Cream of Mushroom Soup Homemade (Easy 45-Minute Recipe)

Cream of Mushroom Soup Homemade is one of those dishes that instantly feels like a warm hug in a bowl. Whether you’re curled up on the couch in fuzzy socks or need a hearty starter for a dinner party, this soup has your back. The beauty of cream of mushroom soup homemade is that it skips the mystery can and instead lets you cook something rich, creamy, and satisfying right in your own kitchen.

If you’ve ever been let down by a bland, tinny version, this one’s your redemption arc. Best part? You only need basic pantry staples, a pot, and about 45 minutes—perfect for when life is chaotic and your people are hungry. Trust me, even the mushroom skeptics at your table might raise an eyebrow, grab a spoon, and ask for seconds.

Table of Contents

What is Cream of Mushroom Soup Homemade?

Cream of mushroom soup homemade is a silky, rich soup made from fresh mushrooms, sautéed aromatics like onion and garlic, and a thickened base of butter, flour, and broth. The heavy cream swoops in at the end to make everything luxuriously smooth. Unlike store-bought versions, this one’s not packed with preservatives or that odd aftertaste that makes you wonder what decade it came from.

Think of this as the grown-up, cozy version of that canned stuff your mom used in casseroles. And yes, it still works beautifully in recipes like green bean casserole—but it shines brightest when served all on its own with crusty bread. Whether you’re vegetarian or simply looking to eat more whole foods, this is a great go-to.

Reasons to Try Cream of Mushroom Soup Homemade

Why make cream of mushroom soup homemade instead of popping open a can? For starters, the flavor. Fresh mushrooms have an earthy, umami-rich taste that canned versions just can’t match. You’re also in control here—less salt, no additives, and the ability to swap in dairy-free options.

It’s also shockingly simple. If you’ve got 45 minutes, you can pull this off, even on a weeknight. Another win? It’s super versatile. Ladle it into bowls, use it as a sauce over chicken, or pour it into your next casserole. Oh, and let’s not forget that little feeling of pride when your family goes, “Wait—you made this from scratch?” Plus, the aroma alone is worth it—it makes your kitchen smell like you’ve been cooking all day (even if you haven’t).

Ingredients Needed to Make Cream of Mushroom Soup Homemade

• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper, to taste

Optional Add-ins:

• Dried mushrooms for deeper flavor
• Coconut milk instead of cream for a vegan twist

Instructions to Make Cream of Mushroom Soup Homemade

Making cream of mushroom soup homemade might sound like something reserved for cozy Sundays or holiday meals, but with this step-by-step guide, you’ll see just how simple and satisfying it is to make any day of the week. Whether you’re cooking for your family, meal prepping for lunches, or simply need a warm bowl of comfort, follow along with these expanded, detailed directions that’ll have you ladling up creamy, savory soup in no time.

Step 1: Sauté the Aromatics

Start by placing a large soup pot or Dutch oven over medium heat. Add 4 tablespoons of butter and let it melt completely. Once the butter begins to bubble, toss in your chopped onion and minced garlic. Stir frequently and sauté until the onions become soft and translucent—about 4 to 5 minutes. You’re not just softening veggies here; you’re building flavor. The garlic should smell toasty but not burnt (we’re going for warm and fragrant, not “who burned popcorn?”).

Want to learn more about why aromatics matter? Read our guide on easy cooking preparation tips that’ll change the way you approach flavor-building.

Step 2: Add the Mushrooms and Cook Them Down

Now it’s time for the star of the show: mushrooms. Add 1 pound of sliced fresh mushrooms to the pot. At first, it may seem like a lot, but mushrooms shrink significantly as they cook. Stir them in well, then let them cook down for about 8 to 10 minutes, stirring occasionally. You’ll notice they release their moisture and slowly turn golden brown. Don’t rush this part—it’s where that deep, earthy umami flavor develops. If you’ve ever had bland mushroom soup, chances are the mushrooms weren’t properly browned.

If you’re working with different varieties, check out our wild rice and mushroom soup for ideas on mixing mushrooms for maximum flavor.

Step 3: Make the Roux for Thickening

Sprinkle 1/4 cup of all-purpose flour directly over the mushrooms. Stir continuously for 1 to 2 minutes to combine and cook off the raw flour taste. This creates a roux—a fancy word for a thickening base made from flour and fat. It may look a little pasty at first, but trust the process. The roux will help your soup achieve that classic creamy texture without needing to add a bunch of extra cream or cheese.

