Damn Delicious

Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

The creamiest mushroom soup that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier!

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

Homemade cream of mushroom soup has been on my bucket list for years. And I honestly don’t know why it took me so long to make it because this is one of the easiest soups I have ever made. Plus, it tastes a million times better than the canned stuff!

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

The hardest part about this is probably the slicing of the mushrooms – that’s it! Once that’s done, it’s smooth sailing and everything gets thrown into the pot. Done and done. And if you’re not the biggest wine person, you can also reduce the amount of wine and add more chicken broth as needed.

Homemade Cream of Mushroom Soup - The creamiest mushroom soup that tastes like the canned stuff but it's healthier, creamier and tastier!

So there you have it – the creamiest of mushroom soups that tastes just like the canned stuff – except it’s so much healthier, creamier and tastier. Plus, this can be made in 30 minutes or less – you can’t beat that!

Homemade Cream of Mushroom Soup

The creamiest mushroom soup that tastes like the canned stuff but it’s healthier, creamier and tastier!

10 minutes20 minutes


  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 pounds cremini mushrooms, thinly sliced
  • 1 onion, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup red wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in onion and cook, stirring frequently, until translucent, about 2-3 minutes.
  2. Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.
  3. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thin, add more cornstarch as needed until desired consistency is reached.
  4. Serve immediately.

Adapted from Salu Salo Recipes.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 312.0 Calories from Fat 211.5
% Daily Value*
Total Fat 23.5g 36%
Saturated Fat 14.3g 72%
Trans Fat 0.4g
Cholesterol 74.2mg 25%
Sodium 74.1mg 3%
Total Carbohydrate 14.4g 5%
Dietary Fiber 1.2g 5%
Sugars 3.5g
Protein 7.4g 15%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Rated 4 out of 5

    So….every time I’ve had cream of mushroom soup, the mushrooms have been pureed…I thought if I diced them, it would work….but after making the entire soup….I decided to put through the blender with a quick pulse which got the mushrooms and onions in tiny pieces and really enhanced the flavor. I like a thicker soup, so I ended up adding more corn starch then in the recipe. In the end – very good! Am I the only one that feels it needed to be blended??

  2. Rated 5 out of 5

    So easy and it got rave reviews from the fam. Served with a salad and baguette. PERFECT.

  3. Rated 5 out of 5

    Very tasty and filling! Thanks for the recipe!

  4. Rated 5 out of 5

    Delish! Hubby wants me add wild rice next time.

  5. I love this soup and the flavor. However I can never get it to thicken up enough. What’s your trick?  I add cornstarch. 

  6. Rated 5 out of 5

    Second time making it, used portabella mushrooms, Malbec wine and Visalia onions. faboulous recipe…hubby ate 2 bowls, served with crusty bread and side salad

  7. Rated 5 out of 5

    Used this recipe today using hedgehog mushrooms i foraged today. Soooo tasty, my husband practically licked his bowl clean!

  8. Rated 5 out of 5

    This recipe is fabulous. I used sherry instead of wine and white mushrooms instead of cremini because that’s what I had on hand. Next time I will try a mixture perhaps. Definitely will be one of my go to recipes. 

  9. Rated 5 out of 5

    Made it tonight. I accidentally grabbed rosemary instead of thyme but it turned out awesome! Hubby was over the moon with it! A definite go to in our home from now on, even with the rosemary! Thank you!

  10. I made that soup with just 1/2 cup of red wine and let evaporated really well ,that is the only change otherwise followed the recipe. Its an amazing soup!  Thanks for sharing. 

  11. Rated 5 out of 5

    Great recipe! I made this with 4 pounds of mushrooms! It was still amazing. As a New Mexico girl, added a little red chile, basil and a dash of nutmeg. Nom, nom!

  12. Rated 5 out of 5

    I made this last night. It was so easy and so good. Followed recipe exactly tho I didn’t have dried parsley. I ended up adding a few extra pinches of dried thyme and salt and pepper.

  13. With out reading all of the millions of comments, could you use this in a crock pot and let it cook for a while? like, while you’re at work? just curious.

