Start your meal with this creamy mushroom soup! I use three types of mushrooms to create the most flavorful appetizer. Pureeing the mixture produces a luxuriously smooth texture with restaurant-quality results.
Recipe Science
- I use a trio of mushrooms: white button for mild taste, baby bella for robust umami, and dried porcini for intense savory depth due to concentrated glutamates and nucleotides.
- Sauté chopped onions in butter. Sweat them to release moisture, then brown them slightly for a touch of caramelized sweetness.
- Blending the soup in a high-speed blender creates a smooth, velvety texture and instantly thickens the consistency.
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Featured Comment 5
“Awesome flavor, topped it with some fresh grated parmesan cheese and it took the flavor a step up.”—Moe
Why It Works
Put down that can opener! Skip the store-bought cream of mushroom soup and give this homemade recipe a try. I’ll show you how to achieve a creamy consistency that’s bursting with savory notes. Although convenient, you’ll never go back to the canned stuff that is loaded with sodium and additives.
Fresh ingredients and simple pantry staples create gourmet results with minimal effort. Using different types of fungi paired with caramelized onions and herbs delivers an intense flavor dimension. The method is easy- saute, simmer, and puree, that’s it!
Ingredients You’ll Need
- Mushrooms: I use a trio of mushrooms: white button, baby bella, and dried porcini. White button mushrooms are the mildest in taste and light in color. Brown baby bella (or portobello) mushrooms are similar to cremini mushrooms, with more robust umami notes as they cook. I use a small amount of dried porcini because the natural glutamates and nucleotides further concentrate, creating intense savory notes that add depth and aroma.
- Alliums: I prefer to use white or yellow types of onions because they have a mild taste and are higher in natural sugars like glucose, fructose, and sucrose for browning. Adding minced garlic elevates the earthy notes.
- Butter: The onions are sauteed in melted butter. The milk solids add fragrant butterscotch notes to the caramelized onions.
- Seasoning: Salt helps to dry out the moisture from the vegetables while enhancing the umami mushroom flavor. Black pepper adds a mild spice.
- Herbs: Chopped fresh thyme complements the alliums and transfers more fat-soluble flavors when cooked in hot fat. Fresh chives are for garnish, adding a delicate onion taste.
- Wine: I use Chardonnay for its light oaky, buttery taste.
- Vinegar: White wine vinegar adds pungency and dimension to the soup.
- Stock: Vegetable stock or chicken stock helps to thin the soup without diluting the flavor. Broth can also be used.
- Cream: Use heavy whipping cream, which contains 36% milkfat, to add a pleasant richness and creamy texture.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This mushroom soup recipe is easy to customize! Try these tasty options:
- Mushroom Swap: You can use different mushroom types, but the hue and taste will change depending on the ratio. Try cremini mushrooms, large portobello with the gills removed underneath the cap, king oyster, or chanterelle.
- Wine Options: Chardonnay, Pinot Grigio, or Sauvignon Blanc are good choices.
- Vinegar: You can use other types of vinegar like balsamic, apple cider vinegar, or red wine vinegar.
- Cream Substitute: Add sour cream, creme fraiche, or plain Greek yogurt. Start with a half cup, then increase to taste. These products are much thicker in consistency and may require less addition to the soup.
- To Make it Dairy-Free: Saute the aromatics in olive oil instead of butter. For a richer consistency, use canned coconut milk instead of cream.
- Fresh Herbs: Try adding tarragon, basil, oregano, dill, or rosemary.
- Vegetables: For added flavor and nutrition, saute finely chopped celery or carrots with the onions.
How to Make Mushroom Soup
Step 1: Prepare the Mushrooms
Start by rinsing and drying the fresh mushrooms, or you can simply wipe their surfaces with a damp paper towel. Next, trim the stems and slice the mushrooms into ¼-inch thick pieces.
Step 2: Cook the Aromatics
I use one pan for cooking the soup, a Dutch oven, or a large heavy-bottomed pot for sauteing and simmering. To balance the strong savory flavor, saute the chopped onions in butter. Sweating the onions to draw out their moisture, then allowing them to lightly brown develops caramelized flavors. This process adds a hint of sweetness to the soup.
Step 3: Cook the Mushrooms
To speed up the cooking process, slice the mushrooms to ¼-inch thickness. This size provides more surface area for cooking and allows the cell walls to release their moisture. I sprinkle it with salt and pepper right away to help draw out the water and season the slices.
Pro Tip: Similar to my sauteed mushrooms recipe, the liquid concentrates in the pan, developing a stronger savory taste. I like to reserve a small amount of mushrooms for garnishing the soup right before serving.
Step 4: Reduce the Liquids
Acids are natural flavor enhancers, sharpening the savory and sweet notes from the mushrooms and onions. To brighten the earthy taste of the soup, add white wine and vinegar. They contain a combination of tartaric, malic, and acetic acid.
Tips for Perfect Execution: The goal is to allow the liquids to mostly evaporate so that there is only residual alcohol, which prevents a boozy taste and mellows out the vinegar’s aroma.
Step 5: Simmer the Soup
Add the vegetable stock to the sauteed mushroom mixture.
It’s essential to bring it to a boil and then reduce it to a simmer. Cover and let the ingredients gently cook for at least 15 minutes.
Ingredient Chemistry: This process allows the mushrooms to hydrate and release the glutamate flavor compounds into the liquid. The elements are then merry together for incredibly delicious spoonfuls.
