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Homemade Cream of Mushroom Soup

This silky, earthy cream of mushroom soup transforms ordinary button mushrooms into a luxurious meal that rivals any restaurant version. With its rich umami flavors and velvety texture, this homemade recipe eliminates the need for processed alternatives while delivering maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup, Starter
Cuisine American, European
Servings 6 servings
Calories 245 kcal

Equipment

  • Large Heavy-Bottomed Pot
  • Immersion Blender

Ingredients
  

Soup Base

  • 1.5 pounds mixed mushrooms cremini, button, shiitake
  • 3 tablespoons olive oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  • 1/4 cup all-purpose flour substitute rice flour for gluten-free
  • 4 cups veggie broth homemade intensifies flavor significantly
  • 1 cup heavy cream substitute full-fat coconut milk for dairy-free
  • 2 tablespoons butter optional, use olive oil for dairy-free
  • 1 tablespoon soy sauce or tamari adds depth
  • 2 tablespoons dry sherry or white wine optional
  • salt and freshly ground black pepper to taste

Garnish

  • fresh chives or parsley chopped

Instructions
 

  • Clean your mushrooms by gently wiping them with a damp paper towel. Avoid soaking them as mushrooms absorb water like sponges. Slice most mushrooms thinly but reserve about 1/4 of them to chop into larger pieces, creating textural contrast in your finished soup. If using shiitake, remove and discard the tough stems.
  • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to prevent overcrowding, sauté the mushrooms until they release their moisture and turn golden brown, about 5-7 minutes per batch. Season each batch lightly with salt and set aside.
  • In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and cook until translucent, about 4 minutes. Add the minced garlic and thyme, cooking for another 30 seconds until fragrant.
  • Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup.
  • Gradually whisk in the veggie broth, ensuring no lumps form. Add the soy sauce and optional sherry, then return three-quarters of the sautéed mushrooms to the pot, reserving the rest for garnish.
  • Simmer for 15 minutes, then use an immersion blender to partially blend the soup, leaving some texture. If you prefer completely smooth soup, blend thoroughly.
  • Stir in the heavy cream and butter (if using), and warm through without boiling. Season with salt and freshly ground black pepper to taste.
  • Ladle the hot soup into bowls and top with the reserved sautéed mushrooms, fresh chives or parsley, and an extra drizzle of cream if desired.

Notes

This soup actually improves with time as flavors meld. Store in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching.
For freezing, it's best to freeze the base before adding cream. When ready to serve, thaw completely, reheat, and stir in fresh cream.
For extra vegetable content, add 1 cup of finely chopped cauliflower or broccoli stems when sautéing the onions.

Nutrition

Calories: 245kcalCarbohydrates: 12gProtein: 4gFat: 20gSaturated Fat: 8gSodium: 480mgPotassium: 420mgFiber: 2g
Keyword Cream of Mushroom Soup, Homemade Soup, Mushroom Recipe, Creamy Soup
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