  14. This soup is really good!

  15. I just made this soup.. it was soooo good!! Great flavor and creaminess.

  16. Great recipe!  I switched out cooking sherry for red wine .  I stirred in a cup of sherry when recipe called for it, and then finished it with another 1/2 cup at the end!  Yummy!

  17. I just made this recipe today, I tripled it, and used a full bottle of dry red wine, 4 pnds of white mushrooms I got on sale, and it turned out amazing. Only change was I needed to do the mushrooms in a separate pan with butter and garlic. Just waiting for it to cool off and freeze, as we have University kids that don’t have time to cook. This recipe is a keeper!

  18. I use sherry which gives is a nice pink color.

  19. Hands down the best mushroom soup I’ve ever had, although I don’t really care for the thyme so I’ll leave it out next time. Thank you!!

  20. Can’t wait to try this in Sunday. Do you have weekly posts? I’d love to get more recipes from you

  21. Can this be frozen, in portions to use in recipes?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  22. Is this soup freezable?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  23. Is it possible to can this cream of mushroom soup?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  24. I omitted garlic, added celery, fresh thyme and a bit of fresh ground nutmeg. Emersion blender.  It only needed a bit of thickening, so I used xanthum gum (no gluten and low carb). Excellent. The red wine was key!

  25. I made this dish, following this recipe (except I used a bunch of white mushrooms, instead, as I had a ton in my fridge to use up), tonight – I tripled the ingredients so I can have several meals for my wife and me over the next week. This tastes SO MUCH better than the store-bought stuff. Thanks for posting this recipe.

  26. Thank you very much! This recipe is soooo great ! 

  27. Delicious!! I didn’t have any red wine but used white, it tasted great. Also when the soup was ready I took out about half of the mushroom and blended the soup with a hand blender to thicken it up, then returned the whole mushrooms. MMM Yummy. I will definitely make this soup again.

  28. What is the best non alcohol substitution for the red wine? Can I just used home made chicken broth? And a substitute for thyme?

  29. Have you ever used 1/2 and 1/2 as a subistute?

  30. I just made this soup 5 minutes ago and I LOVE it!!! Didn’t have any cremini mushrooms nor did I have chicken broth in my pantry but I used baby Bella and beef broth…it worked out perfectly! I am going to serve this with some homemade croutons tonight along with you shrimp and broccoli slaw sandwich! Thanks for these recipes 🙂 

  31. Thankyou soo much for a most excellent recipe!! I followed the whole recipe, just added more garlic, used a super smooth Merlot, fresh chicken stock from the supermarket and a lot of fresh Tyme.   Oh it tastes amazing, it’s a 5 star recipe.

  32. I made this tonight to add into a Tuna Noodle Casserole. It was DELICIOUS! the soup was a little pinkish, but in the casserole you couldn’t tell. I didn’t use up all the soup, but saved the rest for another time. I’m definitely  making this again when I need mushroom soup for something.

  33. Excellent recipes! I added golden oak shiitake and a teaspoon of teragon; so extremely delicious my neighbors wanted the recipe. Thanks for posting it!

  34. I love mushrooms, but was never a canned cream of mushroom soup fan. Looking at the picture of your batch here has got me thinking of making my own. Looks delish! I’m trying to cut dairy though. Do you think creamy cashew milk would work instead of the heavy cream? Thanks and keep those great easy recipes coming!. Happy New Year too!

    • Unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

  35. Can this be used in place of canned cream of mushroom soup in casseroles/hotdish?  I have a wild rice hot dish that I make for Christmas every year and would like to skip the canned soup.   Has anyone used it this way?

  36. I just wanted to stop and tell you, this was hands down the best mushroom soup I have ever had. I may have used more red wine than necessary, and less chicken stock, but it was so delicious that my kids (who hate mushrooms) said it was delicious! Would it be ok if I linked to your recipe for a weekly meal planning blog post I have planned? Thanks for your time!

  37. My wife loves mushroom soup and I was going to make a pot this week. So, as I sit perusing the recipes  for lack of anything better to do I see “tastes like the canned stuff”   How can you possibly insult your creation like that. Canned mushroom soup is full of lots of stuff- except mushrooms.  As all homemade mushroom soup is very similar I will use my own recipe but the wine is something I’ve never added. I’ll give it a try.  Thanks for the idea.