Step 6: Puree the Soup
Processing the soup mixture in a high-speed blender yields a smooth and velvety texture.
The sharp blades break the vegetable into tiny particles that suspend in the liquid, instantly thickening the consistency.
Experimentation Encouraged: Try using a hand-held stick immersion blender, although I find that the texture is not as silky. Straining through a fine-mesh sieve can help to remove any lingering particles.
Step 7: Add the Cream
Once the soup has been pureed, mix in the cream and gently heat it to the desired serving temperature.
The cream brings all of the elements in the soup together, giving a gourmet flavor.
Pro Tip: If you like a strong umami taste, skip the cream but add more vegetable stock to thin out the texture.
Step 8: Ready to Serve
Don’t forget those reserved sauteed mushrooms! Add those on top of each soup bowl. If you’d like more, cook a variety of fungi or wild mushrooms for extra texture. Right before serving, garnish with fresh chives for a pop of color. For more crunch, some toasted bread crumbs or crumbled croutons would be lovely.
Frequently Asked Questions
Compared to canned condensed products, homemade soup has less sodium and additives. This recipe omits the traditional roux (flour and butter mixture) that’s traditionally used for thickening. Instead, this gluten-free version uses the puree technique and heavy cream to create a velvety consistency. For a lower-fat version, use non-fat or low-fat milk, adding it gradually so as not to dilute the taste and texture.
I use fresh and dried mushrooms. Mushrooms naturally contain amino acids called glutamates and nucleotides. Fresh mushrooms contain mainly glutamates, which are weak in umami flavor. Dried mushrooms have a higher concentration of nucleotides, so the umami sensation is noticeably increased. The result is a more flavorful soup! I use porcini mushrooms, but dried shiitake mushrooms have an even higher amount of nucleotides for a stronger taste.
Pureeing the mushrooms in a blender breaks them down into smaller particles, creating a velvety texture. Adding some cream enhances the soup’s richness and depth, ensuring a luxurious, hearty consistency.
Yes, for two to three months. Make sure that the soup is completely cool before transferring it to storage containers or bags. This prevents harmful bacteria from growing when transferred to the freezer. Make sure to freeze within 2 hours of cooling. Defrost in the refrigerator the night before and reheat on the stovetop over medium heat until hot.
If you tried this Mushroom Soup, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Serve This With
Mushroom Soup
Ingredients
- 8 ounces brown mushrooms, cremini or baby bella
- 8 ounces white mushrooms
- 2 tablespoons unsalted butter
- 1 cup white onion, or yellow, ¼" dice
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme, or ¼ teaspoon dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup dry white wine
- 1 teaspoon white wine vinegar
- ½ ounce dried porcini mushrooms
- 3 cups unsalted vegetable stock, or chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon chopped chives
Instructions
- Prepare the Mushrooms – Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.
- Cook the Aromatics – Heat a large pot or Dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, and saute for 30 seconds.
- Cook the Mushrooms – Increase the heat to medium. Add the sliced mushrooms and sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve a ¼ cup of for garnish.
- Reduce the Liquids – Add the wine and vinegar, stir, and cook until most of the liquid evaporates about 3 to 4 minutes. Add the dried porcini mushrooms and stir to combine.
- Simmer the Soup – Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 minutes, stirring every five minutes.
- Puree the Soup – Carefully transfer the soup to a countertop blender and reserve the pot. Cover to prevent splattering. Do not fill the blender more than halfway full; work in batches if needed. Puree on medium speed for 30 seconds. Increase to high speed, process until a smooth, about 1 minute. Transfer the pureed soup back to the pot.
- Add the Cream – Heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes. Season with salt and pepper to taste.
- To Serve – Divide the soup among serving bowls. Garnish with reserved mushrooms and chives.
Recipe Video
Notes
- Recipe Yield: 4 cups
- Serving Size: 1 cup
- Storing: Cool soup completely. Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Place soup in a pot over medium heat, adding more stock if needed, occasionally stirring until hot.
- Vinegar Substitutes: Add balsamic vinegar, red wine vinegar, or apple cider vinegar.
- Make it Dairy-Free and Vegan: Substitute extra-virgin olive oil for butter. Canned unsweetened coconut milk, cashew milk, or oat milk can be used instead of heavy whipping cream; add just enough until desired consistency is reached.
- Wine Options: Use Chardonnay, Pinot Grigio, or Sauvignon Blanc. The wine can be omitted and substituted with more stock.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Moe says
Awesome flavor, topped it with some fresh grated parmesam cheese and it took the flavor a step up.
Jessica Gavin says
Love the addition of the parmesan cheese to the soup!
Maggie Morris says
Jessica,
I made a double batch of this soup yesterday. I did not add the cream and let it mellow overnight. I shared some with friends, froze some and made dinner tonight with the rest. I added about 1 cup of stock and 1/2 cup of cream to 2.5-3 cups of the soup. It was amazing. And the best part is I have another meal in the freezer – ready to heat up and add stock and cream.
Thanks for all the options you shared with the recipe.
Love your recipes.
All my best,
Maggie Conaty Morris
Katie Kruse’s sister living in St. Louis
Ted says
Made this soup and it delicious! Did not add the cream and used balsamic vinegar & vermouth. Great recipe.
Jessica Gavin says
Thank you for your feedback, Ted! I like the additions, sounds delicious!