Homemade Cream of Mushroom Soup: The Umami-Rich Recipe You Need

There’s nothing quite like a warm, comforting bowl of soup, especially when it’s crafted right in your own kitchen. If you love creamy textures, you might also enjoy our ultimate creamy potato soup. Today, I’m thrilled to share my ultimate recipe for **homemade cream of mushroom soup**, a dish so incredibly rich, flavorful, and velvety smooth, it will redefine your expectations. Forget those bland, sodium-laden canned versions; this homemade rendition is surprisingly easy to achieve, packed with deep, earthy mushroom goodness, and will instantly become a staple in your culinary repertoire. Whether you’re craving a cozy meal or seeking to elevate your favorite casseroles, prepare to be amazed by the depth and simplicity of this incredible soup.

Why You’ll Love This Recipe

When it comes to **homemade cream of mushroom soup**, my unique twist transforms it from good to absolutely extraordinary. My secret? The subtle yet powerful addition of dried porcini mushrooms.

Unparalleled Umami Boost: Dried porcini mushrooms are a powerhouse of concentrated umami flavor. By blooming them in hot broth and incorporating both the strained liquid and the finely minced rehydrated mushrooms, we infuse the entire soup with an intense, savory depth that fresh mushrooms alone can’t quite achieve. This directly addresses the common complaint of mushroom soups tasting bland.

Gourmet Flavor, Easy Process: This simple step elevates the soup to gourmet status without adding any complexity to the cooking process. You’ll achieve a deeply **earthy**, wonderfully **creamy**, and incredibly **flavorful** soup that tastes like it simmered for hours.

Truly Mushroomy: The porcini, combined with fresh mushrooms, ensures every spoonful is bursting with authentic mushroom taste. It’s a truly superior alternative to any canned variety, delivering that rich, satisfying mushroom essence we all crave.

Ingredients Needed

Gathering fresh, quality ingredients is the first step to a truly remarkable **homemade cream of mushroom soup**. Here’s exactly what you’ll need:

• 8 ounces fresh mushrooms
• 2 tablespoons onions, chopped
• 1 -2 garlic clove, minced
• 2 tablespoons butter
• 2 -3 tablespoons flour (separated)
• 2 cups chicken broth
• 1 cup light cream or 1 cup evaporated milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg

Ingredient Notes & Substitutions

Let’s dive a little deeper into these key ingredients to ensure your soup is nothing short of perfect, and how you can adapt it to your preferences.

Mushrooms: For the fresh mushrooms, I love using a mix of cremini (baby bellas) and white button mushrooms for a balanced flavor and texture. Feel free to incorporate shiitake or oyster mushrooms for added complexity. The true star, however, is the small amount of dried porcini mushrooms we’ll use. These impart an incredible **umami** depth that’s essential for a truly rich, **homemade cream of mushroom soup**.

Broth: While **chicken broth** provides a wonderful savory foundation, you can easily substitute it with **vegetable broth** for a vegetarian version. For a richer, darker flavor, a good quality **beef broth** can also be used. You can also use **chicken bouillon** dissolved in hot water as an economical option.

Cream: The recipe calls for light cream or evaporated milk, which provides a lovely richness without being overly heavy. For an extra luxurious, thicker soup, you can use **heavy cream**. If you prefer a lighter touch, **whole milk** works well, though it will result in a slightly thinner consistency. For **vegan dairy alternatives**, full-fat **coconut milk** or a homemade cashew cream can be excellent choices. Be mindful of coconut milk’s subtle flavor, and always add dairy alternatives gently to prevent curdling.

Thickeners: All-purpose **flour** is used to create a classic roux, giving the soup its creamy body. If you need **gluten-free thickening options**, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can be whisked in at the end to thicken the soup. Arrowroot powder is another excellent gluten-free alternative.

Flavor Enhancers: To add an extra layer of sophistication, consider deglazing the pan with a splash of dry **sherry** or **dry vermouth** after sautéing the mushrooms. Fresh herbs like **thyme**, **rosemary**, or chopped **parsley** and **chives** for garnish also bring beautiful aromatics and brightness to the finished soup.

How to Make Homemade Cream of Mushroom Soup

Creating this delicious **homemade cream of mushroom soup** is a rewarding experience. Follow these steps carefully, and you’ll have a restaurant-quality dish ready in no time!

