Cream of Mushroom Soup

For years I've been whipping up mushroom soup, but it wasn't until I ditched the canned stuff and went completely homemade that I truly understood this soup's potential. My scratch version has won over even the most stubborn mushroom doubters with its deep, woodsy flavors that feel like wrapping yourself in a warm blanket on a stormy afternoon.

The first batch I made from scratch honestly blew my mind compared to the canned version I'd grown up eating. That dull, thick blob can't compete with this smooth, intense creation that actually tastes like real mushrooms instead of... whatever that weird canned flavor is trying to be.

Ingredients You'll Want

• A splash of wine builds incredible depth (though you can leave it out if you want)
• Some flour helps create that perfect smooth consistency without getting thick and goopy
• Cream adds that lovely richness (but I'll share lighter options too)
• Brown or cremini mushrooms deliver fantastic flavor without costing too much
• Fresh herbs such as parsley and thyme complement the earthy notes perfectly
• Garlic and onions build that crucial flavor base that no can could ever match

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Step-By-Step Process

Begin With Base Flavors

I start by cooking the onions till they're soft and see-through. Don't try to speed through this—it creates the flavor foundation for everything else. Then the garlic goes in just briefly, until you can smell it but before it gets too dark. This quick cooking releases all that wonderful garlic flavor.

Mushroom Transformation

Then I add the mushrooms, cut into medium slices. They'll get smaller as they cook and release their tasty juices into the pot. I cook them until they've turned golden and shrunk down—that browning is what gives you that intense mushroom flavor. Taking your time really pays off.

Hidden Flavor Enhancer

After the mushrooms have browned nicely, I pour in some wine and let it bubble away, scraping the tasty browned bits from the bottom. I usually grab a dry white like Pinot Grigio, but sometimes Merlot works wonderfully too, giving the soup a slightly different character.

Creating Texture

When the wine has mostly cooked down, I scatter flour over everything and keep stirring for a minute or two. This gets rid of that raw flour taste while setting up our creamy texture. Then I slowly pour in stock—I usually go with chicken, but vegetable works great for a meat-free version—and stir constantly so it stays smooth.

Adding Herbs and Time

Fresh thyme gets tossed in next (I just pull the leaves right into the pot), plus a bit of bouillon for extra richness. Everything gently bubbles until it's slightly thicker and the flavors have blended together. Don't rush this soup—that simmering time lets all the ingredients really come together.

Final Richness

Just before it's ready to serve, I mix in the cream and warm it through without letting it boil. A handful of fresh parsley brightens it all up at the end. Sometimes I'll use my stick blender to partially smooth the soup, but I always keep some mushroom pieces whole for a nice texture.

When I served this soup to my mother-in-law, she went quiet for a second before announcing it was better than the version she'd been making for 40 years. From her, that's the ultimate compliment. She asked for the recipe immediately, which I now keep handwritten in my recipe box like a family treasure.

Customize It

If you're not big on cream, try evaporated milk for fewer calories. For a dairy-free option, the soup turns out surprisingly creamy even without the cream—just be sure to cook that flour really well. When I'm feeling fancy, I'll use mixed mushroom varieties—adding shiitakes or oyster mushrooms takes everything up a notch.

What To Serve With It

Really, the best thing with this soup is a chunk of crusty bread to mop up every last drop. For a full meal, I pair it with a basic green salad with just lemon and olive oil. When I have guests over, it works beautifully as a starter before a main dish of pasta or roast.

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Smart Kitchen Shortcuts

• For super smooth texture, blend half the soup and mix it back with the chunky portion
• A tiny bit of soy sauce boosts the umami flavor and makes the mushroom taste pop
• A small drizzle of good olive oil just before serving adds a touch of luxury

There's something truly rewarding about turning basic ingredients into something that's way more than just the sum of its parts. This mushroom soup has become my favorite comfort food when it gets cold outside or when someone needs a bit of care in food form. It shows that sometimes the most basic foods, when made carefully with good stuff, can be the ones you remember most.

Frequently Asked Questions

→ Can I try other mushrooms?

Of course! Cremini mushrooms are great, but a mix makes it exciting. Add shiitake, portobello, oyster, or rehydrated dried mushrooms like porcini for deeper tastes.

→ What replaces the wine?

Don't want wine? Use more chicken broth with a splash of lemon juice or white vinegar for tartness. Apple juice works too, but it adds sweetness.

→ How do I make this vegetarian?

Go veggie by using vegetable broth and swapping any bouillon cubes with vegetable ones. The flavor will still be amazing.

→ Is it okay to freeze this soup?

Sure! Just freeze before putting in the cream. Reheat thoroughly after thawing, then stir in the cream. If freezing with cream, whisk a lot while reheating to fix any separation.

→ How can I thicken it up?

For thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir that into the pot while it’s simmering and cook until it thickens.

→ Can this replace canned mushroom soup in recipes?

Yep! It's great for casseroles and dishes calling for canned versions. To make it thicker for cooking, add one more tablespoon of flour while making it.