Crafting the Perfect Homemade Cream of Mushroom Soup: A Step-by-Step Guide

Follow these meticulously detailed steps to create a truly unforgettable bowl of homemade cream of mushroom soup. Each stage is crucial for building the deep, savory flavors and achieving the luxurious texture that makes this recipe so incredibly special and superior to any store-bought alternative.

Step 1: Selecting and Preparing Your Mushrooms for Optimal Flavor

The secret to an intensely flavorful and aromatic cream of mushroom soup lies in using a diverse mix of fresh mushroom varieties. Combining robust and delicate flavors creates a complex and aromatic base that truly stands out. This careful selection ensures every spoonful is packed with a symphony of earthy notes. Here’s a closer look at some of my top recommendations and what unique qualities they bring to your gourmet soup:

• Shiitake Mushrooms: These distinctive mushrooms are prized for their deep, rich umami flavor, often with a subtle hint of smokiness. Shiitakes contribute a profound savory depth that is absolutely essential for a truly gourmet homemade mushroom soup, making it stand out from milder versions.
• Cremini or “Baby Bella” Mushrooms: Slightly more mature than white button mushrooms of the same species, these brown-capped beauties offer a richer, earthier, and slightly meatier flavor. They provide a robust foundation for the soup. (For an even more intense savory and meaty profile, their fully mature form, portobellos, can also be incorporated, though they might require slightly longer cooking to become tender.)
• Chanterelle Mushrooms: A truly special and highly sought-after addition, chanterelles contribute elegant earthy and buttery notes, frequently accompanied by a delicate hint of fruity or peppery flavor. Their distinctive, almost apricot-like aroma elevates the soup to a more refined and luxurious level, making it a true showstopper.
• Oyster Mushrooms: Offering a delicate, slightly sweet, and wonderfully meaty flavor and texture, oyster mushrooms are incredibly versatile. They blend beautifully with other varieties, adding a tender, satisfying bite and a subtle sweetness that balances the earthiness.
• White Button Mushrooms: While considered mild and neutral in flavor, white button mushrooms still provide a subtly earthy and nutty base. They are excellent for complementing and blending with more assertive varieties, ensuring the soup doesn’t become overwhelmingly strong and maintaining a balanced, harmonious taste profile.

Beyond flavor, the types of mushrooms you select will also subtly influence the final color of your finished soup. Using a higher proportion of darker mushrooms like cremini or shiitake will impart a slightly deeper, more rustic brown hue to your soup. Conversely, a blend featuring more white button or oyster mushrooms will result in a lighter, almost ivory-colored cream of mushroom soup. Both variations are equally delicious, so choose based on your desired aesthetic and flavor intensity.

For the freshest possible flavor and optimal texture, I always highly recommend purchasing whole mushrooms instead of pre-sliced varieties. Before you begin cooking, gently clean them with a soft brush or a slightly damp cloth to remove any lingering dirt or debris; avoid rinsing them directly under water, as mushrooms are like sponges and can absorb too much moisture, which can lead to a less flavorful sauté. Next, carefully remove any tough or dry stems. Finally, cut the caps into uniform 1/4-inch thick slices. If you’re incorporating larger, more delicate varieties like chanterelles, aim for slightly smaller, bite-sized pieces to ensure a pleasant texture in every spoonful of your homemade cream of mushroom soup.

For expert guidance on cleaning and preparing different types of mushrooms effectively, we recommend consulting this helpful resource: How to Clean Mushrooms the Right Way fromKitchn.

Step 2: Sautéing to Perfection and Deglazing for Intense Flavor Depth

This stage is absolutely crucial, as it’s where the foundational flavors of your creamy mushroom soup truly begin to develop and deepen. Start by selecting your favorite heavy-bottomed pot or a Dutch oven; an enameled cast iron Dutch oven is my personal preference due to its exceptional ability to distribute heat evenly. Melt a generous amount of unsalted butter over medium to medium-high heat. You’ll notice the butter will initially foam as it heats; wait patiently until this foaming lessens and almost subsides, which indicates it’s reached the ideal temperature. At this point, add your finely chopped yellow onion.

