Forget the canned stuff - homemade cream of mushroom soup is in a completely different league. It's silky, deeply earthy, and rich with real mushroom flavor. Once you've made this version, you'll never go back to the can.
The secret is properly sautéing the mushrooms until they're deeply golden. This caramelization creates umami depth that makes the soup taste incredibly complex. A touch of cream adds luxury without overwhelming the mushroom flavor.
Mushroom Secrets
- Don't crowd: Cook in batches for browning
- High heat: Gets that golden color
- Salt late: Prevents mushrooms from steaming
- Mix types: Blend for complex flavor
Best Mushrooms
- Cremini: Deep, earthy flavor
- White button: Mild, accessible
- Shiitake: Intense umami
- Mix: Best of all worlds
Serving Suggestions
- Fresh thyme or parsley
- Drizzle of truffle oil
- Crusty bread
- Perfect as a base for casseroles
Cream of Mushroom Soup
Silky homemade classic with deep earthy flavor.
Nutrition per serving
245Calories
6gProtein
14gCarbs
19gFat
2gFiber
4gSugar
Ingredients
Instructions
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Sauté mushrooms. Melt 2 tablespoons butter in a large pot over medium-high heat. Add mushrooms in batches, cooking until golden brown, about 8 minutes. Set aside 1/2 cup for garnish.
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Cook aromatics. Add remaining butter. Sauté onion for 4 minutes. Add garlic and thyme. Cook 1 minute.
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Make roux. Sprinkle flour over vegetables. Stir and cook 2 minutes. Gradually whisk in broth. Add mushrooms back. Simmer 15 minutes.
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Blend. Using an immersion blender, blend until mostly smooth but with some texture remaining. (Or blend half in a regular blender.)
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Finish. Stir in cream and heat through. Season with salt and pepper. Serve topped with reserved mushrooms and fresh parsley.
Recipe Notes
- Condensed version: Use less broth for casserole-ready consistency.
- Dairy-free: Use coconut cream and olive oil.
- Truffle upgrade: Drizzle with truffle oil before serving.
- Storage: Refrigerate 4 days. Freezes well without cream.
