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Homemade Cream of Mushroom Soup Recipe

Homemade Cream of Mushroom Soup Recipe

This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.

Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.

Ingredients for this recipe:

  • 3 tablespoons unsalted butter
  • 1 large peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • 3 tablespoons olive oil
  • 2 pounds assorted cleaned and sliced fresh mushrooms
  • ½ cup white wine
  • ½ cup all-purpose flour
  • 3 quarts chicken stock
  • 1 ½ cups heavy whipping cream
  • 3 tablespoons finely minced fresh parsley
  • 1 tablespoon finely minced fresh thyme
  • sea salt and pepper to taste

Serves 10

Prep Time: 10 minutes

Cook Time: 90 minutes


  1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
  2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
  3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
  4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.
  5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
  6. Puree the soup using a hand blender or regular blender until smooth.
  7. Finish my stirring in cream, herbs, salt, and pepper.

Chef Notes:

Make-Ahead: You can make this soup up to 2 days ahead of time.

How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.

How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.

When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.

If for some reason you do not have chicken stock, you can use vegetable stock or water.

You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.

Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.

Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.

I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.

If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.