Homemade Cream of Mushroom Soup

Holding a black spoon full of homemade cream of mushroom soup over a pan of soup.

There’s no comparison between Homemade Cream of Mushroom Soup and the canned version. Making this soup from scratch gives you full control over the ingredients, ensuring a rich, creamy texture and deep mushroom flavor, without unnecessary preservatives or additives.

This simple cream of mushroom soup recipe comes together quickly, making it perfect as an ingredient in casseroles and sauces. It works great in this recipe for Homemade Green Bean Casserole.

Why You Should Make This Homemade Cream of Mushroom Soup

  • Better Flavor – Fresh mushrooms give this soup a deep, earthy taste that canned, cream of mushroom soup versions, can’t match.
  • No Unwanted Additives – Skip the artificial flavors, excessive sodium, and preservatives.
  • Versatile – Enjoy this cream of mushroom soup on its own, or use it in recipes calling for condensed cream of mushroom soup.
  • Customizable – Easily adjust the thickness and seasoning to suit your preference.
  • Simple Ingredients – Made with pantry staples and fresh mushrooms for a wholesome dish.

Ingredients

  • Button or Cremini Mushrooms – Substitute with a blend of shiitake, portobello, or oyster mushrooms for a deeper flavor.
  • Heavy Whipping Cream – Swap with half-and-half for a lighter version, or use whole milk.
  • Butter – Use olive oil or ghee for a different depth of flavor.
  • Flour – Replace with cornstarch or a gluten-free flour blend for gluten-free cream of mushroom soup.
  • Garlic and Onion Powder – Use fresh minced garlic or onion, for a stronger garlic flavor.

How to Prepare Homemade Cream of Mushroom Soup

  1. Clean the mushrooms with a damp paper towel and dice them small.
  2. Heat a sauté pan over medium heat. Add the mushrooms and cook until all moisture has evaporated.
  3. Season with salt, pepper, and garlic powder, and onion powder.
  4. Add the butter and let it melt. Sauté for another two minutes.
  5. Sprinkle the flour over the mushrooms, stirring to coat. Let it cook for a few minutes to remove the raw flour taste.
  6. Slowly whisk in the heavy cream until the desired consistency is reached. You may not use it all.
  7. Taste and adjust seasoning, as needed.
Diced mushrooms in a stainless steel pan.
Add the mushrooms to a dry, hot pan.
Sautéed mushrooms in a pan with butter and seasonings for Homemade Cream of Mushroom Soup.
Add butter and season.
Flour coating sautéed, diced mushrooms.
Sprinkle with flour.
Heavy cream in sautéed, diced mushrooms for cream of mushroom soup.
Add the cream.
Holding a black spoon full of homemade cream of mushroom soup over a pan of soup.

How to Serve and Store Leftovers

Serving Suggestions

  • Enjoy as a comforting bowl of soup with crusty bread.
  • Use in casseroles, pasta bakes, or as a base for creamy sauces.
  • Drizzle over grilled chicken or pork for extra flavor.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the cream of mushroom soup gently over low heat, adding a splash of cream or broth if needed.
  • Freeze in portioned containers for up to 2 months. Thaw in the fridge before reheating.

FAQs

  • Can I use different types of mushrooms? Yes! While button or cremini mushrooms work well, you can also use shiitake, portobello, or a mix for a more complex flavor.
  • How can I make this soup dairy-free? Substitute the heavy whipping cream with dairy-free heavy cream, full-fat coconut milk or a blend of unsweetened almond milk and cashew cream. Replace butter with olive oil or vegan butter.
  • Can I make this soup gluten-free? Yes! Replace the flour with cornstarch or a gluten-free flour blend. If using cornstarch, mix it with a little cold water before adding it to the soup to prevent clumping.
  • How do I make this a condensed version for recipes? Use less cream (about 1 to 1 1/4 cups) and let the soup thicken more while cooking. This will give you a texture closer to canned condensed soup.
  • Can I freeze homemade cream of mushroom soup? Yes! Let the soup cool completely, then store it in an airtight container for up to 2 months. Keep in mind that dairy-based soups may slightly separate when reheated—stir well after thawing.
  • What can I use this soup for besides eating it as a soup? It’s perfect for casseroles, creamy pasta sauces, as a base for gravy, or even as a topping for grilled meats and vegetables.
  • How do I thicken the soup if it’s too thin? Let it simmer longer to reduce, or whisk in a small slurry of cornstarch and cold water to thicken it quickly.
  • What if my soup is too thick? Simply stir in more cream, milk, or even chicken or vegetable broth until it reaches your desired consistency.

