Homemade Cream of Mushroom Soup Recipe
Published February 5, 2021. This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Gosh do I love making and eating soup all year round, it’s just so comforting. If you’re a huge soup fan yourself then you definitely have to check out my Pasta e Fagioli or Matzo Ball soup.
Cream of Mushroom Soup
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that is then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Here are some of the common ingredients in a modern-day homemade cream of mushroom:
- Onions
- Garlic
- Mushrooms
- Roux
- Stock
- Cream
What Kind of Mushrooms Should I Use?
The beautiful thing about this recipe is that you can use whichever mushrooms you’d like. If you have a specific breed that you love, then absolutely use it. My suggestion would be to use mushrooms that on sale and readily available, if not this soup can get very expensive. Here are some of my favorite mushrooms to use:
- Button
- Cremini
- Portabella
- Shiitake
- Oyster
- Maitake
- Trumpet Royal
- Chantarelle
- Porcini
- Cremini
- Hedgehog
- Morel
How to Make It from Scratch
Follow along with these simple instructions for how to make this delicious homemade cream of mushroom soup from scratch:
Caramelize the onions in butter in a large pot over low heat until very browned and sweet, about 45 minutes
Prepare the mushrooms while the onions are cooking.
Next, add the garlic and mushrooms to the pot and sauté for 15-20 minutes on high heat.
Deglaze with white wine and cook until it has been absorbed by the mushrooms.
Stir in the flour until it is completely mixed in.
Pour in the chicken stock and bring the soup to a boil over high heat to activate the roux.
Puree the soup using a hand blender or regular blender until smooth.
Finish by stirring in cream, salt, pepper, parsley, and thyme, and serve.
Make-Ahead and Storage
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
More Amazing Soup Recipes
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Video
Homemade Cream of Mushroom Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 large peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 3 tablespoons olive oil
- 2 pounds assorted cleaned and sliced fresh mushrooms
- ½ cup white wine
- ½ cup all-purpose flour
- 3 quarts chicken stock
- 1 ½ cups heavy whipping cream
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon finely minced fresh thyme
- sea salt and pepper to taste
Instructions
- Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
- Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
- Pour in the olive oil and then add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
- Deglaze with white wine and cook until it has been absorbed for about 5 minutes. Stir often.
- Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
- Puree the soup using a hand blender or regular blender until smooth.
- Finish my stirring in cream, herbs, salt, and pepper.
Notes
- Make-Ahead: You can make this soup up to 2 days ahead of time.
- How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
- How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
I made the “mistake” of making this soup for my father (age 94) during the pandemic. Now he insists that I make it once a month for him — which I do. I think I’m up to 17 batches so far.
I recommend going heavier on the mushrooms (3 pounds) and onions (2) for a more concentrated/stronger flavor.
I have made this soup a dozen times and my family always ask for it. It especially has more flavor the next day. Make it I promise you and your family will love it
I’m planning on making this soup in a couple of days and am looking forward to it, but I have a dumb question. I’m never sure how much salt and pepper to add when a recipe says to add to taste. Would you be able to give me a rough idea how much to put in (in tsp measure), or at least what amount to start with? Thanks so much.
Season once taste twice. Taste it, season it, taste it again and see if it needs more seasoning and then taste it again.
I made your soup chef! It was so rich and creamy that I had to stop myself from eating more bowls! The deglazing with the wine elevated the dish to another level! I normally leave it a little chunky when pureeing, but this time I did a 100% puree. And now I can use this creamy amazing soup as the gravy for my smothered chicken! I shared with my neighbors and they were over the moon! Thank you for this recipe, looking forward to more!
Family loved this had to do a simple gluten free replacement for flour and topped with some crumbled bacon and mushrooms
Would make it again. Very tasty. Made left over mushroom soup into beef stroganoff.
Amazing! Everyone loved it! I’ll never use a different recipe again. Thank you!
Thank you ChefBilly 😋😁🐾
Thank you ChefBilly love soup 🤩😋😁👋
Do you have to puree the soup?
nope
My family loves this recipe! It freezes well too! Thank you Billy Parisi for another great recipe : )
This soup is so good
The best cream of mushroom I have ever tasted. I make this at least once a month.
love it!
Hey Chef,
I used your recipe this year in my green bean casserole. I reserved some the day before and ate as soup. Really amazing. My green bean casserole was out of this world delicious. I wanted to avoid all the weird bad for me ingredients in the famous canned soup. I will make again, and again.
Excellent recipe. We love it. Thank you Chef.! Take the time to cook your onions, so worth it……..
thank you so kindly!!
