Published February 5, 2021.This post may contain affiliate links. Please read my disclosure policy.
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Gosh do I love making and eating soup all year round, it’s just so comforting. If you’re a huge soup fan yourself then you definitely have to check out my Pasta e fa*gioli or Matzo Ball soup.
Cream of Mushroom Soup
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that is then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Here are some of the common ingredients in a modern-day homemade cream of mushroom:
- Onions
- Garlic
- Mushrooms
- Roux
- Stock
- Cream
What Kind of Mushrooms Should I Use?
The beautiful thing about this recipe is that you can use whichever mushrooms you’d like. If you have a specific breed that you love, then absolutely use it. My suggestion would be to use mushrooms that on sale and readily available, if not this soup can get very expensive. Here are some of my favorite mushrooms to use:
- Button
- Cremini
- Portabella
- Shiitake
- Oyster
- Maitake
- Trumpet Royal
- Chantarelle
- Porcini
- Cremini
- Hedgehog
- Morel
How to Make It from Scratch
Follow along with these simple instructions for how to make this delicious homemade cream of mushroom soup from scratch:
Caramelize the onions in butter in a large pot over low heat until very browned and sweet, about 45 minutes
Prepare the mushrooms while the onions are cooking.
Next, add the garlic and mushrooms to the pot and sauté for 15-20 minutes on high heat.
Deglaze with white wine and cook until it has been absorbed by the mushrooms.
Stir in the flour until it is completely mixed in.
Pour in the chicken stock and bring the soup to a boil over high heat to activate the roux.
Puree the soup using a hand blender or regular blender until smooth.
Finish by stirring in cream, salt, pepper, parsley, and thyme, and serve.
Make-Ahead and Storage
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
More Amazing Soup Recipes
- Creamy Potato
- Beef and Barley
- Ham and Bean
- Ribollita
- Italian Wedding
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Homemade Cream of Mushroom Soup Recipe
5 from 59 votes
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Servings: 10
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 30 minutes minutes
Ingredients
- 3 tablespoons unsalted butter
- 1 large peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 3 tablespoons olive oil
- 2 pounds assorted cleaned and sliced fresh mushrooms
- ½ cup white wine
- ½ cup all-purpose flour
- 3 quarts chicken stock
- 1 ½ cups heavy whipping cream
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon finely minced fresh thyme
- sea salt and pepper to taste
Instructions
Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
Pour in the olive oil and then add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
Deglaze with white wine and cook until it has been absorbed for about 5 minutes. Stir often.
Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
Puree the soup using a hand blender or regular blender until smooth.
Finish my stirring in cream, herbs, salt, and pepper.
Notes
Chef Notes:
- Make-Ahead: You can make this soup up to 2 days ahead of time.
- How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
- How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
- If for some reason you do not have chicken stock, you can use vegetable stock or water.
- You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
- Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
- Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
- I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
- If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
Course: Soup
Cuisine: French
Author: Chef Billy Parisi
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117 comments
- Maria
I have made this soup a dozen times and my family always ask for it. It especially has more flavor the next day. Make it I promise you and your family will love it
- Reply
- Lynn Johnstone
I’m planning on making this soup in a couple of days and am looking forward to it, but I have a dumb question. I’m never sure how much salt and pepper to add when a recipe says to add to taste. Would you be able to give me a rough idea how much to put in (in tsp measure), or at least what amount to start with? Thanks so much.
- Reply
Season once taste twice. Taste it, season it, taste it again and see if it needs more seasoning and then taste it again.
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- Sharon Jordan
I made your soup chef! It was so rich and creamy that I had to stop myself from eating more bowls! The deglazing with the wine elevated the dish to another level! I normally leave it a little chunky when pureeing, but this time I did a 100% puree. And now I can use this creamy amazing soup as the gravy for my smothered chicken! I shared with my neighbors and they were over the moon! Thank you for this recipe, looking forward to more!
- Reply
- Kevin P
Family loved this had to do a simple gluten free replacement for flour and topped with some crumbled bacon and mushrooms
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- Naomi
Would make it again. Very tasty. Made left over mushroom soup into beef stroganoff.