  38. Please note that if you will be freezing this recipe, it does thicken up quite a bit in the freezer, so add less corn starch or you will have to add more fluid to it when it comes out of the freezer. But the flavor is amazing. especially to just put it on some pasta and enjoy it that way!

  39. Has anyone tried making it without the wine? I would but then the rest of the bottle would just be waisted. Buying a whole bottle for such a little bit would be a waist. Or has anyone tried freezing left over wine for cooking later? How does it work?

    • I think leaving out the wine and subbing with extra chicken broth may work, but it would severely change the taste. I know you CAN freeze wine, but I haven’t ever tried. I think most people use either water bottles or ice cube trays that they cover in plastic wrap and then transfer the cubes to a freezer bag for longer term storage.. I bet you could use freezer bags and pour a cup in each one for easy measurement.

      • I can’t cook with wine anymore because of my husband’s kidney problems, so I’m always thinking of alternatives. I subbed about 1/3 cup apple cider plus 2 TB apple cider vinegar for this soup and it’s great. I’m thinking about adding a little pomegranate molasses at the table, as well. Not the same as wine, but still good!

  40. Is this recipe gluten free? If not, what needs to be changed? The recipe looks awesome and I’d like to try it out. Thanks

    • This recipe is actually not gluten-free. Please make the appropriate adjustments as needed to fit your dietary restrictions.

      • as there are no grains in this recipe, it is in fact gluten free. Cornstarch contains no gluten. I would not use cornstarch though, but would rather use potato starch.

  41. Thanks for sharing… inspiring an amateur like me to try.

    May I know what type of pot are you using? Or which type of pot you would recommend? Thanks!

  42. Love the recipe! I had some white wine on hand and used it instead of red; it reduced nicely and the soup is delicious.

  43. ***** 5 STARS
    I made this today and OH MY GOODNESS! Delicious!!! I have been craving mushroom soup. I live a vegetarian life and in January eliminated Gluten due to an allergy. This is the first recipe I selected for homemade Cream of Mushroom soup. Never again will I have to go without my favorite creamed soup. Without question this is the BEST Cream of Mushroom soup I have ever put in my mouth. This allows me to make many other recipes that my whole family can enjoy that we have been missing.
    Thank you, thank you
    * I did double the garlic and I used Organic Veggie broth instead of Chicken broth

  44. Just wondering – can this soup be frozen and will it still be great?

    • Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

  45. This soup was SOOOO delicious! I use red cooking wine and it gave it a great flavor – no fancy wine. Any suggestions as to what to use to substitute the cornstarch in order to make this recipe low carb?

    • Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

  46. 1 cup of wine is too much to add to the recipe. All I could taste at the end was wine. I added some baking soda (a base) to take care of the excess amounts of wine (acid), and it tasted 100% better, though the soup ended up being really bubbly.

    • Chelsea, it is best to cook down the wine as much as possible to avoid such a strong wine taste. Alternatively you can always reduce the amount of wine as needed for next time.

  47. I love this soup! Now, please keep in mind, that I did not have all of the ingredients suggested (i.e. thyme, red wine, or cornstarch!) so I improvised!

    The liquid is just chicken stock and heavy cream (but it was rich, flavorful homemade stock so I think that makes up for something) and in place of thyme I added a dash of poultry seasoning and rather than cornstarch I used whole wheat flour and prepared it the same way you had suggested for the cornstarch. In the end the soup came out slightly thick, flavorful, buttery and delicious. Thank you so much!

  48. I didn’t like putting the red wine into it, it made the soup pink. Have you ever made it with a dry white?

    • You can certainly try substituting white wine but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  49. just tried this– I can’t believe it was so easy! unfortunately I had to use about ten teaspoons of corn starch to get it to a good enough consistency, but it was worth the wait. thank you!

    ps definitely wish I knew about the egg slicer earlier!! 😉

  50. This soup is AMAZING!!!! I used the slicing attachment on my food processor for the mushrooms and sliced them all in well under 5 minutes! I decided to leave out the cornstarch because I wanted a lighter cream soup and was very happy with the result. I will be making this again soon, but next time I will double the recipe!!

