Recipes, Soups, Stews, Chili

Easy Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup, a rich, decadent soup, absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety. 

Homemade Cream of Mushroom Soup in a white bowl with a spoon sitting beside it

Homemade Cream of Mushroom Soup vs. Canned/Store-Bought

Making your own soup takes extra time compared to store-bought — but is it worth that effort? Some brands do contain fiber and other important nutrients. Unfortunately, a lot of these benefits are lost during preparation.

One of the most important things to look out for when buying canned/store-bought soup is the amount of sodium. It’s added as a flavor-enhancer and for preservation purposes; but it’s important to be mindful of the amount you consume.

Saturated fat is another factor you have to watch for with canned soup. These raise cholesterol levels and lower your LDL (good cholesterol).

To me, making homemade cream of mushroom soup is definitely worth the extra effort. The flavor is always better and you can control how healthy it is by the ingredients used. I love to make large batches and freeze for quick-use later.

Spoonful of Homemade Cream of Mushroom Soup

Ingredients You’ll Need:

Unsalted Butter
Yellow Onions
Sea salt and Black Pepper
Garlic Cloves
Fresh Portobello mushrooms,
Dried or Fresh Rosemary
Dried or Fresh Thyme
Marsala Wine
Chicken or Vegetable Broth
Heavy Cream
All-Purpose Flour

Instructions:

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.

Add garlic and cook, stirring frequently, for another 1-2 minutes.

Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the  mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.

Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.

Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.

Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. Enjoy!

Homemade Cream of Mushroom Soup in a white bowl with a spoon sitting beside it

Homemade Cream of Mushroom Soup

Yield: 6 Cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and you’ll never go back to the canned variety. 

Ingredients

  • 2 tablespoons unsalted butter
  • 2 small yellow onions, finely chopped
  • Sea salt and black pepper, to taste
  • 1-2 cloves garlic, minced
  • 16 oz. Portobello mushrooms, sliced
  • 2 teaspoons dried rosemary (or 2 tablespoons fresh rosemary leaves, finely chopped)
  • 2 tablespoons fresh thyme (or 1½ teaspoons dried)
  • ½ cup Marsala wine
  • 2 cups chicken or vegetable broth, preferably organic
  • 1 cup heavy cream, room temperature
  • 3 tablespoons all-purpose flour

Instructions

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes.



Add garlic and cook, stirring frequently, for another 1-2 minutes.



Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally, until the  mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.



Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates.



Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple tablespoons of the hot soup to it before stirring it into the soup.



Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving.
Enjoy!

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 167mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 8g

This data was provided and calculated by Nutritionix on 8/30/2020

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Homemade Cream of Mushroom Soup

One Comment

  1. Looks so good! I’m going to pin this for later!

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