Homemade Cream of Mushroom Soup – It’s a rich and flavorful soup made with sauteed mushrooms and onions, bright herbs, and a creamy broth. It’s the ultimate mushroom soup recipe!
So what is the secret to perfect creamy mushroom soup? Browning the mushrooms first. In my opinion it’s the only way to make mushroom soup.
It’s key to building up that golden brown, rich depth flavor. It also gives the soup a warmer more appealing color as well, rather than being a unappetizing dull grey. We eat with our eyes first after all.
While yes it does take 30 minutes of sautéing and makes the process go slower it’s easily worth the effort. Trust me the patience pays of in the end result as it becomes a golden soup with perfectly tender mushrooms.
The other ingredients that highlight it are dry white wine to build up flavor, and a parmesan rind for a hint of cheesy goodness (never toss those things, they are great simmered in soups and sauces).
It is the best mushroom soup I’ve had and I’m hoping you agree!
Serve it with artisan bread for dipping and a simple side salad to complete the meal.
You can serve as is sans toppings but here are a few flavor upgrades that also give it a visual boost as well:
Here is a summarized version of the steps (scroll below for full recipe in recipe box):
It's a rich and flavorful soup made with sauteed mushrooms and onions, bright herbs, and a creamy broth. It's the ultimate mushroom soup recipe!
Melt 4 Tbsp butter in a heavy pot over medium heat.
Add mushrooms and two pinches of salt and toss. Let cook tossing occasionally, until liquids have evaporated and mushrooms have browned, about 25 to 30 minutes (toss more frequently near the end of cooking to prevent burning).
Add onions and saute 3 minutes longer, tossing occasionally. Then add garlic and cook 2 minutes longer, tossing frequently.
Melt in remaining 2 Tbsp butter then add flour and cook 1 to 2 minutes while scraping bottom of pot and tossing constantly.
Pour in white wine and scrape up browned bits from bottom of pot and stir mixture.
While stirring, slowly pour in chicken broth. Add parmesan rind and thyme. Season with salt and pepper to taste.
Reduce heat to low and let gently simmer for 20 to 30 minutes, covered. Stir occasionally.
If you'd like to thicken soup more add cornstarch water mixture during the last 1 minute of cooking.
Stir in heavy cream and lemon juice and remove from heat.
Serve with optional garnishes of parmesan, sauteed mushrooms and parsley.
Recipe makes about 9 cups.
Cream of Mushroom Soup
Amount Per Serving
Calories 360 Calories from Fat 207
% Daily Value*
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Vitamin A 840IU17%
Vitamin C 10mg12%
* Percent Daily Values are based on a 2000 calorie diet.