This is a tasty homemade cream of mushroom soup recipe that tastes so much better than store bought because it has no preservatives or added sodium, can be made to suit your dietary needs, and freezes well for future meals. What Is the Secret? The ideal blend of ingredients in cream of mushroom soup includes properly caramelized mushrooms for umami-rich flavor, a creamy base without overpowering the mushroom taste, and herbs and seasonings that complement rather than compete with the ingredient.
Chefs avoid common pitfalls such as overcooking mushrooms to make them rubbery, using low-fat dairy products which have a tendency to curdle, and under seasoning; instead they cook mushrooms in batches so that they caramelize rather than steam, use full-fat dairy because it creates a more stable emulsion, and season at each step to build layers of flavor.

Essential Ingredients & Substitutions
Mushrooms
For a classic, balanced taste, cremini mushrooms offer more depth than standard white button mushrooms. For exceptional richness, combine cremini with shiitake for earthiness and oyster mushrooms for delicate sweetness. Fresh mushrooms provide superior texture and flavor, but dried mushrooms rehydrated in hot water can intensify the soup’s mushroom flavor.
Cream Base
Traditional cream of mushroom soup relies on heavy cream for its signature richness. Half-and-half creates a lighter yet still satisfying texture, while dairy-free alternatives offer versatility. Cashew cream provides remarkable richness without dairy, and coconut milk adds subtle sweetness that complements earthy mushrooms.
Flavor Boosters
Caramelized garlic and shallots create a sweet, aromatic foundation. Fresh thyme provides a traditional herbal note that seems made for mushrooms. A splash of dry sherry or white wine adds acidity that balances the cream’s richness. For ultimate umami enhancement, consider adding a teaspoon of soy sauce or a small amount of dried porcini powder.

Step-by-Step Recipe
Ingredients
- 2 pounds fresh mushrooms (preferably a mix of cremini, shiitake, and button)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups mushroom or vegetable broth
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 2 tablespoons dry sherry (optional)
- 1 teaspoon soy sauce
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Preparation
- Prepare the mushrooms: Clean mushrooms by gently brushing with a soft brush or paper towel. Slice to medium thickness.
- Build the flavor base: In a large Dutch oven, melt butter with olive oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Caramelize the mushrooms: Working in batches, add mushrooms to the pot. Cook each batch without stirring for 2-3 minutes, then toss and continue cooking until they release their moisture and begin to brown, about 7-8 minutes total.
- Create the roux: Return all mushrooms to the pot. Sprinkle flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
- Develop depth: Add broth gradually while stirring, then add bay leaves and thyme. Simmer for 15 minutes to allow flavors to meld.
- Control the texture: For a partially smooth soup with some texture, remove about one-third of the mushrooms and set aside. Blend the remaining soup until smooth, then return the reserved mushrooms.
- Finish with finesse: Reduce heat to low and slowly stir in heavy cream. Add sherry and soy sauce if using. Season with salt and pepper to taste.
- Garnish and serve: Remove bay leaves before serving. Garnish with fresh herbs.
Delicious Variations
Wild Mushroom & Truffle Oil Luxury Edition
Incorporate wild mushrooms like chanterelles or morels. Finish with high-quality truffle oil and a sprinkle of sea salt.
Vegan Cream of Mushroom Soup
Replace butter with olive oil and create a dairy-free cream base by blending soaked raw cashews with water until smooth. Add nutritional yeast for umami flavor.
Gluten-Free Adaptation
Instead of flour, create a slurry with cornstarch dissolved in cold water, or use arrowroot powder. Alternatively, puree cooked white beans or potatoes for natural thickening.
Instant Pot Version
Sauté mushrooms, onions, and garlic using the Instant Pot’s sauté function. Cook on high pressure for 7 minutes, then add cream after pressure cooking.
Versatile Applications
Beyond enjoying it as a soup, homemade cream of mushroom soup serves as the foundation for numerous beloved dishes:
- Green Bean Casserole: The traditional holiday side gets a magnificent upgrade with homemade soup.
- Pasta Sauce: Dilute slightly with pasta cooking water and toss with fettuccine and fresh parsley.
- Pot Pie Filling: Combine with roasted vegetables or leftover chicken beneath a flaky crust.
- Gravy Base: Perfect for Swedish meatballs or serving with roast chicken.
Storing & Freezing Tips
Properly stored soup will maintain quality in the refrigerator for 3-4 days. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching.
For longer storage, freeze before adding cream for best results. If you’ve already added cream, vigorously whisk the soup while reheating or quickly blend to restore its smooth texture. Freeze in portion-sized containers, leaving headspace for expansion. Properly stored, the soup maintains quality for up to 3 months.
Expert Tips
- Mushroom Selection: The mushroom variety dramatically impacts flavor. A mix creates complexity and depth.
- Proper Caramelization: Never overcrowd mushrooms in the pan—they’ll steam rather than caramelize.
- Seasoning Strategy: Season at each stage of cooking rather than only at the end.
- Texture Control: Blend only a portion of the soup for a more interesting texture with identifiable mushroom pieces.
- Make Ahead: This soup actually improves with a day of rest, making it perfect for entertaining.

Final Thought
From the humble can of condensed soup to this homemade masterpiece, we can see how cream of mushroom soup has come so far. Although it may not be as rich in flavor (the earthiness, velvety texture, or complex aromatics), making your own gives you total control over ingredients, is flexible for dietary needs, and affords you the joy of making something that is truly nourishing; whether you serve this soup as an upscale first course, use it to make a family favorite casserole, or have a bowl for dinner on a quiet evening, you are now part of kitchen lore, connecting us with our food history while bringing your own twist.