For this cream of mushroom soup, you can use common button mushrooms, or add more exotic varieties. Experiment and have fun, all will be good.
Cream of Mushroom Soup Recipe by Cafe Delites
You will love how easy this is to make! Walking into the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
How do you make mushroom soup?
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water (slurry). If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.
How do you make mushroom soup without cream?
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
Mushroom soup recipe
What makes our mushroom soup so good? The additional flavours of:
Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand.
Onions — don’t be put off by the amount of onions I use. I LOVE including two in this soup (or 1/2 cup), as the flavour really shine here. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup recipe.
Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
If using a RED, I recommend a Marsala, Sherry, Merlot or Pinot Noir.
For WHITE I love a Pinot Grigio or Sauv Blanc.
Or Broth! Chicken or beef work well for mushroom soup, just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.
Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. However, as with the stock options, you can use vegetable stock powder for a delicious vegetarian soup.
Don’t forget the side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!
Mushroom Soup Cream
- 4 tbsp butter
- 1 tbsp oil
- 2 onions diced
- 4 cloves garlic minced
- 1 ½ pounds (750 g) fresh brown mushrooms sliced
- 4 tsp chopped thyme divided
- ½ cup Marsala wine (any dry red or white wine)
- 6 tbsp all-purpose flour
- 4 cups low sodium chicken broth or stock
- 1-2 tsp salt adjust to taste
- ½-1 tsp black cracked pepper adjust to taste
- 2 beef bouillon cubes, crumbled
- 1 cup heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme to serve
- Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
- Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
- Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
- Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
- Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
- Mix in parsley and remaining thyme. Serve warm.