More Creamy Soup Recipes to Love

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Holding a black spoon full of homemade cream of mushroom soup over a pan of soup.

Homemade Cream of Mushroom Soup

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Description

This simple, Homemade Cream of Mushroom Soup recipe comes together quickly, making it perfect as an ingredient in casseroles and sauces.

Ingredients

Scale
  • 8 ounces button or cremini mushrooms, diced small
  • 1 to 1 1/2 cups heavy whipping cream
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Clean the mushrooms with a damp paper towel and dice them small.
  2. Heat a sauté pan over medium heat. Add the mushrooms and cook until all moisture has evaporated.
  3. Season with salt, pepper, and garlic powder.
  4. Add the butter and let it melt. Sauté for another two minutes.
  5. Sprinkle the flour over the mushrooms, stirring to coat. Let it cook for a few minutes to remove the raw flour taste.
  6. Slowly whisk in the heavy cream, until the desired consistency is reached. You may not use it all.
  7. Taste and adjust seasoning as needed.
  8. ENJOY as an ingredient in your favorite dishes, or sauces.

Equipment

Notes

  • Clean the mushrooms with a damp paper towel.
  • Dice as small as you can.
  • Allow the mushrooms to sauté in a dry, hot pan to release their liquid.
  • Slowly incorporate the heavy cream to your desired consistency.
  • If using as an ingredient, you may want a thicker consistency. If enjoying as a soup, a thinner consistency may be desired.
  • Taste for salt. 
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Soup
  • Method: Easy
  • Cuisine: American

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Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!

Homemade Creamy Mushroom Soup

A small white bowl filled with Homemade Creamy Mushroom Soup garnished with olive oil, fresh thyme, black pepper and crispy mushrooms.

Homemade Creamy Mushroom Soup is a rich, velvety soup made from fresh, wholesome ingredients. It is known for its comforting, earthy flavor profile. This mushroom soup’s simplicity in preparation is a testament to its versatility. It’s a perfect starter for a dinner party, or as a quick and easy weeknight meal. Say goodbye to store-bought soups filled with preservatives and additives, and embrace a homemade, healthier alternative.

A small white bowl filled with Homemade Creamy Mushroom Soup garnished with olive oil, fresh thyme, black pepper and crispy mushrooms.

BEST MUSHROOMS FOR SOUP

Food markets currently offer a wide variety of mushrooms. So, how do you know what type of mushrooms are best for Creamy Mushroom Soup?

  • BUTTON MUSHROOMS are great as far as texture, but may not have as much flavor as other varieties of mushrooms.
  • CREMINI OR BABY BELLA MUSHROOMS are brown in color and due to their age, have more flavor than button mushrooms. Cremini mushrooms are always a great substitute for button mushrooms, and vice-versa.
  • SHIITAKE AND OYSTER MUSHROOMS can also be used for this hearty, Creamy Mushroom Soup. However, the chewiness of these mushroom varieties will alter the texture of the soup.

How to clean mushrooms:

  1. Inspect the Mushrooms: Examine each mushroom individually. Look for any visible dirt, blemishes, or dark spots. If you find damaged areas, cut them off with a knife.
  2. Avoid Soaking: Mushrooms are porous and can absorb water, which affects the texture and flavor. Avoid soaking them in water.
  3. Use a Brush: Instead of rinsing, use a mushroom brush to gently sweep away dirt and debris.
  4. Damp Cloth Method: If the mushrooms are not heavily soiled, you can use a damp paper towel or a clean kitchen towel to gently wipe the mushrooms, removing any dirt.
  5. Trim Stems (Optional): If the stems are tough or dirty, you can trim them slightly.
  6. Dry Thoroughly: After cleaning, place the mushrooms on a clean, dry towel to air dry for a few minutes. Pat them gently with a paper towel to remove excess moisture.
  7. Use Immediately: Once cleaned and dried, the mushrooms are ready to use in your favorite recipes. If you don’t plan to use them immediately, store them in a paper bag in the refrigerator. Avoid storing them in airtight containers as it can promote moisture and lead to spoilage.

