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Holding a ladle full of of creamy mushroom soup over the pot.

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 7 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
 
 

  • 1 tablespoons oil avocado, olive, or other
  • 1 tablespoons butter
  • 680 grams mushrooms button or cremini
  • 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 ¼ 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 (¼ 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.

Video

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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