Cream of Mushroom Soup Recipe

Try this hearty, rich homemade cream of mushroom soup recipe and you may never open another can of the condensed stuff!

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Cream of Mushroom Soup recipe - discovered by accident!

Try this hearty, rich homemade cream of mushroom soup recipe and you may never open another can of the condensed stuff!

I didn't give much thought to making it homemade until I made the traditional holiday Green Been Casserole from scratch. When I made the creamy mushroom sauce and tasted it, I thought, "Whoa, let's just stop right here and eat this sauce!" because it was just that good. I've based my recipe on the sauce.

The ingredients go together fast and easy. It's simple to assemble and then let the simmering take care of the rest.

How to make Cream of Mushroom Soup

Ingredients

• Butter
• Mixed mushrooms - crimini, porcini, portobello, shiitake cleaned and sliced to ¼ to ⅓ inches thick
• Onions
• Black pepper
• All-purpose flour
• Mushroom broth
• Chicken stock
• Better than Bouillon Mushroom Base
• Half-and-Half

Instructions

First and foremost, for this cream of mushroom soup recipe, I don't cut the mushrooms thin - keep them at ¼" to ⅓" thick. Remember, they're going to shrink up during the cooking process.

• For large mushrooms, cut the slices into smaller bite-size pieces
• In a large, heavy pot, melt the butter over medium-low heat and add the mushrooms and onions. Cook for about 15 minutes, stirring frequently, until the mushrooms and onions are cooked through and tender.
• Pile up the mushrooms on one side of the pot and add the flour and pepper to the liquid on the opposite side. Mix it up until all the flour is moistened in the mushroom juices. It helps to tilt the pot a little. Add the butter to the side, let it melt, mix it into the flour and cook it for about 90 seconds, stirring constantly.

• Now stir everything together so the mushrooms get coated with the flour mixture, and cook about 2 minutes. This is an important step in this mushroom soup recipe.
• Add the mushroom broth, chicken stock and the bouillon, then bring the soup to a good simmer. Stirring about every 5 minutes and scraping the bottom, let the soup simmer for a good 30 minutes to reduce the liquid down by about ¼ or so, because it will make the broth richer. The soup will thicken as the flour incorporates into the broth.
• Add the half-and-half, stir it to incorporate into the broth, and bring it back up to a simmer. Let it simmer for a good 20 minutes or so, again stirring frequently, letting some moisture evaporate and the broth thicken up again.
• Serve garnished with bacon, croutons and chopped parsley.

If you love this Cream of Mushroom soup recipe, try these other creamy recipes...

• Nicaragua-Style Jalapeno Chicken - a fan favorite here on The Unfussy Cook
• Beef Noodle Casserole - plenty of cream cheese and sour cream along with ground beef and tomato sauce
• Rich and Creamy Beef Stroganoff - the classic comfort food

A fan favorite recipe here at The Unfussy Cook is Slow Cooker Pot Roast and Gravy - give it a whirl, I just know you're going to love it!

📖 Recipe

Oh-so-rich Cream of Mushroom Soup

Try this hearty and rich cream of mushroom soup recipe and you may never open another can of the condensed stuff!

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5 from 1 vote

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Course: Dinner, Lunch

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 servings

Calories: 454kcal

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Ingredients

• 6 tablespoons unsalted butter
• 1½ pounds mixed mushrooms - crimini, porcini, portobello, shiitake cleaned and sliced
• 2 medium white onions chopped
• 1 teaspoon freshly ground black pepper
• ¾ + ⅓ cup all-purpose flour
• 2 tablespoons butter
• 32 ounces mushroom broth
• 32 ounces chicken stock
• 2½ teaspoons Better than Bouillon Mushroom Base
• 3 cups Half-and-Half or equal parts milk and heavy cream

Instructions

• Slice the mushrooms ¼ to ⅓ inch. For large mushrooms, cut the large slices into smaller bite-size pieces.
• In a large, heavy pot, melt the butter over medium-low heat and add the mushrooms and onions. Saute for about 15 minutes, stirring frequently, until the mushrooms and onions are cooked through and tender.
• Pile up the mushrooms on one side of the pot and add the flour and pepper to the liquid on the opposite side. Mix it up until all the flour is moistened. It helps to tilt the pot a little. Add the butter to the side, let it melt, mix it into the flour and cook it for about 90 seconds, stirring constantly.
• Now stir everything together so the mushrooms get coated with the flour mixture, and cook about 2 minutes.
• Add the mushroom broth, chicken stock and the bouillon and cook to bring the soup to a good simmer. Stirring about every 5 minutes and scraping the bottom, let the soup simmer for a good 30 minutes to reduce the liquid down by about ¼ or so, making the broth richer. The soup will thicken as the flour incorporates into the broth.
• Add the half-and-half, stir it to incorporate into the broth, and bring it back up to a simmer. Let it simmer for a good 20 minutes or so, again stirring frequently, letting some moisture evaporate and the broth thicken up again.
• Serve garnished with bacon, croutons and chopped parsley.

Nutrition

Calories: 454kcal | Carbohydrates: 33g | Protein: 13g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 338mg | Potassium: 907mg | Fiber: 2g | Sugar: 12g | Vitamin A: 902IU | Vitamin C: 4mg | Calcium: 171mg | Iron: 2mg