  51. Hi!
    I’m dying to try this recipe I love love love anything mushroom/wine combo! Although I do have a little question.. Could I use a cup of white wine instead of the red? Or does the red wine really spark up a specific taste in that soup?

    Jessica xx

  52. Will this keep in the fridge for awhile? If I wanted to make this ahead of time, then use in a recipe that calls for Cream of Mushroom soup?

    • Unfortunately, I cannot say with certainty how long this will keep. Please use your best judgment for storing and reheating. And yes, you can use this in a recipe that calls for Cream of Mushroom Soup.

  53. Hi, I just made the soup and it tasted a bit sourish. Is the recipe supposed to be like this or did I do something wrong? Appreciate your advice!

  54. I am looking forward to trying this. It looks great. I just have the same question as another reader – what would be substitute be using this instead of a “can of canned Cream of Mushroom Soup”?

  55. Ive used an extremely similar recipe to this in the past. The ingredients are really quite similar, but the technique is different. First, I used a homemade mushroom stock instead of chicken stock. Gives a more earthy rich flavor. I sauteed the onions in butter until they were almost translucent, then threw the garlic in. Then I added all my liquid and let it simmer. I also sliced up the mushrooms and tossed them in fresh thyme, rosemary, and marjoram. I put them on a large cookie sheet and slow roasted them in the oven. I only put the oven on 250 and roasted them for about 20 minutes. I didn’t want them totally done, but I wanted the majority of the moisture cooked out. After the mushrooms were done in the oven, then I threw them in the pot on the stove. I finished it off pretty much the same as the recipe, only I used a blonde Roux instead of cornstarch.

    My way takes WAY longer, I know. Trust me I know. It is a labor of love, but worth it. If you want to make it super creamy, you can puree it, but my family likes it a little more rustic so we leave the mushrooms a little bit bigger.

  56. Followed it to a tee! Tastes like wine to me. Any suggestions?? Thanks

    • Kara, you may not have reduced the wine as directed in the recipe:

      Stir in wine and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in chicken broth, heavy cream and thyme.

      It is best to let it reduce and simmer as written, or you can try reducing the amount of wine for next time. I hope that helps!

  57. I just made this. use 2lbs of mushrooms, using a mix of portobello, crimini and a chef sampler pack of exotics and pulsed in the food processor so some are really tiny bits and some are still chunky. I eyeballed it and probably added *smidge* more Merlot than the recipe called for and did 2x the thyme, quite a bit of cracked pepper and the full amount of cornstarch/water to get it really thick. Then after it was done I took the breasts off a roasted chicken that was in the fridge and diced them up. Now it’s hearty Cream of Mushroom with Roast Chicken soup and dear gawd, it is DELISH! This was a great basic mushroom soup to start from. Thanks!

  58. Thanks for this receipe!! I just finished making it for our New Year’s Eve dinner.Can I say…so ooo fabulous!!! I love it!! I just HAD to have a pre bowl and it is just wonderful!!!!!
    Thanks so much!

  59. Just wondering why you slice mushrooms when you can buy the sliced mushrooms? Is it best to start with whole mushrooms?

    • Gina, I personally prefer to start with whole mushrooms so that I have complete control when slicing – sometimes the pre-sliced mushrooms are just too thick for my taste!

  60. I made this tonight and it was delicious! I ended up using white wine instead of the red and I really enjoyed the flavors that I ended up with. Thank you for sharing your recipe. It was a delicious pairing to my stuffed pork chops!

  61. Just made this; I used a sauvignon blanc instead of a red because that’s what I had. It turned out amazing! Thanks for the great recipe.

  62. I just made this for this first time, and it’s so delicious! I added chicken sausage and potatoes for some heartiness, used 1/2 & 1/2 instead of heavy cream, and oregano instead of thyme…it’s so good! A I also add a little more corn starch for thickness. I’ll definitely be making this one again!

  63. I just obtained 10# of organic large portabellas from a local mushroom farm. I am going to triple the receipe and can the rest.

  64. I substituted creamed corn for the mushrooms and maple syrup instead of 1/2 and 1/2 and this was a hit at my house! Thanks for sharing!

