Homemade Cream Of Mushroom Soup
Homemade cream of mushroom soup is the perfect way to turn the classic canned soup into a decadent dish you’ll love. Featuring meaty baby bella mushrooms in each spoonful and a rich broth, you’ll be making this cozy soup all fall and winter long.
Look, I love using shortcuts in the kitchen when I can and when it makes sense.
But sometimes spending 30 minutes to make a from scratch dish is really worth it.
Take this homemade cream of mushroom soup for example.
I don’t know that I would make canned cream of mushroom soup for dinner despite it being easy.
This homemade version though?
ABSOLUTELY!
It is rich, velvety decadent goodness with earthy baby bellas dotted throughout the luscious broth.
The soup is perfect for a cozy meal on it’s own with a good hunk of bread or as a starter for even the fanciest of dinners.
Ingredients
To make this you’ll need:
- Butter– To saute the veggies in. Either salted or unsalted but unsalted will give you more control over how salty the soup is.
- Garlic– Minced cloves
- Onions– Diced
- Mushrooms– Baby bella mushrooms quartered
- White wine– Use white wine you like to drink.
- Flour– To thicken the soup
- Seasoning– Dried thyme, salt, and pepper
- Chicken broth– You could substitute veggie broth if you prefer
- Heavy cream– Don’t substitute a lower fat dairy product
How to Make
Believe it or not this homemade cream of mushroom soup comes together in just about 30 minutes.
To do it, melt the butter in a large pot over medium heat.
When the butter has melted, saute the onions and garlic, stirring frequently, until they are soft.
Then add the mushroom and cook them until the juices have cooked away and the mushrooms are soft.
Stir in the white wine and let it cook until the wine has reduced down by half.
At this point, stir in the flour and thyme so they coat the veggies.
Then work in the broth, stirring consistently so it doesn’t clump, until the broth is totally worked in.
Let it come to a boil, then immediately turn the heat down so the soup is just at a low simmer.
Keep simmering the soup until the broth has thickened slightly, about 10 minutes.
Stir in the heavy cream and let the soup keep simmering until it has reduced to your desired consistency.
Season with salt and pepper to taste.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep in mind the soup will thicken in the fridge so you may have to stir in a bit more broth or cream when you reheat it to bring it back to your desired consistency.
Tips and Tricks
- Adjust the seasonings to suit your preferences.
- Make sure you use wine you’d drink in this and not cooking wine.
- When in doubt stir! Stirring will help keep this soup silky smooth!
Other Homemade Soups
Homemade cream of mushroom soup blows the canned stuff right outta the water with its rich taste and silky texture!
Make it and enjoy!
Looking for other homemade soups?
Try these:
If you’ve tried this HOMEMADE CREAM OF MUSHROOM SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Homemade Cream Of Mushroom Soup
Ingredients
- ¼ cup butter
- 1 medium yellow onion peeled & diced
- 2 cloves garlic minced
- 1 lb baby bella mushrooms quartered
- 3 tablespoons white wine
- 5 tablespoons flour
- 1 teaspoon dried thyme
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter, then add the onions and garlic and cook, stirring frequently, until softened.¼ cup butter, 1 medium yellow onion, 2 cloves garlic
- Add the mushrooms and continue to cook until the mushrooms have softened and the juices have cooked away, about 10 minutes.1 lb baby bella mushrooms
- Add the white wine and cook until reduced by half, about 5 minutes. Sprinkle the flour and thyme over the veggies and stir to coat. Slowly add the chicken broth, stirring constantly to avoid clumps. Bring to a boil, then turn down to a low simmer until the broth has thickened slightly, about 10 minutes.3 tablespoons white wine, 5 tablespoons flour, 1 teaspoon dried thyme, 2 cups chicken broth
- Add the heavy cream and continue to lightly simmer until desired thickness is reached. Season with salt and pepper to taste.1 cup heavy cream, Salt and pepper to taste
Notes
- Adjust the seasonings to suit your preferences.
- Make sure you use wine you'd drink in this and not cooking wine.
- When in doubt stir! Stirring will help keep this soup silky smooth!
Nutrition
Does anyone have experience with freezing leftovers of this recipe? PS- just made this and it’s INCREDIBLE!!
Thank you so much for the compliment! Also I don’t typically recommend freezing any soups with cream in them. It just doesn’t freeze well and tends to separate when thawed in a way that doesn’t allow for it coming back together. If you want to freeze this, I’d recommend omitting the cream and wait to add it until heating the soup up after it’s been thawed.