- Reply
- Kristen Riddlestone
Amazing! Everyone loved it! I’ll never use a different recipe again. Thank you!
- Reply
- sue 😁
Thank you ChefBilly 😋😁🐾
- Reply
- sue 😁
Thank you ChefBilly love soup 🤩😋😁👋
- Reply
- Lena Cantera
Do you have to puree the soup?
- Reply
nope
- Reply
- Rachelle
My family loves this recipe! It freezes well too! Thank you Billy Parisi for another great recipe : )
- Reply
- Kathy Huddleston
This soup is so good
- Reply
- edith somogyi
The best cream of mushroom I have ever tasted. I make this at least once a month.
- Reply
love it!
- Reply
- Lisa Kowalski
Hey Chef,
I used your recipe this year in my green bean casserole. I reserved some the day before and ate as soup. Really amazing. My green bean casserole was out of this world delicious. I wanted to avoid all the weird bad for me ingredients in the famous canned soup. I will make again, and again.- Reply
- Lisa Wilcox
Excellent recipe. We love it. Thank you Chef.! Take the time to cook your onions, so worth it……..
- Reply
thank you so kindly!!
- Reply
- Peggy Aungst
I made this soup because my husband loves mushrooms. It was a huge hit. It was so easy to make and very tasty. I will make it again, for sure. Carmelizing the onions for such a long time made all the difference in the world. I used mushroom broth instead of chicken stock. 10 out of 10. Would recommend.
- Reply
- Karen McCabe
Excellent!
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Karen McCabe
I veganized this recipe and I must say IT IS AWESOME!
- Chef Billy Parisi
Thank you for trying this out!
- Reply
- Karen McCabe
Can I use dry vermouth instead of wine?
- Reply
yes, I’d use less
- Reply
- Joan
Delicious soup!
Thanks for info about how long you can make your recipes in advance, storage time, reheating info & lots of helpful notes! You are my go-to & your recipes never disappoint!- Reply
- Chef Billy Parisi
My pleasure, thank you!
- Reply
- Rhoda Groover
Best mushroom soup ever. My family loves it
- Reply
- Chef Billy Parisi
Thank you, glad they enjoyed it!
- Reply
- Darlene
First time making mushroom soup and I Love it. I will be making this again!!!
- Reply
- Kathleen Miller
Very good!
- Reply
many thanks!
- Reply
- Earlene Kent
This recipe is a winner! The chef’s tips really helped! I had never sautéed onions for 45 minutes before and the flavor was well worth it! And I love the tip about buying the mushrooms you can afford. So I missed some shiitake with oyster and some cremini and button. The flavor is amazing!!!thank you Chef Parisi!
- Reply
- Barbara Whitted
Yes I made this!!! I used it to cook a roast in my crockpot! It was the best! Then I used the leftover for beef with barley soup! I’ll never go back to canned soup!!! Thanks Billy!!
- Reply
- Carmen
Absolutely wonderful!
- Reply
so good!!
- Reply
- Kevin M
Did it, tasted great, and even had some to put away for later
- Reply
perfect!!
- Reply
- MR Williams
Now, this is the perfect recipe of a flavorful Cream of Mushroom Soup! Thank you so very much. Made for a group dinner with nothing but positive remarks.
- Reply
many thanks!
- Reply
- Lorraine Viljoen
Make it regularly
- Reply
thank you!
- Reply
- Kim Bladdick
EXCELLENT! I have never even considered making my own cream of mushroom soup, until I needed a can and didn’t have one. I thought about Chef Billy. It took a little time but WORTH IT! I have made it twice and both times it was excellent! Thanks Chef!!
- Reply
sgh
- Reply
- Monica
I made this soup just delicious, my neighbour just loves it
- Reply
Many thanks!
- Reply
- Pamela
This recipe is absolutely a keeper. I followed it exactly and it was ridiculously good. No modifications necessary, not a one.
- Reply
thanks for giving it a shot!!
- Reply
- Sheryl Williams
I made this recipe and it was delicious! Allow plenty of time for cooking.
- Reply
so good!!
- Reply
- Diane
This recipe is a constant in our house! I follow the recipe as written, using whatever mushroom types I have on hand. It is always wonderful! Thank you!
