Homemade cream of mushroom soup is the rich, velvety, deeply savory bowl of comfort that makes the canned version taste like a distant memory. Golden browned mushrooms, sweet onion, garlic, and fresh thyme simmer in a creamy broth that is thick, earthy, and wonderfully satisfying.
This easy homemade cream of mushroom soup recipe takes about 40 minutes and uses simple ingredients you can find at any grocery store. The secret to its deep flavor is browning the mushrooms properly in batches, which turns them dark and caramelized instead of pale and watery.
Serve it on its own with crusty bread, or use it as a homemade stand-in for canned cream of mushroom soup in casseroles. It is cozy enough for cold nights, elegant enough for a holiday first course, and freezes well for easy dinners later in the week.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Category: Soup / Appetizer
Why You’ll Love This Homemade Cream of Mushroom Soup
- Deep, earthy mushroom flavor in every spoonful
- Silky and creamy without being heavy
- Ready in 40 minutes
- Works as a substitute for canned soup in recipes
- Freezer friendly for easy meals
Ingredients You’ll Need for Homemade Cream of Mushroom Soup
- 1 1/2 pounds cremini mushrooms, cleaned and sliced
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken or vegetable broth
- 1/4 cup dry white wine or extra broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon soy sauce or Worcestershire sauce
- Chopped fresh parsley, for serving
How to Make Homemade Cream of Mushroom Soup
- Heat the olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
- Add half the mushrooms in a single layer and cook without stirring for 3 minutes, then stir and cook 3 more minutes until deep golden. Remove to a plate and repeat with the remaining mushrooms.
- Reduce the heat to medium, melt the remaining 3 tablespoons butter, and cook the onion for 5 minutes until soft.
- Add the garlic and thyme and cook for 1 minute, then sprinkle in the flour and stir for 1 minute.
- Pour in the wine and scrape up the browned bits, then slowly whisk in the broth.
- Return most of the mushrooms to the pot, reserving a few for garnish, and simmer for 15 minutes.
- Blend about half of the soup with an immersion blender for a creamy yet textured result.
- Stir in the cream, salt, pepper, and soy sauce and simmer 3 minutes without boiling.
- Serve topped with the reserved mushrooms, parsley, and a crack of pepper.
Tips for the Best Homemade Cream of Mushroom Soup
- Brown the mushrooms in batches. Crowding the pan steams them, and browning is where the deep flavor comes from.
- Don’t stir the mushrooms too early. Let them sit for a few minutes so they develop golden edges.
- Blend only half the soup. This gives a velvety base with tender mushroom pieces for texture.
- Add the cream at the end and don’t boil it, which keeps the soup smooth and prevents splitting.
- Add a little soy sauce. It deepens the umami flavor without making the soup taste salty.
Variations to Try
- Use a mix of cremini, shiitake, and portobello mushrooms
- Add a handful of dried porcini mushrooms for extra depth
- Swap the cream for half-and-half or coconut cream
- Finish with a splash of sherry
- Stir in shredded rotisserie chicken for a heartier meal
How to Store It
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove and thin with a splash of broth if needed.
Freeze the soup for up to 3 months. Thaw overnight in the refrigerator and reheat slowly, whisking to recombine the cream.
Frequently Asked Questions
Can I use this as a substitute for canned cream of mushroom soup?
Yes. Cook the soup until thick and use about 1 1/4 cups in place of one 10.5-ounce can in casseroles.
Why is my mushroom soup bland?
The mushrooms probably weren’t browned enough. Cook them in batches until deeply golden, and season well at the end.
Can I make it dairy-free?
Yes. Use olive oil instead of butter and full-fat coconut milk or cashew cream instead of heavy cream.
What mushrooms are best?
Cremini mushrooms have deep flavor and are widely available. A mix with shiitake or portobello adds even more depth.
Homemade Cream of Mushroom Soup
Ingredients
Equipment
Method
- Brown the mushrooms in batches in oil and butter until deep golden.
- Tip: Don't crowd the pan.
- Cook the onion, garlic, and thyme, then stir in the flour.
- Add the wine and broth and simmer with the mushrooms for 15 minutes.
- Blend about half the soup until creamy.
- Stir in the cream and seasonings and serve with parsley.
Notes
Freezes for up to 3 months.