Cream of Mushroom Soup Recipe

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This cream of mushroom soup recipe makes a hearty, flavorful soup perfect for a cold winter evening.  Once you know how to make cream of mushroom soup, you'll never go back to the canned version.

Cream of mushroom soup in a bowl with a piece of crusty bread.

It's time once again for the Taste Creations Blog Hop, and our theme this month is Soup!  We're all sharing hearty, easy, warm and comforting homemade soup recipes.  I absolutely LOVE mushrooms, so I'm sharing a recipe for making an incredible homemade cream of mushroom soup.

Homemade cream of mushroom soup in a white bowl, next to a golden spoon and fresh mushrooms.

Be sure to check out the other fabulous winter soup recipes from my blogger friends at the end of the post.

Ingredients for a Cream of Mushroom Soup Recipe on a white marble surface.

Cream of Mushroom Soup Recipe

  • 15 grams dried mushrooms
  • 3 containers of mushrooms (I used cremini mushrooms), about 900 grams, sliced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 4 Tablespoons butter
  • 1/2 cup dry white wine
  • 5 Tablespoons flour
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cream
  • fresh thyme and parsley, to taste

How to Make Cream of Mushroom Soup

Dried mushrooms being soaked to make a Cream of Mushroom Soup Recipe.

The first step in making this cream of mushroom soup recipe is to rehydrate the dried mushrooms.  You could eliminate this ingredient and step, but it really adds an intensity and complexity of flavor to the mushroom soup, and I highly recommend doing it.

How to Rehydrate Dried Mushrooms for Cream of Mushroom Soup

Place the dried mushrooms in a small bowl, and cover with hot water.  No need to use a particular amount of water--just enough to cover the mushrooms.  Let sit for 20 minutes.

Rehydrated dried mushrooms being strained for a Cream of Mushroom Soup Recipe.

After the dried mushrooms have soaked for 20 minutes, strain them (I used a small mesh strainer) and reserve the liquid.  That liquid is full of fabulous mushroom flavor, and we'll want to add it to our soup later.

But dried mushrooms are notorious for having grit in the package, and we don't want any of that in our soup.  So strain the mushroom liquid with a paper towel to remove any grit.  Give the rehydrated mushrooms a rinse in cool water to remove any residual grit, too.

Fresh mushrooms sliced on a cutting board for a Cream of Mushroom Soup Recipe.

While you're waiting for the dried mushrooms to rehydrate, it's the perfect time to slice your mushrooms and dice your onion.

Cooking Homemade Cream of Mushroom Soup

Onions and garlic being cooked in a pan for a Cream of Mushroom Soup Recipe.

Melt the butter in a large, lidded pan.  Add onion and cook for about 3 minutes, until the onion softens and starts to look translucent. Add garlic and cook one more minute.

Mushrooms being cooked in a large pot for a Cream of Mushroom Soup Recipe.

Add mushrooms and fresh thyme and cook on high heat until the liquid that releases from the mushrooms evaporates, and the mushrooms brown.  The picture above is from early on in the mushroom cooking process.

Mushrooms cooked and browned for a Cream of Mushroom Soup Recipe.

And here are the finished, cooked mushrooms.  You can see that the volume reduces quite a bit, and the mushrooms brown up nicely, adding delicious layers of flavor.  It takes time to cook off that liquid so that the mushrooms can brown, but the flavor it adds makes it worth taking the time to do this step.

Add the half cup of dry white wine (I used a chardonnay) and cook for about two minutes, scraping the bottom of the pan to deglaze and capture every bit of that lovely browned flavor.

Add the flour, and cook for two minutes.  It's important to cook the flour before adding any liquid, to get rid of that raw flour taste.  So don't skip this step!

Chicken broth added to cooked mushrooms to make a Cream of Mushroom Soup Recipe.

Add the chicken broth and stir well.  Bring to a boil.

Cream of Mushroom Soup simmering in a lidded pot.

Place the lid on the pot, lower the temperature, and simmer for 10 minutes, stirring occasionally.

The soup will thicken nicely while it simmers.

Cream and herbs being stirred into Cream of Mushroom Soup.

Remove from heat, and stir in the cup of cream.  Add fresh parsley and thyme to taste.

Spoon holding Cream of Mushroom Soup above a bowl of the soup.

What's your favorite soup recipe?

Printable, One Page Cream of Mushroom Soup Recipe

Want a one page, printable version of the Cream of Mushroom Soup recipe?  Click on the image below to print or download a one page, PDF version of this recipe.

Navigational image leading reader to printable, one page, PDF Cream of Soup Recipe.

Other Soup Recipes from the Taste Creations Blog Hop:

Collage of soup recipe images for the Taste Creations Blog Hop.

Be sure to check out the other hearty, easy, delicious soup recipes from my fellow bloggers in the Taste Creations blog hop.

Mom Home Guide: Tomato Potato Vegetable Soup with Pasta

An Italian in my Kitchen:  Italian Stracciatella Soup

Our Good Life: Potato and Onion Breakfast Soup with Egg and Bacon

Other Soup Recipes You Might Like:

Navigational image leading reader to no bean instant pot chili recipe.

Other Mushroom Recipes You Might Like

 

Comments

This looks fabulous! I adore mushrooms and love cream of mushroom soup! I just have to figure out where to buy dried mushrooms -- I've never seen those before. (Except perhaps in an Asian market.) But I've probably overlooked them! Happy New Year!

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