Cream of Mushroom Soup Recipe

White Dutch oven filled with cream of mushroom soup and topped with caramelized sliced mushrooms and fresh thyme.

4.92 from 12 votes

Cream of Mushroom Soup Recipe

This Homemade Cream of Mushroom Soup delivers rich, satisfying flavor and is so easy to make! Enjoy it by the bowlful, or add new life to your favorite sauces, casseroles, and hotdish recipes. It's so good you'll ditch the canned stuff for good!

Prep Time30

Cook Time30

Total Time1

Course: How-to, Soup

Cuisine: American

Diet: Vegetarian

Keyword: Cream of Mushroom Soup, Homemade Cream of Mushroom Soup, Mushroom Soup

Servings: servings

Author: Jessica Randhawa

Ingredients

4 tablespoons butter
3 medium portobello mushrooms sliced
8 ounces baby portobello mushrooms diced
⅓ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon Ground black pepper
2 cups low-sodium beef broth
2 cups whole milk or heavy cream, at room temperature

US Customary - Metric

Instructions

Melt the butter in a medium saucepan set over medium heat, then add the sliced mushrooms and cook until they start to caramelize - about 10 minutes.
Use a slotted spoon to strain the caramelized mushrooms from the butter and set them aside.
Add the diced mushrooms to the saucepan and sauté until they are softened and caramelized - about 10-15 minutes.
Sprinkle the mushrooms with the flour, garlic powder, onion powder, salt, and black pepper. Whisk until the flour completely dissolves into the butter and coats all the mushrooms.
Add the beef broth and whisk until it starts to simmer and thicken, about 10 minutes.
Whisk in the milk and slowly return to a simmer (do not boil).
If desired, serve as a soup garnished with caramelized mushrooms, croutons, and fresh thyme or parsley. Or use as a substitute for canned condensed cream of mushroom soup in casseroles, sauces, or soups.

Notes

Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
The soup will thicken considerably upon cooling. You may want to add 2-3 tablespoons of broth or milk before heating.
Optional: Use a blender or immersion blender to puree the soup until smooth.
Gluten-free alternative: Replace the all-purpose flour with a 1:1 gluten-free flour blend.
This recipe can be made with any of the following types of mushrooms: Cremini mushrooms (baby bella), white button mushrooms, portobello (fully grown cremini mushrooms), shiitake, oyster mushrooms, or a mix of wild mushrooms.

Nutrition