Cream of Mushroom Soup is a true comfort food, blending the earthy flavors of fresh brown mushrooms with a hint of aromatic onion and shallot. I love making it from scratch, simmering it in a mix of chicken and beef broth for that perfect savory depth. It's thickened to creamy perfection with a simple roux and heavy whipping cream, making every spoonful a delight.
What You’ll Find On This Page
This soup shines as both a warming starter or a hearty main, especially when served with crusty bread on the side. My version adds a personal touch, ensuring a taste that's both rich and satisfying.
It's easy to whip up with either a regular or immersion blender, and you can tweak it to suit your diet or preferences. If you're looking for a homemade treat that warms the heart, you're in the right place.
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Ingredients and Substitutions Overview
To prepare this tasty Cream of Mushroom Soup, all you need are a few fresh ingredients and essential seasonings. Let's explore what you'll need for this delicious dish.
- Brown Mushrooms: Opt for brown mushrooms for their firm texture and robust flavor. If you only have white mushrooms, they are a good substitute, providing a hearty base for our soup.
- Broth: We'll use a combination of chicken and beef broth to create the best flavor. The beef broth adds depth, but you can use vegetable broth instead if you prefer a vegetarian option.
- Marsala Wine: This adds a mild acidity that complements the meaty texture of mushrooms. If you don't have Marsala wine, dry white wine can be used as a substitute, or you can skip the wine altogether for an alcohol-free version.
- Heavy Cream: Adds richness and creaminess to the dish, enhancing its texture and flavor profile. For an alternative, try half and half or whole milk, though expect a slight change in creaminess and richness.
- All-Purpose Flour: We will use it to create a roux, which helps thicken and smooth out the soup, giving it that perfect creamy consistency.
- Aromatics: Onion, shallots, and garlic provide a warm, caramelized, and garlicky flavor to the soup.
- Fats: Olive oil and butter provide richness and flavor to the soup. They give it that comforting, indulgent taste we all love.
- Seasonings: Salt and black pepper enhance the overall flavor of the soup.
- Thyme Leaves: These deliver a fresh, peppery, and earthy taste to the soup. While fresh thyme is preferred, dried thyme works well too if that's what you have on hand.
How to Make Cream of Mushroom Soup?
Let's dive into making this Homemade Cream of Mushroom Soup! I'll guide you through each step, complete with photos and a handy video. We'll start by sautéing mushrooms and end by blending them into a rich, creamy soup. Let's cook together!
Explore More Comforting Soup Recipes:
- Cream of Chicken Soup
- Broccoli Cheddar Soup
- Hot and Sour Soup
- Tomato Soup
- Potato Soup
- Potato Leek Soup
- Vegetable Soup
- French Onion Soup
- Minestrone Soup
- Lentil Soup
- Pumpkin Soup
- Butternut Squash Soup
- Egg Drop Soup
Cream of Mushroom Soup
Ingredients
- 12 oz Brown Mushroom, sliced
- 1 tbsp Olive Oil
- 1 Yellow Onion, diced
- 2 small Shallots, diced
- 5 cloves Garlic, minced
- 3 tbsp All Purpose Flour
- 4 tbsp Butter
- 2 cup Chicken Broth
- 1 cup Beef Broth
- 1 cup Heavy Cream
- ¼ cup Marsala Wine, or dry white wine
- 3-4 sprigs Thyme Leaves, plus more for garnishing
- Black Pepper Powder, to taste
- Salt, to taste
Instructions
Preparing Cream of Mushroom Soup
- In a large pot, heat a blend of olive oil and butter over medium heat until the butter is fully melted. This mix creates a rich flavor foundation. Add the chopped onion, shallot, and minced garlic, sautéing until they turn soft and release their aromatic essence, which is key to building the soup's depth of flavor.
- Introduce thyme sprigs for a hint of earthiness and sliced mushrooms to the pot. Sauté them until they're beautifully golden brown, a crucial step for unlocking their maximum flavor.
- Pour Marsala wine over the mushrooms, stirring continuously until the liquid is nearly absorbed. This step not only adds a layer of complexity to the flavor but also helps to lift any tasty bits stuck to the bottom of the pot.
- Sprinkle all-purpose flour over the mushrooms, stirring it in well. This combination with the fats in the pot will form a roux, thickening your soup and giving it a silky consistency.
- Slowly incorporate the chicken and beef broth (holding back one cup of chicken broth for later), and let the mixture come to a gentle simmer. This process allows the soup to thicken slightly and the flavors to meld together beautifully.
- Switch off the heat and after letting the soup cool slightly, use an immersion blender to blend the soup directly in the pot. You can decide on the texture; some prefer it completely smooth, while others like it with bits of mushroom for a more rustic feel. I recommend a middle ground—a creamy base with some mushroom pieces for texture.
- Reheat the soup by turning the heat back on and stir in the reserved chicken broth. Let the soup simmer for another 3-5 minutes, which is crucial for the flavors to fully develop and integrate.
- Gently stir in the heavy cream, and let the soup warm through until it thickens just a touch more. Be cautious not to let it boil at this stage to avoid curdling the cream.
- Finish by sprinkling a few fresh thyme leaves for an added aromatic touch. Remove the soup from heat and it's ready to be enjoyed.
Serving
- Enjoy this dish with your favorite sides such as croutons and and crusty bread for a complete meal. For more pairing ideas, check out the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
- Clean the Mushrooms Well: Wash and dry the mushrooms properly before you slice or chop them. This keeps the soup free from dirt and excess water.
- Sauté Mushrooms Until Golden: Take your time sautéing the mushrooms until they're nicely browned. This caramelization adds a deep, savory flavor to the soup.
- Careful with Flour and Roux: Cook the flour with mushrooms in butter and oil just right. Make sure not to burn the flour, as it can spoil the taste of your soup.
- Season in Layers: Season your soup at different stages of cooking. Start with a bit when sautéing the mushrooms and aromatics, and adjust as needed after adding the liquids. This builds a more complex flavor profile.
- Adjusting Consistency: If your soup gets too thick, especially after cooling or reheating, just thin it out with a bit of broth, milk, or cream until it's just how you like it.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Explore our diverse collection of comforting recipes, featuring everything from soups and stews to savory chicken soups. Each recipe is carefully designed for the best taste and texture, ensuring a warm, satisfying experience with every spoonful.
Serving Suggestions
Cream of Mushroom Soup is wonderfully versatile and pairs beautifully with many sides, enhancing your meal. Here are some great options to consider:
- Crusty Bread: Warm, crusty bread is a timeless companion to this creamy soup, making for a simple yet fulfilling addition to your meal.
- Grilled Cheese: A crispy, golden grilled cheese sandwich creates a cozy, delicious duo with the creamy soup.
- Mixed Green Salad: A light, mixed green salad with a simple vinaigrette brings a fresh contrast to the richness of the soup.
- Roasted Potatoes: Herb-roasted potatoes offer a satisfying crunch and savory flavor that complements the smooth soup.
- Asparagus: Whether roasted or sautéed asparagus adds a pop of color and a fresh taste to your meal.
- Croutons: Homemade croutons bring an extra crunch and flavor boost to the soup.
- Chicken: A side of grilled, baked, or air-fried chicken breast adds a hearty protein punch to round out the meal.
Storage Suggestions
To keep your Cream of Mushroom Soup tasting great, it's best when enjoyed warm and fresh. If you have leftovers, store them in a sealed, airtight container in the fridge for 2-3 days. The soup might thicken a bit, but don't worry! Just add a little milk or broth when reheating to get it back to the perfect consistency.
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