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There is something so comforting about a bowl of homemade Cream of Mushroom Soup with its deep earthy aroma and silky texture. I turn to this soup when I want something that feels special but uses simple ingredients. It tastes just like what you would expect at a cozy supper spot layered with flavors from caramelized onions and sautéed mushrooms. This is the kind of recipe that wins over even those who think they do not love mushrooms.
From the first time I made this soup my husband asked to have it on repeat for lunch all week. Every bowl is like a little luxury.
Ingredients
- Cremini mushrooms: choose ones that are firm and unbruised for best flavor and texture. These work better than white mushrooms for an earthy depth.
- Yellow onion: pick a medium onion and look for bright dry papery skin with no soft spots. Caramelizing the onion brings sweetness and complexity.
- Fresh garlic: use firm tight cloves and avoid jarred garlic for bold aromatic taste
- Butter: adds richness and helps caramelize the onions for that restaurant finish
- Olive oil: gives a subtle fruity base for sautéing the mushrooms
- White wine: Sauvignon Blanc or Pinot Grigio both add brightness and enhance the earthy mushroom notes
- Chicken broth: choose low sodium for more control over salt. Use vegetarian broth if needed.
- Beef bouillon cube: offers savory depth not easily replicated skip it only if strictly vegetarian
- Heavy cream: makes the soup extra silky and comforting choose a pint with the latest date for fresh flavor
- Flour: helps thicken without being heavy unbleached all purpose flour is perfect
- Worcestershire sauce: brings a punch of umami. Look for vegetarian if needed.
- Dijon mustard: adds subtle tang and elevates the flavors without overpowering
- Thyme: fresh or dried thyme both work and support the woodsy mushroom essence
- Salt and pepper: taste as you go to layer seasoning and build balance
Instructions
- Sauté the Mushrooms:
- Gently heat olive oil in a wide heavy soup pot. Add mushroom slices and diced mushrooms in a single layer. Cook over medium heat stirring just often enough to not crowd them for about ten minutes. The goal is deep golden edges that lock in mushroom flavor.
- Caramelize the Onions:
- Add butter to the pot then tumble in diced onions. Stir well then let them slowly caramelize over medium low heat for fifteen minutes stirring every few minutes. The color should deepen and the aroma turn sweet and savory.
- Deglaze and Build Flavor:
- Sprinkle in minced garlic followed by Worcestershire sauce Dijon and sprigs or leaves of thyme. Stir in white wine and let it bubble. Keep scraping the bottom. Wait until the wine reduces by half so every bit becomes highly fragrant.
- Add Flour and Broth:
- Sprinkle flour evenly over the onions and stir to coat. Let it cook for two minutes so the soup does not taste floury. Slowly pour in chicken broth while stirring the entire time. Drop in the bouillon cube and bring the whole pot up to a low boil.
- Blend and Simmer:
- Remove about one and a half cups of sautéed mushrooms. With an immersion blender blend the soup base right in the pot until smooth and creamy. Return the reserved mushrooms for little bites of texture. Pour in heavy cream then bring down to a gentle simmer. Let everything meld together another ten to fifteen minutes adjusting seasoning as needed.
- Serve and Enjoy:
- Finish the soup by tasting for salt and pepper. Spoon into bowls and top with extra thyme or cracked pepper for a lovely finish.
My favorite memory of this recipe is making it with my mom on a rainy Sunday both of us savoring spoonfuls at the stove before ever filling a bowl.
Storage Tips
Pour leftover soup into a glass container and refrigerate for up to three days. When freezing use thick freezer safe bags laid flat so they thaw quickly. Warm slowly over medium heat and add a splash of broth or cream if it thickens in the fridge.
Ingredient Substitutions
Swap the wine for extra chicken broth if you do not cook with alcohol. Use white button mushrooms if cremini are not available. For dairy free versions try a rich unsweetened oat or cashew cream as a finishing touch. Better Than Bouillon has vegetarian friendly bases you can use in place of traditional cubes.
Serving Suggestions
Serve this soup with toasty sourdough or crusty baguette for dipping. For a dinner party I love garnishing with fresh chopped chives and a drizzle of truffle oil. Sometimes I ladle the soup over cooked brown rice for a hearty lunch.
Cultural Context
Cream of mushroom soup has roots in both American and French kitchens. It became famous as both comfort food and as a base for casseroles in the mid twentieth century. Home cooks everywhere claim a version but nothing beats a homemade batch from whole mushrooms and rich broth.
Seasonal Adaptations
Add sautéed wild mushrooms in fall like chanterelles or oyster mushrooms. Use local herbs like parsley and tarragon when available to brighten spring soups. Top with roasted chestnuts or crisped pancetta for a winter holiday version.
Success Stories
I have shared this soup with friends recovering from colds and they swear it speeds their healing. Every Thanksgiving it makes an appearance before the main meal and there is never any left. When my cousin visited from France she said it reminded her of her grandmother’s kitchen.
Freezer Meal Conversion
This soup is ideal for freezing. Portion into smaller containers or silicone molds for single serve lunches. Defrost overnight in the fridge and whisk gently as it heats to return the lovely creamy texture.
Enjoy every spoonful of this creamy soup and make it your own with seasonal spins. Homemade always brings the deepest comfort.
Your Recipe Questions Answered
- → What are the best mushrooms to use?
Cremini (Baby Bella) or white button mushrooms are excellent choices for lovely flavor and texture.
- → Can I make this soup vegetarian?
Yes, use vegetarian broth and bouillon substitutes for a flavorful meat-free version.
- → Does the wine cook off?
Most alcohol evaporates during simmering, leaving a delicate, rich undertone behind.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for longer storage up to 3 months.
- → Can I blend the soup completely smooth?
Absolutely, use an immersion or regular blender if you prefer a silkier texture throughout.