Cream of Mushroom Soup

Few things feel more comforting than a steaming bowl of deeply savory cream of mushroom soup made entirely from scratch in your own kitchen. This recipe marries the earthy umami of mushrooms with the richest caramelized onion base, a splash of white wine for grownup flavor, and a swirl of silky cream. If you crave that restaurant-level depth without mystery ingredients or shortcuts, this is your soup.

Honestly I first made this as a cold weather weekend treat and after the second bite my husband immediately declared it the best soup I had ever made. It is now on repeat in our house all winter long.

Ingredients

• Cremini mushrooms: provide a richer and deeper earthy flavor than basic white mushrooms Look for already cleaned and sliced ones to save time
• Yellow onions: bring sweetness and depth as they caramelize slowly Choose ones that feel heavy for their size
• Fresh garlic: adds punch and aroma Use whole cloves instead of jarred for best taste
• Unsalted butter: helps caramelize the onions and gives the soup a luxurious flavor Choose high quality butter for extra creaminess
• Olive oil: is used to saute the mushrooms quickly without making them greasy Look for robust extra virgin if possible
• White wine: brightens all the savory notes Use Pinot Grigio Chardonnay or Sauvignon Blanc Choose something you would enjoy drinking
• Worcestershire sauce and Dijon mustard: give a subtle complexity Opt for a grainy Dijon for extra flavor
• Chicken broth and a touch of beef bouillon: supply backbone and umami Better Than Bouillon is my trusted brand
• Heavy cream: finishes the soup with a silky richness Any brand with at least 35 percent fat will give the best results
• Flour: thickens the soup and helps creamy ingredients emulsify together Sift before adding for a smoother blend
• Fresh thyme or parsley: bring a fresh lift to this hearty soup Look for perky herbs with no wilted leaves

Instructions

Prepare the Mushrooms:

Dice most of the mushrooms but keep a handful in slices This creates great texture later Heat olive oil in your soup pot over medium heat Add mushrooms with a pinch of salt and cook stirring often until they are golden and shrink in size This usually takes about 10 minutes Remove and set aside to retain their texture

Caramelize the Onions:

Add butter and your diced onions to the now empty pot Cook over medium low heat for 15 minutes stirring occasionally until onions turn a light golden color and smell sweet This slow caramelization is the flavor foundation of the soup

Build the Aromatics:

Stir in minced garlic Worcestershire sauce Dijon mustard dried thyme and a small pinch of salt Let this mixture sizzle until fragrant about 1 minute Pour in the wine and raise the heat Simmer until the liquid is reduced by half so the flavors intensify

Make the Roux and Add Liquids:

Scatter flour over the onions stirring until the flour is absorbed and has cooked off its raw taste This takes about 2 minutes Gradually whisk in the chicken broth along with any broth boosters or bouillon cubes Stir continuously to create a smooth soup base

Blend for Body:

Return up to one and a half cups of your cooked mushrooms to the soup Using an immersion blender carefully puree the mix right in the pot until silky and almost smooth This gives the soup a luscious texture

Finish the Soup:

Add the reserved sautéed mushroom slices to the pot Pour in the heavy cream Stir gently and let the soup simmer uncovered for another 10 to 15 minutes until thickened to your liking Taste and adjust seasoning with salt and pepper just before serving

My favorite part of this recipe is using two styles of mushrooms Some blended in for full flavor and the rest left chunky for texture When I serve this at family gatherings the table goes quiet as everyone gets their first taste of how much depth homemade mushroom soup can really have

Storage Tips

Store your cooled soup in an airtight glass container in the fridge for up to three days For longer storage pour individual portions into freezer safe containers leaving a little space for expansion and freeze for up to three months Thaw gently in the fridge and reheat over low heat stirring often so the cream does not separate

Ingredient Substitutions

Use white button mushrooms if cremini are not available though the flavor will be slightly milder For a vegetarian version sub in vegetable broth and a vegetarian bouillon paste You can swap shallots for onions and add a handful of rehydrated dried mushrooms for even more earthy punch If you avoid wine just use extra broth but a splash of apple cider vinegar can add a touch of brightness instead

Serving Suggestions

This soup is comforting and elegant on its own but is also wonderful with a big slice of sourdough bread or a crisp green salad It makes a decadent starter for a winter dinner party or a satisfying lunch with a side of roasted vegetables For even more warmth sprinkle extra herbs or swirl in a little truffle oil just before serving

Cultural and Historical Context

Cream of mushroom soup has roots in both French and American kitchens French cuisine inspired the silky texture and classic roux thickener while American home cooks embraced the convenience of blended mushrooms and creamy canned versions The homemade version brings back the complexity and depth that made it a restaurant favorite generations ago My grandmother always believed that a good cream soup meant layering flavors slowly and that is still the secret to the best results

Seasonal Adaptations

In spring use a mix of wild mushrooms for a woodsy flavor Add fresh peas or ramps for a pop of green as soon as they are in season Swap thyme for fresh tarragon or chives in summer for a brighter taste

Success Stories

Several friends have told me they now use this as their house soup recipe even for holidays One friend made it vegetarian for a dinner party and everyone asked for the recipe My own family insists on this at every winter birthday dinner The combination of flavors brings out the best in humble ingredients and always earns compliments

Freezer Meal Conversion

To freeze this soup for busy weeks ahead let it cool completely and portion into pint or quart containers Be sure to allow an inch or so at the top for expansion It reheats straight from frozen in a covered saucepan over medium low heat Stir frequently and add a splash of cream to freshen it up If freezing before adding cream wait to stir it in when reheating so the texture stays perfect

This soup is both nostalgic and restaurant worthy and brings quiet joy to the table every time you serve it. Creamy mushroom soup made at home truly tastes like a hug in a bowl.

Common Questions About Recipes

→ What mushrooms work best for this soup?

Cremini (baby bella) mushrooms are ideal for rich flavor, but white button mushrooms can also be used.

→ Can I make this soup vegetarian?

Absolutely! Use vegetarian broth and meat-free bouillon for a flavorful meatless version.

→ Do I have to use wine in the soup?

Wine adds depth and aroma, but you may omit it or replace with extra broth if desired.

→ How do I get the soup creamy and smooth?

Blend some of the mushrooms into the broth with an immersion blender, then add cream for silky texture.

→ How should I store leftovers?

Let soup cool, then refrigerate in an airtight container up to 3 days, or freeze for up to 3 months.

→ Can I use dried mushrooms or other varieties?

Yes, dried mushrooms (rehydrated) or a mix of different varieties can add even more depth of flavor.