Homemade Mushroom Soup
The first time I made homemade mushroom soup, I crowded two pounds of mushrooms into one small pot and ended up with gray, rubbery slices floating in watery broth. My husband politely called it “interesting.” Ten years and a lot of soup later, I can tell you the secret is simple: brown the mushrooms properly and the soup almost makes itself. This creamy mushroom soup is rich, earthy, and ready in about 45 minutes, and it tastes a hundred times better than anything from a can.
If you love cozy bowls like this one, you will also enjoy my collection of healthy low calorie soups for lighter weeknights.
Essential Ingredients
- 1 1/2 lbs (680 g) mixed mushrooms (cremini, white button, and shiitake), sliced
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 3 tablespoons all purpose flour
- 1/4 cup dry white wine or dry sherry (optional)
- 4 cups low sodium chicken broth or vegetable broth
- 3/4 cup heavy cream
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Alternative Ingredients
No heavy cream? Half and half works, or use full fat coconut milk for a dairy free mushroom soup. To make it vegan, use olive oil instead of butter and vegetable broth. For a gluten free version, skip the flour. Thicken the soup instead with one small peeled potato simmered in the broth, then blended. On a tight budget, plain white button mushrooms are perfectly fine. Add a few dried porcini (soaked in hot water, liquid included) and you get that deep, expensive restaurant flavor for very little money.
Step-by-Step Directions
1. Clean the mushrooms. Wipe them with a damp towel, or give them a quick rinse and dry them well. Yes, rinsing is fine. America’s Test Kitchen tested washing mushrooms and found they barely absorb any water. Slice them about 1/4 inch thick.
2. Brown the mushrooms in batches. Heat 1 tablespoon butter and the olive oil in a large Dutch oven over medium high heat. Add half the mushrooms in a single layer and leave them alone for 3 to 4 minutes. Stir, then cook another 3 minutes until deep golden. Remove and repeat with the rest.
3. Build the base. Lower the heat to medium. Add the remaining 2 tablespoons butter and the onion. Cook 5 minutes until soft. Add garlic and thyme and cook 1 minute until fragrant.
4. Make the roux. Sprinkle the flour over the onions and stir for 1 to 2 minutes to cook out the raw taste.
5. Deglaze. Pour in the wine and scrape up all the brown bits stuck to the bottom of the pot. That is pure flavor.
6. Simmer. Return the mushrooms to the pot, saving a handful for garnish. Add the broth, soy sauce, salt, and pepper. Bring to a boil, then simmer for 15 minutes.
7. Blend. Use an immersion blender to puree about half the soup, leaving some chunky pieces for texture. A countertop blender works too. Just vent the lid so hot steam can escape.
8. Finish with cream. Stir in the heavy cream and warm gently for 2 to 3 minutes without boiling. Taste and adjust the salt. Serve topped with the reserved mushrooms and parsley.
Pro Tips
For years I salted the mushrooms at the start, and it was a mistake. Salt pulls out their moisture, so they steam instead of sear. Season them only after they brown. Also, don’t rush the browning. Those golden edges are where the savory, meaty flavor comes from. And that little splash of soy sauce? Nobody will ever guess it is there, but it boosts the umami beautifully. If you plan to freeze the soup, leave out the cream and add it when you reheat, because dairy can turn grainy in the freezer.
FAQs
Can I make homemade mushroom soup ahead of time?
Absolutely. It keeps in an airtight container in the fridge for up to 4 days and actually tastes better the next day.
Which mushrooms are best for soup?
Cremini give the best flavor for the price. A mix with shiitake or oyster mushrooms adds depth. If you buy extra, check this guide from Tasting Table on how to store mushrooms so they stay fresh longer.
How do I thicken mushroom soup?
Simmer it a few minutes longer uncovered or blend more of it. You can also whisk 1 teaspoon cornstarch into a little cold water and stir it in.
Is this better than canned cream of mushroom soup?
