There are few more simple and comforting foods than an easy can of mushroom soup. Cream of mushroom doesn’t have just to be bought from a can; however – you can just as easily make it yourself!
Table of Contents
Cream Of Mushroom Soup
Everyone is familiar with the joyous taste of cream of mushroom soup. Whether store bought in dehydrated packets for use in recipes or from a can and reconstituted with a little water to make a delicious lunch, cream of mushroom soup is enjoyed all over the world.
However, while it is super easy to go out and buy a tin, it is basically just as easy to make it yourself, not to mention a whole lot cheaper!
Cream Of Mushroom Soup Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Button mushrooms
• Chicken broth
• Dried thyme
• All-purpose flour
• Black pepper
• Cream (or half and half
How To Make Cream Of Mushroom Soup
• In a large, heavy saucepan, add your sliced mushrooms, chopped onions, and broth
• Cook for about 10-15 minutes, or until vegetables are tender, soft
• Pour the mixture into a large measuring cup or bowl
• In a blender, or with an immersion blender, blend only half of the mixture, so you still have some whole pieces of mushrooms left and set aside
• On medium heat, melt the butter in the same saucepan that you used for the mushrooms
• Add in the flour to the melted butter and whisk it until it is very smooth, forming a roux
• Add in the half and half cream slowly, whisking until it is smooth
• Add the mushroom mixture and stir, and then bring the soup mixture to a simmer and cook until it is thickened
• Add the salt and pepper to taste, as well as the sherry, and then remove to bowls and then serve
• Stir in sherry to taste.
How To Use Your Cream Of Mushroom Soup
This recipe makes for basically the same flavor profile as the well-loved cans of soup you can buy at the grocery store, only with way more depth and intensity of flavor.
The obvious best way to enjoy this soup is to eat it immediately and then store any leftovers in a freezer-safe, sealable container and keep for another lunchtime.
There is, however, another way to get great value out of this soup recipe – use it as a flavor base in a million other recipes!
In exactly the same way that you would use tinned cream of mushroom soup for your recipes, use this soup to help boost the umami and savory flavors of whatever it is you are cooking!
Add it to some cooked pasta, your choice of protein, and some cheese, and you are basically over half of the way to a casserole!
Or use it as a braising liquid for any large cut of meat; the soup will add an intense, creamy flavor to the meat as it braises that reduces gradually into a delicious sauce!
You can even store leftover soup in ice cube trays for tiny little cubes of pure umami mushroom flavor to add to whatever you want literally!
You just have to stop yourself from eating the whole pot first.
Could You Use Dried Mushrooms For This Recipe?
This recipe calls for some fresh button mushrooms, or really any other kind of small, cheap mushrooms that cook down well into a delicious soup.
However, while button mushrooms are usually the cheapest and easiest to find an option for most people, there is nothing stopping you from using all kinds of different mushrooms to make this soup.
For example, you could try using some expensive hedgehog mushrooms or even some superfood Lion’s Mane!
However, the absolute best way to get a ton of intensely delicious mushroom flavor into your soup is to use dried mushrooms.
Using Dried Mushrooms
While fresh mushrooms have that earthy, fresh taste, dried mushrooms have the capacity to offer an absolutely insane amount of mushroom flavor.
When the mushrooms get dried, their flavor intensifies and changes, getting more and more flavorful and potent.
This is why dried mushrooms can actually be quite worth it for recipes like these, despite their higher price point. Even though they cost more, you really don’t need many of them to be able to make your soup.
Just make sure that you are properly cleaning your dried mushrooms before adding them to the soup. Dried mushrooms can often have bits of dirt and sand stuck in-between the folds of the mushroom, so make sure that you really give them a good clean to help get rid of any filth that you really do not want in your final soup.
Looking for more delicious Soup recipes? Try these out:
PIN THIS RECIPE to your
SOUP Boards and Remember to FOLLOW ME ON PINTEREST!
Cream of Mushroom Soup
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Dinner, lunch
- Karlynn Johnston
- 5 cups Button mushrooms (Sliced fresh)
- 1/2 cup onion (chopped small)
- 1 ½ cups chicken broth
- 1/8 teaspoon dried thyme
- 4 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 cup cream (half-and-half)
- 1 tablespoon cooking sherry
- In a large heavy saucepan add your sliced mushrooms, chopped onions and broth. Cook for about 10-15 minutes until vegetables are tender soft.
- Pour the mixture into a large measuring cup or bowl
- In a blender or with an immersion blender- Blend only half of the mixture so you still have some whole pieces of mushrooms left. Set aside.
- On medium heat, melt the butter in the same saucepan that you used for the mushrooms.
- Add in the flour to the melted butter and whisk it until it is very smooth.
- Add in the half and half cream slowly whisking until its smooth. Add the mushroom mixture and stir.
- Bring the soup mixture to a simmer and cook until it is thickened.
- Add the salt and pepper to taste.
- Stir in sherry to taste.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.