The Ultimate Guide to Homemade Cream of Mushroom Soup: Rich, Creamy & Unforgettable
Prepare to elevate your culinary experience with this truly exceptional Homemade Cream of Mushroom Soup. Forget everything you thought you knew about mushroom soup from a can; this recipe, crafted with a generous hand of butter, luscious cream, and earthy baby portabella mushrooms, is a league of its own. It’s a remarkably hearty, meatless meal that promises to delight your family and become a cherished favorite in your recipe collection.
While canned cream of mushroom soup certainly has its place in countless casserole recipes and quick sauces, this homemade version is an entirely different culinary creation. It is so profoundly rich, impossibly creamy, and bursting with authentic mushroom flavor that it truly deserves to be savored in a bowl all on its own. Of course, the versatility is still there – you absolutely *can* freeze this homemade goodness in jars to use later, much like you would the store-bought condensed variety. Imagine how it would transform your everyday recipes! However, in our home, this soup is so irresistibly delicious that it rarely lasts long enough to make it into the freezer. We often find ourselves making it with the best intentions of freezing some, only for it to disappear long before it has a chance to chill.
One day, I’ll dedicate a batch specifically for the purpose of freezing. So far, that day hasn’t arrived, and I have no complaints!
Choosing the Best Mushrooms for Your Cream of Mushroom Soup
The secret to an exceptional cream of mushroom soup lies in the quality and variety of mushrooms you use. While I’ve often relied on classic white button mushrooms and flavorful baby Bella (cremini) mushrooms, the world of fungi offers so much more to explore! These days, you’ll find an incredible array of mushroom types readily available at most grocery stores and farmers’ markets.
Consider experimenting with varieties like earthy shiitake mushrooms, which are increasingly easy to find and lend a wonderful depth of umami to the soup. Depending on the season, you might also discover gourmet options such as delicate chanterelles or distinctive morels – these wild varieties can add a truly unique and sophisticated flavor profile. Don’t hesitate to give them all a try, either individually or in a blend, to discover your personal favorite!
Beyond fresh options, you can also find high-quality dried mushrooms, often in the Asian foods aisle of your local market. These typically need to be rehydrated before use, but they contribute an intense, concentrated flavor and a satisfying chewy texture that fresh mushrooms sometimes lack. When using dried mushrooms, remember to reserve the soaking liquid – it’s packed with flavor and can be used in place of some of your stock for an even richer soup base. Mushrooms are incredibly diverse in their flavors and textures, so take advantage of every opportunity to explore and customize your soup to perfection.
Cream or Half & Half: What’s Best for Cream of Mushroom Soup?
Choosing the right dairy is crucial for achieving that signature velvety texture and rich flavor in your cream of mushroom soup. There was one time I made the “mistake” of buying heavy cream instead of my usual half & half for this recipe. What a glorious accident it turned out to be! The resulting soup was incredibly decadent and luxurious. Not only did I use heavy cream, but I also decided to incorporate both white button mushrooms and baby Bellas, and let me tell you, the combination was absolutely transformative. Since then, using a mix of mushrooms and often opting for cream has become my standard practice.
Now, that’s not to say that using half & half won’t yield a delicious soup. It certainly will, and it’s a fantastic option if you’re looking to slightly reduce the calorie count without sacrificing much flavor. The choice between heavy cream and half & half truly comes down to your personal preference for richness and indulgence. However, I would strongly advise against using just regular milk. While it might seem like a way to lighten the soup, milk simply doesn’t have the fat content needed to create the deeply creamy, full-bodied texture that defines a truly great cream of mushroom soup. You’d undoubtedly miss out on the true yumminess and luscious mouthfeel that makes this recipe so special. For the most authentic and satisfying experience, stick with either cream or half & half.
The Unmistakable Difference: Canned vs. Homemade Cream of Mushroom Soup
Let’s be honest, those cans of condensed cream of mushroom soup are incredibly convenient. They’re a pantry staple for a reason, easily transforming into a quick sauce, a comforting gravy, the binding agent for a hearty casserole, or an addition to creamy pasta dishes. But once you taste homemade cream of mushroom soup, there’s simply no going back. The difference is profound and immediately apparent.
The benefits of making it from scratch are numerous and compelling. Firstly, you have complete control over the ingredients. This means significantly less sodium, no strange preservatives or artificial flavors, and no metallic aftertaste that can sometimes linger from canned goods. Instead, you get the pure, fresh taste of real cream and an intense, earthy mushroom flavor that store-bought versions can only dream of replicating. These factors – the superior flavor, cleaner ingredients, and delightful texture – unequivocally tip the scales in favor of the homemade version. It’s a culinary experience that genuinely makes you appreciate the simple pleasure of good, wholesome food.
Making Homemade Cream of Mushroom Soup from Scratch
Creating this rich and flavorful soup from scratch is surprisingly straightforward and incredibly rewarding. In fact, for maximum convenience and minimal cleanup, you can often prepare the entire dish in a single Dutch oven, making the process even simpler!
