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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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 🙂
Yes, this is certainly freezable. Just be sure to bring the soup to room temperature prior to freezing.
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!
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.
I soak them for a little bit to get off most of the dirt. Or sometimes I use a colander and rinse them. But I may have to try your damp paper towel method!
Mushrooms are supposed to be cleaned by wiping them with a damp cloth or paper towel – that’s it!
lol YOU can eat them that way…definitely not for me
I use a basting brush (ie small paint brush) to remove the potting particlates. Easy and your not slicing slimy wet mushrooms
A tip for quickly slicing mushrooms: use an egg slicer.
Why didn’t I think of that!!! Excellent idea. Thanks.
That is a fantastic tip!! Sometimes I like my mushrooms thinner, but they cook down pretty well so the egg slicer would certainly speed things up….thanks!
I found that the easiest method is to buy them already slicex
I’ve had a tough time finding “ready to eat” presliced mushrooms; a lot of storebought sliced mushrooms still need to be washed, so it can be a pain to get them clean if they are pre-sliced (in my experience)
I also use it to slice strawberries.
I thought the egg slicer was also a good idea, until the first slice…BROKE THE PRONGS FROM THE SLICER IN HALF!! Back to using a knife.
I broke an egg slicer trying just that! 🙁