Ah, Cream of Mushroom Soup 🍄🥣 — rich, cozy, and full of earthy flavor. Homemade is miles better than canned and surprisingly easy. Here’s a classic, creamy version you can use as a soup or as a base for casseroles.
🍄 Cream of Mushroom Soup (From Scratch)
Ingredients (serves 4)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 16 oz (450 g) mushrooms (button, cremini, or a mix), sliced
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup milk or half-and-half
- Salt & black pepper, to taste
- 1/2 tsp thyme (fresh or dried)
- Optional: 1/4 cup heavy cream for extra richness
Instructions
- Sauté aromatics
- Heat butter and olive oil in a pot over medium heat.
- Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds until fragrant.
- Cook mushrooms
- Add mushrooms and cook 8–10 minutes until they release liquid and begin to brown.
- Season lightly with salt and pepper.
- Thicken
- Sprinkle flour over mushrooms and stir for 1–2 minutes to cook out the raw flour taste.
- Add liquid
- Slowly pour in broth, stirring constantly.
- Add milk (or half-and-half) and thyme.
- Simmer
- Reduce heat and simmer 10–15 minutes until thick and creamy.
- Finish
- Optional: stir in heavy cream.
- Taste and adjust seasoning.
- Serve
- Serve warm with crusty bread or crackers.
Pro Tips
- Extra depth: Add a splash of soy sauce or Worcestershire sauce.
- Smooth or chunky: Blend part of the soup for a creamier texture while keeping some mushroom pieces.
- Make it casserole-ready: Reduce liquid slightly for a thicker soup.
- Mushroom variety: Cremini or shiitake add deeper flavor.
Variations
- 🧄 Garlic-heavy version for extra savoriness
- 🧀 Cheesy cream of mushroom soup (add Parmesan)
- 🥛 Dairy-free version (use olive oil + coconut or oat milk)
- 🍗 Chicken & mushroom cream soup
Want a condensed version specifically for recipes like casseroles and green bean bake?