Essential Ingredients:
- Fresh onion
- Butter (generous amounts for flavor and richness)
- Mushrooms (fresh, high-quality varieties are key)
- All-purpose flour (for creating a silky roux)
- Vegetable or chicken stock (for depth of flavor)
- Cream or half & half (for luxurious creaminess)
- Salt & fresh black pepper (to season perfectly)
Detailed Step-by-Step Instructions:
Begin by melting one stick of butter in a large skillet over medium heat. Add your chopped onion and sauté gently until it becomes wonderfully tender and translucent, which typically takes about 5 to 10 minutes. This slow sautéing brings out the natural sweetness of the onion, forming a flavorful base. Next, add your sliced mushrooms to the skillet and continue to cook, stirring occasionally, until they soften and release their natural liquids. Once cooked, remove this aromatic mushroom mixture from the heat and set it aside.
In a separate Dutch oven or a large, heavy-bottomed pot over medium heat, melt the remaining two sticks of butter. Once melted, gradually whisk in the flour to create a smooth roux. Continue whisking constantly for 1-2 minutes to cook out the raw flour taste; this is crucial for a smooth, lump-free soup. Slowly pour in the cream (or half & half), continuing to whisk vigorously to ensure no lumps form. Let this creamy mixture gently thicken for approximately 10 minutes, stirring frequently to prevent scorching at the bottom of the pot.
Finally, add the vegetable or chicken stock, your reserved sautéed mushroom and onion mixture, and season generously with salt and pepper to taste. Allow the soup to warm through for another 15-20 minutes over medium-low heat. The soup will continue to thicken slightly as it warms. Remember to stir occasionally to prevent sticking and, importantly, avoid bringing the soup to a full boil, as this can cause the cream to curdle. Serve hot and enjoy the unparalleled comfort of homemade goodness!
One of the best ways to enjoy this incredible soup is with some warm, crusty bread to sop up every last drop of that creamy goodness! I highly recommend pairing it with this delightful Peasant Bread, our easy No-Knead Dutch Oven Bread, or for a savory twist, these Cheesy Cornbread Drop Biscuits. Any of these options will perfectly complement the rich flavors of the soup and make for a truly satisfying meal.
Love it? Pin it!
Don’t let this incredibly rich and flavorful Homemade Cream of Mushroom Soup recipe slip away! Be sure to pin it to your favorite Pinterest recipe board before you leave. That way, you’ll always know where to find this comforting classic whenever a craving strikes!
Keeping Homemade Mushroom Soup Leftovers Fresh
This recipe is absolutely perfect for doubling, giving you the opportunity to prepare a batch specifically for later use, replacing those less flavorful canned alternatives. To freeze, simply allow the soup to cool completely before transferring it into freezer-safe jars or airtight containers, leaving a little headspace for expansion. It will maintain its delicious quality in the freezer for about 2 to 3 months. When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then gently reheat on the stovetop over low heat, stirring frequently until warmed through. Avoid boiling to maintain its creamy texture.
For refrigeration, store any leftover soup in lidded containers in the fridge, where it will stay fresh and delicious for up to five days. Given how versatile this soup is – not just as a standalone meal, but also as a base for casseroles, gravies, and pasta sauces – you’ll likely find plenty of ways to use it up within that timeframe. Enjoy the convenience of having this homemade staple on hand!
Discover More Comforting Soup Recipes
There’s nothing quite like the warmth and comfort of homemade soup, and the best part is, it doesn’t have to be complicated! Once you master this cream of mushroom soup, you’ll be inspired to try even more comforting creations. Here are a few other delightful soup recipes from our kitchen that you might want to add to your rotation:
- Instant Pot Cream of Celery Soup (as pictured above, for another creamy classic!)
- Creamy Cabbage & Bleu Cheese Soup (a unique and surprisingly delicious combination)
- Instant Pot Chicken & Wild Rice Soup (a hearty and wholesome family favorite)
- Turkey Noodle Soup (perfect for using up holiday leftovers or any time you crave a comforting bowl)
Whether you decide to make a large batch to freeze for future convenience, or simply whip up a pot to enjoy immediately, I truly hope you take the time to prepare this magnificent homemade cream of mushroom soup. It’s a recipe that has brought so much warmth and satisfaction to our home. Please, come back and share your thoughts once you’ve tried it – I love hearing your feedback and how these recipes become part of your family’s traditions!
Until next time! 
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Print Recipe
Cream of Mushroom Soup
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
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In a skillet over medium heat melt 1 stick of butter and add the onion. Saute until onion is tender and translucent. (5-10 minutes)
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Add mushrooms and cook until liquid begins to come out. Remove from heat.
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In a dutch oven over medium heat, melt 2 sticks of butter.
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Whisk in flour, to form a roux.
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Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
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Add chicken stock, mushroom mixture, salt and pepper to dutch oven.
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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
My youngest son has always been an easy read when it comes to food. He would never outright say that something I cooked wasn’t destined for my recipe hall of fame – he’s just not that way. (To his future wife, “You’re Welcome!”) However, I can always tell when a dish truly captures his heart because it immediately falls into the “I think this is what I am going to request for my birthday dinner this year” category. It’s a coveted position in our household!
And wouldn’t you know it, that little guy still absolutely adores this soup to this very day. I first shared this cherished recipe back on October 1, 2014. Below are some of the original photos from that initial post, a little glimpse back in time at how much this soup has always been loved.
And here are my two “littles” now, all grown up. Time truly does fly when you’re making memories and enjoying delicious homemade meals together!
This post has been updated to improve user experience and reshared on February 15, 2021.