This homemade cream of mushroom soup recipe is easy to make from scratch with just a few basic ingredients.
It seems like people either love or hate mushrooms. We happen to fall into the "love them" category.
I especially like Cremini mushrooms because they are meatier than the typical white button mushrooms you usually find in the store.
As it turns out, they are the same mushroom except that cremini mushrooms are older.
Options for Cream of Mushroom Soup
- Mix up or switch up the mushrooms - white, cremini and portabello are all good. You could try others too.
- Lighten up the soup with half n half or whole milk instead of heavy cream.
- Use cornstarch and water instead of making a roux to thicken the soup.
- Use different fresh or dried herbs such as thyme, chives or rosemary. Just remember when using dried herbs to cut the amount by one-third. For example, if a recipe calls for 1 tablespoon of fresh thyme, and you want to use dried, then only use 1 teaspoon.
Also, you could try placing this into a blender or food processor to puree the mushrooms but I really like the taste and look of the sliced mushrooms in this soup.
I think this cream of mushroom soup tastes just as good if not better than any comparable soup I've had at top restaurants and it was easy to make.
Just a reminder of how great food tastes when using fresh ingredients at home.
P.S. If you are a mushroom fan I have a couple of other recipes you may like. One is an appetizer, stuffed mushrooms with avocado cream. Another is a mushroom flatbread that can be used as an appetizer, lunch or dinner, and the last one is a casserole with peas and leftover turkey.
Cream of Mushroom Soup
- 2 tablespoons butter
- 10 oz. cremini mushrooms cleaned and sliced
- 3/4 cup finely chopped sweet onion
- 1 large clove garlic grated
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh Italian parsley chopped
- 1 tablespoon of flour
- 1 tablespoon of butter
- Clean and slice mushrooms
- Saute garlic, onions and mushrooms for 15 minutes.
- Add broth, cream, parsley, salt and pepper.
- Bring to a boil and then turn down heat and simmer for 5 minutes.
- Make the roux in a separate pan by melting butter and sprinkling the flour on top. whisk together and cook for about a minute.
- Add roux to soup to thicken stirring to incorporate.
- Simmer for an additional 5 minutes and serve.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.