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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
This is a 3 1/2 qt Dutch Oven.
Yummy! I love this soooo much. I substituted homemade veggie broth and 1/2 and 1/2…still wonderful. 🙂
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!
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!!!
Just made this, it turned out awesome:) It tastes so amazing.
hi there, this looks amazing just wondering if there is a substitute for the wine though perhaps a stock or something? thanks!
Because this is not a white wine, I do not recommend using stock. It is best to use the wine to obtain the best results possible.
Can you use white wine instead of red?
Red wine would be best, but as always, please use your best judgment regarding substitutions and modifications.
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.
Made this last night, and it was wonderful. So flavorful!!
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.
Pingback: What’s on the Menu {5/19–5/23} | Kitchen Pots & Tabletops
Made it tonight…wow! This is great…I served with a loaf of warmed cranberry/peach cake-like bread. Big success…thanks!
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!
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!
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 .
Great idea!!! I’m making this soup now and will try that. Thanks
So comforting and amazingly delicious!
I think this looks wonderful!
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.
Ohh I love cream of mushroom!
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!
There really isn’t a specific type of red wine that needs to be used in this recipe. Feel free to use what you have on hand.
I’d recommend a dry red sherry based on other recipes I’ve seen. Definitely do not use a Merlot or a Pinot Noir, they are not meant for cooking.
I always use a red wine that we would enjoy drinking. The flavor will come through.
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.
I have always rinsed my mushrooms off under the running water, who started that mess of using paper towels? Hogwash-
js
Right ! Wash them like any other garden veg or fruit !