Homemade Cream of Mushroom Soup

There are several reasons someone might want to make homemade cream of mushroom soup and it is easier than you think. Read on for two ways to cook up DIY cream of mushroom soup.

A bowl of creamy mushroom soup on a wooden table with fresh mushrooms nearby.Pin
Homemade Cream of Mushroom Soup. Photo credit: Depositphotos.

Reasons To Make Homemade Cream of Mushroom Soup

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If you’re like me, you grew up with a parent who used cream of mushroom soup from a can to make many fast and easy dinners. It never occurred to me that you could make this soup from scratch, possibly because I’m not a big fan of raw mushrooms. But then I did some digging and discovered that making it at home, from scratch, was easier than I thought. Here are some reasons why people might want to try their hand at it.

Control Over Ingredients

Making this soup at home allows you to use fresh, high-quality ingredients, which can enhance the flavor and nutritional value of the soup. Also, homemade soup gives you control over what goes into it. This allows you to avoid preservatives, excess sodium or artificial flavors often found in store-bought versions. Here are some ideas for cream of mushroom soup substitutes.

Customization

You can easily customize the recipe to suit your taste preferences, dietary needs or to incorporate seasonal ingredients. For instance, maybe you want a creamy soup but don’t want to use a dairy cream. It is possible to substitute plant-based milks like coconut milk in a recipe. You can adjust the creaminess, reduce fat or add more vegetables based on how you want the soup to taste.

Flavor Profile

Homemade soup often has a richer, more complex flavor compared to canned versions, as you can sauté the mushrooms and aromatics to develop deeper flavors. Also, if you’d rather have a smooth versus chunky soup, you can use an immersion blender to combine all of the ingredients into a creamier texture.

Ingredients for Homemade Cream of Mushroom Soup

This article provides two recipes for making homemade cream of mushroom soup. One is designed to eat; the other is designed to be used as an ingredient in other recipes.

Basic Cream of Mushroom Soup

This recipe will work well if you want a bowl of cream of mushroom soup to eat. Just remember that it is too thin to use for cream or sauces. You can use it as a base in our turkey mushroom soup recipe.

  • 1 cup of vegetable broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 3/4 cup diced mushrooms
  • Onion powder, garlic powder and pepper to taste

Melt the butter and saute the mushrooms.

Pour in the heavy cream and broth.

Add the onion powder, garlic powder and pepper to taste.

Simmer on low until it thickens.

If you prefer a creamy soup, use a blender as the final step.

Soup Made With Heavy Cream, Broth and Mushrooms

This version of homemade cream of mushroom soup is creamier than the one above and works well in sauces and casseroles. You can also use it as soup to eat, if you want a thicker soup.

  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup diced mushrooms
  • 2 tablespoons of butter

Melt the butter and saute the mushrooms.

Pour in the heavy cream and broth.

Simmer on low until it thickens.

Final Thoughts

While the initial investment in fresh ingredients may be higher, making soup at home can be more cost-effective in the long run. This is especially true if you make larger batches and freeze them for later, or if you’re using leftover ingredients from another meal.

A version of these recipes originally appeared on Food Drink Life.

A bowl of creamy mushroom soup on a wooden table with fresh mushrooms nearby.Pin

Homemade Cream of Mushroom Soup

If you're like me, you grew up with a parent who used cream of mushroom soup from a can to make many fast and easy dinners. It never occurred to me that you could make this soup from scratch, possibly because I'm not a big fan of raw mushrooms. But then I did some digging and discovered that make it at home, from scratch, was easier than I thought and it turned out to be more delicious than I imagined. It changed my mind about mushrooms.
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Course: Appetizer, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 261kcal
Author: Leah Ingram

Equipment

Ingredients

  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup mushrooms fresh, cleand and diced or halved
  • 2 tablespoons butter

Instructions

  • Melt the butter in a pan.
  • Add the mushrooms and saute until soft.
  • Pour in the heavy cream and vegetable broth.
  • Simmer on low until the mixture thickens to the consistency of a chowder.
  • Serve and enjoy or let cool and then freeze for use in future recipes that call for cream of mushroom soup.

Notes

If you prefer a creamy soup, use a blender as the final step.

Nutrition

Calories: 261kcal | Carbohydrates: 3g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 297mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 0.2mg

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