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Bowl of homemade cream of mushroom soup with sliced mushrooms and a parsley garnish, served beside garlic bread.

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.

Course: Main, Soup
Cuisine: International
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Manuela Zangara

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

  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.

  2. Pour in the chicken stock and stir.

  3. Dissolve the remaining tablespoon of flour in the cream, then add the cream to the soup. Stir until well incorporated.
    Cooking process showing onion, garlic, and mushrooms being sautéed, flour added, and cream poured in for the soup.
  4. Season with salt and pepper and cook for 5–8 minutes, stirring frequently.
  5. Serve hot with some chopped parsley (optional).