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
The classic homemade cream of mushroom soup that's infinitely better than canned. Silky, earthy, and rich.
Nutrition per serving
245 Calories
6g Protein
14g Carbs
19g Fat
2g Fiber
Ingredients
Instructions
- . Sauté mushrooms until golden.
- . Make roux with butter and flour.
- . Add broth and simmer. Blend partially.
- . Stir in cream. Serve with 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.