Homemade Cream of Mushroom Soup

Oh, homemade cream of mushroom soup – where have you been all my life? I remember the first time I ditched the canned stuff and tried making it from scratch. Wow! The difference was like night and day. That rich, velvety texture and deep earthy flavor made me wonder why I ever settled for store-bought.

This recipe is my go-to when I want something comforting yet fancy enough to impress. It comes together in about 20 minutes (yes, really!), and the ingredients are probably already in your kitchen. Trust me, once you taste this homemade version with its fresh mushrooms swimming in creamy goodness, you’ll never go back to those sad little cans again.

Why You’ll Love This Homemade Cream Of Mushroom

Listen, I know what you’re thinking – “Why make it when I can just grab a can?” Oh, but darling, let me tell you why this homemade version is life-changing:

• Rich, real flavor – Fresh mushrooms and cream create a depth that canned soup just can’t match. No weird metallic aftertaste, just pure comfort in every spoonful.
• Ready in 20 minutes – Faster than running to the store, and you control the thickness (no more gloopy surprises when you open the can).
• No mystery ingredients – Just simple, wholesome stuff. I skip the preservatives and questionable “flavor enhancers” that come in those tin cans.
• Secret kitchen weapon – Use it in casseroles, sauces, or just pour it over mashed potatoes. It makes everything taste like a cozy Sunday dinner.

Seriously, once you try this, you’ll be like me – stashing containers of it in the freezer like soup gold.

Ingredients For Homemade Cream Of Mushroom

Okay, let’s talk ingredients – simple stuff, but with a few little tricks that make all the difference. Here’s what you’ll need for that velvety mushroom magic:

• 2 cups fresh mushrooms, sliced (I’m partial to cremini for their earthy flavor, but white buttons work great too. Just please, please don’t use those sad canned ones!)
• 3 tablespoons butter (real butter, none of that spreadable stuff – we need that rich flavor)
• 3 tablespoons all-purpose flour (this is our thickening superhero – measure it properly!)
• 1 cup chicken or vegetable broth (I use homemade when I have it, but boxed works fine. Pro tip: veggie broth gives it a lighter taste)
• 1 cup milk (whole milk makes it extra creamy, but 2% works if that’s what you’ve got)
• 1/2 cup heavy cream (this is where the luxury happens. Half-and-half works in a pinch, but I promise the cream is worth it)

And for our flavor boosters:

• 1/2 teaspoon salt (start with this, then taste at the end – you can always add more)
• 1/4 teaspoon black pepper (freshly cracked if you’re feeling fancy)
• 1/4 teaspoon garlic powder (trust me, this little bit makes all the difference)
• 1/4 teaspoon onion powder (the secret weapon that gives it that “what IS that amazing flavor?” quality)

See? Nothing weird or hard to find. Just good, simple ingredients that come together to make something magical. Now let’s get cooking!

How To Make Homemade Cream Of Mushroom

Alright, let’s get to the good stuff – turning those simple ingredients into liquid gold. I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Cooking The Mushrooms

First, grab your favorite saucepan (I use my trusty 3-quart one) and melt the butter over medium heat. You’ll know it’s ready when those little bubbles start dancing – but don’t let it brown! Toss in your sliced mushrooms and listen to that satisfying sizzle. Give them a good stir to coat every piece with that buttery goodness.

Now here’s the important part – don’t rush this step. Let those mushrooms cook for about 5 minutes, stirring occasionally, until they soften and turn a beautiful golden color. They’ll shrink quite a bit, and that’s normal. The kitchen should smell amazing right about now.

Thickening The Soup

Time to work our thickening magic! Sprinkle the flour evenly over the cooked mushrooms and stir like crazy for about a minute. You want every mushroom piece coated and that raw flour taste cooked out. This is your base for that perfect creamy texture, so no skipping this step.

Now here’s my secret for lump-free soup: add the broth SLOWLY while whisking constantly. I mean drizzle it in at first, then gradually pour faster as the mixture comes together. It’ll look thick and gloppy at first, but keep whisking – it’ll smooth out beautifully. Once the broth is fully incorporated, do the same with the milk and cream.

Simmering And Seasoning

Now we let the magic happen. Reduce the heat to low and stir in all those wonderful seasonings – salt, pepper, garlic powder, and onion powder. Let everything simmer gently for about 10 minutes, stirring occasionally. You’ll see the soup thicken to velvety perfection.

Too thick? Add a splash more broth or milk. Not thick enough? Let it simmer a few more minutes. Taste and adjust the seasoning if needed – sometimes I add an extra pinch of garlic powder if I’m feeling adventurous. And just like that, you’ve got homemade cream of mushroom soup that puts any canned version to shame!

Tips For The Best Homemade Cream Of Mushroom

After making this more times than I can count, I’ve picked up some tricks to take your soup from good to “oh-my-goodness” amazing:

• Mix your mushrooms – Try combining cremini with a few shiitakes for extra depth. Each variety brings its own special flavor to the party.
• Control the creaminess – Want it richer? Add an extra splash of heavy cream at the end. Lighter? Substitute half the cream with milk.
• Freeze like a pro – Pour cooled soup into ice cube trays for recipe-ready portions. Frozen cubes keep for 3 months and thaw in minutes.
• Blend for silky texture – For ultra-smooth soup, give it a quick blitz with an immersion blender before serving.