1. Prepare Mushrooms & Porcini

First, for our unique twist, bloom 1/4 ounce of **dried porcini mushrooms** in 1/2 cup of hot chicken broth for 15-20 minutes. This allows them to rehydrate and their incredible **umami** flavor to infuse into the liquid. Once softened, strain the liquid through a fine-mesh sieve into a separate bowl, reserving both the liquid and the rehydrated porcini. Finely mince the rehydrated porcini mushrooms. Next, prepare your fresh mushrooms: gently wipe them clean with a damp paper towel or give them a quick, light rinse, then pat them thoroughly dry. This prevents them from steaming instead of browning. Cut the fresh mushrooms into uniform slices.

2. Sauté Aromatics & Mushrooms

Melt the **butter** in a large **frying pan** or heavy-bottomed pot over medium heat. Add the chopped **onions**, minced **garlic**, fresh sliced mushrooms, AND the finely minced rehydrated porcini. Cook, stirring occasionally, until the onions are soft and translucent, and the mushrooms are tender and beautifully browned. For an even deeper mushroom flavor, you can add a small amount of chicken broth while sautéing, then cover the pan and simmer for 10-15 minutes to allow the flavors to concentrate further.

3. Build the Roux & Add Broth

Once the mushrooms are cooked, sprinkle in 2 tablespoons of **flour** over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. This step is crucial for creating a smooth, flavorful **roux** that will thicken your soup. Gradually add the reserved porcini soaking liquid, then slowly whisk in the remaining **chicken broth**. Continue to whisk continuously as the soup heats, ensuring a smooth, lump-free consistency. Bring it to a gentle simmer and cook until it is slightly thickened, stirring frequently.

4. Incorporate Cream & Seasonings

In a small bowl, stir the additional 1 tablespoon of **flour** with a small amount of light cream (or warm water) to create a smooth slurry or paste. This technique is essential for preventing lumps when adding the final thickener. Add this slurry, the remaining light cream (or evaporated milk), **salt**, **pepper**, and **nutmeg** to the soup. Heat the soup gently to further thicken it, stirring frequently. It’s important to ensure the soup does not come to a rolling boil at this stage, as high heat can cause dairy to separate or curdle.

5. Simmer & Achieve Smoothness

Reduce the heat to low and simmer the soup for an additional 15-30 minutes. For an even richer, more complex flavor, I often let mine gently simmer for up to an hour, allowing all the ingredients to truly meld. If you prefer a smoother consistency, use an **immersion blender** directly in the pot. Alternatively, you can carefully transfer half of the soup to a regular blender, blend until smooth, then combine it back with the remaining soup for a delightful texture with some mushroom pieces.

6. Serve & Enjoy!

Ladle the hot, fragrant soup into bowls. Garnish as desired with fresh herbs or a swirl of cream, and enjoy your sensational **homemade cream of mushroom soup**!

Deepening Flavor & Adapting Your Soup

My goal is to empower you to create the most incredible **homemade cream of mushroom soup**, tailored perfectly to your tastes and needs. Let’s explore some expert techniques and adaptations.

Mastering Mushroom Flavor & Preparation

Achieving truly profound mushroom flavor goes beyond just adding fungi. Proper preparation is key. When cleaning fresh mushrooms, avoid soaking them in water, as they act like sponges and will release that water during cooking, leading to steaming instead of browning. Instead, gently wipe them with a damp cloth or use a soft brush. For best results, ensure your mushrooms are thoroughly dry before they hit the hot pan. This allows them to caramelize beautifully, developing those coveted deep, savory notes.

Different mushroom varieties offer unique flavor profiles. While button mushrooms are mild, cremini provide a richer, earthier taste. Shiitake mushrooms bring a smoky, umami depth, and oyster mushrooms add a delicate, almost seafood-like nuance. Experimenting with a blend can create a more complex soup. As I’ve highlighted, **dried porcini mushrooms** are my secret weapon for serious **umami boosters**. The compounds in porcini amplify the natural savoriness, turning a good soup into a great one. Don’t just use the rehydrated mushrooms; the dark, flavorful soaking liquid is pure gold. For even more depth, you can roast your fresh mushrooms with a little garlic and olive oil before adding them to the soup.

Adapting for Special Diets & Uses

This recipe is wonderfully adaptable! If you need a **condensed version of the soup for casserole use**, simply reduce the amount of liquid. Use 1 cup of chicken broth instead of 2, and 1/2 cup of light cream or evaporated milk instead of 1. This will result in a much thicker, more concentrated soup, perfect for recipes like green bean casserole, beef stroganoff, or to enrich sauces for Swedish meatballs. You can even freeze it in smaller portions for quick additions to your favorite dishes.