HOW TO MAKE CREAMY MUSHROOM SOUP

  • Clean the mushrooms and slice.
  • Sauté the minced celery and shallots in the butter in a soup pot.
  • Add the mushrooms and fresh thyme. Season with salt and pepper. Allow to sweat down for about 15 minutes.
  • Dust with the flour. Cook off the raw flour taste for a few minutes.
  • Pour in the chicken stock. Simmer for 10-15 minutes.
  • Incorporate the heavy whipping cream and fresh chopped parsley. Simmer for another 5 minutes.
  • Crisp the reserved sliced mushrooms in a non-stick pan (optional).
  • Serve hot garnished with fresh thyme and a drizzle of olive oil.
Minced shallots and celery sautéing in a deep soup pot with melted butter.
Sliced mushrooms added to a soup pot with sautéed shallots and celery for Homemade Creamy Mushroom Soup
Sliced mushrooms cooked down with celery and shallots for Mushroom Soup
Flour dusted on cooked down mushrooms in a pot for Homemade Creamy Mushroom Soup
Cooked Floured Mushrooms in a pot.
Chicken stock added to a pot with cooked down and floured sliced mushrooms
Mushroom soup simmering in a pot
Mushroom Soup simmered in a pot before adding in heavy whipping cream
Cream added to simmered mushroom soup
Sliced mushrooms sautéing in a non-stick pan.
Crispy sliced mushroom in a non-stick pan for Homemade Creamy Mushroom Soup

TIPS FOR MAKING THE BEST HOMEMADE CREAMY MUSHROOM SOUP

As mentioned above, this delicious Mushroom Soup recipe is super quick and easy-to-prepare. The finished consistency would remind you of a Mushroom Chowder or Mushroom Bisque. Here are few tips to ensure this Cream of Mushroom Soup comes out perfectly, every single time:

  • To save time, purchase pre-sliced mushrooms
  • If you have time, slice on your own (be consistent with knife cuts)
  • Clean the mushrooms thoroughly
  • Allow the mushrooms to sweat down to at least half their size prior to dusting with flour
  • White or yellow onions can be substituted for shallots
  • Substitute the chicken stock with vegetable stock to create a vegetarian mushroom soup
  • Alternatively, use beef stock instead of chicken stock for a heartier soup
  • Once the stock has been incorporated, simmer until the soup has thickened
  • Half-and-half, coconut milk, sour cream, soy milk or a non-dairy heavy cream are great substitutes for heavy whipping cream (substitutes may alter the thickness of the soup)
  • Fresh thyme is best, but dried thyme can be used instead
  • For a creamier soup, blend prior to serving
  • Taste for salt throughout the cooking process
  • Optionally, garnish with a nice finishing oil and fresh chopped parsley

WHAT TO SERVE WITH CREAMY MUSHROOM SOUP

Creamy Mushroom Soup can be enjoyed as a meal, starter, or as a side dish. Here are some great ways to serve up this delicious and hearty soup:

  • with a sandwich
  • enjoyed with crusty bread
  • serve garnished with croutons (see below how I made my cheesy puff pastry croutons)
  • pair with a side salad or roasted vegetables
  • enjoy a cup as a start to a meal
  • pour inside a crispy puff pastry shell

How to make my cheesy puff pastry croutons

Grab a sheet of puff pastry. Cover half with shredded Gruyère cheese. Fold over. Press to seal the edges. Cut the pastry into small squares (the size of a crouton). Place on a parchment lined baking sheet. Brush the squares with an egg wash. Bake at 400° for about 15 minutes.

