Oven beef stew with cream of mushroom soup

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again!

The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!

You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.

CREAM OF MUSHROOM SOUP

A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!

If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.

HOW DO YOU MAKE MUSHROOM SOUP?

Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients.

Just a handful of ingredients needed to make your own version:

• Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
• Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
• Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
• Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water (slurry). If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.

MUSHROOM SOUP RECIPE

What makes our mushroom soup so good? The additional flavours of:

Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand.

Onions — don’t be put off by the amount of onions I use. I LOVE including two in this soup (or 1/2 cup), as the flavour really shine here. With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup recipe.

Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using a RED, I recommend a Marsala, Sherry, Merlot or Pinot Noir.

For WHITE I love a Pinot Grigio or Sauv Blanc.

Stock

Or Broth! Chicken or beef work well for mushroom soup, just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock.

Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. However, as with the stock options, you can use vegetable stock powder for a delicious vegetarian soup.

Don’t forget the side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!

Looking For More Mushroom Recipes? Try These!

Sausage Cream Cheese Dip Stuffed MushroomsPan Seared Garlic Butter Steak & Mushroom Cream SauceGarlic Mushroom Chicken ThighsSalisbury Steak with Mushroom Gravy

More Soup recipes!

Slow Cooker Creamy Tortellini SoupButternut Squash SoupChicken Noodle SoupTomato SoupBeef Cabbage Soup

Cream of Mushroom Soup on Video!

Top 7 oven beef stew with cream of mushroom soup edited by Family Cuisine