Cream of Mushroom Soup at Home: Comfort Food Made Easy

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Ditch the high salt content and other additives and learn to make a delicious homemade cream of mushroom soup from scratch. The recipe can easily be made for those following a gluten-free lifestyle.

As winter approaches, many of us start to crave warming, comforting dishes like soups and stews.

One classic soup that is sure to satisfy is cream of mushroom. This rich, velvety soup is a favorite among many, but unfortunately, the canned versions available in stores often contain undesirable additives and preservatives.

The good news is, making your own homemade cream of mushroom soup is easier than you might think, and the result is a fresher, more flavorful soup that you can feel good about serving to your loved ones.

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.

Two Bowls Cream of Mushroom Soup with two spoons next to them.

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Whether you are an experienced cook or a beginner, this recipe is sure to impress. So grab your apron and your soup pot, and let’s get cooking!

Meet the Key Components for Homemade Cream of Mushroom Soup

The Portobello mushroom is a popular choice for cream of mushroom soup due to its unique texture and flavor profile. As a mature mushroom, it offers a rich, earthy taste that adds depth to the soup.

*Sliced Portobello Mushrooms Ready for Cream of Mushroom Soup*

When cooked, the Portobello releases an umami essence that further enhances the overall flavor and provides a satisfying bite to the creamy soup. Its hearty nature also makes it an ideal ingredient, providing substance to the soup and ensuring a fulfilling eating experience with every spoonful.

The inclusion of rosemary in cream of mushroom soup offers a distinctive herbal flavor profile. Despite requiring only a small quantity, this versatile herb can significantly enhance the overall taste experience.

Its aromatic and pine-like scent harmoniously complements the earthy notes of mushrooms, resulting in a well-balanced and satisfying soup. The infusion of rosemary adds a comforting and inviting element that elevates the dish to a new level of culinary excellence.

Thyme is a crucial ingredient in cream of mushroom soup, imparting a subtle yet essential herbal flavor. Its delicate and slightly floral undertones seamlessly meld with the earthy taste of mushrooms, resulting in a nuanced and complex soup profile.

Moreover, the savory essence of thyme not only elevates the overall taste but also contributes significantly to the comforting aroma that makes this soup a classic favorite. In sum, the inclusion of thyme in cream of mushroom soup is a must-have for any discerning food lover seeking a well-rounded and satisfying culinary experience.

The cream of mushroom soup gains a luxurious texture and profound flavor profile by incorporating Marsala wine as a crucial component. This fortified wine contributes a subtle sweetness and nutty undertone to the soup when it is added and reduced.

Additionally, the wine facilitates the process of deglazing the pot, capturing the flavorful brown bits from the bottom and augmenting the soup’s richness and complexity. Overall, Marsala wine is a fundamental ingredient that elevates the cream of mushroom soup to a whole new level of culinary excellence.

The utilization of heavy cream in the soup recipe is crucial in obtaining a smooth and velvety texture. Its addition provides a delectable richness to the soup, resulting in a luxurious mouthfeel with every spoonful.

Furthermore, the cream assists in harmonizing the earthy notes of the mushrooms, creating a comforting and homely taste that is truly satisfying and indulgent.

Chicken broth provides a deep and satisfying flavor, imparting a warm chicken essence that pairs flawlessly with the earthy mushrooms.

Its inclusion also adds necessary seasoning and moisture to the soup, effortlessly blending all the ingredients together to produce a comforting and delicious bowl of creamy goodness.

Adapting the Recipe: How to Create a Gluten-Free Cream of Mushroom Soup

While there are gluten-free options in the marketplace, I’ve found them lacking. We tested several different ones over the years when making our Swedish Meatballs recipe.

One of the biggest benefits for making cream of mushroom soup at home is the complete control over ingredients.

I also found the homemade soup to be lightyears better when it comes to taste.

When it comes to thickening agents for soups and sauces, there are several gluten-free flour options available. You can use a 1 to 1 substitute blend or single entities such as rice flour, cornstarch, potato flour, and tapioca flour.

