There’s something wonderfully nostalgic and comforting about a bowl of Homemade Cream of Mushroom Soup. It’s smooth, rich, and deeply flavorful — a perfect balance of savory creaminess and earthy mushroom goodness. Unlike the canned version, this soup is made completely from scratch with real ingredients, creating a dish that’s as wholesome as it is indulgent.
Each spoonful delivers the natural depth of sautéed mushrooms, onions, garlic, and herbs simmered in a velvety cream base. It’s cozy and elegant all at once — perfect for cold evenings, dinner parties, or as the base for casseroles and sauces.
Once you try this homemade version, you’ll never go back to the canned stuff again. It’s fresh, easy, and guaranteed to impress.
Why You’ll Love This Homemade Cream of Mushroom Soup
- Silky, rich, and incredibly flavorful.
- Uses real ingredients — no preservatives or artificial flavors.
- Perfect as a standalone soup or for recipes that call for condensed soup.
- Easy to make in under 40 minutes.
- Tastes gourmet but uses simple pantry staples.
Why You Should Try This Recipe
This recipe brings restaurant-quality flavor right to your kitchen — without the effort or price tag. Fresh mushrooms and real cream make all the difference, creating a deeply savory soup that feels luxurious and satisfying.
It’s versatile, too. Serve it as an elegant starter with crusty bread, pair it with a salad for lunch, or use it in classic casseroles like green bean casserole or chicken divan. Once you taste the richness of homemade cream of mushroom soup, you’ll wonder why you ever opened a can.
Ingredients You’ll Need
For the Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (450 g) fresh mushrooms, sliced (cremini, button, or a mix)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon soy sauce or Worcestershire sauce (optional, for umami depth)
Optional Garnish
- Fresh parsley or thyme
- A drizzle of cream
- Cracked black pepper
How to Make Homemade Cream of Mushroom Soup (Step by Step)
Step 1: Sauté the aromatics
In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Add garlic and sauté for another 30 seconds until fragrant.
Step 2: Cook the mushrooms
Add the sliced mushrooms to the pot. Sauté for 8–10 minutes, stirring occasionally, until they release their moisture and start to brown. The deeper the caramelization, the richer the flavor.
Step 3: Add flour to thicken
Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
Step 4: Add broth and simmer
Gradually whisk in the broth, scraping up any bits stuck to the bottom. Add thyme, salt, pepper, and soy sauce (if using). Bring to a simmer and cook for 10 minutes, allowing the flavors to blend.
Step 5: Blend for creaminess (optional)
For a smooth soup, use an immersion blender to blend until creamy. If you prefer more texture, blend half the soup and leave some mushrooms whole.
Step 6: Add cream
Reduce heat to low and stir in the heavy cream. Simmer gently for 3–5 minutes — do not boil — until the soup thickens slightly and becomes silky.
Step 7: Taste and serve
Taste and adjust seasoning with more salt or pepper if needed. Ladle into bowls, garnish with a drizzle of cream or fresh herbs, and serve warm.
Tips for the Best Homemade Cream of Mushroom Soup
Use a mix of mushrooms
Combining varieties like cremini, button, and shiitake gives the soup more depth and complexity.
Sauté slowly
Let the mushrooms brown deeply — this is where the flavor develops. Don’t rush this step!
Deglaze for flavor
Add a splash of broth or white wine to lift up the flavorful bits from the bottom of the pot.
Avoid boiling after adding cream
Keep the soup on low heat once the cream goes in to prevent curdling.
Adjust thickness
For a thicker soup, simmer uncovered for a few more minutes. For a lighter texture, add extra broth or cream.
Add umami enhancers
A splash of soy sauce, Worcestershire, or even a pinch of Parmesan intensifies the savory notes.
Make it vegetarian
Use vegetable broth and skip Worcestershire sauce.
Make it dairy-free
Substitute coconut cream or cashew cream for heavy cream — it’s still deliciously creamy.
Add texture
Top with sautéed mushroom slices or a sprinkle of toasted breadcrumbs for crunch.
Store properly
This soup tastes even better the next day, so make extra for leftovers!
Variations & Substitutions
- Wild Mushroom Soup: Use porcini, oyster, or chanterelles for gourmet flavor.
- Garlic Lovers’ Version: Add roasted garlic for extra sweetness and aroma.
- Cream of Chicken & Mushroom: Add shredded chicken for a heartier meal.
- Truffle Twist: Drizzle a bit of truffle oil before serving for an elegant touch.
- Cheesy Upgrade: Stir in a handful of Gruyère or Parmesan cheese for richness.
- Low-Fat Option: Replace heavy cream with evaporated milk or Greek yogurt.
- Herb Infusion: Add fresh thyme, sage, or parsley during simmering.
- Vegan Version: Use olive oil, vegetable broth, and coconut cream.
- Instant Pot Version: Sauté mushrooms and onions on “Sauté,” then pressure cook for 10 minutes with broth, finishing with cream after releasing pressure.
- Spicy Version: Add a pinch of chili flakes or smoked paprika for warmth.
What to Serve With Homemade Cream of Mushroom Soup
- Crusty bread or garlic toast for dipping.
- Simple green salad with lemon vinaigrette.
- Grilled cheese sandwich or cheddar biscuits.
- Roasted vegetables or stuffed peppers.
- White wine (Chardonnay or Pinot Grigio) for pairing.
- Crackers or parmesan crisps for crunch.
Storage & Reheating Tips
To Store:
Cool completely and refrigerate in an airtight container for up to 4 days.
To Freeze:
Freeze before adding cream for best texture. Thaw overnight, reheat, and stir in cream before serving.
To Reheat:
Warm gently over medium-low heat, stirring often. Add a splash of broth if it thickens. Avoid boiling to keep the cream smooth.
Recipe FAQs
Can I use canned mushrooms?
Fresh mushrooms are best, but canned can work in a pinch. Just drain and rinse before using.
Can I use milk instead of cream?
Yes, for a lighter soup — but it won’t be as rich. Whole milk or half-and-half works best.
Can I make it ahead of time?
Absolutely — it reheats beautifully and tastes even better the next day.
Can I freeze this soup?
Yes, but freeze it before adding cream for best results. Add cream when reheating.
Can I blend it completely smooth?
Yes — blend all the way for a velvety purée, or leave some chunks for texture.
Can I add meat?
Yes, cooked chicken, bacon, or even sausage pair wonderfully with this soup.
How can I make it thicker?
Add more flour during the roux step or simmer uncovered to reduce.
What kind of mushrooms are best?
Cremini or baby bella mushrooms offer the richest flavor, but any mix works.
Can I make it vegan?
Yes! Use olive oil, vegetable broth, and coconut cream or cashew cream.
Can I use this in casseroles?
Definitely — this homemade version works as a replacement for canned condensed cream of mushroom soup in any recipe.