    • Please do not even review or comment on a recipe you didn’t follow. This is a MUSHROOM soup recipe, NOT  a corn with maple syrup recipe. 🙁

  65. This soup was a great hit with my 19 year old son and his girlfriend. I substituted white wine for red as this was something my Grandma did. A simple to follow, excellent recipe. My son had three bowls full before he slowed down. This is great with fresh multi-grain rolls.

    Next time I will try adding some dried mushrooms (portabello and shitake). When my dad cooks with these he soaks them then adds the soaking water to this dish for extra flavour, could be worth a shot.

    Thank you so very much for sharing this recipe.

  66. I just made this and my mom told me to substitute white wine for the red wine as that is customary(and she drank the last bottle we had) it’s flaky and not very flavorful… COuld that be the coconut milk(I can’t have milk) or the wine? Thanks

    • Barb, substituting 2 very crucial ingredients may have caused the problem. It is always best to use all the ingredients listed in the recipe to obtain the best results possible but if substitutions must be made to fit your dietary restrictions, I cannot speak for how much this will affect the overall taste/texture of the dish.

    • A little late to the party, but in the future when a recipe calls for heavy cream, use the canned coconut milk- it’s much thicker and works wonderfully has a cream replacement!! I NEVER have milk or cream on hand due to a slight lactose intolerance so coconut milk to the rescue! Check the “ethnic” aisle of the super market, specifically the Thai/Asian sections if you’re lucky enough to have a big enough store to merit one.

  67. I would like to try making for green bean casserole for thanksgiving in place of the canned cream of mushroom. Any suggestions on how to get it as thick as the condensed canned stuff

  68. If a recipe calls for a can of mushroom soup, does anyone know how much of this recipe you would use in place of the can brand?

  69. Made this today, it is absolutely delicious. I followed the recipe as exactly as possible, though I have been known to change a thing or two in the past. While reading the comments, I decided to try my hand at answering some of the questions and just commenting on some things.
    Coconut milk would be exotic and delicious in this soup, think Tom Kha with mushrooms. Cashew milk or almond milk would be excellent, too, although I think almond milk may be a bit too thin, flavor-wise.
    Sorry folks, but there is no decent analog for red wine. I used the remainder of a bottle of Bordeaux we drank yesterday. I suggest a hearty wine, as the author does, such as Merlot, and I will try with a good Bougoulais-Villages (did I spell that right? Who cares?). If you don’t find red wine suited to your palate, I suggest substituting some very rich beef stock for some of the chicken broth. Be warned, it will be a shameful thing to do to this dish, and will change the flavor completely.
    Portabella mushrooms will work very well. Crimini mushrooms are smaller but very similar in taste and texture. Different mushrooms will definitely yield different flavors, so experiment!

    I really like the toothiness of large slices of mushroom, so I didn’t use the immersion blender, but I may do that for “thermos” versions. Good idea.

    That’s all. Happy eating!

    • Thanks for providing the community with some great tips, Anthony.

      Very respectfully, I must disagree with this statement: “it will be a shameful thing to do to this dish….” There are many reasons someone might seek to replace the red wine in this recipe, none of them shameful. Devout religious practitioners, recovering alcoholics, those with allergies, those who simply don’t like red wine, or those who don’t happen to have 1 cup of wine at the moment, are all persons with a more than adequate reason to seek a substitute.

      An additional 1 cup of chicken stock will be an excellent replacement.

      • The alcohol does cook off…..

        • Yes but an alcoholic wouldn’t want alcohol around to tempt them to drink. It’s a disease they can’t control. 

          • Sorry, but that’s wrong. I know alcoholics who are also quite accomplished home cooks. They keep and use alcohol for their cooking because they can control their disease. That’s not to say there are not some who could not, especially early in their recovery, but you shouldn’t imply all alcoholics are alike.

  70. Hello Chungah!

    What will you suggest if I need to substitute red wine out? And do you think different mushrooms give a different taste to the soup?

