Homemade Cream of Mushroom Soup Recipe

Name: Homemade Cream of Mushroom Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 large sweet onion (or red onion, or scallion); 1 clove garlic; 12 oz button mushrooms (or 350g); 1/2 cup white wine (100 ml); 1 3/4 cups vegetable or chicken broth (14 fl oz / 400 ml); 1 tsp dried thyme (5 g); 1 tsp dried rosemary (5 g); salt and black pepper (to taste); olive oil or butter (for cooking); chives (for garnish)

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I took way too long to try a cream of mushroom soup, but once I did, it quickly became one of my favorites. While wild mushrooms are often considered a gourmet delicacy, we sometimes overlook the humble button mushroom. It’s packed with flavor, affordable, and available all year round.

My favorite recipe is quite simple, but I love experimenting with variations. If you prefer a milder, more French-style soup, you can start with a roux or add dairy such as cream, cheese, or milk. This soup is incredibly comforting and delicious whether served hot, warm, or even chilled—just avoid serving it straight from the fridge.

Although this recipe is easy to prepare using traditional methods, you can also make it in a Thermomix or similar kitchen appliance.

Table of Contents

Ingredients

Serves 4

1 large sweet onion (or red onion, or scallion)
1 garlic clove
12 oz (350 g) button mushrooms
½ cup (3.5 fl oz / 100 ml) white wine
1 ¾ cups (14 fl oz / 400 ml) vegetable or chicken broth
1 tsp dried thyme (5 g)
1 tsp dried rosemary (5 g)
Salt and black pepper to taste
Olive oil or butter
Chives for garnish

How to Make Cream of Mushroom Soup

Difficulty: Easy

Total Time: 25 min

Prep Time: 5 min
Cook Time: 20 min

Instructions

Clean the mushrooms thoroughly and pat them dry. For soups, I prefer using whole, large mushrooms since they’re more economical than pre-sliced ones. Chop them and set aside.
Finely chop the onion and garlic. Heat some olive oil or butter in a pot over medium heat. Sauté the onion with a pinch of salt until soft. Then, add the garlic and cook for another two minutes.
Add the mushrooms, season with salt and pepper, and stir well. Pour in the white wine and let the alcohol evaporate. Then, add the thyme and rosemary, allowing the flavors to develop.
Pour in the broth (reserving a little in case you need to adjust the consistency later). Bring to a boil, cover, and lower the heat. Let it simmer for about 10 minutes.
If the soup is too thin, let it simmer uncovered for a few more minutes to reduce. Remove from heat and blend until smooth, adjusting the thickness to your preference. Taste and adjust the seasoning.
Serve hot, garnished with chopped chives and a dash of black pepper.

How to Serve Cream of Mushroom Soup

Like most vegetable soups, this one pairs well with almost anything. A slice of crusty bread with a dense crumb is already a fantastic side, but you can also add croutons, breadsticks, or crackers for extra crunch. Topping it with grated cheese, toasted seeds, or sautéed mini mushrooms adds a gourmet touch.

This soup makes a perfect light dinner or a starter for any meal.

How long can you keep cream of mushroom soup?

I can store homemade cream of mushroom soup in the refrigerator for up to 3 days in an airtight container. If I need to keep it longer, freezing is a great option, and it will last for about 2 to 3 months. However, if my soup contains dairy, I might notice a slight change in texture after thawing. To avoid this, I could prepare a dairy-free cream of mushroom soup, which freezes and reheats much better.

Why is my cream of mushroom soup runny?

If my mushroom soup without cream is too thin, it’s probably because I added too much broth or didn’t let it reduce enough while cooking. To fix this, I can let it simmer uncovered a little longer to evaporate excess liquid. If I need a quicker solution, I can mix in a small amount of cornstarch dissolved in cold water to help thicken it. Another trick is to use a substitute for cream of mushroom soup, like mashed sweet potatoes or coconut milk, to create a creamier consistency without making the soup too heavy.

How do I know if my mushroom soup has gone bad?

I always check for a few key signs to know if my cream of mushroom soup is spoiled. If it has a sour or off smell, I know it’s time to throw it out. A slimy texture or visible separation between the liquid and solid ingredients is another clear indication that it’s no longer safe to eat. If I see mold or an unusual discoloration, I won’t take any chances—I’ll discard it immediately. To avoid waste, I try to use my soup quickly by incorporating it into dishes like baked chicken with cream of mushroom soup or using it as a sauce for smothered pork chops with cream of mushroom soup.

Can I eat cream of mushroom soup past the expiration date?

If I have a canned soup like Campbell’s Cream of Mushroom Soup, it can often be safe to eat months past the expiration date as long as the can is in perfect condition—meaning no bulging, rust, or leakage. However, if I’ve made my soup from scratch or if I have an opened container, I make sure to eat it within 3 days to prevent any risk of foodborne illness. If I need an alternative to store-bought options, I can always prepare a cream of mushroom soup replacement with fresh, natural ingredients.

Why did my mushroom soup curdle?

I know my cream of mushroom soup has curdled if it looks grainy or separated. This usually happens when I heat dairy too quickly or mix it with something acidic. To prevent curdling, I always add the cream over low heat, stirring constantly to maintain a smooth texture. If I want to avoid dairy altogether, I can try a replacement for cream of mushroom soup, like cashew cream or unsweetened almond milk, which won’t curdle as easily. When I make a Hungarian mushroom soup, I make sure to add vinegar or lemon juice only at the very end to avoid any unwanted separation.

Can I eat cream of mushroom soup without heating it up?

Yes, I can eat cream of mushroom soup cold, but the texture and flavor might not be as enjoyable. If my soup is thick and creamy, like a Russian mushroom and potato soup, it can be delicious when served chilled. However, I usually prefer warming it up over medium heat, stirring occasionally, to bring out its full depth of flavor. If I’m using canned soup as an ingredient in a dish like chicken thighs with cream of mushroom soup, I can mix it directly into my recipe without heating it first.