Cream of Mushroom Soup Recipe: Rich, Creamy, and Homemade
This Cream of Mushroom Soup is a restaurant-quality dish with an indulgent, creamy texture and deep, earthy flavours. Once you try this homemade version, you’ll never return to canned soup again!
A Rich and Savoury Mushroom Soup
This homemade Cream of Mushroom Soup rivals any high-end restaurant’s version. Mushrooms are diced, sautéed, and blended into a luscious, velvety soup, creating an incredible depth of flavour. Caramelised onions, garlic, wine, broth, and cream enhance the richness, making this a must-try recipe.
Some mushrooms are blended for a smooth consistency, while others remain whole to add texture. The result is an irresistible bowl of creamy mushroom soup that’s perfect for any occasion.
How to Make Cream of Mushroom Soup
Step-by-Step Guide
Prepare the Mushrooms and Onions
- Dice three-quarters of the mushrooms and keep some slices whole for texture.
- Heat olive oil in a soup pot over medium heat. Add the mushrooms and salt, then sauté for 10 minutes.
- Set aside the cooked mushrooms.
- Add butter and diced onions to the pot and cook for 15 minutes until they start to caramelise.
Enhance the Flavours
- Stir in garlic, Worcestershire sauce, Dijon mustard, and seasonings.
- Pour in white wine and let it reduce by half.
- Sprinkle flour into the mixture and cook for two minutes, stirring constantly.
Add the Liquid Ingredients
- Slowly pour in the chicken broth while stirring continuously.
- Add heavy cream and a beef bouillon cube.
- Bring the mixture to a gentle boil, then reduce to a simmer.
Blend and Finish the Soup
- Blend 1.5 cups of mushrooms into the broth using an immersion blender.
- Add the remaining mushrooms for texture.
- Simmer uncovered for 10-15 minutes until thickened to the desired consistency.
- Taste and adjust seasoning if needed.
Expert Tips for the Best Mushroom Soup
Choosing the Right Mushrooms
For a rich, earthy taste, use Cremini (Baby Bella) mushrooms. They have a deeper flavour than white button mushrooms. If desired, a mix of both can be used.
Fresh Garlic for Superior Taste
Always opt for fresh garlic rather than jarred minced garlic for a more robust flavour. Shallots can also be used for extra depth.
The Best Wine for Mushroom Soup
Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc complement the soup perfectly. If avoiding alcohol, substitute with additional chicken broth.
Broth and Bouillon for a Deeper Flavour
Using a combination of chicken broth and a beef bouillon cube creates an enhanced umami taste. For a vegetarian version, opt for plant-based broth alternatives.
Make It a Condensed Soup
For a condensed version, reduce the broth and cream, creating a thick mixture perfect for casseroles and sauces.
Storage and Reheating Instructions
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 3 months and reheat gently over low heat.
- This soup freezes well without losing texture or flavour.
Essential Kitchen Tools
- Soup Pot: A high-quality 4-quart pot ensures even cooking.
- Immersion Blender: Makes blending soup easy without transferring to a blender.
- Garlic Peeler & Twister: Simplifies peeling and mincing fresh garlic.
- Ladle: Ideal for serving smooth, velvety soup.
- Measuring Spoons: Ensures precise seasoning.
Try These Delicious Recipes Next
- Chicken Meatball Soup
- Mushroom Chicken with Cream Sauce
- Minestrone Soup
- Clam Chowder
- Pasta Primavera
- Creamy Chicken Noodle Soup
FAQs
How can I make this soup vegetarian?
Use vegetable broth instead of chicken broth and a plant-based bouillon cube for a vegetarian-friendly version.
What is the best way to blend the soup?
An immersion blender is ideal for blending directly in the pot, but a standard blender can be used in batches.
Can I make this soup dairy-free?
Yes, substitute heavy cream with coconut cream or cashew cream for a dairy-free alternative.
How do I make the soup thicker?
Let it simmer longer to reduce excess liquid, or add a cornstarch slurry if needed.
What type of wine pairs well with this soup?
A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs beautifully with the creamy texture.
References
Health Benefits of Mushrooms – BBC Good Food
The Science Behind Creamy Soups – The Guardian
Cooking with Wine – Food Network
Vegetarian Bouillon Alternatives – The Independent
Storing and Freezing Soups – Taste of Home