Homemade Cream of Mushroom Soup
This delicious homemade cream of mushroom soup is made from simple ingredients and fresh mushrooms. It’s perfect for a cozy lunch or quick dinner on a cold day. If you love home-made soups, this mushroom soup fits right in with recipes like Maple Roasted Butternut Squash Soup or Potato Leek Soup.
Why You’ll Love This Homemade Version
I think you’ll love it for all the same reasons I do!
- made with real food ingredients and no preservatives
- rich and creamy, but not heavy
- easy to make with just a few simple pantry ingredients
- you control the salt unlike the high sodium canned soups
- so much more flavourful than canned versions
Ingredients You Will Need
- butter
- onion
- cremini mushrooms (or white mushrooms if you prefer)
- dried basal
- paprika
- all purpose flour
- vegetable broth (or chicken broth if you prefer)
- light cream (5% or half and half)
- lemon juice
- salt and pepper
How to Make Homemade Cream of Mushroom Soup
Please see the full printable recipe card below!
Heat butter in dutch oven or heavy bottom soup pot. Add onion, stir, cover and cook for 4 minutes over medium heat. Add mushrooms, paprika, dried basil, salt, pepper and lemon juice; stir well to combine, cover and cook for 4 minutes.
Stir in flour, continue to stir and cook for about a minute. Pour in chicken broth, bring to boil, then reduce heat to medium low and cook for 12 minutes. Add cream and puree with a hand blender until creamy but bit of mushroom still remain.
Texture Options: Rustic or Smooth
You can blend it with an immersion blender for just a few seconds to combine the cream but leave the mushrooms chunky for a rustic soup, blend it completely smooth, or somewhere in between!
Serving Suggestions
Serve this soup with fresh baked Irish Boxty bread, as a starter when entertaining, or as a base for casseroles or chicken dishes that call for cream of mushroom soup. Garnish with additional fresh mushrooms slices, a drizzle of olive oil, or a pinch of extra paprika.
Tips and Variations
- make it vegan by substituting cream with cashew or oat milk, and use plant-based butter
- make gluten free cream of mushroom soup by using gluten free flour instead of all purpose
- for a richer soup use a heavier cream
- use white button mushrooms in place of cremini
- sweet or smoked paprika are equally delicious in this soup
- season with Old Bay seasoning instead of paprika
- you can use chicken broth in place of vegetable broth
- using hot broth quickens the cooking time of the soup, and imparts rich flavour into the soup immediately
- using hot cream into the hot soup before blending ensures a smooth and creamy finish
A big bowl of homemade soup is often my go-to dinner in the cold winter months. It is cozy and comforting, easy to make any night of the week, and perfect for leftovers the next day! This creamy mushroom soup is no acceptation. I hope this recipe becomes part of your regular meal rotation, whether it be for a hearty lunch or a quick and easy weeknight dinner.
Homemade Cream of Mushroom Soup
Equipment
- 1 dutch oven or soup pot
- 1 small pot
- 1 wood spoon
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped finely
- ½ pound cremini mushrooms
- ¼ teaspoon dried basal
- ½ teaspoon paprika
- 5 tablespoons all purpose flour
- 5 cups vegetable broth (heated until hot)
- ¼ cup light cream (heated until hot)
Instructions
- Heat butter in dutch oven or soup pot, add chopped onion; stir, cover and cook over medium low heat for 4 minutes. At the same time, add vegetable broth to a small pot and heat over medium heat.
- Add chopped mushrooms, basil, paprika, salt and pepper, and lemon juice. Mix well; cover and cook over medium heat for 4 minutes. Add flour; stir and cook over low heat uncovered for 1 minute.
- Add hot vegetable broth; bring to a boil then reduce heat to medium low and cook uncovered for 12 minutes.
- Remove from heat, heat cream in microwave for about 45 seconds, add to soup and puree with hand blender.Or, using a countertop blender, allow the soup to cool slightly before blending. Blend in small batches, filling the blender no more than halfway. Remove the centre cap from the lid and cover with a folded kitchen towel to allow steam to escape. Process on low speed.
