This homemade mushroom soup is easy to make and luxuriously creamy, featuring a deep, woodsy blend of dried porcini and cremini mushrooms for the best flavor.
Skip the Canned Soup and Make Your Own Instead
Mushrooms are a favorite ingredient of mine. I love their deep, woodsy flavor and the meaty bite they add to dishes.
Recipes like my mushroom stroganoff, mushroom risotto, and caramelized onion and mushroom crostini, are a testament to this love.
This creamy mushroom soup is a new favorite to add to the mix. It features a harmonious blend of dried porcini mushrooms and cremini mushrooms for the ultimate mushroom flavor and texture, and it’s flavored with garlic, white wine, and thyme, making it so much better than the kind in a can.
Enjoy!
Ingredients You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Mushrooms — I like a mix of dried porcini mushrooms and cremini mushrooms for this soup because they’re hearty and I think they have more depth of flavor than white button mushrooms. The dried porcini mushrooms are particularly special because they add a deeper mushroom flavor.
- