Pin it
Making this Cream of Mushroom Soup reminds me of cozy afternoons in my grandmother's kitchen. The aroma of sautéed mushrooms and herbs fills my home with warmth while it simmers. I've perfected this recipe through countless batches and the result is pure comfort in a bowl silky smooth with earthy mushroom flavor that store bought versions just can't match.
Why Make This Soup
This soup has saved me on so many occasions whether I'm hosting summer lunch gatherings or need something warming on chilly winter nights. The best part is how forgiving it is even beginners can create something amazing. When my vegan friends visit I swap in coconut milk and they can't believe how creamy it still turns out.
Ingredients You'll Need
- Butter: Adds richness
- Oil: Prevents burning
- Onions: Diced small
- Garlic: Fresh for bold flavor
- Brown Mushrooms: The main ingredient
- Thyme: Fresh or dried
- Marsala Wine: Enhances depth
- Flour: Thickens the soup
- Chicken Broth: Low-sodium preferred
- Salt and Pepper: To season
- Beef Cubes: Optional for more flavor
- Heavy Cream: For creaminess
- Parsley: Chopped fresh for garnish
Step-by-Step Instructions
- Cook the Veggies
- Melt butter with oil in a pot over medium-high heat. Sauté onions for 2–3 minutes until soft, then add garlic and cook for another minute.
- Prepare the Mushrooms
- Add mushrooms and thyme, cooking for 5 minutes until soft. Pour in wine and let it bubble for 3 minutes to cook off the alcohol.
- Thicken the Soup
- Sprinkle flour over the mushrooms, stir, and cook for 2 minutes. Slowly pour in broth while stirring to avoid lumps. Bring to a gentle boil.
- Simmer
- Lower heat, add salt, pepper, and beef cubes. Cover and simmer for 10–15 minutes, stirring occasionally.
- Add Cream
- Reduce heat and stir in cream slowly. Avoid boiling to keep the cream from curdling. Adjust salt as needed.
Pin it
What Makes It Special
The difference between this and canned soup is like night and day. Those fresh mushrooms release such incredible flavor as they cook and when you add the garlic and herbs it creates layers of taste you just can't get from a can. My kitchen smells absolutely heavenly while this simmers.
Tips for the Best Mushrooms
I've found brown mushrooms give that deep earthy flavor we all love. Sometimes I mix in some shiitakes or portobellos when I'm feeling fancy. The key is cleaning them with a paper towel instead of washing them you'll get much better texture that way.
Customize Your Soup
This recipe is so flexible. Sometimes I use whole milk when I want something lighter or coconut milk for my dairy free friends. That splash of wine adds such lovely depth but you can easily skip it. I love how I can adjust everything to suit whoever I'm cooking for.
Serving Suggestions
Nothing beats dunking crusty bread into this soup. I love serving it with a simple green salad on the side. When I have leftovers they're amazing as a sauce for pasta or the base of a cozy casserole. That fresh parsley on top isn't just pretty it adds such a nice fresh pop.
Storing and Reheating
The soup keeps beautifully in the fridge and the flavors get even better the next day. Just remember to reheat it gently you don't want the cream to separate. If it gets too thick I just add a splash of broth to thin it out. It's perfect for making ahead when you know you've got a busy week coming up.
Pin it
Frequently Asked Questions
- → What kind of mushrooms work best?
- Brown mushrooms like cremini or baby bella work great for their rich flavor. Regular white button mushrooms are fine too. You can also mix in some shiitake or porcini for extra depth.
- → Can I make this ahead?
- Yes, this soup keeps well in the fridge for 3-4 days. Reheat gently to prevent the cream from separating. You may need to thin it with a bit of broth when reheating.
- → Can I freeze this soup?
- Cream-based soups can separate when frozen. If you plan to freeze, make the soup without cream and add it after thawing and reheating.
- → What can I use instead of wine?
- You can substitute the wine with extra chicken broth plus a splash of balsamic vinegar for depth. Apple juice with a touch of vinegar also works well.
- → How can I make this vegetarian?
- Use vegetable broth instead of chicken broth and replace the beef bouillon with mushroom or vegetable bouillon. The rest remains the same.