-purpose flour

Instructions

  1. Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
  2. Add garlic and cook, stirring frequently, for another 1-2 minutes.
  3. Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the  mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
  4. Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.Add the chicken or vegetable broth and simmer for 10-15 minutes.
  5. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.
  6. Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken.
  7. Taste and adjust seasonings, as desired, before serving. Enjoy!

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 328Total Fat: 25gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 97mgSodium: 358mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 15g

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This cream of mushroom soup recipe will be your new favorite. It's rich, creamy, and has a depth that you'll never get from canned soups!
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