- Reply
excellent
- Reply
- Orange
How delicious that is! I did this without whipping cream and put some spicy stuff on it.
- Reply
- Joyce earwood
I made this soup and it is so flavorful. Easy to make because of detail how to instruction.
- Reply
Love it!
- Reply
- Linda
Best. soup. ever.
- Reply
thank you so kindly!!
- Reply
- Travis
This brought me WAY back to my childhood. Mom used to make canned soup for us and we all thought it was great. This is so much better. My kids loved it and I will definitely be making it again!
- Reply
Awesome!
- Reply
- Terri Riendeau
I made a huge batch of this soup and froze single serving size packets in vacuum packs (my food vacuum sealer is such a useful appliance). Hubby doesn’t eat mushrooms so I get to enjoy all of it. I did share with a mushroom appreciating niece. It’s just the best!
- Reply
Perfect!
- Reply
- Portia
I like mushroom soup with a little sherry in it (real sherry not cooking sherry). Would you simply add a splash of it near the end or would you sub the white wine for sherry?
- Reply
Either or.
- Reply
- Cherry Schiestel
It’s the best!!
- Reply
it’s a good one!
- Reply
- Rhoda Groover
I loved this soup. I will never buy it from the store due to too much sodium. Thank you for all the recipes
- Reply
My pleasure!
- Reply
- Lori ElbermawyLori Elbermawy
This is the best mushroom soup recipes I’ve ever made. This is definitely a keeper!
- Reply
thank you so kindly!!
- Reply
- Joyce earwood
This was so easy and it tastes fantastic
- Reply
Excellent!
- Reply
- Kaye
Very easy to make and THE most delicious mushroom soup!
- Reply
thanks for giving it a shot!!
- Reply
- Susan Vanderveen
This soup was amazing! Can’t wait to make it again!
- Reply
Thank you!
- Reply
- Dale Robinson
Chef Parisi takes the time to really explain the techniques. Cream of mushroom soup is one of my favorites and my husband loves it. This time I used Chef Parisi’s recipe, and we were over the moon at the first bite. I’m so glad I learned to save my mushroom stems from one of his other recipes, because it brought this batch of soup to another plane of enjoyment. Wow. Thank you.
- Reply
My pleasure! Thanks for the kind words!
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- Maggie
I made this soup yesterday. OMG delicious. I mixed it up using White Button,Crimino, oyster and Shiitake mushrooms. The onions seemed to take forever but it was well worth it. An absolute must if you are a mushroom lover.
- Reply
Thanks for giving it a shot!!
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- Donna R
This recipe, though time-consuming, is delicious. It’s worth every minute of effort. Next time I might not purée those mushrooms but then it wouldn’t be a cream soup.
- Reply
thanks for giving it a shot!!
- Reply
- Jane Sheehan
Can red wine be substituted for white?
- Reply
I wouldn’t
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- Dawn Gray
The best mushroom soup ever! Such a great base to use for casseroles too! Yum, yum, yum!!
- Reply
Great!
- Reply
- Rhean N
Best cream of mushroom soup I’ve ever had, thank you Chef Billy!
- Reply
- mll
Your search is over…this is the one.
- Reply
- Kathleen
This is delish!
I used Crimini and dried (re-hydrated) porchini mushrooms!- Reply
- Christina
Used button and bella mushrooms and sauvignon blanc. Was delicious, but the texture wasn’t quite smooth enough- will blend more next time. Well worth the work!!
- Reply
- Mike Coyne
So good! So simple!
- Reply
- Danielle Boyer
This is the best mushroom soup recipe ever.
So delicious, great for a comforting bowl of soup, and great to use in tuna casserole!- Reply
- Mary Lodin
This is the best Cream of Mushroom soup and is now my “go to.”
- Reply
- Thomas Murin
Great step by step process and taste delicious! I adjusted (lowered) the thyme amount slightly (just due to my personal preference) but I love this soup/recipe!
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- Kathy Goldie
Holy Canoli, this is fantastic. I watched the video first, which was very helpful in understanding why you take the time to carmelize the onions first. I keep trying to order cream of mushroom soup in restaurants, and so far, nothing has touched the flavour of this recipe. Thanks very much for a winner, served with sweet potato bread with thyme echoing through both the soup and the bread.
