This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. View our Privacy Policy.
This Homemade Cream of Mushroom Soup Recipe is so creamy and savory. It pairs nicely with so many side dishes.
You can make it with cremini mushrooms or portobello mushrooms. What makes this soup so delicious is garlic and shallots sautéed in butter, seasoned with thyme. Mmmm!
Try dipping my Irish Soda Bread in the soup in soak up all the goodness. Or use it in tuna casserole for a more homemade feel!
Cream of Mushroom Soup Ingredients
To make this creamy mushroom soup, you will need the following ingredients (see the recipe card below for exact amounts):
- Cremini or baby portobello mushrooms
- Salted butter
- Flour
- Half and half
- Whole milk
- Vegetable stock
- Garlic
- Shallots
- Salt and pepper
- Fresh thyme
How to Make Cream of Mushroom Soup
Making homemade soup is easier than you think! You just need a little patience.
- Saute mushrooms and shallots. In a small pan, saute mushrooms and shallots for 5-10 minutes in 3 tablespoons of butter. When shallots are cooked, add garlic and cook until fragrant. Set aside.
- Make the roux. In a medium pot over medium to medium-low heat, create a roux by melting butter and adding flour. For more flavor, brown the butter first. Be sure to cook the flour completely but not burn. Add cream and milk slowly, whisking while adding so as to thicken the mixture.
- Finish the soup. Add salt, pepper, shallot mixture, and thyme. Reduce to low heat and cook until thickened, while stirring off and on. This will take about 30 minutes. Add stock 1/2 cup at a time to loosen and create the soup until your desired texture. You may not need the full two cups.
FAQs
Cremini mushrooms are often misspelled as crimini mushrooms, so you will often see it spelled both ways. It is probably one of the most common and recognizable mushrooms with their round shape. Portobello mushrooms are also commonly misspelled, as portabello or portobella or portabella. They are known for their large flat surface area and brown color. It is just a cremini mushroom that has grown up.
Yes, you can freeze this homemade soup recipe. Soup should be cooled quickly. Fill a sink with ice and place the pot of soup in the sink. Stir to release the heat. Put individual servings in quart freezer bags, or divide into gallon freezer bags. Fill the bags and let excess air out and seal. Date the bags and lay flat in the freezer.
Reheating frozen soup is easy. Let the bag of frozen soup thaw in the fridge overnight. Pour the soup into a pot and heat on low, stirring occasionally.
Serving Suggestions
Mushroom soup can be served as a main dish or as a side dish. French bread is one of my favorite things to serve with soup. It soaks up the soup nicely and the soup makes the crunchy crust a little softer. Here are some other ideas:
- Parmesan crisps
- Caesar salad
- Steak tips
- Green beans with almonds
- Asparagus with garlic
More Delicious Soup Recipes
Here are some of the other delicious soup recipes:
- Crock Pot Chicken Taco Soup
- Instant Pot Cauliflower Soup
- Instant Pot Chicken Tortilla Soup
- Cream of Pumpkin Soup
Homemade Cream of Mushroom Soup Recipe
Ingredients
- 16 oz cremini or baby portabella mushrooms cleaned and sliced
- 6 Tablespoons salted butter
- 3 Tablespoons flour
- 2 cups half and half
- 2 cups whole milk
- 2 cups vegetable stock
- 2 Tablespoons garlic minced
- 3 shallots chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 sprigs fresh thyme
Instructions
- In a small pan, saute mushrooms and shallots for 5-10 minutes in 3 tablespoons of butter. When shallots are cooked, add garlic and cook until fragrant. Set aside.
- In a medium pot over medium to medium-low heat, create a roux by melting butter and adding flour. For more flavor, brown the butter first. Be sure to cook the flour completely but not burn.
- Add cream and milk slowly, whisking while adding so as to thicken the mixture.
- Add salt, pepper, shallot mixture, and thyme. Reduce to low heat and cook until thickened, while stirring off and on. This will take about 30 minutes.
- Add stock 1/2 cup at a time to loosen and create the soup until your desired texture. You may not need the full two cups.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Thursday 11th of August 2022
I love this recipe because it is so savory and creamy.