By a mile. If you just need a quick casserole substitute, Taste of Home has a fast cream of mushroom soup. For a bowl you eat with a spoon, this recipe wins.
Can I make it in a slow cooker or Instant Pot?
Yes. Brown the mushrooms and onions on the stovetop first. Then cook on low for 4 hours in a slow cooker, or 8 minutes on high pressure in an Instant Pot. Add the cream at the end.
Recipe Info
| Detail | Info |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 |
| Yield | About 7 cups |
| Course | Soup, Starter |
| Cuisine | American, French inspired |
Why You’ll Love This Recipe
It is creamy and comforting without being heavy. It uses simple pantry ingredients and is easy to adapt for vegetarian, gluten free, or dairy free diets. It also works well for meal prep lunches all week. Plus it fills your kitchen with the coziest smell imaginable.
What Makes This Recipe Unique
Most recipes add every mushroom at once. Here we brown them in batches, deglaze with wine, and blend only half of the soup. That gives you a silky base with real, meaty bites in every spoonful. A hidden splash of soy sauce adds extra savory depth.
Key Features
- Ready in under 1 hour
- Freezer friendly (before adding cream)
- Naturally vegetarian with vegetable broth
- Budget friendly and easy to scale for a crowd
- Restaurant quality flavor from basic ingredients
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 11 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Protein | 6 g |
| Sodium | 520 mg |
Nutrition values are estimates and will vary depending on the brands and broth you use.
You’ll Also Love
If mushrooms are your thing, try my cozy chicken mushroom stroganoff for a hearty dinner. Want another velvety bowl? My creamy roasted cauliflower soup is a reader favorite all winter long.
Conclusion
Homemade mushroom soup rewards a little patience. Take your time browning the mushrooms, scrape up every bit of flavor from the pot, and finish it with a swirl of cream. Your mileage may vary depending on the mushrooms you find at your local market, but that is half the fun. Make a big batch this week, and let me know in the comments which mushrooms you used. Happy cooking!
Linda, Bees Recipes
Homemade Mushroom Soup
Rich, creamy and earthy homemade mushroom soup made with deeply browned mushrooms, garlic, thyme and a swirl of cream. Ready in 45 minutes and so much better than canned.
Pin RecipeIngredients
- 1 1/2 lbs (680 g) mixed mushrooms (cremini, button, shiitake), sliced
- 3 tablespoons unsalted butter, divided
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 3 tablespoons all purpose flour
- 1/4 cup dry white wine or dry sherry (optional)
- 4 cups low sodium chicken or vegetable broth
- 3/4 cup heavy cream
- 1 teaspoon soy sauce
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Clean: Wipe or quickly rinse the mushrooms, dry them well and slice 1/4 inch thick.
- Brown: Heat 1 tbsp butter and the olive oil in a Dutch oven over medium high heat. Brown the mushrooms in two batches, 6 to 7 minutes each, until deep golden. Set aside.
- Sauté: Lower heat to medium, add remaining butter and onion. Cook 5 minutes. Add garlic and thyme and cook 1 minute.
- Roux: Sprinkle in the flour and stir for 1 to 2 minutes.
- Deglaze: Pour in the wine and scrape up the browned bits from the bottom of the pot.
- Simmer: Return the mushrooms (save a handful for garnish). Add broth, soy sauce, salt and pepper. Bring to a boil, then simmer 15 minutes.
- Blend: Puree about half the soup with an immersion blender, leaving some chunks for texture.
- Finish: Stir in the cream and warm gently 2 to 3 minutes without boiling. Adjust salt and serve topped with reserved mushrooms and parsley.
Notes
Don’t salt early: Season the mushrooms only after they brown so they sear instead of steam.
Storage: Keeps up to 4 days in the fridge in an airtight container.
Freezing: Freeze up to 3 months without the cream. Add cream when reheating.
Diet swaps: Use olive oil, vegetable broth and coconut milk for vegan. Skip the flour and blend in a small boiled potato for gluten free.
Nutrition (per serving)
Nutrition values are estimates and vary with the brands used.
