Rich, luscious, Homemade Cream of Mushroom Soup made with butter, cream and baby portabella mushrooms. A meatless, hearty meal that your family is sure to enjoy!
I use canned cream of mushroom soup in lots of recipes that I make. This Homemade Cream of Mushroom Soup is nothing like it. It’s rich, insanely creamy, and worthy of the bowl. Sure, you can freeze this in jars and use it like you would the canned stuff, I mean I am sure it would push your recipes over the top, we never seem to have any left to freeze.
Someday I need to make it just for the purpose of freezing it. So far, that hasn’t happened.
What Kind Of Mushrooms Work Best For Cream Of Mushroom Soup
I have used white and baby Bella mushrooms, but these days you can find so many types of mushrooms. Shitakes are easy to find. Seasonally, you might also see chanterelles and morels and other more wild varieties. By all means, give them all a whirl!
You can also find freeze-dried mushrooms and related fungi – typically on the Asian section of the food aisle at the market. These just need to be hydrated first, but they add great flavors and textures as well. Mushrooms are so diverse, so take advantage of all the opportunities.
Cream Or Half And Half For Cream Of Mushroom Soup?
One time, I made the “mistake” of purchasing cream instead of Half & Half for this recipe, but what a happy accident! It was so rich! I added not only the white mushrooms that I usually do but added in some baby Bellas, too, and Whoa, Baby Bella! Now I use them every time.
Not that cutting the calories by using half & half won’t taste super good, too. It’s totally up to you which way to go. I would steer clear from just using milk, though. You’ll miss out on the true yumminess of this recipe.
Canned Mushroom Soup Vs Homemade Cream of Mushroom
Ok, yes, having those cans of condensed cream of mushroom soup around are pretty handy. With a few tweaks, you can serve as a sauce or use it like a gravy, tie together a casserole, or add to pasta. But homemade cream of mushroom is just so much better!
Not so much sodium. No tinny canned aftertaste, fresh cream, and more mushroom flavor. Those all tip in the homemade version’s favor.
Making Homemade Cream Of Mushroom Soup from Scratch
Making this soup is beyond simple. In fact, you can use the same Dutch oven for the whole process if you’d like, making clean-up easy, too!
- vegetable or chicken stock
- cream or half & half
- salt & pepper
In a skillet over medium heat melt 1 stick of butter and add the onion. Saute until the onion is tender and translucent. (5-10 minutes) Add mushrooms and cook until liquid begins to come out. Remove from heat.
In a dutch oven over medium heat, melt 2 sticks of butter. Whisk in flour, to form a roux. Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
Add stock, mushroom mixture, salt, and pepper to Dutch oven. Warm for another 15-20 minutes. Soup will thicken a little more while warming. Stir occasionally so it doesn’t stick, and avoid bringing to a boil.
I love serving it with some warm crusty bread to mop up all of that goodness! This recipe for Peasant Bread or this easy No-Knead Dutch Oven Bread, or Cheesy Cornbread Drop Biscuits are all wonderful options!
Love it? Pin it!
Don’t forget where you found the recipe for this amazingly rich and flavorful Homemade Cream of Mushroom Soup! Pin it to your favorite Pinterest recipe board before you go!
Keeping Mushroom Soup Leftovers
You can double this recipe and try to make some to use later instead of canned soup. Store it in lidded jars if you want to keep it in the freezer. It will keep for 2 to 3 months. Make sure to use it after it thaws.
In the fridge, use lidded containers and it will keep up to five days. Considering how many other dishes you can use it for in that amount of time, you are all set.
Some More Soup Recipes
Homemade soup is always the best and it doesn’t have to be complicated either. Here are a few you might want to try:
- Instant Pot Cream of Celery (pictured above)
- Creamy Cabbage & Bleu Cheese Soup
- Instant Pot Chicken & Wild Rice Soup
- Turkey Noodle Soup
So, whether you want to make it and freeze it, or make it and slurp it down… I hope that you do make it — and come back and tell me what you thought!
Until next time!
- 1 medium onion, chopped
- 3 sticks of butter, divided
- 2 (8 ounce) packages of fresh mushrooms, sliced (white or baby portabella or both!)
- 1/2 cup flour
- 1 quart Half & Half or Cream (both work great!)
- 1 quart rich chicken stock
- 2 teaspoons salt
- 1/2 teaspoon pepper
- In a skillet over medium heat melt 1 stick of butter and add the onion. Saute until onion is tender and translucent. (5-10 minutes)
- Add mushrooms and cook until liquid begins to come out. Remove from heat.
- In a dutch oven over medium heat, melt 2 sticks of butter.
- Whisk in flour, to form a roux.
- Add cream, and continue whisking. Let thicken for about 10 minutes, stirring occasionally.
- Add chicken stock, mushroom mixture, salt and pepper to dutch oven.
- Warm for another 15-20 minutes. Soup will thicken a little more while warming. Stir occasionally so it doesn't stick, and avoid bringing to a boil.
Amount Per Serving: Calories: 434Total Fat: 40gSaturated Fat: 25gTrans Fat: 2gUnsaturated Fat: 13gCholesterol: 113mgSodium: 838mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 7g
Please note that nutrition is not guaranteed accurate.
My youngest son is easy to read when he likes something. He would never come right out and say that something I made wasn’t going to enter the hall of fame for my recipes, he’s just not like that. (to his future wife, “You’re Welcome!”) I can tell when he loves something because it falls into the “I think this is what I am going to request for my birthday dinner this year” category.
Well, that little guy still loves this soup to this day. I first posted this recipe back on October 1, 2014, these are the photos from the original recipe.
Here are my two “littles” now. Time flies when you’re having fun!
This post has been updated to improve user experience and reshared on February 15, 2021.