Homemade Cream Of Mushroom Soup Recipe

Homemade Cream Of Mushroom Soup Recipe


A bowl of warm homemade cream of mushroom soup is the perfect antidote to bracing weather and nipping winds during the cold winter months. It’s velvety texture and delicate tone convey comforting reminders of childhood for many, and serving this simple soup in a glass mug with some Parmesan makes it a sophisticated part of any meal. Before unfolding this homemade cream of mushroom recipe let’s have a look at what exactly is a cream soup and what makes it different from the broth-based mushroom soup.

Cream Soup Definition

According to classic definitions, a cream soup is based on a bechamel sauce which is milk thickened with roux and is finished with heavy cream, making it very rich and high in calories.

This recipe for cream of mushroom soup is made lighter, by cutting back on the amount of butter and cream, and then relying on the pureed vegetables to add texture to the soup.

Once you know how to make creamy mushroom soup at home you’ll never touch canned soup again. We’re making this Mushroom soup with chicken broth, but vegetable broth will work just fine as a vegetarian option.

What kind of mushroom to use in cream of mushroom soup?

As Mushrooms are the main ingredients, exotic varieties such as cèpes (porcini), cremini, morels, and shiitake, work well in this soup, as do regular white mushrooms. Using a combination of a different variety will make a flavorful and complex soup, or a single variety, depending on what’s available, will still give you great results.

Mushroom cut in half

Garnishes for cream soups are usually a diced meat or vegetable that reflects the major flavoring ingredient. While working in France we used Parmesan Foam and Chips with fried parsley in our garnish, but typically it is garnished with mushrooms, leeks, and celery but you can also add other ingredients such as chopped sweet red pepper and egg whites to give added color to the soup.

Frequently Asked Questions About Cooking Soup

Cream and purée soups tend to thicken when made in advance and refrigerated. To dilute a portion being reheated, add the hot stock, broth, water, or milk to the hot soup as needed.

If the soup is too thin, You can add in some roux to thicken it but it may alter the flavor.

When using a roux or any thickening agent it should be used as little as possible and once added you would need to simmer the soup for a few minutes to cook out the starchy flavor.

If the soup is too thin, and you want to thicken it without using flour, heat it on low heat till desired thickness is reached. You can also add in some heavy cream to thicken it.

When using heavy cream to thicken cream soups remember not to boil the soup as it may split and curdle. Rather cook it at very gentle heat and keep whisking to avoid curdling of the cream

Homemade Cream of Mushroom Soup

Homemade Cream Of Mushroom Soup Recipe

This warm creamy bowl of Mushroom Soup with velvety texture convey comforting reminders of childhood. Using a combination of a different variety will make a flavorful and complex soup, or a single variety, depending on what’s available, will still give you great results.
Course Soup
Servings 8Servings


  • 100gmSalted Butter
  • 570gmMix Mushrooms (Button, Porcini and shiitake)Roughly chopped
  • 30gmCeleryFinely chopped
  • 30gmWhite OnionFinely chopped
  • 65gmAll-Purpose Flour
  • 80mlWhite Grape Juice
  • 15mlWhite Wine Vinegar Or Apple Cider Vinegar
  • 1200mlHomemade Or Store-Bought Low Sodium Chicken Broth
  • 1Fresh Thyme Sprig
  • 70gmSliced Button Mushrooms
  • 1/2CupHeavy CreamHeated
  • Saltto taste
  • Freshly Ground White PepperAs needed

Optional Garnishes

  • 1/4CupSliced MushroomsSautéed until tender
  • Parmesan Grated


  • Melt 6 tablespoons/ 87 grams of the butter in a pot over medium heat. Add the chopped mushrooms, onions, and celery. Cook, stirring frequently, until softened, 6 to 8 minutes
  • Add the flour and cook, stirring constantly, for 3 to 4 minutes
  • Add in the white grape justice and the white wine vinegar into the pot gradually while whisking and cook the mixture for 3 to 4 min on low heat till it thickens
  • Whisk in the broth gradually. Add the thyme sprig, bring to a simmer, and cook for 30 minutes
  • Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through about 5 minutes. Remove from the heat and reserve
  • Remove and discard the thyme and puree the soup using a stick blender or using a blender. Once pureed strain through a fine sieve into the pot, to remove and lumps giving the soup a silky texture
  • Return the pot over low heat and add the heavy cream and whisk the soup well. At this point adjust the seasoning to taste with salt and pepper. Gently heat the soup, but do not boil on low heat
  • Once it starts to simmer, turn off the stove and the soup is ready to serve. Heat some soup bowls, portion the soup and garnish them with the reserved cooked mushrooms