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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 8 Servings


  • 100 gm Salted Butter
  • 570 gm Mix Mushrooms (Button, Porcini and shiitake) Roughly chopped
  • 30 gm Celery Finely chopped
  • 30 gm White Onion Finely chopped
  • 65 gm All-Purpose Flour
  • 80 ml White Grape Juice
  • 15 ml White Wine Vinegar Or Apple Cider Vinegar
  • 1200 ml Homemade Or Store-Bought Low Sodium Chicken Broth
  • 1 Fresh Thyme Sprig
  • 70 gm Sliced Button Mushrooms
  • 1/2 Cup Heavy Cream Heated
  • Salt to taste
  • Freshly Ground White Pepper As needed

Optional Garnishes

  • 1/4 Cup Sliced Mushrooms Sautéed 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