For **gluten-free thickening options**, aside from the cornstarch slurry I mentioned, arrowroot powder works similarly. You can also create a gluten-free roux using a 1:1 gluten-free flour blend. If you’re in a pinch, a spoonful of instant potato flakes can subtly thicken the soup without adding much flavor. For **vegan dairy alternatives**, full-fat **coconut milk** is a fantastic choice for creaminess, but be aware of its subtle tropical flavor. Alternatively, a homemade cashew cream (soaked cashews blended with water until smooth) provides a neutral, rich texture. Always add these alternatives off the heat or at a very gentle simmer to prevent curdling.

Pro Tips & Troubleshooting

Even seasoned chefs learn new tricks! Here are my best tips for perfecting your **homemade cream of mushroom soup** and how to gracefully handle any bumps along the way.

Pro Tips for the Best Cream of Mushroom Soup

• Perfect Roux Consistency: Always take your time with the roux. Cook the **flour** in **butter** for at least 1-2 minutes over medium heat. This is crucial for cooking out the raw flour taste and achieving a nutty, golden base. Then, gradually add the liquid, whisking constantly to create a smooth, lump-free foundation.
• Prevent Lumps with a Slurry: When it’s time to add the final thickening agent with the cream, never add dry flour directly to hot liquid. Always mix it with a small amount of cold cream or warm water first to create a smooth paste or slurry. This ensures it incorporates seamlessly into your soup.
• Deepen Mushroom Flavor: Beyond the porcini twist, another trick for an even more intense earthy taste is to briefly cover the fresh mushrooms with a splash of broth while they’re sautéing. Let them simmer for a few minutes before uncovering and allowing them to brown. This extracts more of their liquid and concentrates their essence.

• Extended Simmering: Don’t rush it! After all the ingredients are combined, allow your soup to simmer gently on low heat for a longer period, perhaps 30-60 minutes. This extended **simmering** time allows the flavors to truly meld and deepen, transforming a good soup into an unforgettable one.
• Achieve Desired Texture: Your preference for texture is personal! For a rustic soup with visible mushroom pieces, simply chop your mushrooms strategically. For a perfectly velvety, smooth soup, use an **immersion blender** directly in the pot, or carefully transfer half (or all) to a regular blender and process until smooth.
• Strategic Chopping: For a more integrated mushroom flavor in every spoonful, chop your fresh mushrooms into smaller, more uniform pieces. This distributes their deliciousness evenly throughout the soup.
• Equipment Matters: A heavy-bottomed pot (like a Dutch oven) is essential to prevent scorching, especially during longer simmers. A sturdy **whisk** is also your best friend for creating a lump-free roux and smoothly incorporating liquids.

Common Mistakes to Avoid

• Lumpy Soup: The most common culprit! Never add dry flour directly to hot liquid. It will clump instantly. Always make a roux or a slurry first.
• Blandness: A basic recipe can fall flat. Don’t skip the dried **porcini mushrooms** for their powerful **umami** boost. Ensure you’re using a flavorful **chicken broth** (or your preferred broth), and consider adding a splash of **sherry** or fresh herbs like **thyme** for added complexity.
• Overpowering Nutmeg: **Nutmeg** is a classic accompaniment to cream-based soups, but a little goes a long way. A scant 1/4 teaspoon is usually sufficient; too much can overwhelm the delicate mushroom flavors.
• Boiling Dairy: Once you’ve added the cream, avoid bringing the soup to a rapid, rolling boil. High heat can cause the dairy to curdle or separate, ruining the soup’s smooth consistency. Keep it at a gentle simmer.
• Too Thin/Thick: Don’t fret! If your soup is too thin, create another small **flour** or cornstarch slurry and whisk it in gently, simmering until thickened. If it’s too thick, gradually whisk in a little more broth or water until you reach your desired consistency.

Serving & Storage

Once your luscious **homemade cream of mushroom soup** is ready, you have a myriad of options for serving and enjoying it beyond the first delicious bowl.

Serving Suggestions

• Standalone Delight: Serve this piping hot, rich, and **creamy** soup as a comforting meal on its own. It pairs beautifully with a side of crusty bread, warm dinner rolls, or even a simple green salad for a light yet satisfying lunch or dinner.
• Recipe Base Hero: This homemade soup is an incredible foundation for so many beloved dishes. Use a condensed version as the secret ingredient in your next **green bean casserole**, **beef stroganoff**, or to create an incredibly rich sauce for **Swedish meatballs** served over fluffy **egg noodles**.
• Elegant Garnishes: Elevate your soup with simple finishing touches. A sprinkle of fresh chopped **chives** or **parsley** adds a pop of color and freshness. For extra indulgence, a swirl of heavy cream or a dollop of creamy **mascarpone** cheese adds a luxurious richness.
• Flavor Pairings: For a more sophisticated palate, consider serving the soup with a crisp white wine. A small splash of dry **sherry** or **dry vermouth** stirred into individual bowls just before serving can add an exquisite layer of complex flavor.

