Cream of Mushroom Soup

Rich cream of mushroom soup is the definition of comfort food and this version gets rave reviews every time I make it. You will taste the difference when mushrooms are sautéed just right for a hearty homemade soup that leaves store bought far behind. In my kitchen it makes everyone ask for second helpings and it has become my favorite way to show how flavorful a homemade soup can be.

I still remember the first time I blended mushrooms right into the soup and realized how much richer and creamier it could be. Now my family asks for this every winter and it makes leftovers worth looking forward to.

Ingredients

• Cremini mushrooms: Sliced and diced for a layered texture. Choose firm brown caps without sogginess for best flavor
• Yellow onion: Adds sweetness and depth. Look for heavy onions that feel solid in your hand
• Fresh garlic: Cloves give the most aromatic and punchy result. Squeeze bulbs to pick ones that feel tight and plump
• Olive oil and butter: For sautéing. Oil keeps mushrooms from sticking and butter brings richness. Opt for unsalted butter if you like to control saltiness
• Worcestershire sauce and Dijon mustard: These two boost umami and add complexity. Use a Dijon with smooth sharpness
• Dry white wine: Pinot Grigio or Chardonnay is ideal. Go for something you also enjoy sipping
• Chicken broth and beef bouillon: Both add different backbone flavors. Choose low sodium versions and high quality bouillon paste if possible
• Heavy cream: Makes the soup extra silky. Pick cream with no additives for pure flavor
• Flour: Helps thicken the soup. All purpose works best but you can substitute with gluten free blends if needed
• Salt, pepper, thyme, bay leaf: Classic seasonings. Use fresh thyme sprigs for a brighter flavor whenever you can

Instructions

Prepare and Sauté Mushrooms:

Dice most of your mushrooms and leave a handful in thick slices. Rinse well and pat dry completely before using so they brown and do not steam. Sauté the mushrooms in olive oil in a large soup pot over medium high heat for about 10 minutes until browned and their moisture is released. Remove and set aside.

Caramelize the Onions:

Turn the heat to medium low and add a knob of butter with the diced onions into the same pot. Stir often and allow the onions to cook slowly for 15 minutes. The goal is to reach a deep golden color and keep them from burning for maximum sweetness.

Layer the Aromatics:

Add pressed or finely chopped garlic cloves followed by a splash of Worcestershire and a spoonful of Dijon mustard. Stir these into the caramelized onions for another minute until fragrant. Pour in the white wine and let it reduce by half so the alcohol cooks off and the flavors concentrate.

Build the Soup Base:

Sprinkle flour evenly into the pot and cook for 2 minutes, stirring well to form a paste. Slowly pour in the chicken broth whisking constantly for a lump free result. Add the heavy cream and crumble in the beef bouillon. Stir in thyme, pepper, a bit of salt and a bay leaf to infuse everything as it simmers.

Blend for Creaminess:

Take out about one and a half cups of the sautéed mushrooms and blend them into the liquid using an immersion blender right in the pot or a countertop blender. Carefully purée until smooth. This adds body and a deep mushroom flavor to the soup.

Simmer and Finish:

Return the reserved mushrooms to the soup. Simmer gently uncovered for 10 to 15 minutes, stirring occasionally until the soup is thickened to your liking. Taste and adjust seasoning. If you want a bit more texture add a handful of extra sautéed mushroom slices right before serving.

I fell in love with cremini mushrooms for their earthiness and the way they deepen the flavor of this soup. My very first batch made a snowy evening especially cozy for us and I keep extra mushrooms on hand just for this recipe.

Storage Tips

Store your soup in a tightly sealed container in the fridge for up to three days. It freezes beautifully in single portions or a big batch just leave a little space for expansion. Reheat it gently on the stove and add a splash of cream if it thickens too much.

Ingredient Substitutions

If you need a vegetarian version swap in a high quality vegetable broth for the chicken broth and use your favorite plant based cream. White button mushrooms can replace cremini mushrooms though the flavor will be lighter. Gluten free flour blends work just fine for thickening.

Serving Suggestions

Pair a hot bowl with thick slices of sourdough or rustic toast. Add a swirl of extra cream and a few sautéed mushroom slices on top for a fancy look. Sometimes I like to sprinkle chopped chives or thyme for fresh contrast.

Cultural and Historical Roots

Mushroom soup has a place in European and American kitchens for centuries starting as a way to stretch savory flavors from humble ingredients. The rich creamy versions found in old cookbooks inspired this modern take using a blend of classic techniques and a boost of umami.

Seasonal Adaptations

In autumn try adding a handful of wild mushrooms for a woodsy note. Spring works well with ramps or green garlic replacing regular onions. If you find fresh thyme or chervil at the farmers market savor those flavors in the broth.

Success Stories

Cooks from my recipe group have told me that kids who say they do not like mushrooms go back for seconds with this soup. One friend layered it into a casserole and said it outshined any canned version hands down. It is a go to freezer meal for busy work weeks and impresses at potlucks every time.

Freezer Meal Conversion

To freeze let the soup cool completely before transferring to containers. For best results reheat slowly over low heat and stir well. Freeze in smaller containers for easy workday lunches.

This soup is always a comfort and crowd pleaser any time of year. Give it a try once and it might become your new family classic.

Common Questions About Recipes

→ Which mushrooms work best for this soup?

Cremini (baby bella) mushrooms provide the richest, earthiest flavor, but white button mushrooms are a good substitute.

→ Can I make it vegetarian?

Yes, simply use vegetarian broth and vegetarian bouillon varieties to maintain a plant-based dish.

→ Which wine should I use?

Dry white wines such as Pinot Grigio, Chardonnay, or Sauvignon Blanc enhance the flavors, but broth can be substituted if preferred.

→ How do I achieve a creamy texture?

Blend a portion of the cooked mushrooms into the broth while keeping some mushrooms sliced for varied texture.

→ How should I store leftovers?

Keep the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I use jarred garlic?

Fresh garlic is recommended for the best taste, though shallots or a blend of both can also add great flavor.