Forget the canned stuff, homemade Cream of Mushroom soup is a MILLION times better, super easy to make and ready in 20 minutes!

Did you know the world-famous condensed Cream of Mushroom Soup was first created almost 100 years? It's amazing it's still so popular and loved these days.

This mushroom soup is an evergreen classic, and one of the most heart-warming meals to dive in all-winter long.

I'm a big fan of made-from-scratch foods, and 99% of recipes on The Petite Cook don't call for processed ingredients, and I even make my own ketchup and pizza dough.

This cream of mushroom soup recipe is one of my favourite things to make at home. So, I finally wanted to share with you this super easy-peasy recipe.

As much as it's easy to just go for the can, believe me, this recipe really requires little effort, and it's SO much better than any store-bought counterpart.

Best of all, you know exactly what goes inside!

Mushroom + Basic Pantry Ingredients

Homemade cream of mushroom soup takes just 20 min to prepare (less than it would take you to go to your local store and buy the tinned stuff), and only 8 simple ingredients. Yes, only eight!

Chestnut mushroom, shiitake mushroom and vegetable stock: these are the star ingredients you need to make this soup.

Just add in onion, garlic, butter, fresh double cream, flour and a little optional chopped parsley to decorate, and you’re good to go.

To keep it awesomely vegetarian, I opted for vegetable broth, but you may use chicken stock for a deeper flavor.

I love using shiitake mushroom, their lovely nutty flavour is such a worthy addition to this soup, but they are optional.

If you can't find it, substitute with an equal part of simple white mushroom. I didn't try it yet, but I'm pretty sure porcini mushroom would also make a fantastic replacement.

How to Make Cream Of Mushroom

This is one of the easiest and most delicious soup recipes around, and I mean it! It comes together in just 20 minutes and requires very little efforts.

• Start by melting the butter in a large pot (or a large saucepan) over medium-low heat. Add in onion and garlic, then add the mushrooms, and stir-fry, stirring occasionally until softened, about 5 minutes.
• Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.
• Pour in the stock and bring to the boil over high heat, then reduce the heat and simmer until slightly reduced, about 5 minutes.
• Reserve ¼ cup of mushrooms and set aside. Transfer the remaining mixture into a food processor or use a stick blender to blend until smooth and creamy.
• Return the blended mushroom mixture into the pot, pour in double cream and season to taste with salt and black pepper. Continue to cook and reduce for another 5 minutes, or until you reach the desired thickness.
• Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.

Cooking tips

If you don't fancy using butter, you can totally substitute with extra-virgin olive oil. I actually do it often and it's still delicious!

You may add a little less or a little more of fresh double cream at the end, to reach your desired consistency.

The amount of cream I used will give you a delicious soup that is a meal on its own.

Less cream will give you a nice condensed mushroom soup, which you can use to add more flavour to other recipes.

You can toss few tablespoons with pasta for a creamy savoury sauce, or mix it together with some stock to upgrade a super easy chicken piccata, these are just a few of my favourite ways to use the condensed version.

Vegan Mushroom Soup

Fancy trying a vegan cream of mushroom soup version? I promise it will taste just as good!

To make it dairy-free, substitute butter with extra-virgin olive oil, and substitute classic double cream with fresh soy cream, cashew cream, coconut milk (be careful with this as it might give your soup a coconut-y flavour) .

You can even use this cream-look-a-like onion puree (that's amazing btw!).

They both have a thinner consistency, so add a little at the time, until reaching your desired consistency.

That's it, it really doesn't take much to veganize this soup!

You'll never go back to the canned stuff once you try this super easy Homemade Cream of Mushroom Soup - Ready in just 20 min and with tons of flavour, it's the best autumn soup EVER created!

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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4.5 from 4 votes

Homemade Cream of Mushroom Soup

Cook ModePrevent your screen from going dark

Forget the canned stuff, homemade Cream of Mushroom soup is a MILLION times better, super easy to make and ready in 20 minutes!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Soup

Cuisine: American, British

Serving: 4

Author: Andrea Soranidis - The Petite Cook

Ingredients

• 60 g butter
• 1 gold or white onion finely chopped
• 2 garlic cloves minced
• 350 g chestnut mushroom sliced
• 150 g shiitake mushroom sliced
• 2 tbsp all purpose flour
• 480 ml vegetable or chicken stock
• 120 ml fresh double cream
• handful of chopped parsley to garnish (optional)
• Sea salt and freshly cracked black pepper

Instructions

• Melt the butter in a large pot over medium-low heat. Add in onion, garlic and mushrooms, and stir-fry, stirring occasionally, until softened, about 5 minutes.
• Sprinkle the flour into the pot, and stir to heavenly coat the mushrooms. Season to taste.
• Pour in the stock and bring to a boil, then reduce the heat and simmer until slightly reduced, about 5 min.
• Reserve ¼ cup of mushrooms and set aside. Transfer the remaining mixture into a food processor or use a stick blender to blend until smooth and creamy.
• Return the blended mushroom mixture into the pot, pour in double cream and season to taste with salt and black pepper. Continue to cook and reduce for another 5 minutes, or until you reach the desired thickness.
• Pour in the reserved cooked mushrooms, sprinkle with fresh parsley and season with freshly cracked black pepper.

Video

Notes

For gluten-free mushroom soup, substitute all purpose flour with your go-to gluten-free flour mix, or with rice flour.

For vegan mushroom soup, substitute butter with extra-virgin olive oil, and double cream with soy cream, or cashew cream or onion puree.

Store leftovers in an airtight container in the fridge for up to 2 days.

Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This recipe was originally published in February 2017 and updated with video, and more helpful info within the post.