This Cream of Mushroom Soup is a deliciously rich and comforting dish that’s perfect for cozy evenings or as a hearty starter. Made from scratch with fresh mushrooms, onions, garlic, and a splash of white wine, this soup balances earthy flavours with a creamy texture. The sautéed mushrooms bring out a depth of umami that’s complemented by fresh thyme and a hint of butter, creating a flavourful base that’s both savory and smooth. For extra creaminess and a velvety finish, a portion of the soup is blended and stirred back into the pot, giving it that luxurious consistency without being too heavy.
Ideal for mushroom lovers, this homemade soup pairs well with crusty bread or a side salad for a complete meal. It’s a versatile recipe that can be easily adapted, whether you’re looking to make it vegetarian or enhance it with a touch of cream. Plus, it’s simple to prepare and uses pantry staples, making it an accessible go-to recipe. With each spoonful, you’ll enjoy the warmth and richness of a classic cream of mushroom soup that’s fresher and more satisfying than store-bought versions. Perfect for weeknight dinners, meal prep, or a holiday menu addition, this soup is bound to become a favourite comfort food staple.
Ultimate Cream of Mushroom Soup Recipe: Rich, Creamy, and Easy to Make at Home!
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 lb fresh mushrooms, sliced (cremini, button, or a mix)
- Salt and pepper to taste
- 1 tbsp dried thyme (or fresh, if preferred)
- 2 tbsp all-purpose flour
- ½ cup white wine
- 4 cups chicken or vegetable stock
- ½ cup heavy cream (optional, for added creaminess)
Instructions
- Sauté the Aromatics: In a large pot over medium heat, warm the olive oil and butter. Add the diced onion and cook until it’s soft and translucent, about 5 minutes. Then add the garlic and mushrooms, cooking until the mushrooms are browned and their moisture has mostly evaporated, around 7-10 minutes.
- Season and Thicken: Season the mushroom mixture with salt, black pepper, and thyme. Sprinkle the flour over the mushrooms, stirring well to coat everything evenly. Cook for another 2 minutes to remove the raw flour taste.
- Deglaze with White Wine: Pour in the white wine, stirring constantly to lift any flavorful bits from the bottom of the pot. Let the wine cook down for 2-3 minutes until most of the liquid evaporates.
- Add Stock and Simmer: Pour in the chicken or vegetable stock, stirring well to combine. Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
- Blend for Creaminess: To make the soup extra creamy, carefully transfer a portion (about half) of the soup to a blender. Blend until smooth, then pour it back into the pot with the rest of the soup, stirring to combine. For an even creamier texture, add heavy cream and stir it through.
- Serve and Enjoy: Ladle the soup into bowls, garnish with extra thyme or fresh parsley, and enjoy this homemade comfort food.
- TipsAdd More Mushrooms: If you’re a mushroom lover, feel free to increase the amount of mushrooms for a bolder flavor.Serve with Crusty Bread: This soup pairs wonderfully with a slice of crusty bread or a side salad for a complete meal.Creamy, satisfying, and full of earthy flavors, this cream of mushroom soup is a perfect starter or a comforting main. Enjoy!