Emily Johnson
Making cream of mushroom soup from scratch is a rewarding culinary endeavor that allows you to control the ingredients and flavors, resulting in a rich, velvety dish far superior to canned versions. Starting with fresh mushrooms, such as cremini or button varieties, sautéing them until golden brown enhances their earthy flavor. A base of butter, onions, and garlic adds depth, while a roux made from flour and butter thickens the soup to a creamy consistency. Incorporating chicken or vegetable broth provides a savory foundation, and a splash of heavy cream or milk adds luxurious smoothness. Seasoned with thyme, salt, and pepper, this homemade soup is perfect as a standalone dish or as a base for casseroles and sauces, offering a comforting and satisfying experience.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, olive oil, shallots, garlic, mushrooms (button, cremini, or a mix), all-purpose flour, chicken or vegetable broth, heavy cream, salt, pepper, fresh thyme (optional), parsley (optional) |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 4-6 |
| Difficulty | Easy |
| Cooking Method | Stovetop |
| Dietary | Vegetarian (if using vegetable broth), Gluten-free (if using gluten-free flour) |
| Key Techniques | Sautéing, roux-making, simmering |
| Texture | Creamy, smooth, with tender mushroom pieces |
| Flavor Profile | Earthy, savory, rich, with a hint of garlic and thyme |
| Storage | Refrigerate in an airtight container for up to 3 days; reheat gently on the stove |
| Freezing | Not recommended due to dairy separation |
| Serving Suggestions | As a soup, over rice, with crusty bread, or as a sauce for meats/vegetables |
| Variations | Add sherry or white wine, use wild mushrooms, or incorporate truffle oil for extra luxury |
| Nutritional Highlights | High in vitamin D (from mushrooms), calcium (from cream), and antioxidants |
| Common Mistakes | Overcooking mushrooms, not simmering long enough to develop flavor, using too much flour (resulting in a pasty texture) |
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What You'll Learn
- Gather Fresh Ingredients: Mushrooms, butter, flour, stock, cream, garlic, thyme, salt, and pepper
- Sauté Mushrooms: Cook mushrooms until golden brown to enhance flavor and reduce moisture
- Make Roux: Whisk butter and flour to create a thickening base for the soup
- Simmer Broth: Add stock, garlic, and thyme, simmering until flavors meld together
- Finish with Cream: Stir in cream, season, and blend for a smooth, rich texture
Gather Fresh Ingredients: Mushrooms, butter, flour, stock, cream, garlic, thyme, salt, and pepper
To begin crafting your homemade cream of mushroom soup, the first step is to gather all the fresh ingredients that will form the foundation of this flavorful dish. Start by selecting high-quality mushrooms, as they are the star of the show. Button mushrooms are a popular choice for their mild flavor and availability, but feel free to experiment with cremini, shiitake, or a mix of wild mushrooms for a deeper, earthier taste. Ensure the mushrooms are firm, dry, and free from any signs of spoilage. Freshness is key to achieving the best texture and flavor in your soup.
Next, you’ll need butter, which serves as the base for your roux and adds richness to the dish. Opt for unsalted butter to control the overall saltiness of the soup. Flour is another essential ingredient, as it will thicken the soup and create a smooth, velvety texture. Use all-purpose flour for best results. For the liquid component, choose a good-quality stock—chicken or vegetable stock works well, depending on whether you want a richer or vegetarian option. The stock will provide depth and body to the soup, so avoid using overly salty or artificial varieties.
Cream is what gives this soup its signature luxurious consistency. Heavy cream or half-and-half are ideal choices, as they add richness without curdling during cooking. If you prefer a lighter version, you can substitute with whole milk, though the texture will be slightly less indulgent. Garlic and thyme are the aromatic elements that will elevate the flavor profile of your soup. Fresh garlic cloves, minced or pressed, will provide a pungent, savory note, while fresh thyme sprigs or finely chopped leaves will add a subtle, herbal essence. Avoid dried herbs if possible, as fresh thyme imparts a brighter flavor.
Finally, seasoning is crucial to balancing the flavors. Gather fine sea salt and freshly ground black pepper to taste. These ingredients will enhance the natural flavors of the mushrooms and other components, so have them ready for adjustments during cooking. With all these fresh ingredients assembled—mushrooms, butter, flour, stock, cream, garlic, thyme, salt, and pepper—you’re now fully prepared to move on to the next steps of sautéing, simmering, and blending your way to a delicious, homemade cream of mushroom soup.
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Sauté Mushrooms: Cook mushrooms until golden brown to enhance flavor and reduce moisture
To begin the process of making cream of mushroom soup from scratch, one of the most crucial steps is to properly sauté the mushrooms. This step is essential for developing the deep, earthy flavors that will form the base of your soup. Start by selecting fresh, high-quality mushrooms, such as button, cremini, or a mix of wild mushrooms for added complexity. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, as washing them can cause them to absorb excess water, which will hinder the sautéing process.
