Homemade Cream of Mushroom Soup
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 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!
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.
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
Ingredients
- ¼ cup unsalted butter
- 3 cloves garlic, minced
- 1 ½ 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
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch
Instructions
- 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.
- 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.
- 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.
- Serve immediately.
Did you make this recipe?
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Still return to this recipe 3 years later! Delicious mushroom soup and makes lots of leftovers. I make it vegetarian easily by swapping out the broth for veggie broth!
Just finished making this and it’s delicious! It’s a recipe that is company worthy and makes the whole house smell soooo good then tastes so good! We appreciate you sharing this recipe…BIG FANS!
An you freeze the left overs for the cream of mushroom soup?
Turned out VERY TASTY
Definitely will repeat
Best soup ever! I felt like I was dining on French cuisine. I used the white mushrooms from Costco, half and half and rosemary as my spice. Had with a chunk of buttered sourdough bread and sprinkled with Parmesan cheese. SublimeNancy
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??
Yes absolutely needs to be blended! Brings out so much more flavor and helps as a thickener. Ive never gotten a bad review on this soup, even made a mushie hater love this soup
So easy and it got rave reviews from the fam. Served with a salad and baguette. PERFECT.
My wife made this soup yesterday and yes put it in the blender which came out great! I can’t wait to have the soup again.
Awesome 🙂
Very tasty and filling! Thanks for the recipe!
Delish! Hubby wants me add wild rice next time.
I love this soup and the flavor. However I can never get it to thicken up enough. What’s your trick? I add cornstarch.
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
Used this recipe today using hedgehog mushrooms i foraged today. Soooo tasty, my husband practically licked his bowl clean!
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.
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!
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.
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!
Great flavors! Thanks for sharing! 🙂
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.
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.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This soup is really good!