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    Home » Recipes » Soup Recipes

    Homemade Cream of Mushroom Soup

    Published: Oct 17, 2019 · Modified: Aug 9, 2020 by Andrea

    Jump to Recipe

    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.

    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, vegetarian and with tons of flavor, it's the best soup EVER! Recipe by The Petite Cook - www.thepetitecook.com

    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, vegetarian and with tons of flavor, it's the best soup EVER! Recipe by The Petite Cook - www.thepetitecook.com

    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*!

    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, vegetarian and with tons of flavor, it's the best soup EVER! Recipe by The Petite Cook - www.thepetitecook.com
    Print SaveSaved!
    4.20 from 5 votes

    Homemade Cream of Mushroom Soup

    Prevent 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

    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 tablespoon 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.

    More Soup Recipes

    • Easy Pho Soup (Vietnamese Noodle Soup)
    • Vegan Carrot Ginger Soup
    • Vegan Pumpkin Soup with White Beans
    • Italian Chickpea Soup (Pasta e ceci)
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    Reader Interactions

    Comments

    1. Carolyn Ingram says

      October 14, 2017 at 12:03 am

      This sounds perfect for the cold weather season!

      Reply
    2. MegUnprocessed says

      October 13, 2017 at 6:03 am

      I love mushroom soup!

      Reply
    3. Jocelyn (Grandbaby Cakes) says

      October 11, 2017 at 4:42 am

      Your homemade mushroom soup is pure creamy goodness! Thanks for sharing!!

      Reply
      • Andrea says

        October 11, 2017 at 10:14 am

        Thank you so much! Hope you give it a try soon 🙂

        Reply
    4. NIkki says

      October 11, 2017 at 1:10 am

      Such a great recipe! I am crazy for mushrooms! Love a homemade version!!

      Reply
    5. 2pots2cook says

      February 10, 2017 at 9:39 am

      5 stars
      Oh boy ! You're good ! I'min. Thank you !

      Reply
    6. Tereza says

      February 06, 2017 at 7:43 am

      This looks so delicious - I'm a huuuuuuge fan of mushrooms and can cook lots of things with them but never thought about making a soup our of them! Will definitely try this when they're in season in Czech x

      Reply
    7. Emma says

      February 05, 2017 at 3:09 pm

      Yum
      I love mushroom soup and this looks like a nice thick creamy one. Perfect fro a freezing cold winter's evening!

      Reply
    8. Kara says

      February 05, 2017 at 8:43 am

      Personally I am not a fab of mushrooms, but hubby would love this

      Reply

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    Andrea Soranidis, founder of The Petite Cook.


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