Rich and Creamy Mushroom Soup for the Ultimate Comfort Meal

If you’ve never been a fan of mushroom soup, this recipe might just change your mind! Packed with rich garlic, onions, and fresh herbs, it enhances the earthy essence of mushrooms in every spoonful. This creamy, flavorful soup feels like a comforting hug in a bowl.

With easy-to-find ingredients, this mushroom soup is simple to prepare, making it a perfect appetizer for a summer gathering or a hearty main course for a chilly evening.

Why You’ll Love This Recipe

Once you try this homemade cream of mushroom soup, you’ll never reach for canned soup again! Its deep, rich flavors are unmatched, and the creamy, herb-infused aroma will fill your kitchen, making it one of your new go-to recipes.

Following the popularity of our Pumpkin Soup, Cauliflower Soup, and Tortellini Soup, this recipe brings another comforting bowl to your table. We might be biased, but we think this might be our best soup yet!

Ingredients for the Best Mushroom Soup

Homemade mushroom soup has a depth of flavor that store-bought versions can’t match. The secret lies in using fresh ingredients and a little bit of love. Here’s what you’ll need:

Mushrooms: Brown or cremini mushrooms work best, but you can also use mini portobello mushrooms or a mix of your favorites.
Herbs: A combination of thyme and parsley adds the perfect balance. Feel free to swap in rosemary, oregano, tarragon, chives, or cilantro based on your preference.
Cream: Choose from half-and-half, heavy cream, light cream, or thickened cream. Heavy cream adds extra richness.
Flour: This helps achieve the soup’s signature creamy texture. If you prefer, you can substitute cornstarch by mixing 2-3 tablespoons with ¼ cup of water and adding it gradually to reach your desired consistency.

Can You Make Mushroom Soup Without Cream?

Absolutely! If you need a dairy-free version, you can substitute the cream with evaporated milk, full-fat milk, or 2% milk. Just remember to heat it gently—boiling can cause curdling. For an entirely dairy-free option, skip the cream altogether. The soup remains creamy and delicious without it!

Tips for a More Flavorful Mushroom Soup

Homemade soups are always better than store-bought, and this recipe is no exception. Here’s how to elevate its flavor:

Garlic: Fresh garlic is ideal, but minced garlic works in a pinch.
Onions: This recipe calls for two onions (or ½ cup), which balances the mushroom’s earthiness beautifully.
Wine: A splash of dry wine enhances the flavor. Red wines like Marsala, Sherry, Merlot, or Pinot Noir work well. If you prefer white wine, go for Pinot Grigio or Sauvignon Blanc. If you want to omit wine, there’s no need to replace it with extra broth or stock.

Stock Options

Chicken or beef stock: Either works well, but chicken stock is a personal favorite.
Vegetable stock: Ideal for a vegetarian version.
Bouillon: Beef bouillon adds deep, rich flavor, but you can use chicken or vegetable bouillon as an alternative.

Pair your soup with a slice of garlic bread to soak up every last drop! This mushroom soup comes together in minutes and will quickly become a staple in your home. Enjoy!

Cream of Mushroom Soup

A rich and flavorful homemade cream of mushroom soup that’s easy to make and far better than anything from a can!

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

US Measurements:

4 tablespoons butter
1 tablespoon oil
2 onions, diced
4 cloves garlic, minced
1 ½ pounds fresh brown mushrooms, sliced
4 teaspoons chopped thyme, divided
½ cup Marsala wine (or any dry red or white wine)
6 tablespoons all-purpose flour
4 cups low-sodium chicken broth or stock
1-2 teaspoons salt (adjust to taste)
½-1 teaspoon black pepper, cracked (adjust to taste)
2 beef bouillon cubes, crumbled
1 cup heavy cream or half-and-half (can substitute evaporated milk)
½ tablespoon fresh parsley, chopped (for garnish)
½ tablespoon fresh thyme, chopped (for garnish)

Instructions

Sauté Aromatics: Heat butter and oil in a large pot over medium-high heat until melted. Add onions and sauté for 2-3 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
Cook Mushrooms: Add mushrooms and 2 teaspoons of thyme. Cook for about 5 minutes, stirring occasionally. Pour in the wine and let it cook for 3 minutes, allowing the alcohol to cook off.
Thicken the Soup: Sprinkle the flour over the mushrooms, stirring well to coat. Cook for 2 minutes. Gradually pour in the broth, stirring continuously. Bring to a boil, then reduce the heat to low-medium. Season with salt, pepper, and crumbled bouillon cubes.
Simmer: Cover and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.
Add Cream & Serve: Reduce the heat to low, stir in the cream or half-and-half, and let it gently simmer (avoid boiling). Adjust seasoning if needed. Stir in parsley and remaining thyme before serving.

Notes:

Dairy-Free Option: Simply omit the cream—the soup will still be rich and delicious.
Vegetarian Version: Use vegetable broth and swap beef bouillon for a plant-based alternative.
Storage: Keeps well in the fridge for up to 4 days. Reheat gently to maintain the creamy texture.