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.
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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?
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!
Yes, absolutely! 🙂
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.
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!
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!
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.
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!
I am using a Le Creuset Dutch Oven.
Love the recipe! I had some white wine on hand and used it instead of red; it reduced nicely and the soup is delicious.
***** 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
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.
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.
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.
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!
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.
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!! 😉
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!!
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?
Thanks!
Jessica xx
Jessica, it is best to use red wine.
Haha! I just posted a comment asking if white would work,because my soup was pink 😀 funny one Jessica to another! Enjoy the soup is amazing
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.
How much would you use of this recipe as a substitute for a can of cream of mushroom soup? Can’t wait to try it!
A can of cream of mushroom soup is 10.75 oz, which is equivalent to 1.34375 cups.
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!
What kind of wine did you use in this recipe?
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”?
Caity – I apologize but I don’t understand your question. Can you further explain what you are asking here?