Skip the canned stuff! Make your own rich and creamy soup overflowing with succulent mushrooms.
One of the most classic soups is cream of mushroom. Why? Because it takes an ingredient as simple and earthy as cremini mushrooms and transforms them into the star player in a velvety bowl of warm, hearty broth.
I first made cream of mushroom soup with my best friend in a wooded cabin, when the whole forest was coated in snow. The way our steamy soup accompanied the vision of the white and fluffy outdoors was beautiful, and the savory scents of garlic and onion spread throughout the whole cabin. For us, as novice cooks at the time, it was a down-to-earth experience, despite how easily we whipped it up in less than an hour.
This isn’t any ordinary soup, though. It far surpasses the store-bought canned stuff. This homemade cream of mushroom also incorporates white wine, which deepens the flavor. In combination with the herb-infused broth, it elevates the dish to restaurant-worthy status, but you can still enjoy it in the comfort of your home like we did.
Is Cream Of Mushroom Soup Healthy?
The short answer is yes. This recipe for cream of mushroom soup is a great choice for a nutritious meal, owing to its bounty of vegetables and herbs, like onions, mushrooms, garlic, and fresh thyme. However, this recipe is a little high in fat, thanks to the butter and heavy cream.
To adjust this recipe for gluten-free diets, use a GF flour and find a broth that contains no gluten. This keeps it acceptable for any gluten-free folk you might be serving.
A Vegan Variation
Don’t worry—I didn’t forget my vegan friends. Plant-based eaters can enjoy cream of mushroom soup, slightly tweaked. Simply use dairy-free butter from a brand like Violife, which can be found at most grocery stores. Then, instead of heavy cream, opt for a can of coconut cream. If you need it even thicker, try adding a teaspoon or two of cornstarch to the broth while it cooks. With these steps, you can omit the dairy in this soup without sacrificing creaminess or luscious flavor.
How do I store leftovers?
Let your cream of mushroom soup cool to room temperature before covering and refrigerating. It will stay safely like this for 3 to 4 days, but you can also transfer it to a freezer-safe container and freeze it for up to 3 months. I recommend letting it thaw in the fridge overnight before reheating in a pot on the stove, stirring occasionally until it starts to simmer.
Serving Suggestions
Sip on this succulent mushroom soup with a side of Garlic Toast, Potato Rolls, or Naan for dipping. If you favor the classic, colorful combo of “soup and salad” like my friend and I do, then consider also making Thanksgiving Salad, Vinegar Coleslaw, or Spinach Salad.
Ingredients
- 1/4 cup unsalted butter
- 1 medium onion diced
- 4 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/3 cup dry white wine
- 4 cups low-sodium vegetable broth
- 1 1/2 cups heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and sliced mushrooms, cook until mushrooms are golden, about 8 minutes. Add flour and cook for one minute, stirring.
- Add thyme and white wine to the pot, scraping any bits off the bottom. Pour in vegetable broth and bring to a simmer. Cook for 15 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper. Simmer for an additional 5 minutes. Adjust seasoning if necessary.
- Serve warm, garnished with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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