The Ultimate Homemade Cream of Mushroom Soup with Fresh Mushrooms

Forget the canned stuff; this homemade cream of mushroom soup with fresh mushrooms is incredibly luxurious, deeply flavorful, and surprisingly easy to make from scratch. Using an assortment of fresh fungi elevates this classic to restaurant quality, making it the perfect comforting meal for a cozy evening.

Why You Will Love This Recipe

This recipe delivers an intensely savory, earthy flavor profile that canned soups simply cannot match. We use a blend of fresh mushrooms sautéed perfectly to release their natural umami, creating a rich, velvety texture enhanced by real cream. It’s comforting, naturally seasoned, and free from the excessive sodium often found in store-bought versions. It’s a true soul-warming dish perfect for any time of year.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 ½ pounds assorted fresh mushrooms (cremini, shiitake, oyster), sliced
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken or vegetable broth, low sodium
• 1 teaspoon dried thyme
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1/4 cup dry sherry or white wine (optional, for depth of flavor)
• 2 tablespoons fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the fresh mushrooms. Sauté them without stirring for the first 3-4 minutes to allow them to brown. Continue cooking until they have released their moisture and started to caramelize slightly, about 10-12 minutes total. Season lightly with salt and pepper. Remove about 1/2 cup of the cooked mushrooms and set aside for garnish later, if desired.
3. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
4. If using sherry or wine, pour it in now and let it simmer, scraping up any browned bits from the bottom of the pot until the liquid is almost completely reduced (about 2 minutes).
5. Sprinkle the flour over the mushroom and onion mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste—this creates the roux that will thicken the soup.
6. Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Add the dried thyme. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the soup has slightly thickened, about 8-10 minutes.
7. Remove the pot from the heat. Using an immersion blender, blend a portion of the soup until smooth, leaving plenty of whole mushrooms intact for texture. Alternatively, carefully transfer about 2/3 of the soup mixture to a standard blender, blend until smooth, and return it to the pot.
8. Stir in the heavy cream. Taste the soup and adjust the seasoning, adding more salt and pepper as needed. Heat gently over low heat until warmed through; do not boil after adding the cream.
9. Ladle the hot homemade cream of mushroom soup with fresh mushrooms into bowls, garnish with the reserved sautéed mushrooms and fresh parsley.

Expert Tips / Pro Tips

• The secret to deep mushroom flavor is proper browning. Do not overcrowd the pan when sautéing your mushrooms; cook them in batches if necessary to ensure they brown instead of steam.
• Use a variety of mushrooms. Cremini (Baby Bella) offer a sturdy baseline, while dried porcini (rehydrated and chopped, soaking liquid strained and added to the broth) can add incredible depth.
• For the silkiest texture, use a high-powered blender. For a chunkier, more rustic soup, only blend about half of the mixture.
• If you need to deepen the color and flavor without alcohol, substitute the sherry/wine with a teaspoon of Worcestershire sauce or a dash of soy sauce stirred in with the broth.

Variations & Substitutions

• Dairy-Free/Vegan: Substitute the butter with vegan butter or olive oil. Replace heavy cream with full-fat canned coconut milk or cashew cream (blended soaked cashews). Use vegetable broth exclusively.
• Thickening Alternative: Instead of a flour roux, you can create a slurry using 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, added during the simmering stage.
• Herbs: Fresh rosemary or sage pairs beautifully with mushrooms. Use 1/2 teaspoon dried or 1 teaspoon fresh (chopped) added along with the thyme.
• Extra Richness: Stir in 1 tablespoon of cream cheese or 1/4 cup of crème fraîche at the end for an extra tangy richness.

Serving Suggestions

This rich soup is substantial enough to be a light lunch on its own, but it pairs wonderfully with crunchy accompaniments. Serve alongside crusty sourdough bread or a warm baguette perfect for dipping. It is also excellent topped with homemade croutons, crispy fried shallots, or a drizzle of high-quality truffle oil just before serving. For a complete dinner, pair it with a light, crisp green salad dressed with a simple vinaigrette.