Sauté the onion for approximately 5-8 minutes, stirring occasionally, until it becomes wonderfully soft and translucent. The goal here is tender sweetness, not browning or caramelization, as we want to preserve the soup’s delicate light color and the subtle, sweet flavor of the onion. Next, introduce your prepared sliced mushrooms to the pot, seasoning them generously with both kosher salt and freshly ground black pepper. These initial seasonings are crucial for drawing out moisture from the mushrooms and significantly enhancing their natural, earthy flavors as they cook.

As the mushrooms continue to cook, you’ll soon notice them releasing a significant amount of their natural liquid. It’s important to allow this liquid to evaporate almost completely. Continue to sauté the mushrooms, stirring frequently, until they become beautifully tender and begin to develop a desirable golden-brown color around their edges. This crucial process, known as the Maillard reaction, is vital for concentrating their natural flavors and creating those incredibly desirable savory, umami notes. This step typically takes about 8-10 minutes. Do not rush this stage; it is the key to a deeply flavorful and satisfying soup base.

Now, it’s time to introduce the thickening agent. Evenly sprinkle all-purpose flour over the sautéed mushrooms and onions. Stir continuously for about a minute or two to ensure every piece is thoroughly coated, effectively creating a roux directly in the pot. This brief cooking period is essential to cook out the raw flour taste and allows the roux to lightly toast, adding further subtle depth to your homemade mushroom soup.

Here’s where a significant burst of flavor magic truly begins for this soup base: deglaze the pot with dry sherry. Pour the sherry into the hot pot, and immediately use a sturdy wooden spoon to vigorously scrape up all those delicious golden-brown bits (known as ‘fond’) that have caramelized and stuck to the bottom of the pot. These ‘fonds’ are concentrated packets of savory flavor, a direct result of the Maillard reaction, and deglazing effectively releases them back into your soup, adding incredible depth and complexity that cannot be achieved any other way. Allow the sherry to cook down for another minute or two until it has mostly evaporated, leaving behind its wonderful aromatic essence and enriching the entire mixture.

Chef’s Tip: If you don’t have dry sherry readily available, don’t worry! A dry white wine, such as a crisp Pinot Grigio or a bright Sauvignon Blanc, makes an excellent and equally flavorful substitute for deglazing. It will impart similar bright and acidic notes, contributing beautifully to the overall complexity of your homemade mushroom soup.

Step 3: Simmering to Perfection for Deep Flavor Infusion

With the rich and aromatic base meticulously built, it’s now time to bring your creamy mushroom soup to a comforting and gentle simmer. Carefully stir in the chicken or vegetable stock along with the fresh thyme leaves. You’ll immediately notice the wonderful aromas beginning to fill your kitchen! A quick but important note on stock: the sodium content in commercially available broths and stocks can vary dramatically between brands. To ensure you have full control over the final seasoning of your soup, I highly recommend opting for a low-sodium stock. This allows you the flexibility to adjust the saltiness later with kosher salt to perfectly match your taste preferences after the soup has had ample time to simmer and develop its full, nuanced flavor profile.

Initially, when you first add the liquid, the soup might appear a little “gloppy” or uneven in texture due to the concentrated roux. There’s absolutely no need for concern—this appearance is perfectly normal and entirely expected at this stage! As the soup gently heats and you continue to stir, the flour in the roux will fully dissolve and seamlessly meld with the liquid, creating a beautifully smooth and unified base for your soup, setting the stage for its ultimate creamy texture.

Bring the entire mixture to a gentle boil, then immediately reduce the heat to maintain a steady, low simmer. Allow your homemade mushroom soup to bubble away peacefully for approximately 20 minutes, giving it an occasional stir to prevent any sticking and to ensure even cooking and flavor distribution. During this crucial simmering period, the broth will absorb all the incredible flavors from the sautéed mushrooms and fresh thyme, deepening the overall taste profile and creating a truly harmonious blend of ingredients. The soup will also begin to thicken slightly, thanks to the roux, laying the essential groundwork for its ultimate velvety and creamy texture.

Step 4: The Grand Finale – Finishing Your Creamy Mushroom Soup

After the essential simmering process, it’s time to achieve that perfect, desirable texture for your homemade cream of mushroom soup. I find that pureeing only a portion of the soup strikes an ideal balance. Carefully transfer about 1½ cups of the soup to a blender or food processor. Blend until it’s silky smooth and completely lump-free, then gently stir this concentrated, velvety puree back into the main pot with the remaining soup. This technique cleverly enhances the overall mushroom flavor and creates a luxurious, smooth soup base, while still preserving the delightful texture of some of the sautéed mushroom pieces. This provides a wonderful contrast in every spoonful and a more interesting, satisfying mouthfeel.