Looking for a gluten-free option? We’ve got tips in our creamy Tuscan marry me butter beans post on how to substitute flour for other thickeners like cornstarch or arrowroot powder.

Step 4: Slowly Stir in the Broth

Next, gradually pour in 4 cups of vegetable broth while stirring constantly to avoid lumps. This step by step addition of broth helps the flour dissolve evenly and keeps the soup base smooth. Once all the broth is in, bring the mixture to a gentle boil, then reduce the heat to a simmer. Let the soup cook for about 15 minutes uncovered, giving everything time to meld together and thicken. Stir occasionally to prevent anything from sticking to the bottom.

Pro tip: Use homemade broth if possible for a richer taste, or try this flavor-packed cabbage soup for inspiration on making your own brothy base.

Step 5: Stir in the Cream

Once your soup has simmered and thickened, reduce the heat to low and pour in 1 cup of heavy cream. Stir gently until the cream is fully incorporated. This is where the magic happens—the soup transforms into something velvety and luxurious. Season with salt and pepper to taste. Start with a small pinch and taste as you go; mushrooms are naturally savory, and the broth may already have salt.

For dairy-free readers, sub in full-fat coconut milk like we do in our easy anti-inflammatory turmeric chicken soup.

Step 6: Blend if Desired

Want a silky smooth finish? Use an immersion blender right in the pot and pulse until you reach your preferred consistency. For a chunkier, rustic vibe, skip this step and serve as-is. If you’re using a standard blender, allow the soup to cool slightly first and blend in batches (with the lid slightly open to release steam).

Looking for texture inspiration? Our fennel and potato soup shows how chunky and creamy can live happily in one bowl.

Step 7: Serve It Up Warm

Ladle the finished soup into bowls and serve hot. Garnish with a swirl of cream, fresh parsley, or a dash of cracked pepper if you’re feeling fancy. Pair with crusty bread or a simple green salad, and you’ve got dinner done right.

What to Serve with Cream of Mushroom Soup Homemade

Cream of mushroom soup homemade pairs like a dream with crusty bread—think sourdough or a fresh baguette. For a heartier meal, add a side salad like our autumn harvest Honeycrisp apple and feta salad for contrast. Roasted veggies or herbed potato rolls also make excellent companions. If you’re going all-in comfort mode, pair it with a grilled cheese (trust me, dunking is encouraged). Hosting a dinner party? Serve this soup in small bowls with a drizzle of truffle oil to impress without the stress.

Key Tips for Making Cream of Mushroom Soup Homemade

• Use a mix of mushrooms if you can—cremini, shiitake, or even a few dried porcini will boost the flavor.
• Don’t skip the browning stage. Let those mushrooms cook until golden. That’s where all the good stuff hides.
• Stir while adding broth to avoid flour lumps and keep things smooth.
• Want to lighten it up? Try half-and-half or a plant-based milk.
• Vegan version? Sub the butter with olive oil and use full-fat coconut milk.

If you like this creamy recipe, you’ll probably also love our creamy Tuscan marry me butter beans.

Storage and Reheating Tips for Cream of Mushroom Soup Homemade

Got leftovers? Lucky you. Store cream of mushroom soup homemade in an airtight container in the fridge for up to 4 days. It’ll thicken a bit as it sits, so when reheating, splash in some broth or water to loosen it up. For the stovetop, heat on low, stirring often. Microwave? Cover loosely and zap in 30-second intervals, stirring between. Want to freeze it? Skip the cream and freeze just the broth base—then stir in cream when reheating for the best texture. (Dairy doesn’t always freeze well, but with this trick, your soup stays dreamy.)

FAQs

Can I use milk instead of cream?
You can! Just know the soup will be a bit thinner, but still tasty.

What mushrooms are best?
Cremini are great, but feel free to mix in portobello, white button, or shiitake for a deeper flavor.

Can I make this gluten-free?
Totally. Swap the flour for a gluten-free blend or cornstarch slurry.

Can I use this in casseroles?
Absolutely. This version works great in green bean casserole or creamy pasta bakes.

Do I need to blend it?
Not at all. It’s just personal preference. Chunky = rustic. Smooth = elegant.

Final Thoughts

Cream of mushroom soup homemade is the cozy classic you didn’t know you needed—until you’re scraping the bowl and wondering if anyone noticed you went back for thirds. It’s rich, comforting, and easy enough to make on a Tuesday night without losing your mind. Whether you’re feeding picky eaters or treating yourself, this soup delivers every time. If you loved this, explore more warming bowls like easy vegetarian one-pot lasagna soup or creamy Italian meatball soup. Happy cooking!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print