The homemade cream of mushroom soup is full-flavored and so easy to make, that you won’t buy soup in a can again!
Cream of Mushroom Soup Recipe by Simply Recipes
The Best Mushrooms for This Soup
Our recipe calls for a couple of pounds of cremini or button mushrooms. Either will do, though we think cremini (young portobello mushrooms) are a little tastier.
We also recommend adding a handful of fresh shiitake mushrooms to the soup. Even though they are more expensive than regular mushrooms, their flavor is much more intense and deepens the rich flavor of this soup.
Chef Tip for Best Mushroom Flavor
We discovered a tip from a chef friend that just a little tarragon will help bring out the flavor of the mushrooms, so we’ve added a little dried tarragon to the soup base. Not everyone has this herb though, you can easily substitute thyme (or put in a dash of nutmeg).
Substitutions and Suggestions for Cream of Mushroom Soup
We’ve got a lot of great suggestions from readers over the years who have made this soup and made their own variations. Here are a few:
Add or substitute some wild mushrooms (you can also try this version)Add shredded chicken for extra proteinFor a richer soup, swap the chicken stock for beef stockFor a lighter soup (or a vegetarian version), swap the chicken stock for vegetable stockFor a dairy-free version, swap the cream with coconut milkFor another dairy-free version, add some rice during cooking, then blendIf the soup tastes a little bland to you, add a splash of rice vinegar or cider vinegarIf you don’t have tarragon, try thyme, oregano, or rosemary
Can This Be Used in Place of Condensed Cream of Mushroom?
Condensed cream of mushroom soup is quite a bit thicker than this soup. We don’t recommend using it as a substitution.
Storing and Freezing Cream of Mushroom Soup
This soup will keep refrigerated for up to five days and can be reheated gently on the stovetop or in the microwave.
If you’d like to freeze this soup, don’t add the cream. Wait until it’s defrosted, heated, and ready to serve to whisk in the cream.
Homemade Creamy Mushroom Soup
Sauté the mushrooms:
Add shallots, garlic:
Add salt, tarragon, stock:
Stir in cream and reserved mushrooms:
CALORIES 340 | FAT 26g | CARBS 20G | PROTEIN 10G