Cream of Mushroom Soup

Why You’ll Love This Recipe

This soup combines the natural earthiness of cremini mushrooms with the bright acidity of lemon and wine, creating a complex yet balanced flavor profile. The parmesan rind adds subtle savory depth, while the creamy finish makes it indulgent without being heavy. It’s a great homemade alternative to canned soups—full of fresh ingredients and customizable to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons unsalted butter, cut into 1-tablespoon pieces, divided
• 2 lbs baby bella mushrooms (cremini), sliced
• Salt and black pepper, to taste
• 2 1/2 cups chopped yellow onions
• 1 1/2 tablespoons minced garlic
• 1/3 cup all-purpose flour
• 2/3 cup dry white wine (e.g., Sauvignon Blanc)
• 3 (14.5-ounce) cans low-sodium chicken broth
• 1 parmesan rind (about 3 to 4 inches long)
• 2 teaspoons fresh thyme leaves
• 1 1/2 tablespoons cornstarch blended with 2 tablespoons water (optional, for thickening)
• 3/4 cup heavy cream
• 2 teaspoons fresh lemon juice

Directions

1. In a large pot or Dutch oven, melt 3 tablespoons of butter over medium-high heat. Add mushrooms and a pinch of salt and pepper. Cook, stirring occasionally, until mushrooms release their moisture and begin to brown, about 10-12 minutes. Remove mushrooms and set aside.
2. Add remaining butter to the pot. Add onions and cook until softened and translucent, about 8 minutes.
3. Stir in minced garlic and cook for 1 minute more.
4. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.
5. Slowly pour in the white wine, scraping the bottom of the pot to loosen any browned bits.
6. Add chicken broth, parmesan rind, and thyme leaves. Stir well and bring to a simmer. Cook uncovered for about 20 minutes to develop flavor.
7. Remove the parmesan rind and blend the soup using an immersion blender until smooth.
8. Return the cooked mushrooms to the pot. If you prefer a thicker soup, stir in the cornstarch slurry and simmer for 3-5 minutes until thickened.
9. Reduce heat to low and stir in the heavy cream and lemon juice. Heat gently without boiling.
10. Adjust seasoning with salt and pepper to taste. Serve warm.

Servings and timing

This recipe serves about 6 people. Preparation takes approximately 15 minutes, with a total cooking time of about 45 minutes.

Variations

• Use vegetable broth for a vegetarian version.
• Swap cremini mushrooms with shiitake or portobello for varied flavor.
• Add fresh herbs like parsley or tarragon for additional aroma.
• Substitute heavy cream with coconut cream for a dairy-free option.
• Garnish with sautéed mushroom slices or a drizzle of truffle oil for extra luxury.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or cream to loosen it when reheating.

FAQs

Can I use fresh herbs instead of dried?

Yes, fresh thyme is recommended here and adds bright flavor.

Is this soup gluten-free?

Replace all-purpose flour with a gluten-free flour blend.

Can I make this soup vegan?

Use vegetable broth, dairy-free butter, and coconut cream or cashew cream.

What if I don’t have parmesan rind?

You can omit it or add a small piece of parmesan cheese during simmering.

Can I freeze cream of mushroom soup?

Yes, but texture may change slightly; reheat gently and stir well.

How do I clean mushrooms properly?

Wipe mushrooms with a damp cloth or soft brush instead of washing to avoid sogginess.

Can I skip the white wine?

Yes, substitute with extra broth and a splash of lemon juice for acidity.

How do I thicken the soup without cornstarch?

Simmer longer to reduce, or use flour or arrowroot as alternatives.

Can I blend part of the soup and leave some chunks?

Yes, blend half for creaminess and keep mushrooms whole for texture.

What is the purpose of lemon juice in this soup?

It brightens and balances the rich, creamy flavors with a touch of acidity.

Conclusion

Cream of Mushroom Soup is a rich, comforting classic that combines earthy mushrooms, aromatic herbs, and creamy texture for a deeply satisfying dish. With its balanced flavors and easy preparation, this homemade version is perfect for warming up on chilly days or impressing guests with a delicious starter. Whether served as a simple lunch or part of a festive meal, it’s a recipe you’ll return to time and time again.

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