Crucial Safety Note: When blending hot liquids, always exercise extreme caution to prevent potential accidents and burns. It is imperative to allow the soup to cool slightly for a few minutes before transferring it to the blender. Additionally, never fill the blender more than halfway, and always remember to vent the lid (typically by removing the small cap in the center) to allow steam to escape and prevent dangerous pressure buildup. Begin blending on a low speed and gradually increase as needed. For comprehensive and detailed safety tips, we strongly recommend reviewing dedicated guides on blending hot liquids safely.

Texture Perfection Tip: If your personal preference leans towards a completely smooth, bisque-like consistency— akin to a gourmet restaurant offering without any discernible mushroom pieces—then feel free to puree the entire batch of soup. For safety, always work in small batches in your blender. After fully pureeing, you might find the soup to be quite thick; simply add a little extra chicken or vegetable broth, tablespoon by tablespoon, until you achieve your desired luxurious, pourable consistency.

Once the pureed portion is smoothly incorporated back into the pot, it’s time for the final, transformative touch that truly makes this a creamy mushroom soup: stir in the heavy cream. This addition provides unparalleled richness, a silky mouthfeel, and a beautiful pale hue, elevating the soup to a truly luxurious status. Now, taste the soup and season with additional salt and freshly ground black pepper as needed. Remember that the precise amount of salt required will depend heavily on the inherent sodium content of your chosen broth or stock, as well as your individual personal palate.

If the addition of the heavy cream has cooled your soup too much for immediate serving, gently reheat it over very low heat until it’s perfectly warm and steaming. It is absolutely crucial to avoid bringing the soup to a vigorous, rolling boil once the cream has been added, as high heat can cause the cream to curdle, unfortunately ruining the beautiful smooth texture you’ve worked so hard to achieve. Serve immediately, perhaps with a final garnish, and savor every delightful spoonful of this gourmet homemade creation.

Discover More Comforting Soup Recipes to Try

If you’ve thoroughly enjoyed crafting and savoring this rich, velvety homemade cream of mushroom soup, then you’re in for a treat! We invite you to explore these other equally delicious and comforting soup creations from our kitchen, each promising warmth and delightful flavors:

• Hearty Split Pea Soup with Ham
• Velvety Creamy Roasted Tomato Soup
• Rustic French Lentil Soup
• Flavorful “Mexican Street Corn” Soup
• Classic Wonton Soup
• Creamy Chicken Gnocchi Soup
• Traditional Italian Wedding Soup
• Rich Creamy Sausage Tortellini Soup
• Luxurious Creamy Turkey Wild Rice Soup
• Easy Crockpot Hashbrown Potato Soup

Homemade Cream of Mushroom Soup Recipe

by Amanda Biddle

This rich, creamy, and incredibly flavorful homemade Cream of Mushroom Soup is crafted with a delightful mix of fresh mushrooms, aromatic thyme, and a hint of dry sherry. It’s a make-ahead friendly recipe, making it perfect for cozy nights, festive holidays, or elegant dinner parties. Prepare to impress with this truly gourmet soup!

Prep Time:
20 minutes

Cook Time:
50 minutes

Total Time:
1 hour 10 minutes

Yields:
4 to 6 servings

Ingredients

• 1 pound mixed fresh mushrooms (such as cremini, shiitake, oyster, or chanterelle, for diverse flavor)
• 1 large yellow onion, chopped (approximately 2 cups)
• 6 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• ¼ cup dry sherry (or dry white wine)
• 4 cups chicken or vegetable broth or stock (low-sodium recommended)
• ½ to 1 tablespoon fresh thyme leaves, stripped from stems (adjust to taste)
• 1 cup heavy cream
• Diamond Crystal kosher salt and freshly ground black pepper, to taste

