Am I the only one who grew up thinking that cream of mushroom soup was something that only came in a can, and could only serve as a base for mom’s favorite casserole recipes? Despite being a self-proclaimed mushroom lover, serving cream of mushroom soup as the main entree was a far-fetched concept that I had never considered—that is until I stumbled across a homemade cream of mushroom soup recipe. My eyes were opened to an entirely new (and delicious) possibility that was only slightly more difficult than opening a can of condensed soup. Each spoonful of this rich, creamy soup recipe is jam-packed with woodsy mushroom flavor.
Ingredients for Cream of Mushroom Soup
- Butter: We like to use butter rather than other cooking oils to saute the mushrooms and onions in this recipe because it gives the soup a rich flavor and the mushrooms a golden brown exterior.
- Mushrooms: For the best cream of mushroom soup, choose a combination of your favorite types of mushrooms. You can use white mushrooms or amp up the flavor with cremini, oyster, porcini, shiitake or portobello mushrooms.
- Onion: This simple aromatic accentuates the mushrooms and gives the soup a more robust flavor profile.
- Flour: All-purpose flour is our chosen thickener for this easy cream of mushroom soup. For a gluten-free soup, you could opt for cornstarch instead.
- Broth: You can choose your favorite chicken broth brand from the store or tap into your stash of homemade chicken broth. For a richer taste, try making this mushroom soup with beef broth.
- Half-and-half cream: A full cup of cream is what makes this soup rich. You could swap for evaporated milk if need be. Other half-and-half substitutes include heavy cream for a more decadent soup or whole milk for a lighter version.
Directions
Step 1: Saute the mushrooms and onions
In a large saucepan, heat the butter over medium-high heat. Cook the mushrooms and onion until tender.
Editor’s Tip: Avoid a common mistake when cooking mushrooms by not rinsing them under running water before sauteing them. Our guide to how to wash mushrooms details how to prep the ‘shrooms properly.
Step 2: Add flour, seasoning and broth
Whisk together the flour, salt, pepper and 1 can of broth until smooth. Stir into the mushroom mixture, then stir in the remaining can of broth.
Bring the mixture to a boil and cook until thickened, about 2 minutes.
Step 3: Make it creamy
Reduce the heat and stir in the half-and-half cream. Simmer, uncovered, until the flavors are blended, about 15 minutes, stirring occasionally. If desired, top with chives.
Cream of Mushroom Soup Variations
- Make a vegetarian version: Opt for vegetable stock rather than chicken broth.
- Add fresh herbs: Layer more flavor into this easy cream of mushroom soup with a selection of fresh or dried herbs. Rosemary, thyme, sage and bay leaves are all excellent options that complement mushroom recipes.
- Puree the mushrooms: For a smoother soup, puree the soup using a high-powered blender or immersion blender before adding the cream.
- Add protein: For a boost of protein, add slow-cooker shredded chicken or cooked and crumbled ground Italian sausage to the soup. For a vegetarian option, add a can of cannellini beans.
- Stir in some rice: Make the soup a little heartier by adding 2 cups of your favorite cooked wild rice blend to the soup to make a recipe similar to wild rice mushroom soup.
- Make a dairy-free version: For a dairy-free cream of mushroom soup, swap the butter for your favorite vegan butter or olive oil, and substitute plant-based heavy cream or coconut milk for the half-and-half.
How to Store Cream of Mushroom Soup
Leftover cream of mushroom soup may be refrigerated in an airtight food storage container for three to four days.
Can you freeze homemade cream of mushroom soup?
Generally, we don’t recommend freezing most dairy-based soups—including this cream of mushroom soup recipe—as they can taste (and look) grainy once reheated.
However, you can partially prepare this soup ahead by sauteing the aromatics and adding the flour and broth to the pot, letting the soup thicken. Then, remove it from the heat, cool it, and then store it in a freezer-safe food storage container for up to three months. Since the cream is not yet in the soup, the partially-prepared soup will freeze like a dream.
When ready to enjoy, defrost the soup overnight in the fridge and bring the soup to a boil on the stovetop. Reduce the heat and then proceed with the recipe as directed. Basically, all you’ll have left to do is add the cream!
If not being able to freeze the fully prepared soup is a dealbreaker for you, make one of these soups that freeze well instead.
Cream of Mushroom Soup Tips
How do you thicken cream of mushroom soup?
In this easy cream of mushroom soup recipe, we use flour to thicken the soup, but there are plenty of other thickeners to choose from. For gluten-free options, you could use cornstarch or arrowroot, which will also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry, then pour it into the pot. Whisk continuously over high heat until the cornstarch is well incorporated and the sauce starts to thicken.
How do you substitute homemade cream of mushroom soup for condensed soup?
Homemade cream of mushroom soup is thinner than condensed soup from a can, so you can’t use this recipe as a 1:1 swap in recipes with cream of mushroom soup. If you would like to use this recipe in a casserole that typically calls for condensed soup, you will want to reduce (or omit) other liquids in the recipe to compensate for the added water content in the homemade cream of mushroom soup.
For example, this turkey and spaghetti casserole calls for a 10-3/4 ounce can of cream of mushroom soup plus 2-1/2 cups (20 ounces) of chicken broth. To use the homemade cream of mushroom soup in the recipe, try omitting the chicken broth and instead use 3 cups (24 ounces) of the homemade cream of mushroom soup. If the recipe seems dry, gradually add up to 1 more cup of homemade soup until the desired consistency is reached.
What can you serve with cream of mushroom soup?
You can eat this easy cream of mushroom soup by itself, or turn it into a soup and salad or soup and sandwich situation by serving it with any one of these salad recipes or a creative sandwich recipe. Creamy soup recipes also go well with a piece of crusty bread. Try one of these irresistible garlic bread recipes or make a loaf of easy Dutch oven bread.