    Btw, I’m loving your blog and can’t stop looking through the recipes! 😀

    • Aisyah, you can certainly substitute something else for the red wine and for the mushrooms but I cannot speak for how much this will change the overall taste/texture of the dish without further recipe testing. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

    • This is what I found on the kitchn.com site:
      Red wine substitutes:
      • Chicken, beef, or vegetable stock
      • Grape, pomegranate, or cranberry juice
      • For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice
      • For sweetness, add sugar or honey
      Personally, I would never substitute the wine, however. The alcohol cooks off, if that’s a concern. The wine imparts such a great flavor, in my opinion.

  71. *that should read…big pieces of mushroom, not big prices…although, mushrooms have gone up quite a bit!

  72. I wasn’t in the mood for big prices of mushrooms so after I sautéed and added the wine, I put it all in a food proccessor…..my husband loved the “gritty” texture of the processed mushroom and onions. I used a dry red wine that I purchased in Fredericksburg, Texas from Fat A$$ Winery. Delicious!

    • Oh gosh – I LOVE Fredericksburg!! I’d love to move there. My oldest son and his family live in San Antonio. I’m in CA :(. Sorry, I know this is off topic, but I got excited when I saw the town’s name 🙂

      • Staying off topic, I’ve been fascinated with Fredericksburg ever since reading the Adelsverein series by Celia Hayes, about the German families settling that area. Also, we’re frozen in here in Nashville so I made the mushroom soup and it’s fantastic for the middle of this ice storm!

  73. I have no red wine st home, so if I buy a bottle, what kind should I buy? Please give at least 2 recommendations. We are not wine drinkers at all. Only one person mentioned Shiraz. Thanks

  74. I just made this soup and it’s a big hit with my hubby!!!
    I doubled the butter and added a table soon of truffle oil right before I served it.
    I also used a hand blender to purée the mushrooms.
    Thanks for the recipe.

  75. Lovely recipe. What is the volume of your cocotte? I have been known to use the wrong size, ie too small, and end up interrupting the process in order to size up.

  76. Yummy! I love this soooo much. I substituted homemade veggie broth and 1/2 and 1/2…still wonderful. 🙂

  77. I’m curious how many cups this would make and if you think it could be easily canned?

    • It’s really difficult to give you an approximate cup measurement as I generally measure by serving size. I have also never canned this either so I cannot answer that with certainty.

      • Thanks for the reply! If it’s as good as it looks it sure would be nice to can it to replace the normal canned stuff I buy from the store. I’ll let you know if I try it!

  78. Made this for dinner tonight and my family LOVED IT!!! I used a combination of mushrooms, roughly sliced and chopped and, once cooked, I used the immersion blender to “whip” it up. I left it chunky and we devoured it!!! Thank you for such a tasty, easy recipe!!!

  79. Just made this, it turned out awesome:) It tastes so amazing.

  80. hi there, this looks amazing just wondering if there is a substitute for the wine though perhaps a stock or something? thanks!

  81. Totally delicious. Followed the recipe cept for the garlic. I doubled that. Also, I used my immersion blender to make it less chunky. Perfect! I love it.

    • Oh, and I used 2 8oz. mini bella packages and one white for the mushrooms. All organic and not too expensive. YUM.

      • That was the key! Something wasn’t right until I read your comment. The immersion blender made it PERFECT.

        This was so good.

  82. Made this last night, and it was wonderful. So flavorful!!

  83. Can you make this with portabella mushrooms?

    • I’ve never tried it with portobello but I don’t see why it wouldn’t work!

    • A definite YES regarding using portobello mushrooms; actually I think making it with portobellos is the best way.
      The most awesome addition to this soup is tons of marjoram with plenty of
      gruyere shredded into it! Marjoram and mushrooms are an incredible, meant to be
      together blend that also loves gruyere! Use the thyme at the beginning, then keep adding marjoram throughout the process. This soup does not do well with extended cooking because it THINS as it cooks, due to the mushrooms loosing moisture that then goes into the soup, taking it from thick to thin, so keep that in mind.

      • By all means, use Portabellos. They’re just grown up creminis — seriously!!! For best results, take the stem off and using the side of a teaspoon, scrape the gills off the mushroom cap. The spores of the mature Portabello are a dark grey and they will stain your lovely soup a disconcerting shade of “what the hell?”

