Early in my cooking career, I was guilty of using canned cream of mushroom soup all the time. It’s so creamy, rich, and flavorful… how could I not?! But once I discovered homemade cream of mushroom soup, I couldn’t go back to canned. The flavor is so much richer and more decadent. Plus, it’s easy to prepare and insanely versatile! I use it in all my favorite dishes.
What’s in This Cream of Mushroom Soup Recipe?
Cream of mushroom soup is not only a classic soup recipe, it’s also a classic ingredient in many delicious dishes! It’s creamy, it’s savory, and it has such a rich flavor. This homemade cream of mushroom soup recipe is so easy to make, and it really comes in handy throughout the fall and winter seasons.
- Shallots: Add a sweet and earthy flavor to this soup.
- Garlic: Adds a savory and earthy flavor to this soup.
- Flour: All-purpose flour helps thicken up this creamy soup.
- Sherry: Dry sherry wine deglazes the pan to lift the flavorful fond and balances the savoriness of the soup by adding a light acidic element.
- Broth: Low-sodium chicken broth forms the umami base of this soup. To make it vegetarian, simply swap chicken broth for vegetable broth.
- Salt + Pepper: Enhances the natural flavor of the mushrooms.
- Bay Leaf: Deepens the flavor of this soup.
- Thyme: Adds a light herbal flavor to the soup that complements the mushrooms.
- Mushrooms: Cremini mushrooms (also known as white button mushrooms) have a mild earthy flavor and a meaty texture, making them perfect for this rich soup.
- Half-and-Half: Helps create a luxuriously creamy soup. Do not use a lower-fat dairy as a substitute; it will not work.
Recipes with Cream of Mushroom Soup
These are some of my favorite recipes to use this homemade cream of mushroom soup in:
- Classic Green Bean Casserole
- Velveeta Broccoli Rice Casserole
- Creamy Chicken and Wild Rice Soup
- King Ranch Chicken Casserole
- Broccoli Cheese Rice Casserole
- King Ranch Chicken Mac and Cheese
How to Store
If you just want to keep it for a few days, up to 3 days in the refrigerator will work just fine. This is a great option if you want to make it a couple days before Thanksgiving and then use it in a few recipes.
How to Freeze
To freeze cream of mushroom soup: First let the soup cool in the refrigerator for a few hours or overnight, and then transfer it into freezer-safe bags.
I recommend pouring it into quart-sized bags so that it is portioned off ahead of time, making it easy to store and easy to grab and thaw for individual recipes. It will keep in the freezer up to 3 months.
Serving Suggestions
When you’re ready to serve the soup, have some fun with it. I like to add some fresh thyme leaves on top, slice and sauté some mushrooms to throw in for texture, or add in a handful of these homemade croutons for the crunch.
I love this stuff as an appetizer before a nice steak dinner or as a side dish along with a mushroom swiss burger or a steak salad. It’s such a great savory addition to any meal.
Notes from the Test Kitchen
I recommend bringing the half-and-half to room temperature before adding it to the soup. Cold half-and-half is more likely to curdle from the rapid temperature change.
Cream of Mushroom Soup Recipe
Equipment
- Dutch Oven
- Immersion Blender
Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- 2 shallots peeled and diced
- 4 cloves garlic thinly sliced
- 4 tablespoons all-purpose flour
- ¼ cup dry sherry wine
- 6 cups low-sodium chicken broth
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 3 sprigs fresh thyme
- 1½ pounds cremini mushrooms coarsely chopped
- ¾ cup half-and-half room temperature
Optional Garnishes
- Chopped fresh thyme leaves or parsley
- Sliced sautéed mushrooms
- Sliced almonds toasted
- Homemade croutons (click for recipe!)
Instructions
- Heat the butter in a Dutch oven over medium heat until the bubbling ceases. Add the shallots and cook for 2 minutes, then add the sliced garlic. Continue cooking until the shallots have softened and are translucent, approximately 2 more minutes.3 tablespoons unsalted butter, 2 shallots, 4 cloves garlic
- Sprinkle the flour over the onion/garlic mixture, stir, and cook for 1 minute.4 tablespoons all-purpose flour
- Stir in the sherry (with a wooden spoon) and scrape the bottom of the pan to deglaze the pan.¼ cup dry sherry wine
- Add the broth, salt, pepper, bay leaf, and thyme sprigs and bring to a boil.6 cups low-sodium chicken broth, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, 3 sprigs fresh thyme, 1 bay leaf
- Add the mushrooms and bring back to a boil.1½ pounds cremini mushrooms
- Reduce the heat to low and simmer, partially covered, for 30 minutes.
- After 30 minutes, use an immersion blender to purée the soup until smooth and creamy.
- Add the half-and-half and reheat.¾ cup half-and-half
- If serving immediately, ladle soup into bowls and garnish with chopped fresh parsley and toasted, sliced almonds or homemade croutons.Chopped fresh thyme leaves, Sliced sautéed mushrooms, Sliced almonds, Homemade croutons
- If using as an ingredient in other recipes, remove from the heat and cool to the touch, then cover and refrigerate until ready to use.
Becky’s Tips
- Nutritional information does not include optional garnishes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Hi there! I plan to make this to go with your green bean casserole. I’d like to know how many cans this recipe is equivalent to? I need enough to make what is equivalent to 4 cans. Thank you!!
4.75 cups!
Can this be made with ‘beef’ broth in place of the chicken broth?
It may alter the taste slightly, but if you do try it let me know how it turns out!
Hello! What a great recipe, thank you! I’m making this today with your green bean casserole dish for thanksgiving tomorrow :) The green bean casserole recipe calls for 2 cans of this soup, but this dish is measured in cups. How many cups would you say are in “2 cans” ? Thanks again!
Hi Jean! I’m so excited you’re making both recipes! It would be about 4.75 cups of the homemade soup. Have a great holiday! xo