Made from fresh mushrooms, butter, and cream, this Homemade Cream of Mushroom Soup Recipe comes together in 20 minutes and tastes far better than anything canned.
While I was growing up, my mother never bought canned food (apart from tuna). We always ate fresh ingredients from the local market, which is quite common in Italy.
The only time I ever tried canned soup was during a family trip to Denmark. We arrived late in a little village where all the restaurants were closed, and the only thing we could find was a small supermarket. Among the few things available was a can of mushroom soup, and I loved it straight away.
When we returned home, we recreated that soup from scratch, adding our Italian touch with porcini mushrooms. Their rich flavour makes such a difference, and to this day, I make this Cream of Mushroom Soup Recipe whenever I want something warm, earthy, and satisfying.
A Few Reasons You’ll Enjoy This Homemade Soup
- Works perfectly for lunch or dinner when you need something quick and nourishing.
- This easy mushroom soup recipe pairs well with crusty bread, garlic knots, or freshly baked focaccia.
- Freezes safely for later meals and keeps its creamy texture after thawing.
Key Ingredients for Cream of Mushroom Soup
Mushrooms
I use both button and porcini mushrooms. Button mushrooms keep the soup smooth and tender, while porcini add a rich, earthy depth of flavour.
Cream
Gives this soup its velvety texture and rich taste. It softens the earthy taste of the mushrooms and blends all the ingredients into a smooth, comforting bowl.
Onion and Garlic
These two create the foundation of the soup’s aroma and depth. They add balance and sweetness to the mushrooms, rounding out the overall taste.
Find the complete list with measurements in the recipe card below.
How to Make Cream of Mushroom Soup Recipe
Step 1: Gently sauté the chopped onion and garlic in the butter. When they are soft, add the sliced mushrooms and mix well. Add 2 tablespoons of flour and stir until combined.
Step 2: Pour in the chicken stock and stir.
Step 3: Dissolve the remaining tablespoon of flour in the cream, then add the cream to the soup. Stir until well incorporated.
Step 4: Season with salt and pepper and cook for 5–8 minutes, stirring frequently.
Step 5: Serve hot with some chopped parsley (optional).
Frequently Asked Questions
Button mushrooms give a soft texture, and porcini add a deeper flavour. Cremini, oyster, or shiitake mushrooms also work well. A mix of types gives the best flavour.
Yes. Blend it completely for a smooth texture or leave some small pieces for a bit more body. Let it cool slightly before blending and reheat gently before serving.
Yes, you can use milk instead of cream for a lighter texture. Whole milk gives a smooth result, and low-fat milk makes it thinner. If you prefer a dairy-free version, coconut cream or oat cream also works well.
Yes. Use vegetable stock instead of chicken stock. The mushroom flavour stays rich, and adding a small amount of dried porcini makes it even more flavourful.
Extra Help from the Kitchen
Add a Splash of White Wine – Deglaze the pan after cooking the mushrooms to lift any browned bits and add subtle acidity that balances the cream.
Soak Dried Porcini for Extra Depth – If using dried porcini, soak them in warm water for 15 minutes and add both the mushrooms and strained liquid for a stronger flavour.
Keep the Heat Gentle When Adding Cream – Lower the heat slightly before pouring in the cream to prevent curdling and keep the soup smooth.
Blend for Texture Control – For a thicker soup, blend only half of it and combine again. This keeps some texture while creating a creamy consistency.
Use Good-Quality Stock – A rich homemade or low-sodium stock enhances the mushroom flavour without making the soup too salty.
Variations and Twists
Use Leeks Instead of Onions – Leeks give a milder, slightly sweet taste and go very well with mushrooms and cream.
Add Chicken for a Hearty Version – This Cream of Mushroom Soup Recipe with Chicken is perfect for when you want a more filling meal. Stir in cooked shredded chicken towards the end of cooking and let it warm through before serving.
Herb and Spice Infusion – Add fresh thyme, rosemary, or a bay leaf while the soup simmers, then remove the herbs before serving.
Add Vegetables for Texture – Stir in small cubes of cooked potato, celery, or carrot to make the soup heartier and add a bit of colour.
Storage and Shelf Life
Store any leftover soup in an airtight container in the fridge for up to 3 days. Keep it covered to prevent the surface from forming a skin. To freeze, let the soup cool completely before transferring it into freezer-safe containers or resealable bags. Label with the date and freeze for up to 2 months.
When ready to serve, thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally until smooth. If it thickens during storage, add a splash of milk or stock to bring it back to the right consistency.
Warm Up with More Homemade Soup Ideas
Homemade Cream of Mushroom Soup Recipe
Made from fresh mushrooms, butter, and cream, this Homemade Cream of Mushroom Soup Recipe comes together in 20 minutes and tastes far better than anything canned.
Ingredients
- 250 g – 9 oz. mushrooms – sliced (I use 170 gms – 6 oz. button mushrooms and 80 gms – 3 oz. frozen porcini mushrooms)
- 2 tbsp onion – chopped
- 2 garlic cloves – chopped
- 30 g – 2 tbsp butter
- 3 tbsp flour
- 500 ml – 2 cups chicken OR vegetable stock
- 250 ml – 1 cup cream
- ¼ tsp grated nutmeg
- ½ tsp salt and pepper – to taste
- Parsley – optional
Instructions
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Gently sauté the chopped onion and garlic in the butter. When they are soft, add the sliced mushrooms and mix well. Add 2 tablespoons of flour and stir until combined.
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Pour in the chicken stock and stir.
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Dissolve the remaining tablespoon of flour in the cream, then add the cream to the soup. Stir until well incorporated.
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Season with salt and pepper and cook for 5–8 minutes, stirring frequently.
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Serve hot with some chopped parsley (optional).
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