Storage & Make-Ahead Tips

• Refrigerator: Your **homemade cream of mushroom soup** can be stored in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day as the flavors deepen!
• Freezer: Yes, you can freeze this soup! To minimize dairy separation, allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze it in single-serving portions for convenience. When ready to enjoy, thaw overnight in the refrigerator. During reheating, if you notice slight separation, a good whisk or an immersion blender can help bring it back together. Adding a splash of fresh cream or broth during reheating can also restore its velvety texture.
• Reheating: For best results, reheat your soup gently on the stovetop over low heat, stirring frequently. Avoid high heat and rapid boiling, especially for cream-based soups, to prevent curdling. If the soup has thickened considerably in the fridge, you may want to whisk in a splash of additional broth or milk to restore your desired consistency.

Conclusion

There you have it—my absolute best recipe for **homemade cream of mushroom soup**. This isn’t just another soup; it’s a culinary experience, transforming simple ingredients into a dish of unparalleled flavor, creamy texture, and an irresistible **umami** depth, thanks to our special porcini twist. It’s proof that a little extra care in your kitchen can yield results far superior to anything from a can.

While it might seem gourmet, I promise this recipe is entirely achievable for home cooks of all skill levels. Embrace the warmth, savor the rich flavors, and enjoy the satisfaction of creating something truly delicious from scratch. I encourage you to try this recipe, experiment with the variations I’ve suggested, and share your delightful creations! Explore more comforting recipes right here on my site.

Frequently Asked Questions (FAQ)

Q1: Can homemade cream of mushroom soup be frozen?

Yes, homemade cream of mushroom soup can be frozen! Allow it to cool completely, then transfer to airtight, freezer-safe containers. It can be stored for up to 2-3 months. When reheating, thaw in the refrigerator first, then gently warm on the stovetop over low heat, whisking frequently. A small amount of dairy separation might occur, but a good whisk or a quick pulse with an immersion blender, plus a splash of fresh cream or broth, can help restore its smooth consistency.

Q2: How do I prevent lumps when making cream of mushroom soup?

To prevent lumps, always ensure you cook the flour in butter (making a roux) for at least 1-2 minutes to eliminate the raw flour taste before gradually whisking in the liquids. When adding the final thickener with the cream, always mix it with a small amount of cold cream or warm water first to create a smooth slurry or paste. This ensures it incorporates smoothly into the hot soup.

Q3: What are some suitable substitutions for dairy or broth in this recipe?

For broth, you can use **vegetable broth** for a vegetarian soup, or **beef broth** for a richer flavor. For dairy, **heavy cream** will make it richer, while **whole milk** will be lighter. For **vegan dairy alternatives**, full-fat **coconut milk** or cashew cream can be used, though be mindful of the coconut flavor. For **gluten-free thickening options**, a cornstarch or arrowroot slurry can replace the flour.

Q4: How can I enhance the mushroom flavor in my soup?

The most impactful way to enhance mushroom flavor is by incorporating **dried porcini mushrooms** and their soaking liquid, as outlined in this recipe. Additionally, ensure fresh mushrooms are thoroughly dried and allowed to brown properly during sautéing. Extended simmering also allows flavors to deepen. Using a mix of mushroom varieties can add complexity.

Q5: What are the best ways to serve homemade cream of mushroom soup?

This **homemade cream of mushroom soup** is delicious on its own with crusty bread. It also serves as an excellent base for casseroles like green bean casserole or beef stroganoff, or as a rich sauce for Swedish meatballs. Garnish with fresh chives or parsley, a swirl of cream, or a dash of dry sherry for an elegant touch.

Q6: How can I adjust this recipe to make a condensed version?

To make a condensed version suitable for casseroles or other recipes, simply reduce the liquid content. Use 1 cup of **chicken broth** (instead of 2) and 1/2 cup of light cream or evaporated milk (instead of 1). This will result in a much thicker, more concentrated soup perfect for baking or thickening sauces.

Q7: Is making homemade cream of mushroom soup worth the effort?

Absolutely! Making homemade cream of chicken soup, or mushroom soup, is undeniably worth the effort. The superior, fresh flavor, rich texture, and the incredible **umami** depth from the porcini twist are incomparable to canned versions. You control the ingredients, avoiding artificial additives and excessive sodium, resulting in a healthier, more delicious, and incredibly versatile soup. It’s a game-changer for any home cook.