Pin it
Homemade mushroom soup beats anything from a can. It's thick, creamy, and packed with fresh mushrooms. The aroma while it's simmering will make your mouth water long before it's ready.
Benefits of Homemade Soup
This soup delivers genuine mushroom flavor instead of that watery, overly salty canned version. The combo of fresh garlic, onions and herbs creates a restaurant-quality dish. You probably have most ingredients already. Even mushroom skeptics come back asking for more of this soup.
Ingredients List
- Butter: 4 tablespoons of the real thing
- Oil: 2 tablespoons regular cooking oil
- Onions: 2 large ones, diced small
- Garlic: 4 cloves, minced
- Mushrooms: 2 pounds fresh cremini, sliced
- Fresh Thyme: 2 spoons, leaves only
- Wine: 1/2 cup red or white - optional
- Flour: 1/3 cup all-purpose
- Chicken Broth: 6 cups, reduced sodium
- Salt: 1 teaspoon to begin with
- Black Pepper: Freshly ground, as needed
- Bouillon: 2 beef cubes, crumbled
- Heavy Cream: 1 cup
- Parsley: Handful chopped fresh
Pin it
Cooking Instructions
- Prep work:
- Wipe mushrooms with paper towel instead of washing to prevent sogginess. Slice them medium-thick. Dice onions finely. Crush and mince garlic.
- Begin cooking:
- Set large pot over medium-high heat. Add butter with oil. Once butter melts, toss in onions. Cook about 5 minutes until translucent and soft.
- Mix in garlic:
- Add minced garlic. Cook for 1 minute until fragrant. Watch carefully to prevent burning which creates bitterness.
- Add mushrooms:
- Toss in all mushrooms and thyme. Mix thoroughly. Cook 8-10 minutes until mushrooms reduce and darken.
- Pour wine:
- If using, add wine. Let bubble for 3 minutes. Use spoon to scrape pot bottom, releasing flavorful bits.
- Create thickness:
- Dust flour over mixture. Stir constantly for 2 minutes. It should give off a bread-like aroma.
- Add broth:
- Gradually pour in broth while stirring. Add crumbled bouillon. Keep stirring to avoid lumps. Wait for gentle bubbling.
- Simmer:
- Reduce heat to low. Cover pot partially. Simmer 15 minutes. Stir occasionally to prevent scorching.
- Complete soup:
- Stir in cream thoroughly. Add salt and pepper. Taste and adjust seasonings. Mix in parsley last.
Tips For Success
Never rinse mushrooms as they absorb water like sponges. Cut everything uniformly for even cooking. Always use real butter for better flavor than substitutes. Keep stirring when adding flour to avoid clumps. After adding cream, don't let the soup boil or it might separate.
Ingredient Selection
Choose firm, dry brown mushrooms. Avoid soft or damp ones as they're past prime. Garlic should be firm without green sprouts. Full-fat cream works better than lighter options. Fresh thyme packs more punch than dried. Quality butter makes a noticeable difference in the final taste.
Troubleshooting
Soup too runny? Mix a spoon of flour with cold broth, then stir in. Too thick? Slowly add warm broth. Got lumps? Press them against the pot with your spoon. Missing mushroom flavor? Next time cook mushrooms longer. Tastes bland? Add salt gradually. Cream separating? Your heat's too high.
Customization Ideas
Want texture? Cut mushrooms larger. Prefer smoothness? Blend half the batch. Need extra richness? Pour in more cream. Going healthier? Swap in milk for cream. Craving heat? Toss in extra black pepper or chili flakes. For presentation points, garnish with some extra sautéed mushrooms.
Pin it
Storage Advice
Cool soup for 2 hours before refrigerating. Lasts 4 days in airtight container. Will thicken naturally each day. When reheating, use low heat on stovetop. Add a splash of broth if it's too thick. Stir while warming. Don't freeze soup with cream as texture gets weird. If freezing, leave out cream and add when warming up later.
Frequently Asked Questions
- → What if I want to keep it vegetarian?
No problem! Swap chicken broth for veggie broth and avoid anything with meat flavoring. A tip: soak dried mushrooms in hot water and use that—it adds a big punch of flavor. Be patient when browning your mushrooms—it makes the soup taste so much better. If you can, grab some dried porcini—they’re magic in soups. Watch out for store-bought broths—they can sometimes sneak in meat-based ingredients.
- → How can I skip dairy?
Plenty of options! Coconut cream works great for a thick, rich feel. Cashew cream gives a smooth texture—just blend cashews and water. Oat cream’s pretty neutral if you want something mild. Add these right at the end and keep the soup from boiling. For an extra creamy touch without dairy, puree a cooked potato into the soup—it works like magic!
- → Can I freeze it?
Sure thing! Here’s the trick: make the base without adding the cream, then freeze that part. When ready to eat, thaw it out, warm it up, and add fresh cream while reheating. It stays good in the freezer for a solid 3 months. Label with the freezing date and remember how much cream to stir in later. Cream in the freezer base can go grainy but still tastes amazing. For best results, thaw overnight in the fridge.
- → What pairs well with this?
You can't go wrong with some crusty bread—it’s perfect for scooping up soup! Garlic bread’s an upgrade if you’re feeling fancy. A simple salad with light vinaigrette cuts through the richness. Want to make it a full meal? Toss in some wild rice or barley. Croutons, parsley, or even herbed cheese toast take it up a notch visually and flavor-wise!
- → What if I don’t have wine?
No worries, you’ve got options! Sherry adds a sophisticated kick. For non-alcoholic choices, try a drizzle of balsamic vinegar or a squeeze of lemon juice—it brightens everything up. Need a deeper umami flavor? Toss in a splash of soy sauce or just use some extra broth. Wine’s there for depth, but honestly, you won’t miss it either way!
Conclusion
Crazy about mushrooms? Try making risotto—it’s got the same cozy flavors but in a creamy rice dish. Or go for a quick mushroom pasta—the same ingredients, loaded with flavor and on the table fast.