Storage, Freezing & Reheating

Storage: Store leftover homemade cream of mushroom soup with fresh mushrooms in an airtight container in the refrigerator for up to 4 days. The soup may thicken slightly upon chilling.

Freezing: This soup freezes beautifully! Cool the soup completely, then transfer it to freezer-safe containers or heavy-duty freezer bags (leaving about an inch of headspace for expansion). Freeze for up to 3 months. Dairy-based soups sometimes separate slightly upon thawing; this is normal.

Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over medium-low heat, stirring frequently. If the soup has thickened too much after chilling or freezing, whisk in a splash of milk, cream, or broth until the desired consistency is reached.

Nutrition Information

Note: Nutrition based on estimated average per serving (recipe yields 6 servings, not including optional sherry). Values will vary widely based on exact ingredients used, especially cream content.

FAQ

Can I use dried mushrooms in this recipe?

Yes, dried mushrooms add incredible intensity. If using, soak 1/2 ounce of dried porcini or shiitake in 1 cup of very hot water for 20 minutes. Strain the soaking liquid (reserving it) and use it in place of some of the broth. Chop the rehydrated mushrooms finely and add them along with the fresh mushrooms.

What is the best type of mushroom to use?

The best results come from a mix. Cremini (Baby Bellas) are standard and flavorful. For complexity, mix in some earthy shiitake, delicate oyster mushrooms, or even wild mushrooms if available.

How can I make this soup thicker without using flour or cornstarch?

To naturally thicken the soup, simply blend more of the cooked vegetables and mushrooms. If you use an immersion blender, go back over the pot and blend a larger percentage until you reach your preferred consistency.

Can I make this ahead of time?

Yes, this soup tastes even better the next day! It can be made up to 3 days in advance and stored in the refrigerator. Allow it to cool before covering and chilling.

Homemade Cream of Mushroom Soup with Fresh Mushrooms

A rich, velvety, and deeply flavorful homemade cream of mushroom soup, made from scratch featuring a medley of fresh mushrooms. Superior to any canned version.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Appetizer, Lunch, Soup

Cuisine: American, Comfort Food

Calories: 280

Ingredients Method Notes

Ingredients

  

Mushroom Base and Aromatics

• 1.5 lbs Mixed fresh mushrooms (Cremini, Shiitake, Oyster) Wiped clean and roughly chopped
• 4 tbsp Unsalted butter
• 1 large Yellow onion Finely diced
• 2 cloves Garlic Minced
• 1/4 cup All-purpose flour

Liquids and Seasoning

• 4 cups Vegetable or Chicken broth Low sodium preferred
• 1 cup Heavy cream
• 1 tsp Fresh thyme leaves
• 1 tsp Worcestershire sauce For depth of flavor
• 1/4 cup Dry Sherry or White Wine Optional, for deglazing
• 1 tsp Kosher salt Or to taste
• 1/2 tsp Freshly ground black pepper Or to taste

Method

 

Instructions

1. Sauté 1 cup of the chopped mushrooms separately in 1 tablespoon of butter until deeply browned and tender. Set these aside; they will be used as a chunky garnish later.
2. Melt the remaining 3 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes.
3. Add the remaining raw mushrooms and the minced garlic to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and started to brown, about 8-10 minutes. Stir in the fresh thyme.
4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste (creating a roux). If using, deglaze the pot with Sherry or wine, scraping up any browned bits from the bottom.
5. Slowly whisk in the broth until completely smooth. Bring the soup to a gentle simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
6. Carefully transfer about two-thirds of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until perfectly smooth. Return blended mixture to the pot.
7. Stir in the heavy cream, Worcestershire sauce, salt, and pepper. Heat gently until warmed through, but do not allow to boil once the cream is added. Adjust seasoning as needed.
8. Ladle the hot soup into bowls. Top each serving generously with the reserved browned, chunky mushrooms.

Notes

For the best texture, ensure you blend at least half of the soup base. If you prefer a thinner soup, add a splash of milk or extra broth at the end. Store leftovers in an airtight container in the refrigerator for up to 3 days.