Cream of Mushroom Soup

Homemade cream of mushroom soup is full-flavored and so easy to make. Soup in a can will be a thing of the past!

The deep, earthy flavors of a classic mushroom soup recipe can’t be beat, especially when it’s so easy to throw together. Serve it with a side of roasted broccoli and green beans for a garlicky, parmesan-crisped vegetable pairing that makes the meal even more satisfying.

Mushroom Soup Recipe

If you’re not normally a big fan of cream of mushroom soup, I am about to convert you! Full-flavored with garlic, onions, and herbs subtle enough to complement the natural flavor of the mushrooms, every spoonful is deeply satisfying.

Cooked with easy-to-find ingredients you may already have in your kitchen, this simple creamy mushroom soup recipe is easy to follow and is the perfect appetizer for a summer feast or main course for a winter dinner.

I usually lean on my creamy pumpkin soup or a bowl of tortellini soup when the weather cools down. But after making this, I have to admit, this best cream of mushroom soup recipe might just be my new favorite.

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What Makes This Recipe Stand Out

Most standard recipes rely entirely on chicken stock, but I use a few specific secrets to build a much deeper flavor in this mushroom soup:

• Marsala wine and beef bouillon: Adding a crumbled beef bouillon cube and a splash of Marsala wine creates an INCREDIBLE base. You simply cannot get it from chicken broth alone.
• Extra onions: I use double the usual amount of onions to balance the earthiness from the mushrooms.

If you want to take your homemade cream of mushroom soup to the BEST level, try adding one of these flavor boosters:

• Dried porcini mushrooms: Stir in a tablespoon of ground porcini powder for a nutty depth.
• Miso paste or soy sauce: A small spoonful. This adds saltiness without changing the flavor.
• Worcestershire sauce or a parmesan rind: Simmering the broth with either of these is an upgrade to the taste.

How to Make Mushroom Soup

When learning how to make cream of mushroom soup, you’ll realize there’s a depth of flavor that you just won’t find in canned soup. This comes down to the fresh herbs and ingredients used.

You will only require a handful of ingredients:

• Mushrooms: Fresh mushrooms are perfect for this easy mushroom soup recipe. You could also use mini portobello, brown, or cremini mushrooms, or a combination of your favorite mushroom varieties.
• Herbs: The herbs that best complement those flavors are a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
• Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
• Flour: I use flour to create the creamy texture that creamy mushroom soup is best known for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons of cornstarch mixed with a 1/4 cup of water (slurry).
  If you’re unsure what quantity will be best for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.

Note: See recipe card for the full list of measurements and ingredients.

Can You Make Mushroom Soup Without Cream?

If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.

For a dairy-free option, you can leave out the cream or milk altogether. My best mushroom soup recipe is still thick and creamy without the dairy component!

How To Make Mushroom Soup Tasty

Making it from scratch will always beat store-bought options. What makes my version stand out? I rely on a few fresh additions to build layers of depth into a straightforward mushroom soup recipe.

• Garlic: Fresh cloves are ideal, but jarred minced garlic works if it is what you have on hand.
• Onions: Do not let the quantity scare you. I use two medium onions (about 1.5 to 2 cups). Given the high volume of mushrooms, those two onions are essential for balancing the overall flavor in this cream of mushroom soup.
• Wine: Dry red or white wine pairs perfectly here and adds immense flavor. If you want to skip the wine, feel free. You do not even need to substitute it with extra broth.
  • For white wine, I love Pinot Grigio or Sauvignon Blanc.
  • If you are using red wine, I recommend a Marsala, Sherry, Merlot or Pinot Noir.

Stock

Or broth! Chicken or beef work well for mushroom soup. Just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.

Bouillon: I find beef bouillon provides excellent depth of flavor when compared to chicken bouillon. Alternatively, you can use vegetable stock powder for a great vegetarian soup.

Don’t forget a side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!

Looking For More Recipes? Try These!

If you end up buying extra mushrooms like I usually do, you can use them up by making some stuffed appetizers with sausage and cream cheese, or serve them with a pan-seared steak. They also work thrown into a skillet with garlic chicken thighs or simmered into a flavorful gravy over Salisbury steak.

When you are ready for your next bowl after this easy mushroom soup recipe, switch things up with a smooth roasted tomato basil blend or a batch of butternut squash. If you need something with a bit more food, a classic chicken noodle or a beef and cabbage simmer will easily feed the whole family.