Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup is one of my favorite soups. Fresh mushrooms cooked down in onions, garlic, and herbs with a creamy soup base. I could have it any day of the week.

Homemade Cream of Mushroom Soup

My Dad makes this soup and we all love it so much! Ready in under thirty minutes, it’s one soup you’ve got to add to your menu! I know from scratch soups can sound intimidating but it’s literally nothing more than melting butter, adding the onions and mushrooms, adding liquid and stirring. You know I’m all about making homemade easy and quick and this recipe is just that.

Cream of Mushroom soup is always my choice at restaurants but unfortunately most places make it with beef broth. My version is vegetarian and we’re using a bullion cube. Bullion cubes add so much flavor and umami and I love that I don’t have a bunch of broth left over after opening a container. If you don’t have bullion cubes you can easily swap it out for broth.

Cooking Notes:

• You can use any mushrooms (cremini, portabella, white button, etc..) for this recipe. I usually have cremini and white button mushrooms on hand, so I used those.
• To make this soup vegan, replace the butter and cheese for a vegan substitute and replace the heavy cream with an almond milk or coconut milk.
• If you don’t have a vegetarian bullion cube you can swap it out for 1 1/2 cups of vegetable stock.
• Bullion cubes and stocks vary with salt content, check the salt as you cook to ensure you don’t over salt.
• Try and garnish with some type of fresh herb, it really elevates the flavors of the earthy mushrooms and creamy soup. 
• The soup thickens up as it stands, if you’re making this ahead of time you may need to thin it out with hot water or broth.
• Make ahead and freeze! This soup freezes great. Skip adding the cheese and cream and freeze in an airtight container. When you’re ready to serve defrost, bring to a boil and add in the cheese and cream.

Homemade Cream of Mushroom Soup

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

A classic vegetarian soup using fresh mushrooms that are cooked down in onions, garlic, and herbs with a creamy soup base.

Author: Nisha Vedi Pawar

Recipe type: Main

Serves: 4

Ingredients

• 16 oz mushrooms; I use a mix of cremini and white; finely sliced
• 2 tablespoon butter
• 2 tablespoon olive oil
• 1 large onion, finely chopped (about 1 cup)
• 3 tablespoon fresh herbs; thyme, oregano, or chives
• ½ teaspoon salt
• ½ teaspoon black pepper; ground
• 1 teaspoon garlic powder
• ½ teaspoon dry or freshly ground ginger
• ¼ cup all purpose flour
• 1 vegetable bouillon cube (or 1½ cup of vegetable stock)
• 3 cup hot water
• ½ cup heavy cream
• ⅓ cup parmesan cheese; grated

Method

1. In a heavy bottom stock pot, warm the oil with the butter on medium heat.
2. Add the onions and fresh herbs, sauté until they soften and become translucent.
3. Next, add the sliced mushrooms and sauté for 5 minutes and then season with salt, pepper, ginger, and garlic. Cook down for another 5 minutes.
4. Once mushrooms are cooked, remove ¼ cup and set aside.
5. Add the flour, mix and sauté for 2-3 minutes.
6. Add in the vegetable bullion cube along with the hot water. Mix well, increase heat to medium high and allow everything to come to a boil.
7. Once it starts boiling, reduce heat to medium low and using an immersion blender blend the mixture until desired consistency, I like some small pieces of mushroom.
8. Mix in the parmesan cheese followed by the heavy cream, cook for 4-5 minutes and turn off heat.
9. Add in the reserved mushrooms and any fresh herbs, taste and adjust for salt and serve.

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Enjoy,