      • To prevent the soup from thinning as mushrooms give off their water, and also for an even richer taste, I saute my mushrooms first in butter and only butter. It will take at least 5 tablespoons of butter. Saute to a golden hue…this is arrived at after the mushrooms have expelled their moisture. On medium heat, the moisture will evaporate off…however the flavor becomes richer. The French are sooooo smart. Extra step takes about 15minutes for 1,5 lbs of mushrooms….but W-O-W. And the butter of course adds additional flavor and sweetness.

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  85. Made it tonight…wow! This is great…I served with a loaf of warmed cranberry/peach cake-like bread. Big success…thanks!

  86. I made this today and it was delicious! I used a cup of Shiraz and followed the directions, which were super easy, and both the husband and the 19 yr old son have raved about it. This is definitely a keeper!

  87. Mmm love the red wine in here! I always have trouble with mushroom soup because I always find that the flavour is just not quite there. Will have to give this recipe a try!

  88. I love this! I can make an organic blend…but I’m wondering if you know of a good substitute for heavy cream? I can’t have dairy and I’d love to have this and freeze to use in recipes, etc. Such a great idea!

    Becky B.

    • You can try substituting coconut milk – although I really can’t speak for how much this will change in taste/texture of the overall dish.

      • With cream soups, a GREAT substitute is cashew cream. It’s totally vegan and non-dairy (and delicious). I’m not sure about posting links to external sites here, but if you Google “cashew cream,” several options will come up. I’ve always used it at the very end of cooking to add creaminess to soups and sauces, I don’t think it should be simmered with the soup for very long. 🙂

        Be warned, though…the stuff is addictive—you’ll want to use it in EVERYTHING (and probably make up recipes just to use it)!

        • Hi Colleen,
          For the cashew cream, is the conversion the same? eg., The recipe calls for 1 cup heavy cream; do you use 1 cup of the cashew cream, more cashew cream, less cashew cream? I’ve never tried this substitute, but I’m anxious to give it a go now!

    • I just remove some of the ssliced
      mushrooms and then puree the rest which makes it seem like I added the cream and add the sliced ones back in .

  89. So comforting and amazingly delicious!

  90. Once again I could not print the recipe! Google kept popping up!

    • Linda, can you tell me what browser you are using? I am using the PRINT button now and it’s working just fine on my end. As mentioned before, it is best to use browsers such as Google Chrome, Safari, or Firefox. Internet Explorer is not compatible with this print function. Additionally, if it is not working for you, you can simply copy and paste the recipe into a document and print as needed.

  91. Ohh I love cream of mushroom!

  92. Hi,I would very much like to make this please state what kind of red wine your viewers should cook with, to make mushroom soup . Thank you!

  93. Hi Ya’ll,

    The whole “don’t soak mushroom since they hold water” has been debunked by Alton Brown.transcript of the Good Eats episode where Alton Brown tested that here: http://www.goodeatsfanpage.com/Seaso…Transcript.htm

    • Was just going to post this. I used to do the paper towel method but it takes so much time and wastes so many paper towels. Now I just put them in a colander and use the spray attachment on my faucet to rinse them off. Or just run them under running water for a minute. If you soak them you should only do it for a couple minutes.

  94. Hi, Chung-Ah!
    This recipe looks very delicious. Would you recommend possibly freezing this for later? The reason I ask is because I use cream of mushroom in other dishes. Hence the convenience of a can version. Any recommendations would be fantastic! Thanks 🙂

  95. Don’t know if you ever tried this, but………….I slice mushrooms w/ a hard boiled egg slicer. ( if that’s the “proper” term! ) I have a sturdy metal one that make it a breeze to slice the mushrooms 1-2-3!! And all uniform sized, so even cooking!

  96. I love mushrooms so so much as I’ve told you. We are twins I think in our undying love of them! This soup sounds perfect and glad you could cross off a bucket list recipe!

    So random question for you when you clean your mushrooms, exactly what do you do? I know they say you’re not supposed to submerge them b/c they are sponges and soak up water so I just use a damp paper towel and wipe them – tops and undersides – but I never know if I’m doing enough. I mean, I’m alive so clearly they’er clean enough but just curious about your method.

  97. A tip for quickly slicing mushrooms: use an egg slicer.