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Cream of Mushroom Soup is not only a delicious soup that's perfect for eating on its own, it's also a common ingredient in many amazing dishes. This Homemade Cream of Mushroom Soup recipe is way better than the store-bought stuff in a can, and this can easily be prepared and saved ahead of time to use in any recipe!

Homemade Cream of Mushroom Soup

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 7 cups
Calories: 176kcal
Cream of Mushroom Soup is not only a delicious soup that's perfect for eating on its own, it's also a common ingredient in many amazing dishes. This Homemade Cream of Mushroom Soup recipe is way better than the store-bought stuff in a can, and this can easily be prepared and saved ahead of time to use in any recipe!
Print Recipe

Ingredients

  • 3 tablespoons unsalted butter
  • 2 small shallots peeled and diced
  • 4 garlic cloves thinly sliced
  • 4 tablespoons all-purpose flour
  • ¼ cup dry sherry
  • 6 cups chicken stock
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 sprigs fresh thyme leaves
  • 1 bay leaf
  • pounds total white button and cremini mushrooms, coarsely chopped
  • ¾ cup half ‘n half not milk

Garnish:

  • Chopped fresh thyme leaves or parsley
  • Sliced fresh sautéed mushrooms
  • ¼ cup sliced almonds toasted
  • Homemade croutons see recipe

Instructions

  • Heat a Dutch oven over medium heat and add the butter. Heat the butter until the bubbling ceases. Add the shallots and cook 2 minutes and add the sliced garlic. Continue cooking until shallots have softened and are translucent, approximately 2 more minutes.
  • Sprinkle the flour over the onion/garlic mixture, stir and cook 1 minute.
  • Stir in the sherry (with a wooden spoon) and scrape the bottom of the pan to deglaze the pan.
  • Add the stock, salt, pepper, bay leaf and thyme sprigs and bring to a boil.
  • Add the mushrooms and bring back to a boil.
  • 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 ‘n half and reheat.
  • If serving immediately, ladle soup into bowls and garnish with chopped fresh parsley and toasted, sliced almonds or homemade croutons.
  • If using as an ingredient in other recipes, remove from the heat and cool to touch. Cover and refrigerate up to 3 days.
  • If freezing the soup for later use, refrigerate the soup (covered) several hours or overnight and divide into quart-size, freezer bags. Keep frozen up to 3 months.
  • Enjoy!

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 638mg | Potassium: 262mg | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 1.2mg | Calcium: 38mg | Iron: 0.7mg