Mushrooms can be an acquired taste and are not necessarily the prettiest vegetable. However, mushroom lovers will agree that the flavor is absolutely out of this world, no matter how you prepare them.
And this homemade cream of mushroom soup recipe will prove they can have the most astounding flavor.
You may be familiar with the grocery store’s condensed cream of mushroom soup.
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While condensed soups may have their place in some recipes, nothing in a can will compare to the flavors of a homemade soup. This cream of mushroom soup is bursting with earthy, umami flavor and is so easy to prepare.
It comes together in less than 30 minutes, and its color may not initially make it seem like a gorgeous 5-star soup, but your taste buds will tell you otherwise.
Adding the nutmeg seemed like a gamble when I first did it on a recommendation from another recipe I read. However, it absolutely picked up and enhanced the flavor of the mushrooms and the cream.
Do taste it before seasoning it — I found myself adding a minimal amount of salt and pepper. But, of course, that’s all up to your palate.
In this Article
Why You’ll Love Cream of Mushroom Soup
- Full of Savory Flavor – This soup just packs a punch of flavor and is so comforting on a cold night.
- Easy – There’s very little prep work involved, and the few tools needed for making it mean that there’s not a lot of cleanup, either.
- Versatile – You can make a batch of this incredible soup and eat it all week or you can make it as a starter for a fancy meal at home. It’s the kind of recipe that works well for virtually any occasion.
Ingredients needed to create those beautiful mushroom soup
Olive oil: Sauteeing the vegetables in olive oil helps impart the flavor of the oil and contributes to the soup’s richness.
Unsalted butter: Butter also helps to make the soup velvety and rich.
Mushrooms: The heart of this soup, the mushrooms give it an earthy, umami flavor.
Vidalia onion: Onions add a bit of pleasantly pungent flavor to the soup.
Cream of sherry: Cream of adds subtle sweetness and complexity.
Unbleached flour: Flour helps to thicken the soup so it’s satisfyingly creamy.
Thyme leaves: Aromatic thyme adds depth of flavor and an irresistible aroma.
Freshly ground nutmeg: Nutmeg adds warm flavor that rounds out the flavors of the soup.
Chicken broth: While I love using chicken broth (or chicken stock) because it adds flavor and depth, you can use vegetable broth to keep it vegetarian.
Heavy cream: Cream makes the soup velvety and smooth.
Salt and Pepper: These seasonings are always key to balancing flavors in a savory recipe. You can always adjust them to taste.
How to Make Cream of Mushroom Soup
- Melt butter in a Dutch oven or large pot, then add olive oil.
- Add onions and mushrooms and saute until the onions soften and the mushrooms become tender.
- Pour in the cream of sherry and add the flour while stirring.
- Add the spices and chicken broth while continuing to stir.
- Bring the mushroom mixture to a boil before simmering.
- Allow the soup to simmer and thicken.
- Remove the pot from the heat and allow it to cool slightly before transferring to a blender to puree.
- Return the soup to the pot and warm it before adding heavy cream and then simmer uncovered.
- Adjust seasoning to taste.
- Serve immediately or store.
I LOVE mine! Use it all the time for most cooking applications.
What to Serve With Cream of Mushroom Soup
I love to enjoy this soup with a warm, crusty baguette dipped in olive oil or slathered with butter but you can also serve it with a simple kale salad, a figs with goat cheese salad, or a panzanella caprese salad.
You can also serve this soup as a starter. I love to make it the beginning of a meal for dishes like a rack of lamb with parsley, prime rib roast, or pork chops with caramelized onions.
It’s even great for brunch — serve it alongside Quiche Lorraine.
Variations
- Oil – Swap out the olive oil for another type of oil that has neutral flavors, like avocado oil or vegetable oil.
- Flour – Use a gluten-free flour alternative to thicken the soup — choose whichever variety you prefer.
- Herbs – Add other fresh herbs like rosemary or sage for a different flavor profile.
- Wine – Add a little white wine for extra flavor.
- Mushrooms – Use any type of mushrooms you prefer. If you like to forage, use the wild mushrooms that you find.
Other Savory and Delicious Soups
Roasted Bell Pepper Cream Soup
Frequently Asked Questions
What is the cream of mushroom soup made of?
Cream of mushroom soup is a blend of cream, fat (often oil), aromatics, and spices, along with a variety of mushrooms. It also often incorporates sherry as well as fresh herbs.
What do you add to the cream of mushroom to make it taste better?
Cream of mushroom soup is delicious as is, when made fresh at home. But to add more flavor, incorporate your favorite herbs and spices.
Why is the cream of mushroom soup good for you?
Cream of mushroom soup is full of healthy minerals, nutrients, and B vitamins.
Storage
You can easily make this and store this soup in the fridge or freezer so that it’s ready to be reheated during the week.
Make-Ahead:
Make this soup ahead of time up to the blending point. Then, store it in the fridge. Then, blend it and heat before serving.
Refrigerator: Store this soup in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze homemade cream of mushroom soup in a freezer-safe container for up to 3 months.
I cannot live without my Le Creuset! Cooks evenly due to the cast iron base. Makes the best braising, roasting, and sauces. A MUST in every kitchen!
Cream of Mushrooms Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 pound white mushrooms, stem removed and sliced thinly
- ½ pound baby Bella mushrooms, stem removed and sliced thinly
- 1 cup Vidalia onion, chopped
- ½ cup cream of sherry
- 5 tablespoons unbleached flour
- 1 teaspoon thyme leaves
- 3 fresh nutmeg, 3 grinds
- 5 cups chicken broth
- ¾ cup heavy cream
- salt
- pepper
Instructions
- In a large soup pot, melt butter and olive oil. Add the mushrooms and onion and cook over medium heat until the onions are translucent, and the mushrooms are tender, about 5 minutes.
- Sprinkle the flour and add the cream of sherry to the mushrooms, stirring constantly. Add the thyme, nutmeg, and chicken broth.Bring to a boil and then lower the heat to simmer. Simmer until the mushrooms are completely tender and soup slightly thickened. About 25 minutes.
- Let it cool before adding it to a blender. Puree the soup and return it to the soup pot to simmer.Add the heavy cream to the soup and gently simmer to low. Taste and adjust the seasoning and serve.
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Soups
- Cuisine: French
- Occasion: Thanksgiving, Christmas
- Season: Fall
Did you make this?
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Linda Abbott
OMG!! There will never be a day when I don’t have this soup either in my refrigerator or my freezer. I am not a fan of nutmeg and I didn’t have a whole nutmeg and grinder. So, I used a large pinch of the ground nutmeg I had. I also didn’t put everything in a blender. I used a hand blender and did it right in the pot because I wanted to have some texture. There is an unbelievable amount of depth of flavor in this soup. I rarely make soup. Someone has to be sick before I normally make it. I won’t be saying that anymore. Absolutely incredible. Thank you, Thank you, Thank you!!!
Giangi Townsend
You are most welcome, Linda, the pleasure is all mine. This mushroom soup is one of my favorite and making it as often as I can.
Thank you for stopping by my corner of the web.
Bon Appetit!