Instructions

1. Prepare Mushrooms: Clean your selected mushrooms thoroughly, discarding any tough or dry stems. Slice the mushroom caps into uniform 1/4-inch thick pieces. Set them aside.
2. Sauté Onions: In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium to medium-high heat. Once the butter’s foam subsides, add the chopped yellow onion. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and translucent but not browned.
3. Cook Mushrooms: Add the prepared mushrooms to the pot along with 1/2 teaspoon each of kosher salt and black pepper. Sauté, stirring frequently, until the liquid released by the mushrooms has almost completely evaporated and the mushrooms are tender and beginning to brown nicely around the edges. This typically takes about 8-10 minutes.
4. Form Roux & Deglaze: Sprinkle the all-purpose flour over the cooked mushrooms and onions. Stir well to coat all ingredients, creating a roux. Cook for 1 minute to remove the raw flour taste. Pour in the dry sherry (or white wine) and cook for an additional minute, using a wooden spoon to scrape up any flavorful brown bits from the bottom of the pot.
5. Simmer Base: Stir in the chicken or vegetable broth and the fresh thyme leaves. Bring the mixture to a boil, stirring constantly. Don’t worry if the soup appears somewhat lumpy or “gloppy” at this stage; as it heats and you stir, the roux will dissolve into the liquid, creating a smooth base.
6. Infuse Flavors: Reduce the heat to a gentle simmer and let the soup cook for 20 minutes, stirring occasionally. This allows the flavors to meld beautifully and the soup to thicken slightly. Remove from heat and allow it to cool for a few minutes before proceeding to the next step.
7. Partial Puree (Optional, but Recommended): For a velvety texture with some mushroom pieces intact, transfer about 1½ cups of the soup to a blender or food processor. Puree until completely smooth. Carefully stir the pureed soup back into the pot with the remaining soup. (Refer to the “Important Note About Pureeing” in the notes section for safety guidelines.)
8. Finish & Serve: Stir in the heavy cream and taste the soup. Season generously with additional salt and freshly ground black pepper until the flavor is perfectly balanced to your liking. If needed, gently reheat the soup over very low heat until warm, being careful not to boil it once the cream has been added. Serve immediately and enjoy your homemade gourmet soup!

Recipe Notes

Mushroom Varieties: The choice of mushrooms significantly impacts the soup’s flavor intensity, from mild to robust. For the most balanced and complex taste, I highly recommend using a mix of varieties such as cremini (“Baby Bella”), shiitake, and oyster or chanterelle mushrooms. Using only white button mushrooms will result in a much milder soup.

Broth/Stock Selection: The sodium content in commercial broths and stocks varies widely. To best control the saltiness of your finished soup, always opt for a low-sodium or moderate-sodium variety and then adjust the seasoning with kosher salt to your personal preference.

Thyme Quantity: Adjust the amount of fresh thyme according to your taste. I adore the way thyme complements the earthy mushrooms and dry sherry, so I typically use a full tablespoon. If you prefer a more subtle herbaceous note, start with half a tablespoon and add more if desired.

Important Note About Pureeing Hot Liquids: Safety is paramount when blending hot soups. Always allow the soup to cool slightly before transferring it to a blender. Never overfill the blender, and always ensure the lid is properly vented (the small cap in the center is usually removable) to prevent steam buildup and potential injury. For detailed best practices, consider reviewing resources on blending hot liquids safely.

Smooth Soup Preference: If you desire a completely smooth, bisque-like consistency without any mushroom pieces, puree the entire recipe in batches until it reaches your desired texture. You may need to add a small amount of extra chicken or vegetable broth to achieve the perfect thinness after full pureeing.

For the photos accompanying this post, I sautéed a few extra mushrooms separately to use as a garnish, enhancing the visual appeal. However, rest assured, the soup itself is packed with plenty of mushrooms and does not strictly require this additional garnish for flavor or substance!

Nutrition Estimate

Serving: 0.25 recipe | Calories: 459kcal | Carbohydrates: 18g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 893mg | Potassium: 680mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 24.8mg | Calcium: 77mg | Iron: 1.9mg

Nutrition information is automatically calculated and should be used as an approximation only.

About Our Recipes

Please note that all our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking conditions.

Editor’s Note: This exquisite Cream of Mushroom Soup recipe was originally published on Striped Spatula in October 2017. It has since been meticulously updated and expanded with detailed process photos and enhanced content to address common reader questions and provide an even more comprehensive guide for crafting this delicious soup.