The Ultimate Homemade Cream of Mushroom Soup

Is there anything in this world more comforting than a bowl of mushroom soup? The aroma of sautéed mushrooms, the intensely savory flavor, the velvety creamy texture – it’s a food that truly soothes the soul. This recipe for Homemade Cream of Mushroom Soup takes the classic comfort food to new heights, transforming simple ingredients into a luxurious dish that’s deeply satisfying without being too rich.

Why this is the Ultimate Homemade Cream of Mushroom Soup

What sets this Cream of Mushroom soup apart is the combination of tons of earthy mushrooms, aromatic herbs and spices, and a secret ingredient—miso—adding a depth of flavor that’s simply unmatched. Evaporated milk gives this soup a luxurious creaminess without being too heavy, while a splash of white wine adds acidity and a touch of sweetness.

What you’ll need to make this Mushroom Soup

Ingredients:

• Butter and oil: I use a combination of both, so you get the flavor of butter and the high smoke point of oil. The best of both worlds.
• Mushrooms: I opt for crimini mushrooms (AKA baby bella mushrooms) because of their deep brown color, but you can use button mushrooms too.
• Onions: I use a large yellow onion for this, but red or white onions or even shallots would do the trick.
• Garlic: Because garlic and mushrooms are a literal match made in heaven.
• White wine: For a hint of acidity and sweetness
• Soy sauce: For a bit of rich saltiness
• Paprika: Sweet or Hungarian paprika (not smoked) adds a hint of rosy color and a nice earthy flavor that compliments the mushrooms.
• Fresh thyme: I absolutely love the combination of thyme and mushrooms, so it has to be included!
• Evaporated milk: This is my secret weapon for almost all creamy soups. It adds richness and creaminess without being too heavy. You can make this soup dairy-free by using a plant-based creamer of your choice.
• Corn starch: I like using corn starch for thickening because it’s easy, and since it’s gluten-free, it means those GF friends of mine can enjoy this soup too.
• Miso paste: A couple of spoonfuls makes this soup addictive.
• Water: No need for stock here since the mushrooms basically create their own flavorful stock.
• Salt and pepper: To round out all the flavors.

Equipment:

• Large pot or Dutch oven
• Wooden spoon
• Whisk
• Measuring cups and spoons
• Sharp knife and cutting board

How to make Homemade Cream of Mushroom Soup

• Wash the mushrooms in cold water, then slice them into 1/4 inch slices.

• Heat butter and oil in a large Dutch oven or heavy bottomed pot over medium-high heat.
• Add the sliced mushrooms to the pot along with the salt and 60 millilitres (1/4 cup) of water. Stir to combine, place the lid onto the pot, and cook for 3-4 minutes.

• While the mushrooms are cooking, dice the onion, mince the garlic, and set aside.

• Remove the lid and stir the mushrooms. Continue to stir and cook until the liquid is evaporated and the mushrooms are a deep brown color.

• Add the onions and garlic to the mushrooms and cook, stirring occasionally, for 5-7 minutes or until the onions are translucent.
• While the onions and mushrooms are cooking, pick the thyme leaves off the stems, chop them roughly, and set them aside.
• Add the paprika, fresh thyme, and white wine to the mushrooms, stir, and cook for 2-3 minutes.

• Add the soy sauce and remaining water to the pot, stir, bring the mixture to a boil then reduce the heat and cook on medium-low for 10 minutes with the lid on.

• In a glass measuring jug, combine the corn starch and the evaporated milk and whisk thoroughly until smooth.

• Crank the heat to high and whisk in the cornstarch and evaporated milk mixture. Bring the mixture back to the boil, then turn the heat off.

• Add the miso paste to the same measuring jug you used for the corn starch mixture. Add a ladle or two of the hot soup liquid and mix with a fork or a whisk to loosen the miso paste and remove any lumps.

• Add the miso mixture to the soup pot and stir to combine.
• Taste the soup and adjust the seasoning as needed. I generally find the salt level is just right, but I often add a few good cracks of black pepper.
• Serve with an optional sprinkle of fresh parsley.

