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Bowl of homemade cream of mushroom soup with sliced mushrooms and parsley beside fresh mushrooms.

Homemade Cream of Mushroom Soup Recipe

Rich homemade cream of mushroom soup made with fresh mushrooms, stock, herbs, dry white wine and heavy cream. Serve it by the bowl or freeze it in portions for casseroles and sauces.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 7
Ingredients Method Notes

Ingredients
  

  • 3 to 4 cups diced fresh mushrooms
  • 1/4 cup finely diced onion
  • 4 garlic cloves minced
  • 1/4 cup dry white wine
  • 3 tablespoons all-purpose flour or one-for-one gluten-free flour
  • 2 cups chicken turkey or vegetable stock
  • 4 cups heavy cream
  • 2 tablespoons butter
  • 2 teaspoons salt plus more to taste
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 teaspoons dried parsley

Method
 

  1. Melt the butter in a large cast-iron Dutch oven or heavy-bottomed pot over medium heat.
  2. 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.
  3. Add the garlic, basil, oregano and parsley. Cook for about 30 seconds, just until the garlic is fragrant.
  4. 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.
  5. Sprinkle the flour over the mushroom mixture. Stir continuously for 1 to 2 minutes so the flour cooks without scorching.
  6. 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.
  7. Reduce the heat to low and slowly stir in the heavy cream. Add the salt and black pepper.
  8. 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.
  9. Taste and adjust the salt and pepper before serving.

Notes

Mushrooms: White button mushrooms produce a mild soup. Cremini mushrooms give it a deeper color and stronger mushroom flavor.
Flour: Use all-purpose flour or a gluten-free blend formulated as a one-for-one replacement. 
Wine: Replace the wine with stock if desired. Add a small amount of lemon juice after cooking to replace some of the missing acidity.
For casseroles: Simmer the soup longer for a thicker cooking base. Begin with one cup in place of a standard can of condensed soup, then adjust according to the recipe.
Storage: Refrigerate for three to four days or freeze in one-cup portions. Reheat gently and whisk if the soup separates.