I made this soup because my husband loves mushrooms. It was a huge hit. It was so easy to make and very tasty. I will make it again, for sure. Carmelizing the onions for such a long time made all the difference in the world. I used mushroom broth instead of chicken stock. 10 out of 10. Would recommend.
Excellent!
Thank you!
I veganized this recipe and I must say IT IS AWESOME!
Thank you for trying this out!
Can I use dry vermouth instead of wine?
yes, I’d use less
Delicious soup!
Thanks for info about how long you can make your recipes in advance, storage time, reheating info & lots of helpful notes! You are my go-to & your recipes never disappoint!
My pleasure, thank you!
Best mushroom soup ever. My family loves it
Thank you, glad they enjoyed it!
First time making mushroom soup and I Love it. I will be making this again!!!
Very good!
many thanks!
This recipe is a winner! The chef’s tips really helped! I had never sautéed onions for 45 minutes before and the flavor was well worth it! And I love the tip about buying the mushrooms you can afford. So I missed some shiitake with oyster and some cremini and button. The flavor is amazing!!!thank you Chef Parisi!
Yes I made this!!! I used it to cook a roast in my crockpot! It was the best! Then I used the leftover for beef with barley soup! I’ll never go back to canned soup!!! Thanks Billy!!
Absolutely wonderful!
so good!!
Did it, tasted great, and even had some to put away for later
perfect!!
Now, this is the perfect recipe of a flavorful Cream of Mushroom Soup! Thank you so very much. Made for a group dinner with nothing but positive remarks.
many thanks!
Make it regularly
thank you!
EXCELLENT! I have never even considered making my own cream of mushroom soup, until I needed a can and didn’t have one. I thought about Chef Billy. It took a little time but WORTH IT! I have made it twice and both times it was excellent! Thanks Chef!!
sgh
I made this soup just delicious, my neighbour just loves it
Many thanks!
This recipe is absolutely a keeper. I followed it exactly and it was ridiculously good. No modifications necessary, not a one.
thanks for giving it a shot!!
I made this recipe and it was delicious! Allow plenty of time for cooking.
so good!!
This recipe is a constant in our house! I follow the recipe as written, using whatever mushroom types I have on hand. It is always wonderful! Thank you!
excellent
How delicious that is! I did this without whipping cream and put some spicy stuff on it.
fantastic!
I made this soup and it is so flavorful. Easy to make because of detail how to instruction.
Love it!
Best. soup. ever.
thank you so kindly!!
This brought me WAY back to my childhood. Mom used to make canned soup for us and we all thought it was great. This is so much better. My kids loved it and I will definitely be making it again!
Awesome!
I made a huge batch of this soup and froze single serving size packets in vacuum packs (my food vacuum sealer is such a useful appliance). Hubby doesn’t eat mushrooms so I get to enjoy all of it. I did share with a mushroom appreciating niece. It’s just the best!
Perfect!
I like mushroom soup with a little sherry in it (real sherry not cooking sherry). Would you simply add a splash of it near the end or would you sub the white wine for sherry?
Either or.
It’s the best!!
it’s a good one!
I loved this soup. I will never buy it from the store due to too much sodium. Thank you for all the recipes
My pleasure!
This is the best mushroom soup recipes I’ve ever made. This is definitely a keeper!
thank you so kindly!!
This was so easy and it tastes fantastic
Excellent!
Very easy to make and THE most delicious mushroom soup!
thanks for giving it a shot!!
This soup was amazing! Can’t wait to make it again!
Thank you!
Chef Parisi takes the time to really explain the techniques. Cream of mushroom soup is one of my favorites and my husband loves it. This time I used Chef Parisi’s recipe, and we were over the moon at the first bite. I’m so glad I learned to save my mushroom stems from one of his other recipes, because it brought this batch of soup to another plane of enjoyment. Wow. Thank you.
My pleasure! Thanks for the kind words!
I made this soup yesterday. OMG delicious. I mixed it up using White Button,Crimino, oyster and Shiitake mushrooms. The onions seemed to take forever but it was well worth it. An absolute must if you are a mushroom lover.
Thanks for giving it a shot!!
This recipe, though time-consuming, is delicious. It’s worth every minute of effort. Next time I might not purée those mushrooms but then it wouldn’t be a cream soup.
thanks for giving it a shot!!
Can red wine be substituted for white?
I wouldn’t
The best mushroom soup ever! Such a great base to use for casseroles too! Yum, yum, yum!!
Great!
