Few things are as comforting as a warm bowl of homemade soup on a cool fall evening. One of my family's favorites is Homemade Cream of Mushroom Soup. It's rich and creamy, and the mushrooms add a delicious earthy flavor.
This soup is so simple to make, and it always goes over well with my wife and kids. Plus, it's a great way to use up any mushrooms that we might have in the fridge. If you're looking for a hearty and satisfying meal this fall, Homemade Cream of Mushroom Soup is definitely worth a try!
What is so good about Homemade Cream of Mushroom Soup?
Homemade Cream of Mushroom Soup is comforting, homey, and just plain good. It's the kind of soup that makes you feel warm and cozy on a cold day, or when you're not feeling your best. Made with simple ingredients like mushrooms, butter, heavy cream, and seasonings, this soup comes together quickly and easily.
You can control the quality
And because it's made from scratch, you can control the quality of the ingredients and the level of richness. Whether you're looking for a quick and easy weeknight meal or a must-have recipe for your next dinner party, Homemade Cream of Mushroom Soup is sure to please.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
Prep time: 15 minutes
Cook time: 30 minutes
Yields 6 cups
- 2 T. unsalted butter
- 2 small yellow onions, finely chopped
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 16 oz. Portobello mushrooms, sliced
- 2 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped)
- 2 T. fresh thyme (or 1½ t. dried)
- ½ c. Marsala wine
- 2 c. chicken or vegetable broth, preferably organic
- 1 c. heavy cream, room temperature
- 3 T. all-purpose flour
- Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.
- Add garlic and cook, stirring frequently, for another 1-2 minutes.
- Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one-half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple of tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from the soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!
Homemade cream of mushroom soup is delicious and easy to make. However, there are a few ingredients that you may not have on hand. Fortunately, there are some easy substitutes that will still give you a delicious soup. For the mushroom broth, you can use any type of broth or even water. If you want a richer flavor, you can add some beef or chicken bouillon.
The cream can be replaced with milk, half and half, or even sour cream. Finally, if you don't have fresh mushrooms, you can use canned mushrooms or even dried mushrooms that have been reconstituted in water. With these simple substitutions, you can easily make a Homemade Cream of Mushroom Soup that is both delicious and nutritious.
Homemade Cream of Mushroom Soup can be stored in the fridge for up to 3 days. This soup is best when fresh, so it's best to make it in small batches. If you have leftovers, store them in an airtight container in the fridge. Be sure to reheat the soup properly before eating, as it can spoil quickly. Enjoy your Homemade Cream of Mushroom Soup within 3 days for the best flavor and texture!
Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.