These little tweaks make all the difference – happy cooking!

Serving And Storing Homemade Cream Of Mushroom

Now comes the best part – enjoying your creamy creation! This soup is like the little black dress of your kitchen – it works for everything. My absolute favorite way? Poured over a pile of crispy roasted potatoes (trust me on this one). But here are some other delicious ideas:

• Comfort food upgrade – Swap it in any recipe that calls for canned cream of mushroom. Your green bean casserole will never be the same.
• Soup bowl magic – Serve it piping hot with a chunk of crusty bread for dipping. I like to sprinkle fresh thyme on top for a pretty finish.
• Chicken’s best friend – Spoon it over baked chicken breasts or pork chops during the last 10 minutes of cooking for an instant sauce.

Now, let’s talk storage because chances are you’ll want to make extra (smart thinking!). In the fridge, it keeps beautifully for about 3 days in an airtight container. The texture might thicken up – just whisk in a splash of milk when reheating.

For freezing, I’ve got two favorite methods:

1. Pour cooled soup into freezer bags and lay them flat (saves so much space!)
2. Use those handy silicone ice cube trays for recipe-sized portions

Frozen soup stays good for about 3 months. Thaw overnight in the fridge or pop a frozen cube directly into your cooking pan – it’ll melt right into your sauce.

When reheating, go low and slow – medium heat with frequent stirring prevents that dreaded “skin” from forming on top. If it does, just give it a quick whisk or blend. Now go enjoy your homemade masterpiece!

Homemade Cream Of Mushroom Variations

Alright, let’s play with our mushroom masterpiece! Once you’ve mastered the basic recipe (which is perfect as-is, by the way), try these fun twists to keep things interesting. I’ve tested them all, and each one brings something special to the table.

Herb-Infused Elegance

Fresh herbs take this soup to restaurant-quality levels. My favorite addition? A few sprigs of thyme tossed in while simmering – just remember to fish them out before serving. Rosemary works wonders too, but go easy (half a sprig is plenty). For a French twist, stir in a tablespoon of chopped fresh tarragon at the end. The anise-like flavor pairs magically with mushrooms!

Cheese Lover’s Dream

Because everything’s better with cheese, right? Once the soup’s done, stir in a handful of grated Parmesan or Gruyère until melted. Want it extra decadent? Top each bowl with a sprinkle of sharp cheddar and broil until bubbly. Just be careful – the cream base means it’ll thicken more with cheese, so you might need to thin it with a splash of warm milk.

Spiced-Up Version

Sometimes I crave a little heat. A pinch of smoked paprika adds warmth without overpowering the mushrooms. For “grown-up” soup, a dash of cayenne pepper (start with 1/8 teaspoon!) gives it a subtle kick. My friend swears by adding a teaspoon of Worcestershire sauce for umami depth – though I often use a splash of soy sauce instead.

The beauty of this recipe? You can customize it endlessly based on what’s in your fridge or your mood. Just remember – the simpler the variation, the more the mushroom flavor shines through. Now go make it your own!

Nutritional Information

Let’s talk numbers – but don’t worry, this is the good kind of math! Based on my standard recipe (with whole milk and heavy cream), here’s what you’re getting in each delicious 1/2 cup serving:

• Calories: 180 (worth every one!)
• Fat: 14g (that’s where the creamy magic happens)
• Saturated Fat: 9g
• Carbohydrates: 10g
• Fiber: 1g (thanks to those wonderful mushrooms)
• Protein: 4g
• Sodium: 300mg

Now, here’s my kitchen truth – these numbers can change based on your ingredients. Used 2% milk instead of whole? That’ll shave off some fat and calories. Added extra mushrooms? More fiber for you! The beauty of homemade is you control what goes in, so you can tweak it to fit your needs.

I like to think of this soup as a “better-for-you” comfort food. Those mushrooms pack nutrients like selenium and B vitamins, and unlike the canned stuff, you’re not getting any weird preservatives. Just real, wholesome goodness in every spoonful!

Common Questions About Homemade Cream Of Mushroom

I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

• “Can I use canned mushrooms?” Sure, in a pinch – but fresh makes all the difference in flavor and texture. If you must use canned, drain and rinse them well, then pat dry. You’ll need about 1 1/2 cups since they’re already cooked down.
• “Help! My soup is lumpy!” Don’t panic! An immersion blender fixes it in seconds. No blender? Strain it through a fine mesh sieve – still delicious, just silky smooth.
• “How can I make it dairy-free?” Swap butter for olive oil, use full-fat coconut milk instead of cream, and thicken with cornstarch instead of flour (mix 1 tbsp cornstarch with 2 tbsp cold water per cup of liquid).

See? No mushroom mysteries here – just simple solutions for creamy success!

Well, my fellow mushroom lovers, that’s everything you need to know to make the most amazing homemade cream of mushroom soup. I can’t wait for you to experience that first spoonful of rich, creamy perfection – it’s going to ruin canned soup for you forever (in the best possible way)!

Now it’s your turn – give this recipe a try and let me know how it turns out. Did you add any fun twists? Discover a new favorite mushroom variety? Have a brilliant serving idea I haven’t thought of? Drop your thoughts and photos in the comments below. Happy cooking, and may your soup always be lump-free! For more great recipes, check out BBC Good Food.

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