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- Linda G
Many years ago, I made cream of mushroom soup often for my family. Somehow the recipe got lost and I never found one to match it until now. So thankful to come across this recipe. It was delicious and easy to prepare.
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- Dominique
I just made this homemade cream of mushroom soup very delicious. This is a keeper for sure .I rate this 10 out of 10
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- Rhonda D
This is a definite keeper recipe. I am so pleased with the taste and plan to never use the canned stuff again! My onions took a little longer than 45 minutes to caramelize, but it is worth the time and effort for that deep rich flavor! Thank you!
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- Debbie Reno
Just finished making this wonderful soup! Thank you so much for the recipe. I am on a diet, and this will help out. I wish it had the nutritional value. Either way, I will limit my quantity at each meal. BTW, I love all of your recipes and have collected them, but never tried but a couple. I will do better in the future as I am moving in with my daughter, and plan to cook new stuff for her and her partner.
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- Steve S.
Thank Chef, not usually a fan of Mushroom soup except as an additive in other recipes. But my daughter was dairy and soy issues so I opted for your homemade recipe, substituting oat milk and extra soy free margarine of course, and it came out delicious. Just time consuming sautéing all those onions and mushrooms but happy with the results. Thanks again.
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- Emily P
I made this recipe tonight. It was very easy to follow! Thanks for sharing, will definitely make this again.
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- Linda Ziegler
Have no wine. Can I use apple juice instead?
- Reply
Just skip it
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- Brianna
I made this for lunch today! I scaled back the recipe 1/4 because I’m the only one that likes mushrooms in the house. I also didnt have wine on hand so I left it out. It was superb!! Full of flavor and thick and creamy! I also did not puree the mixture but chopped the mushrooms roughly. 10/10 will make again!
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- Jessica
Made this soup today and it was delicious! I had 4 pounds of mushrooms available so I doubled it.(Sharing with my sister…) Everything worked perfectly except I reduced the amount of chicken broth by about 25% as it looked like too much as I was adding it. Doubling 3 quarts (6 quarts) seemed excessive and it would have been. I also added more white wine at the end (my sister’s-😉sous chef- recommendation and it really was amazing.
Absolutely love watching your cooking videos. I’ve been sharing with friends who can’t cook as well. They are thrilled.
- Reply
- Michele Smith
Very flavorful! My 6 year old granddaughter liked it too. Mine was still a little too thin despite flour and cornstarch. I think I will use less stock next time. It makes a lot, so I put half in the freezer. I’m already thinking about when to eat it again. I love mushrooms! We grow shiitake mushrooms and I can’t wait until our next harvest to make this soup.
Thank you for all your cooking tips and encouragement!
Michele- Reply
- Vesna
Absolutely LOVE your recipes. The pan fried chicken with mushrooms and truffle butter gravy is to die for. The mashed potato recipe is delicious! The mushroom soup has a wonderful flavour. Looking forward to making beef barley soup next. Thank you for sharing your recipes.
- Reply
- Susie
How do you clean mushrooms? Do they need to be peeled?
- Reply
check out the video for how to do it!!
- Reply
- Gene Maak
Delicious! Made this for Superbowl Sunday. I followed the directions and it came out perfect.
Thanks Chef!- Reply
- Marsha
Would I be able to used canned mushrooms if I did not have the fresh ones? Thanks
- Reply
I think so, you’ll just need a lot of them.
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- Catrina Watkins
Thanks, I will try this recipe. I’m looking forward to making this.
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- Desiree
Do you think an alternate flour (almond or coconut) would work in place or regular flour?
- Reply
no. You can use arrowroot though as gluten-free alternative.
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- Maggie
This recipe looks great but I’ve developed a lactose intolerance over the years. Do you think I could successfully swap out the cream with a barista oatmilk?
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Possibly? Definitely not my area of expertise when it relates to allergies. My guess is you could but you would need to use less because heavy cream is so thick and oat milk would thin out your soup even more, as well as giving it an oat flavor.
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