Once your mushrooms are clean, slice them evenly to ensure consistent cooking. Heat a large skillet or sauté pan over medium-high heat and add a generous amount of butter or olive oil. The fat is important not only for preventing the mushrooms from sticking but also for aiding in the browning process, which will enhance their flavor. When the fat is hot but not smoking, add the mushrooms in a single layer, being careful not to overcrowd the pan. Overcrowding can cause the mushrooms to steam instead of sauté, resulting in a soggy texture and less flavor development.
As the mushrooms cook, resist the urge to stir them constantly. Allow them to sit in the hot pan for a few minutes to let the moisture release and evaporate. This reduction in moisture is key to achieving that desirable golden-brown color and concentrated mushroom flavor. After a few minutes, stir the mushrooms and continue cooking, letting them sit again between stirs. This process should take about 8-10 minutes, depending on the quantity and type of mushrooms. You’ll know they’re ready when they’re deeply golden and have shrunk significantly in size.
While sautéing, you can add aromatics like minced garlic or shallots during the last few minutes of cooking to infuse additional flavors into the mushrooms. However, be cautious not to burn the garlic, as it cooks quickly. The goal is to create a rich, flavorful base that will shine through in the final soup. Properly sautéed mushrooms will not only taste better but will also contribute to a thicker, more luxurious texture in your cream of mushroom soup.
Finally, once the mushrooms are golden brown and most of their moisture has evaporated, they’re ready to be incorporated into the rest of the soup. This step sets the foundation for a robust and satisfying dish, ensuring that the mushroom flavor is front and center. Taking the time to sauté the mushrooms correctly is a small but impactful detail that elevates the entire recipe, making it well worth the effort.
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Make Roux: Whisk butter and flour to create a thickening base for the soup
To begin making your cream of mushroom soup from scratch, one of the crucial steps is creating a roux, which serves as the thickening base for the soup. Start by gathering your ingredients: unsalted butter and all-purpose flour. The roux is a simple mixture of these two ingredients, cooked together to eliminate the raw flour taste and to create a smooth, velvety texture that will thicken your soup perfectly. The ratio of butter to flour is essential; typically, you’ll use equal parts by weight or volume, such as 2 tablespoons of butter and 2 tablespoons of flour for a basic soup recipe.
Melt the butter in a saucepan over medium heat. It’s important to use a saucepan with a heavy bottom to ensure even heat distribution and prevent the roux from burning. Once the butter has completely melted and starts to foam slightly, add the flour all at once. Immediately begin whisking the mixture vigorously to combine the butter and flour thoroughly. This step is critical to prevent lumps from forming, ensuring your roux—and subsequently your soup—has a smooth consistency.
As you whisk, the roux will begin to cook, and you’ll notice it starts to bubble gently. Continue whisking constantly to avoid any hot spots that could cause the roux to burn. The color of the roux will gradually change from a pale blonde to a slightly darker shade, depending on how long you cook it. For a cream of mushroom soup, a blonde roux (cooked for about 2-3 minutes) is ideal, as it provides thickening power without altering the soup’s flavor or color significantly. Be mindful not to overcook it, as a darker roux can introduce a nutty flavor that may not complement the delicate mushroom taste.
The consistency of the roux should be smooth and paste-like. If you notice any lumps, keep whisking until they dissolve. Once the roux is ready, it’s time to slowly incorporate the liquid (usually mushroom-infused broth or stock) to create the soup base. Pour the liquid in gradually, whisking continuously to ensure the roux fully integrates without clumping. This process allows the roux to work its magic, thickening the soup to the desired creamy consistency while maintaining a silky texture.
Mastering the roux is a fundamental skill in soup-making, and it’s what sets homemade cream of mushroom soup apart from canned versions. By whisking butter and flour together to create this thickening base, you’re building a foundation that ensures your soup is rich, smooth, and full of flavor. With patience and attention to detail, your roux will be the perfect starting point for a delicious, from-scratch cream of mushroom soup.
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Simmer Broth: Add stock, garlic, and thyme, simmering until flavors meld together
To begin the process of simmering the broth for your cream of mushroom soup, start by selecting a suitable stock. A rich, flavorful chicken or vegetable stock works best, as it will form the base of your soup and enhance the earthy flavors of the mushrooms. Pour the stock into a large saucepan or pot, ensuring you have enough volume to accommodate the other ingredients and achieve the desired soup consistency. The stock should be fresh or properly thawed if using homemade, and if opting for store-bought, choose a low-sodium version to control the overall saltiness of the dish.