How to make a crispy puff pastry topping for Creamy Mushroom Soup!

Creating this crispy puff pastry topping looks difficult, but it’s really easy. Leave the mushroom soup as is, or pulse the soup with an immersion blender. (NOTE: Nutrition info does not include the puff pastry topping!)

Here’s what to do next:

  • Heat oven to 425°
  • Use only oven-safe soup bowls
  • Grab a sheet of cold puff pastry and turn out on a lightly dusted, flat surface
  • Turn the bowl upside down onto the dough
  • Using a knife, cut the dough about 3″ all around the bowl
  • Fill the soup bowls and place on a parchment lined baking pan
  • Brush the top of the puff pastry with an egg wash
  • Place dough (egg wash side up) on top of the bowl…do NOT allow the dough to touch the surface of the mushroom soup
  • Fold the dough around the edges of the bowl
  • Bake for 15 minutes, or until golden brown
creamy mushroom soup in a white bowl baked with a puff pastry topping

STORING LEFTOVER CREAMY MUSHROOM SOUP

As for storing this heavenly mushroom soup, simply transfer any leftovers into an airtight container and refrigerate for up to 3 days. Alternatively, freeze it in individual portions for a quick, reheatable meal.

To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally to maintain its creamy consistency. A dollop of sour cream or a sprinkle of grated Parmesan cheese can revive its flavors, making it taste just as good as the day you made it.

MORE MUSHROOM RECIPE TO LOVE

Looking for more mushroom recipes? Check these out:

Print
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A small white bowl filled with Homemade Creamy Mushroom Soup garnished with olive oil, fresh thyme, black pepper and crispy mushrooms.

Homemade Creamy Mushroom Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Homemade Creamy Mushroom Soup is a rich, velvety soup made from fresh, wholesome ingredients. It is known for its comforting, earthy flavor profile. This mushroom soup’s simplicity in preparation is a testament to its versatility. It’s a perfect starter for a dinner party, or as a quick and easy weeknight meal.

Ingredients

Scale
  • 1 1/2 to 2 pounds baby bella (cremini) mushrooms, sliced (reserve about 1/2 cup)
  • 6 tablespoons butter
  • 1 shallot, minced
  • 1 stalk celery minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • 6 tablespoons flour
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon finishing oil, for garnish (optional)

Instructions

  1. Clean mushrooms and slice. Be sure to reserve about 1/2 cup to crisp up and use as a garnish.
  2. Melt the butter in a soup pot with the minced shallots and celery.
  3. Allow the vegetables to soften for a few minutes.
  4. Add the sliced mushrooms.
  5. Season with kosher salt, black pepper and fresh thyme.
  6. Allow the mushrooms to cook down for about 10 to 15 minutes.
  7. Dust the mushrooms with flour. Stir.
  8. Allow the raw flour taste to cook off for about two minutes.
  9. Pour in the stock. Scrape up the bits from the bottom.
  10. Simmer on medium-low for another 15 minutes.
  11. Incorporate the heavy whipping cream. 
  12. Simmer another 5 minutes. 
  13. Taste for salt.
  14. As the soup is in its final simmer, crisp up the reserved mushrooms in a pan with the oil. 
  15. Stir in the fresh chopped parsley.
  16. Pour into individual cups or bowls. 
  17. Garnish with fresh thyme, fresh parsley, drizzle of finishing oil, a few crispy mushrooms and croutons (optional).
  18. ENJOY!

Notes

  • To save time, purchase pre-sliced mushrooms.
  • Button mushrooms are a great alternative to cremini mushrooms.
  • If slicing, be consistent with knife cuts.
  • White or yellow onions can be used instead of shallots.
  • Use vegetable stock and a non-dairy heavy cream to make this a Vegan Mushroom Soup.
  • Half and half, coconut milk, sour cream and or soy milk can be used instead of heavy whipping cream.
  • Blend prior to serving for a creamier mushroom soup.
  • Taste for salt throughout the cooking process.
  • See post for additional notes/tips.
  • Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
  • Reheat gently on the stove.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Soup, Bisque
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!