There are four quarts of cream in my refrigerator and a bowl of mushroom stems left from making stuffed mushrooms. That is not a storage problem. That is cream of mushroom soup waiting for someone to get a pot.
This homemade cream of mushroom soup is rich, savory and full of actual mushrooms. You can ladle it into bowls for supper, but I make it just as often to portion into the freezer for casseroles, sauces and the recipes that usually begin with opening a can.
I am not opposed to convenience. I simply prefer convenience that tastes good.
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What Makes Homemade Cream of Mushroom Soup Better?
Most recipes that call for cream of mushroom soup are counting on it to provide three things: moisture, richness and savory mushroom flavor. When you make it yourself, you control all three.
Fresh mushrooms are browned in butter with onion, garlic and herbs, then deglazed with dry white wine. Stock gives the soup depth, flour provides enough body to hold everything together, and heavy cream makes it properly rich.
This is especially useful when your refrigerator is filling up with cream faster than your family can drink it. Anyone with a family milk cow knows that cream has a way of looking scarce until suddenly it is taking over an entire shelf.
Use the Whole Mushroom
Do not throw away clean mushroom stems simply because another recipe only called for the caps. Trim away the dry ends and dice the stems along with the caps. Once everything has simmered in cream, no one will know which part of the mushroom nearly got left behind.
White button mushrooms make a mild soup, while cremini mushrooms give it a deeper flavor and darker color. A mixture of the two works well too. Shiitake mushrooms can be added in smaller amounts if you want a stronger mushroom flavor, but remove their tough stems first.
Avoid soaking mushrooms in a bowl of water. Brush away loose dirt or wipe them with a damp cloth, then trim and dice them. If they need rinsing, do it quickly and dry them before they go into the pot.
Homemade Cream of Mushroom Soup Recipe
Ingredients
Method
- Melt the butter in a large cast-iron Dutch oven or heavy-bottomed pot over medium heat.
- Add the mushrooms and onion. Cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their moisture, most of the liquid has evaporated and the mushrooms are beginning to brown.
- Add the garlic, basil, oregano and parsley. Cook for about 30 seconds, just until the garlic is fragrant.
- Pour in the white wine and scrape the browned bits from the bottom of the pot. Simmer for 2 to 3 minutes, or until the wine has reduced substantially.
- Sprinkle the flour over the mushroom mixture. Stir continuously for 1 to 2 minutes so the flour cooks without scorching.
- Slowly pour in the stock while stirring with a wire whisk. Continue whisking until the mixture is smooth, then bring it to a gentle simmer and cook for 5 minutes.
- Reduce the heat to low and slowly stir in the heavy cream. Add the salt and black pepper.
- Simmer gently for 20 to 30 minutes, stirring regularly, until the mushrooms are tender and the soup reaches the consistency you prefer. Do not allow the cream to boil.
- Taste and adjust the salt and pepper before serving.
Notes
Brown the Mushrooms Instead of Merely Warming Them
Use a large enameled cast-iron Dutch oven or another wide, heavy-bottomed pot. Melt the butter, add the mushrooms and onion, and let them cook until the released liquid has mostly evaporated and the mushrooms begin to brown.
Add the garlic only after the mushrooms and onions have browned. Garlic needs about thirty seconds to become fragrant. Leaving it in the pot through the entire browning process is a good way to turn four perfectly respectable cloves bitter.
What Does the White Wine Do?
Dry white wine lifts the browned bits from the bottom of the pot and adds acidity to balance the cream. Use a dry wine you would willingly drink, such as Sauvignon Blanc or Pinot Grigio. This is not where the syrupy bottle abandoned in the back of the cabinet earns a second chance.
Let the wine simmer until it has reduced substantially before adding the flour. If you prefer not to cook with wine, substitute an equal amount of stock and add one to two teaspoons of lemon juice at the end, tasting before adding more.
Choosing the Right Flour
Use all-purpose flour or a gluten-free flour blend specifically intended to replace all-purpose flour one for one. Sprinkle it over the cooked mushrooms and stir for one to two minutes before slowly adding the stock.
How Thick Should Cream of Mushroom Soup Be?
For soup that will be served in bowls, aim for a creamy consistency that coats the back of a spoon but still pours easily. Remember that it will thicken as it cools.
If you are making it primarily for casseroles, simmer it a little longer so it becomes more concentrated. This recipe is not identical to commercially condensed soup, so do not assume that every recipe needs an exact one-for-one substitution without checking the consistency.
For most casseroles and sauces, begin with one cup of this homemade soup in place of one standard can, then add more only if the dish needs additional moisture. A recipe is much easier to loosen than it is to rescue after it becomes soup with noodles floating in it.
| If the soup is… | Try this |
|---|---|
| Too thin | Simmer uncovered over low heat, stirring regularly |
| Too thick | Whisk in warm stock or cream a little at a time |
| Grainy | Lower the heat and whisk thoroughly; do not boil the cream |
| Bland | Add salt gradually, then taste again before adding more herbs |
| Too salty | Add unsalted cream or stock and increase the batch |
| Lacking mushroom flavor | Brown the mushrooms longer in the next batch or use cremini mushrooms |
Ways to Use Homemade Cream of Mushroom Soup
Serve it in a bowl with warm homemade whole-wheat sandwich bread and a simple salad, or keep portions ready for the recipes that call for canned cream soup.
Use it in:
- Green bean casserole
- Chicken and rice casserole
- Beef stroganoff
- Pot roast gravy
- Scalloped potatoes
- Pork chops baked in mushroom sauce
- Chicken pot pie filling
- Creamy pasta sauce
If you are filling the freezer and pantry with practical meal starters, make homemade bone broth too. For more cold-weather soups, try my creamy carrot ginger soup or roasted pumpkin soup with garlic sage butter.
Freezing Cream of Mushroom Soup
Let the soup cool promptly, then divide it into one-cup portions. Souper Cubes containers are easier to stack and freeze.
Leave a little room for expansion, label the containers and freeze. Cream-based soup can separate slightly after thawing, but gentle heat and a good whisk usually bring it back together. Thaw it in the refrigerator, reheat it over low heat and avoid a hard boil.
Frequently Asked Questions
Can I make cream of mushroom soup without wine?
Yes. Replace the wine with an equal amount of stock. Add one teaspoon of lemon juice after the soup has finished cooking, taste, and add a little more only if it needs brightness.
Can I use canned mushrooms?
Fresh mushrooms provide better flavor and texture. Drained canned mushrooms can be used when necessary, but they will not brown or develop flavor the same way.
Can I make this soup gluten-free?
Yes. Use a one-for-one gluten-free flour blend that is intended to replace all-purpose flour.
Can homemade cream of mushroom soup be frozen?
Yes. Freeze it in meal-sized or one-cup portions. After thawing, reheat it gently and whisk well if the cream has separated slightly.
Can I pressure can cream of mushroom soup?
No. Do not pressure can this recipe. It contains dairy and flour and has not been developed as a tested home-canning recipe. Freeze it instead.
Is this the same as condensed cream of mushroom soup?
No. It can replace canned soup in many recipes, but it is not formulated as an exact copy of commercial condensed soup. Simmer it longer for a more concentrated cooking base and adjust the amount according to the dish you are making.