Best cream of mushroom soup I’ve ever had, thank you Chef Billy!
Your search is over…this is the one.
This is delish!
I used Crimini and dried (re-hydrated) porchini mushrooms!
Used button and bella mushrooms and sauvignon blanc. Was delicious, but the texture wasn’t quite smooth enough- will blend more next time. Well worth the work!!
So good! So simple!
This is the best mushroom soup recipe ever.
So delicious, great for a comforting bowl of soup, and great to use in tuna casserole!
This is the best Cream of Mushroom soup and is now my “go to.”
Great step by step process and taste delicious! I adjusted (lowered) the thyme amount slightly (just due to my personal preference) but I love this soup/recipe!
Holy Canoli, this is fantastic. I watched the video first, which was very helpful in understanding why you take the time to carmelize the onions first. I keep trying to order cream of mushroom soup in restaurants, and so far, nothing has touched the flavour of this recipe. Thanks very much for a winner, served with sweet potato bread with thyme echoing through both the soup and the bread.
Many years ago, I made cream of mushroom soup often for my family. Somehow the recipe got lost and I never found one to match it until now. So thankful to come across this recipe. It was delicious and easy to prepare.
I just made this homemade cream of mushroom soup very delicious. This is a keeper for sure .I rate this 10 out of 10
This is a definite keeper recipe. I am so pleased with the taste and plan to never use the canned stuff again! My onions took a little longer than 45 minutes to caramelize, but it is worth the time and effort for that deep rich flavor! Thank you!
Just finished making this wonderful soup! Thank you so much for the recipe. I am on a diet, and this will help out. I wish it had the nutritional value. Either way, I will limit my quantity at each meal. BTW, I love all of your recipes and have collected them, but never tried but a couple. I will do better in the future as I am moving in with my daughter, and plan to cook new stuff for her and her partner.
Thank Chef, not usually a fan of Mushroom soup except as an additive in other recipes. But my daughter was dairy and soy issues so I opted for your homemade recipe, substituting oat milk and extra soy free margarine of course, and it came out delicious. Just time consuming sautéing all those onions and mushrooms but happy with the results. Thanks again.
I made this recipe tonight. It was very easy to follow! Thanks for sharing, will definitely make this again.
Have no wine. Can I use apple juice instead?
Just skip it
I made this for lunch today! I scaled back the recipe 1/4 because I’m the only one that likes mushrooms in the house. I also didnt have wine on hand so I left it out. It was superb!! Full of flavor and thick and creamy! I also did not puree the mixture but chopped the mushrooms roughly. 10/10 will make again!
Made this soup today and it was delicious! I had 4 pounds of mushrooms available so I doubled it.(Sharing with my sister…) Everything worked perfectly except I reduced the amount of chicken broth by about 25% as it looked like too much as I was adding it. Doubling 3 quarts (6 quarts) seemed excessive and it would have been. I also added more white wine at the end (my sister’s-😉sous chef- recommendation and it really was amazing.
Absolutely love watching your cooking videos. I’ve been sharing with friends who can’t cook as well. They are thrilled.
Very flavorful! My 6 year old granddaughter liked it too. Mine was still a little too thin despite flour and cornstarch. I think I will use less stock next time. It makes a lot, so I put half in the freezer. I’m already thinking about when to eat it again. I love mushrooms! We grow shiitake mushrooms and I can’t wait until our next harvest to make this soup.
Thank you for all your cooking tips and encouragement!
Michele
Absolutely LOVE your recipes. The pan fried chicken with mushrooms and truffle butter gravy is to die for. The mashed potato recipe is delicious! The mushroom soup has a wonderful flavour. Looking forward to making beef barley soup next. Thank you for sharing your recipes.
How do you clean mushrooms? Do they need to be peeled?
check out the video for how to do it!!
Delicious! Made this for Superbowl Sunday. I followed the directions and it came out perfect.
Thanks Chef!
Would I be able to used canned mushrooms if I did not have the fresh ones? Thanks
I think so, you’ll just need a lot of them.
Thanks, I will try this recipe. I’m looking forward to making this.
Do you think an alternate flour (almond or coconut) would work in place or regular flour?
no. You can use arrowroot though as gluten-free alternative.
This recipe looks great but I’ve developed a lactose intolerance over the years. Do you think I could successfully swap out the cream with a barista oatmilk?
Possibly? Definitely not my area of expertise when it relates to allergies. My guess is you could but you would need to use less because heavy cream is so thick and oat milk would thin out your soup even more, as well as giving it an oat flavor.