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Why You’ll Love My Recipe
Cream of Mushroom is a classic comfort food, warm and filling. Did you know it’s actually super easy to make for yourself at home? This quick and simple recipe will show you how to make a delicious cream of mushroom soup right in your own kitchen!
Why not use this soup to make some Baked Cream of Mushroom Pork Chops? Or cook your whole dinner at once with this Mushroom Soup Baked Pork Chops and Rice recipe.
Reader Review
Very good, so much tastier and healthier than canned product. I increased thyme to 1/2 tsp, increased sherry to 1/4 cup, and added a little soy sauce or Worcestershire sauce to taste.
Karlynn’s Recipe Notes
- Skill Level: This recipe is quick and easy.
- Time Required: This cream of mushroom soup can be made in just 30 minutes!
- Variations: Why not try different mushrooms for your soup? You can change up the type of broth you’re using or add some cooked pasta or rice to make the soup even more filling. Add some celery, broccoli or cauliflower for more vegetables.
- Tools You’ll Need: For this recipe you’ll need a large pot, a large measuring cup or bowl, a blender or an immersion blender, a whisk, and a mixing spoon. You’ll also want to have a good sharp knife and a cutting board handy for your prep work.
What You’ll Need For Ingredients
Mushrooms: This recipe calls for button mushrooms, but pretty much any edible mushrooms will work. Use whichever mushrooms you normally enjoy, or try something new.
Broth: Chicken broth has a nice, neutral flavour that works with most recipes. You can, however, try a different broth. Mushroom, vegetable, even beef broth will do the same job. Choose the flavour you like best with mushrooms.
Cream: As you may have guessed by the name, Cream of Mushroom Soup requires cream. You can use heavy cream, half-and-half, or even milk. You may just need to adjust the amount to get the thickness and creaminess you want for you soup.
How To Make Cream Of Mushroom Soup
This is a quick overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Cook mushrooms, onion, and broth in a large saucepan for 10-15 minutes.
- Pour the cooked mixture into a large bowl or measuring cup. Use a blender or immersion blender to blend half of the mixture, leaving some mushrooms whole. Set this aside.
- Melt butter in the pan, then whisk in flour until smooth. Slowly pour in the half-and-half, whisking slowly to keep it smooth. Stir in the mushoom mixture.
- Bring your soup up to a simmer and cook long enough for it to thicken.
- Add salt, pepper, and cooking sherry to taste.
Karlynn’s Tips and Tricks for Making a Delicious Cream of Mushroom Soup
- Try Different Mushrooms: Crimini mushrooms are generally the same price as white mushrooms and offer a bit of a richer taste (even a bit more nutritional value). Or try Oyster, Portobello, Shiitake, Enoke, etc. The mushroom options are endless.
- Dried Mushrooms: If you want the richest flavour possible for your soup, go the extra mile and try using dried mushrooms! Give them a good rinse and soak them in advance to rehydrate them before you get started. The extra work is well worth it for the boost of umami taste. And you’ll only need a little bit to give you big flavour.
- Check out this How to Make a Roux recipe to understand what the butter and flour steps are all about. Knowing how to make a good roux is a skill you’ll be glad to have.
- Try Different Broths: Chicken broth is great, but you can also try this homemade Vegetable Broth or Bone Broth to add even more nutrition and flavour.
Storage Instructions
This Cream of Mushroom Soup will be best served fresh and warm, but you can keep it in a sealed container in the fridge for 3 or 4 days. Like most soups, you can freeze it in a sealed container for several months, but the texture and consistency won’t be the same when you reheat it.
More Delicious Soup Recipes
Soup is popular all over the world for a reason. There are so many varieties and combinations you can make! Try some more delicious Soup recipes.
This Curried Sweet Potato Soup With Chicken will warm up your tastebuds and your belly. If you’re looking for something classis and packed with nutrition, check out this Chicken Barley Soup. For a lower-carb twist on chowder, try Cauliflower, Corn & Bacon Chowder. If you’ve really got mushrooms on your mind but aren’t looking for a creamy soup, you could try this Mushroom Bisque.
There you have it. A super quick Cream of Mushroom Soup recipe that you can eat on its own or use as the base for more elaborate meals. Give it a try and let me know how it works out for you.
Happy Cooking!
Karlynn
Cream of Mushroom Soup
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Toni Priore says
I have a friend who collects wild mushrooms and drys them. Do I need to hydrate them before I slice them or leave them dried and cut them as best I can? If I should hydrate them 1st how would I do that?
Sandra says
Very good, so much tastier and healthier than canned product. I increased thyme to 1/2 tsp, increased sherry to 1/4 cup, and added a little soy sauce or Worcestershire sauce to taste.
Bonnie says
When using dried mushrooms, what measurement equals 5 cups of fresh button mushrooms?
Bonnie says
Can this be made without the sherry? I have none
Donna Warren says
This recipe sorry great
Lisa A Rains says
we don’t drink alcohol and don’t want to buy any will this work with out it