Cream of Mushroom Soup
Whip up this easy creamy mushroom soup for pasta or chicken! It’s homemade, healthier than canned, and bursting with rich, savory flavors.
The Best Cream of Mushroom Soup Recipe: Easy, Homemade, and Not at All Fancy
Back in the early days of this blog, when I was determined to make everything from scratch no matter how impractical, my dad called to say he was making my Cream of Mushroom Soup Recipe. He told me it was “fancy cooking.” I think the white wine threw him off. But he was wrong about that. Opening a can might be easier, but the flavor doesn’t even come close. This Cream of Mushroom Soup Recipe has a rich, deep taste that beats any store-bought version.
The only tricky part is figuring out how much flour slurry to add for that perfect thickness. Once you know that, this soup is basically a chop, stir, and simmer kind of recipe.
Canned sauces and soups are usually just salt bombs with mystery ingredients. Making your own from scratch gives you control over the flavor, and this creamy mushroom goodness turns out rich, velvety, and full of depth. Spoon it over pasta, chicken, or anything that needs an upgrade and you’ll see what I mean.
Try this Cream of Mushroom Soup Recipe in Sweet Potato Tater Tot Casserole, my From Scratch Tater Tot Casserole, or Homemade Green Bean Casserole. It is way too good to save just for Thanksgiving.
If you want to make a big batch, check out my Cream of Mushroom Soup Canning Recipe. It lets you safely preserve the soup base without the cream or flour so you always have a homemade option ready to go. No cans required.
I hope you love it!
Visual Process for Making Cream Of Mushroom Soup
Step 1
Cook the Onions
Melt butter and then toss in the chopped onions and garlic and cook until translucent.
Step 2
Mushrooms Are Up Next
Add the mushrooms, broth, white wine (the “fancy” part) and thyme. This is when your home starts to smell amazing.
Step 3
Make It Thick and Creamy
Add a flour slurry and some heavy whipping cream. Taste it and add salt to taste. That is it! Told you it was easy.
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Cream of Mushroom Soup
Equipment
Ingredients
- 4 tbsp butter
- 1 large onion (minced)
- 2 garlic cloves (minced)
- ½ lb thinly sliced mushrooms (brown, white or a mixture of various mushrooms will work)
- ¼ cup white wine (any cheap wine will do)
- 1 cup chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ¼ cup heavy whipping cream
- ¾ Salt
- 5 tbsp flour (made into a slurry (5 tbsp flour mixed with 5 tbsp water))
Instructions
- Melt 4 tbsp butter over medium heat in a large saucepan. Add 1 large onion and 2 garlic cloves, and cook until translucent, about 5 minutes.
- Add ½ lb thinly sliced mushrooms, ¼ cup white wine, 1 cup chicken broth, 1 teaspoon dried thyme, and ½ teaspoon black pepper to the saucepan. Bring the mixture to a boil and simmer for 5 minutes.
- In a small bowl, prepare 5 tbsp flour by mixing 5 tbsp flour with 5 tbsp water until smooth.
- Stir in ¼ cup heavy whipping cream and the prepared flour slurry into the simmering mixture. Continue to simmer until the sauce thickens to the desired consistency.
- Taste and adjust seasoning with ¾ Salt as needed. Serve warm.
Trying to cut carbs, actually used almond flour.
This is #1 daddy. Making this today to pour over browned pork chops and put in oven. How about adding shrimp?
It will be delicious. I won’t eat canned cream of mushroom anymore. I’m not sure about shrimp. Let me know how it goes. Love you Daddy. ❤️