Next, prepare the garlic and thyme, as these aromatics are key to infusing the broth with depth and complexity. Peel and mince 3-4 cloves of garlic, aiming for a fine consistency to allow the garlic flavor to disperse evenly throughout the broth. For the thyme, use 2-3 sprigs of fresh thyme, stripping the leaves from the stems and giving them a gentle chop. If fresh thyme is unavailable, dried thyme can be substituted, but use it sparingly, as its flavor is more concentrated. Add the minced garlic and chopped thyme directly to the stock in the saucepan.
Place the saucepan over medium heat and bring the stock to a gentle simmer. This is a crucial step, as simmering allows the flavors of the garlic and thyme to meld with the stock, creating a harmonious base for your cream of mushroom soup. Avoid boiling the broth, as this can cause the garlic to become bitter and the thyme to lose its delicate flavor. Maintain a low, steady simmer, adjusting the heat as needed to keep the liquid moving without reaching a rolling boil.
As the broth simmers, you’ll begin to notice the aroma of the garlic and thyme permeating the air, signaling that their flavors are infusing the stock. Allow this process to continue for 10-15 minutes, stirring occasionally to ensure the ingredients are evenly distributed and not sticking to the bottom of the pan. This simmering period is essential for developing the depth of flavor that will distinguish your homemade cream of mushroom soup from canned or pre-made versions. The goal is to achieve a broth that is fragrant, flavorful, and ready to embrace the addition of sautéed mushrooms and cream.
Once the simmering time has elapsed, taste the broth to assess its flavor profile. It should have a well-rounded taste, with the garlic and thyme complementing the stock without overpowering it. If the broth tastes flat or lacks depth, continue simmering for an additional 5 minutes, then taste again. When you’re satisfied with the flavor, proceed to the next step in your cream of mushroom soup recipe, knowing that your broth is now a robust foundation for the creamy, mushroom-rich final product.
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Finish with Cream: Stir in cream, season, and blend for a smooth, rich texture
Once your mushroom base is cooked and flavorful, it’s time to elevate the soup to a luxurious finish by incorporating cream. Start by pouring in the desired amount of heavy cream, stirring gently as you do so. The cream should be added gradually to ensure it blends evenly with the mushroom mixture without curdling. Heavy cream is ideal for this step because its high fat content adds richness and body to the soup, creating a velvety texture that complements the earthy mushrooms perfectly. As you stir, the cream will meld with the mushroom base, transforming the soup into a cohesive, luscious blend.
After adding the cream, it’s crucial to season the soup to enhance its flavors. Taste the mixture and adjust the seasoning with salt, pepper, and any additional herbs or spices you’ve used earlier, such as thyme or garlic powder. Remember, the cream will mellow the flavors slightly, so don’t be shy with the seasoning. A pinch of nutmeg can also be added at this stage to introduce a subtle warmth that pairs beautifully with the mushrooms and cream. Stir well to ensure the seasonings are evenly distributed throughout the soup.
For an ultra-smooth and refined texture, blending the soup is the next essential step. Use an immersion blender directly in the pot for convenience, or transfer the soup in batches to a countertop blender if you prefer. Blend until the soup is completely smooth, with no visible mushroom chunks remaining. This step not only ensures a silky mouthfeel but also helps fully integrate the cream, creating a homogeneous and rich consistency. If the soup feels too thick after blending, you can thin it slightly with a splash of milk or broth, but be careful not to dilute the flavors.
As you blend, take care not to overprocess the soup, as this can cause it to become aerated or lose its creamy texture. Aim for a smooth, even consistency that coats the back of a spoon. Once blended, give the soup a final stir and taste again to ensure the seasoning is just right. If needed, make any last adjustments before serving. The result should be a beautifully smooth, richly textured cream of mushroom soup that feels indulgent and satisfying.
Finally, serve the soup immediately to enjoy its optimal texture and temperature. Pour it into bowls and garnish with a drizzle of cream, a sprinkle of fresh herbs, or a few sautéed mushroom slices for added elegance. The cream finish not only enhances the soup’s flavor but also gives it a restaurant-quality appearance and mouthfeel. By carefully stirring in the cream, seasoning thoughtfully, and blending to perfection, you’ve created a cream of mushroom soup from scratch that’s both comforting and sophisticated.
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Frequently asked questions
You’ll need butter, onions, garlic, fresh mushrooms (button, cremini, or a mix), all-purpose flour, chicken or vegetable broth, heavy cream, salt, pepper, and optional herbs like thyme or parsley.
Yes, dried mushrooms can be used, but rehydrate them in hot water first. Strain and reserve the soaking liquid to add extra flavor to the soup.
You can use a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons water) or blend a portion of the soup to create a thicker consistency.
Yes, substitute butter with olive oil or vegan butter, and replace heavy cream with coconut cream, cashew cream, or a dairy-free alternative.
Store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much.
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