Cream of mushroom soup is a classic comfort food staple that’s creamy, flavorful, and incredibly versatile. Whether you want to enjoy it as a warming bowl of soup or use it as a base for casseroles and sauces, making it from scratch is easier than you think—and tastes way better than the canned version. Let’s dive into how you can make rich, creamy cream of mushroom soup right in your kitchen with simple ingredients and straightforward steps.
Why Make Cream of Mushroom Soup from Scratch?
Canned cream of mushroom soup is convenient but often loaded with preservatives, excess sodium, and artificial additives. When you make it yourself, you control the ingredients, ensuring a fresher, more wholesome, and deeply satisfying flavor. Plus, homemade soup lets you customize the creaminess, seasoning, and mushroom variety to your liking.
Ingredients You’ll Need
– Butter: The base for sautéing and creating a rich roux.
– Mushrooms: White button mushrooms are common and affordable, but feel free to use cremini, portobello, or wild mushrooms for more depth.
– Onion and Garlic: For aromatic flavor.
– Flour: To thicken the soup and create a smooth texture.
– Chicken broth or vegetable broth: Adds savory depth.
– Milk or cream: For creaminess without overpowering richness (milk works great if you want a lighter soup).
– Salt and pepper: To taste.
– Optional: Fresh herbs like thyme or parsley, and a splash of white wine or sherry for extra flavor.
Step-by-Step Guide to Making Cream of Mushroom Soup
1. Sauté the Mushrooms and Aromatics
Start by melting butter in a large saucepan over medium heat. Add diced onions and cook until softened, about 2-3 minutes. Then add minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and sauté until they release their moisture and become tender—about 5 to 7 minutes. This step is crucial because browning the mushrooms develops the rich, earthy flavor that defines this soup.
2. Make the Roux
Push the mushrooms to the side or remove some from the pan, then add a bit more butter if needed. Sprinkle flour over the mushrooms and stir well to coat. Cook the flour for a minute or two to eliminate the raw taste. This mixture will thicken your soup and give it that silky texture.
3. Add Broth and Simmer
Slowly whisk in your chicken or vegetable broth to avoid lumps. Bring the mixture to a simmer, stirring frequently. This allows the soup to thicken and the flavors to meld beautifully. You can add dried or fresh herbs at this stage for extra aroma.
4. Incorporate Milk or Cream
Once the soup base has thickened, gradually stir in milk or cream. Milk is a great option if you want a lighter soup with fewer calories, while cream adds indulgent richness. Let the soup simmer gently for about 10 minutes, stirring occasionally, until it reaches your desired creaminess.
5. Season and Blend (Optional)
Taste your soup and adjust salt and pepper as needed. For a smoother texture, use an immersion blender to puree the soup right in the pot, or transfer it carefully to a blender. If you prefer a chunkier soup, you can skip this step or blend only part of it and stir the rest back in.
6. Serve and Enjoy
Serve your homemade cream of mushroom soup warm, garnished with freshly chopped parsley or thyme. It’s perfect on its own or as a base for casseroles, pot pies, and other comfort dishes.
Tips and Variations
– No need to rinse mushrooms: Just brush off dirt with a paper towel or soft brush to keep them from becoming waterlogged.
– Make it gluten-free: Use a gluten-free flour blend or cornstarch as a thickener.
– Dairy-free options: Substitute milk and cream with coconut milk or almond milk for a creamy texture without dairy.
– Boost umami: Add a splash of soy sauce or a bit of white wine to enhance the savory depth.
– Adjust thickness: If your soup is too thick, add more broth or milk; if too thin, mix a tablespoon of flour with water and stir it in to thicken.
Why Homemade Cream of Mushroom Soup Wins
Making cream of mushroom soup from scratch is not only satisfying but also healthier and more flavorful. You avoid preservatives and control the salt and fat content. Plus, the fresh mushrooms and homemade broth bring a depth of flavor that canned soup simply can’t match. It’s a comforting, creamy delight that you can whip up in under 30 minutes with pantry staples and fresh ingredients.
Enjoy your homemade cream of mushroom soup as a cozy starter or a key ingredient in your favorite recipes. Once you try it, you’ll never want to go back to the can!
Cream of mushroom soup from scratch is easy, delicious, and endlessly versatile—give it a try today!