Cream of Mushroom Soup is a comforting soup that is delicious served on its own or served over pork chops or mashed potatoes.
Cream of mushroom soup can be pretty polarizing – most people either love it or hate it. This recipe with two kinds of mushrooms and luscious heavy cream will make a mushroom soup lover out of almost anyone!
A lot of people’s only experience with mushroom soup is the kind that comes condensed in a can. That can work really well in things like Green Bean Casserole or Hotdish, but you probably don’t want to eat a bowl full of it. This cream of mushroom soup recipe made from scratch is a completely different story.
What goes into homemade cream of mushroom soup?
Cremini and porcini mushrooms give this soup a rich, earthy flavor. For this recipe, I use dried porcinis that I rehydrate in warm water. You can read more about how to use dried mushrooms here. Don’t throw that soaking liquid away – it can add tons of flavor to your soup. .
If you can’t find dried porcini mushrooms or don’t want to use them for any other reason (they can be pricey) you can leave them out. In that case, you’ll want to add more broth, but you do not need to add additional cremini mushrooms.
I also love using heavy cream in this soup recipe. It has such a rich, luxurious flavor and really helps round out the earthiness of the mushrooms. If you prefer, you can use half and half or evaporated milk instead of heavy cream. If you do this, be sure to heat the soup gently, since lower fat dairy has a tendency to curdle over high heat. Heavy cream can stand up to higher temperatures with less of a problem.
Finally, I love adding a splash of sherry at the end. This gives the soup a slight sweet note and plays up the almost floral flavor of the mushrooms. It’s optional, but well worth it.
What to serve with cream of mushroom soup
One spoonful of this cream of mushroom soup and you’ll be hooked! I love it with plenty of crusty bread so you can sop up every last drop. It’s also nice with a side of roasted vegetables and goes especially well with roasted baby broccoli.Print
- 1 oz. dried porcini mushrooms*
- 1 cup boiling water
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 2 pints sliced cremini mushrooms
- 1 onion, sliced
- 2 garlic cloves, minced
- ½ teaspoon salt
- ⅓ cup flour
- 3 cups beef broth
- ½ cup heavy cream
- 1 Tbsp. sherry (optional)
- Add the water and dried mushrooms to a small, heat-proof bowl. Let sit for 20 minutes, until the mushrooms are soft.
- Remove the mushrooms from the bowl, reserving the liquid. Roughly chop the mushrooms.
- Heat the butter and oil in a saucepan over medium heat.
- Add the porcini mushrooms, cremini mushrooms, and sliced onion. Cook, stirring occasionally, for 6-8 minutes or until softened.
- Stir in the garlic and salt and cook for 1-2 minutes.
- Sprinkle the flour over the mushrooms. Stir well to coat.
- Slowly whisk in the beef broth and the reserved mushroom liquid.
- Use an immersion blender to gently puree the soup, leaving some chunks for texture.
- Stir in the cream. Gently simmer the soup for 10 minutes, or until warmed through and slightly thickened.
- Stir in the sherry, if using.
If you don’t want to use porcini mushrooms, increase the broth to 4 cups. Do not use any additional cremini mushrooms.