Cream of Mushroom Soup
This cream of mushroom soup recipe is simple and light with fresh mushrooms, chicken broth, and just a touch of seasoning.
So many dishes get their creaminess and depth of flavor from condensed cream of mushroom soup. For pasta and chicken sauces, a classic green bean casserole, and even Southern cornbread dressing, a can of condensed soup works just fine. However, sometimes I want to enjoy a bowl of real, homemade cream of mushroom soup with fresh ingredients. Then this recipe hits the spot.
The homemade version doesn’t require a lot of work, though. This soup is so easy and quick to make. The prep time is minimal with a surprisingly elegant result.
What makes cream of mushroom soup taste better?
On its own, canned cream of mushroom soup tends to be a bit bland. This soup, on the other hand, is full of flavor! The fresh mushrooms and splash of white wine make all the difference. The creamy texture comes from half a cup of heavy cream plus butter and flour blended into chicken stock or broth. (You can use vegetable stock if you prefer.)
You don’t need a lot of seasoning for flavor in this homemade soup. Onion powder, garlic powder, salt, and black pepper are enough to bring out the flavor of the mushrooms.
What kind of mushrooms are best in mushroom soup?
You can use whatever kind of mushrooms you like in this soup. Each will add a slightly different flavor. Here are some possibilities:
- cremini mushrooms
- portobello or baby bella mushrooms
- white button mushrooms
- Shiitake mushrooms
What should you serve with mushroom soup?
Cream of mushroom soup goes with just about any sandwich or main dish. Try it for lunch with:
Cream of Mushroom Soup
Ingredients
- 3 Tablespoons butter
- 1/2 cup heavy cream
- 8 ounces cremini, portobello, or white button mushrooms, sliced
- ¼ cup flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ cup chicken broth
- ¼ cup white wine
- ¼ teaspoon kosher salt
- Pinch of freshly ground pepper
Instructions
- In a medium skillet, melt butter until foaming. Add the sliced mushrooms and sauté until the mushrooms have soaked up the butter, about 4 minutes.
- Add the flour, onion powder, and garlic and stir for about 2 minutes.
- Add the broth and wine. Stir until the mixture is smooth and simmer over medium heat. Once the liquid has reduced down for about 2 minutes, add the cream. Continue to simmer until the mushroom mixture has thickened.
- If the soup becomes too thick for your liking, add a little water and stir until smooth. Add the salt and pepper, taste, and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh herbs such as basil, parsley, or thyme leaves if desired.