Success tips

• Don’t rush the mushroom cooking process. Letting them cook until all the liquid is evaporated (and a bit more with the onions and garlic) adds depth of flavor to the soup.
• Make sure you whisk the corn starch and the evaporated milk thoroughly to avoid any lumps!
• Adjust the consistency by adding more water or white wine if you prefer a thinner soup.
• Avoid boiling the soup after adding the miso to preserve its probiotic benefits.

Frequently asked questions

Whether you’re looking for a cozy meal on a chilly evening, a starter for a casual dinner party, or just craving a bowl of pure comfort, this ultimate homemade cream of mushroom soup is the way to go. I hope this becomes a favorite in your recipe collection!

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The Ultimate Homemade Cream of Mushroom Soup

Of all the soups in the world, cream of mushroom is definitely one of the coziest. This Homemade Cream of Mushroom Soup is packed with flavor and not too rich so you can eat a lot of it!

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4

Calories 307 kcal

Equipment

• Dutch oven or large pot
• Cutting board and knife
• Liquid measuring jug
• Wooden spoon
• Small whisk

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 tablespoons oil avocado, olive, or other
• 1 tablespoons butter
• 680 grams mushrooms button or crimini
• 560 millilitres water
• 1 teaspoons salt
• 1 onion large
• 2 cloves garlic large
• 1 teaspoon thyme leaves fresh, approx. 3 sprigs.
• 1 teaspoons paprika
• 250 millilitres white wine dry, plus a splash more at the end (optional)
• 2 tablespoons white miso
• 1 tablespoons soy sauce
• 350 millilitres evaporated milk one can
• 3 tablespoons corn starch
• salt and pepper to taste
• fresh parsley to garnish (optional)

Instructions

 

• Wash the mushrooms in cold water, then slice them into 1/4 inch slices.
• Heat butter and oil in a large Dutch oven or heavy bottomed pot over medium-high heat.
• Add the sliced mushrooms to the pot along with the salt and 60 millilitres (1/4 cup) of water. Stir to combine, place the lid onto the pot, and cook for 3-4 minutes.
• While the mushrooms are cooking, dice the onion, mince the garlic, and set aside.
• Remove the lid and stir the mushrooms. Continue to stir and cook until the liquid is evaporated and the mushrooms are a deep brown color.
• Add the onions and garlic to the mushrooms and cook, stirring occasionally, for 5-7 minutes or until the onions are translucent.
• While the onions and mushrooms are cooking, pick the thyme leaves off of the stems, roughly chop, and set them aside.
• Add the paprika, fresh thyme, and white wine to the mushrooms, stir, and cook for 2-3 minutes.
• Add the soy sauce and remaining water to the pot, stir, bring the mixture to a boil then reduce the heat and cook on medium-low for 10 minutes with the lid on.
• In a glass measuring jug, combine the corn starch and the evaporated milk and whisk thoroughly until smooth.
• Turn the heat to high and whisk in the cornstarch and evaporated milk mixture. Bring the mixture back to the boil for a few seconds.
• Turn the heat off and remove the pan from the burner.
• Add the miso paste to the same measuring jug you used for the corn starch mixture. Add a ladle or two of the hot soup liquid and mix with a fork or a whisk to loosen the miso paste and remove any lumps.
• Add the miso mixture to the soup pot and stir to combine.
• Taste the soup and adjust the seasoning as needed. I generally find the salt level is just right, but I often add a few good cracks of black pepper.
• Optional: Serve with a sprinkle of fresh parsley, and an extra splash of white wine for acidity.

Notes

• If you prefer a thinner soup, or if you are reheating this the next day, there’s a good chance it’ll have thickened up. Once hot, adjust by adding a tiny bit of water until it reaches your desired consistency.

Nutrition

Calories: 307kcalCarbohydrates: 30.6gProtein: 13.8gFat: 14.7gSaturated Fat: 6.6gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 5.3gTrans Fat: 0.1gCholesterol: 34.7mgSodium: 1311.3mgPotassium: 945.2mgFiber: 3.2gSugar: 14.6gVitamin A: 653.8IUVitamin C: 11mgCalcium: 281mgIron: 2.2mg

Keyword mushrooms, soup

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