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This Homemade Cream of Mushroom Soup delivers rich, satisfying flavor and is so easy to make! Enjoy it by the bowlful, or add new life to your favorite sauces, casseroles, and hotdish recipes. It’s so yummy you’ll ditch the canned stuff for good!
This cream of mushroom soup brings together earthy mushrooms and a rich, silky base to create a truly comforting classic. Enjoy it as a cozy, decadent soup topped with crunchy croutons and sautéed mushrooms, or use it as a homemade substitute for canned condensed cream of mushroom soup in casseroles like this super easy slow cooker green bean casserole.
Table of Contents
Key Ingredients
To make your own cream of mushroom soup, you’ll need to gather a handful of simple ingredients:
- Mushrooms: Here, I’ve used portobello mushrooms, but other popular choices include button mushrooms, cremini mushrooms, shiitake, oyster mushrooms, etc. You can even mix and match different types of fresh mushrooms for a more complex flavor.
- Butter or Olive Oil: Butter is my preferred choice, but olive oil is a healthier alternative.
- All-Purpose Flour: Used to thicken the soup. All-purpose flour is used to make this recipe, but cornstarch or gluten-free flour blend can also be substituted as a gluten-free alternative.
- Broth: Chicken, vegetable, or even beef broth can be used. This forms the base of the soup. For a more flavorful soup, use homemade chicken stock, turkey stock, or bone broth.
- Seasoning: Rather than include fresh onion and garlic, this recipe calls for onion and garlic powder, salt, and black pepper. Depending on the recipe, you might find thyme or a pinch of nutmeg for added flavor.
- Milk or Cream: For a more decadent soup, use heavy cream. Using whole milk or 2% milk will produce a lighter soup. Use plain almond, soy, or coconut milk for a dairy-free version.
- Optional additions: Add a splash of dry white wine to deglaze the pan.
How to Make Homemade Cream of Mushroom Soup
If you’re planning to serve this as a standalone soup, taking a few extra minutes to deeply brown the mushrooms adds incredible flavor.
Melt the butter in a medium saucepan or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer (you may need to work in batches). (Image 1) Let them cook without stirring for 3-4 minutes to develop color, then stir and continue cooking until they’re deeply browned and caramelized. (Image 2)
Use a slotted spoon to transfer the mushrooms to a plate and set aside while you continue with the recipe.
Next, sauté the diced mushrooms over medium heat until softened – about 10 minutes. (Image 3)
Once softened, sprinkle the mushrooms with the flour, garlic powder, onion powder, salt, and black pepper. (Image 4) Whisk until the flour completely dissolves into the butter and coats the mushrooms. (Image 5)
Stir in the beef broth and whisk until it simmers and thickens, about 10 minutes. (Image 6, 7)
Slowly add the milk, cream, or half-and-half and return to a gentle simmer. (Image 8) Do not bring it to a boil, as it may cause the milk to separate.
- Blend the soup (optional): If you prefer a silky, restaurant-style cream of mushroom soup, blend part or all of it using an immersion blender. You can leave some mushrooms whole for texture or blend the entire pot for a completely smooth finish.
Serve as a soup garnished with caramelized mushrooms, croutons, and fresh thyme or parsley. Or use as a substitute for canned condensed cream of mushroom soup in casseroles, sauces, or soups.
Storage and Freezing Tips
- Refrigeration: Allow the soup to cool to room temperature before storing, then transfer it to an airtight container, leaving about an inch of space at the top. Keep leftovers stored in the refrigerator for up to 2-3 days.
- Freezing: Portion the soup into individual servings before freezing. This makes thawing and subsequent use easier. Transfer to freezer-safe ziplock bags or containers for 2-3 months. Note: Cream or milk-based soups may change texture upon thawing, as dairy products can separate or become grainy.
- Thawing and Reheating: For best results, thaw the frozen soup in the refrigerator overnight before reheating. Or, thaw it in a pot on the stovetop set over low heat. Reheat the soup on the stovetop over medium-low heat, stirring as needed. If the soup has become too thick, add a bit of broth, milk, or plant-based milk to adjust the consistency. If you notice any separation or graininess due to the milk, whisk the soup while reheating to help re-emulsify it.
More Homemade Pantry Staples
- Cream of Chicken Soup
- Poultry Seasoning Recipe
- Italian Seasoning Recipe
- Bone Broth Recipe (How to Make Bone Broth)
- Buffalo Sauce Recipe
- Applesauce Recipe
If you try making this Homemade Cream of Mushroom Soup Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Cream of Mushroom Soup Recipe
Ingredients
- 4 tablespoons butter
- 3 medium portobello mushrooms, sliced
- 8 ounces baby portobello mushrooms, diced
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
- 2 cups low-sodium beef broth
- 2 cups whole milk, or heavy cream, at room temperature
Instructions
- Melt the butter in a medium saucepan set over medium heat, then add the sliced mushrooms and cook until they start to caramelize – about 10 minutes.
- Use a slotted spoon to strain the caramelized mushrooms from the butter and set them aside.
- Add the diced mushrooms to the saucepan and sauté until they are softened and caramelized – about 10-15 minutes.
- Sprinkle the mushrooms with the flour, garlic powder, onion powder, salt, and black pepper. Whisk until the flour completely dissolves into the butter and coats all the mushrooms.
- Add the beef broth and whisk until it starts to simmer and thicken, about 10 minutes.
- Whisk in the milk and slowly return to a simmer (do not boil).
- If desired, serve as a soup garnished with caramelized mushrooms, croutons, and fresh thyme or parsley. Or use as a substitute for canned condensed cream of mushroom soup in casseroles, sauces, or soups.
Notes
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
- The soup will thicken considerably upon cooling. You may want to add 2-3 tablespoons of broth or milk before heating.
- Optional: Use a blender or immersion blender to puree the soup until smooth.
- Gluten-free alternative: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
- This recipe can be made with any of the following types of mushrooms: Cremini mushrooms (baby bella), white button mushrooms, portobello (fully grown cremini mushrooms), shiitake, oyster mushrooms, or a mix of wild mushrooms.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