We have tested both the King Arthur Gluten Free Flour and the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. We’ve also used rice flour or cornstarch. Each has a slight difference in the final product with the flour blends preferred.

We have found that when making a soup like this one (or a gravy) you often need less flour than a regular wheat flour. Start with half to two-thirds of the listed amount and allow it to simmer for a while before adding the rest.

Questions People Ask about Making Cream of Mushroom Soup

Can I use any type of mushrooms to make homemade cream of mushroom soup?

Yes, you can use various types of mushrooms to make the soup. Aside from the Portobello mushrooms used in this recipe, common choices include white button mushrooms, cremini mushrooms, or shiitake mushrooms. Feel free to use your favorite variety or even a combination for added flavor complexity.

Can I make the cream of mushroom soup ahead of time and store it?

Absolutely! You can make the soup ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, gently reheat it on the stove over low heat, stirring occasionally.

Is it possible to make the cream of mushroom soup vegetarian or vegan?

Yes, you can easily adapt the recipe to be vegetarian or vegan. Use vegetable broth instead of chicken broth, and substitute heavy cream with a non-dairy alternative like coconut milk or almond milk. The soup will still be creamy and flavorful.

Can I freeze homemade cream of mushroom soup?

Yes, you can freeze the soup for longer storage. Allow it to cool completely before transferring to freezer-safe containers or freezer bags. It will keep well in the freezer for up to 3 months. Thaw the soup in the refrigerator overnight before reheating.

What are some optional add-ins to enhance the flavor of the cream of mushroom soup?

There are various add-ins that can elevate the soup’s taste. Some popular choices include sautéed leeks or shallots along with the onions, a splash of white wine in addition to Marsala, a pinch of nutmeg, or a sprinkle of fresh parsley as a garnish. Experiment with different additions to suit your palate.

Homemade Cream of Mushroom Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A decadent soup that is absolutely delicious on its own. Or, use it to add incredible flavor to your favorite casseroles.

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Ingredients

2 T. 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 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped)
2 T. fresh thyme (or 1½ t. dried)
½ c. Marsala wine
2 c. chicken or vegetable broth, preferably organic
1 c. heavy cream, room temperature
3 T. all-purpose flour

Instructions

Begin by melting the butter in a large Dutch oven or pot over medium heat until it's hot and fully melted.
Add the chopped onions to the pot and season them with salt and black pepper according to your taste. Stir occasionally and cook the onions until they become soft and translucent, which usually takes about 4-5 minutes.
Stir in the garlic and continue cooking for an additional 1-2 minutes, making sure to stir frequently to avoid burning.
Add the mushrooms, rosemary, and thyme to the pot. Season with more salt and black pepper if desired. Mix everything together and cook the mushrooms until they are nicely browned and begin to release their liquids, approximately 5 minutes.
Pour in the Marsala wine and use a spatula to gently scrape up any browned bits from the bottom of the Dutch oven. Cook for 1-2 minutes until the wine reduces by half and the strong aroma dissipates.
Now, add the chicken or vegetable broth to the pot and let it simmer for 10-15 minutes.
Remove the pot from heat and temper the heavy cream. To do this, add a couple of tablespoons of the hot soup to the cream, stirring it in before adding it back into the soup.
To thicken the soup, create a slurry by combining 3 tablespoons of the hot liquid from the soup with flour in a medium bowl. Stir until the mixture is well combined and no lumps remain. Add the slurry to the soup and stir.
Taste the soup and adjust the seasonings according to your preference before serving.
Your creamy mushroom soup is now ready to be enjoyed! Serve it and savor its delightful flavors.

Notes

You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cook time is complete. If using fresh thyme, be sure to remove any woody stems before serving.

To make this gluten-free, substitute the all-purpose with a 1 to 1 Gluten Free flour. Start with 2 tablespoons as many gluten-free flours will produce a thicker soup. You can add more if needed.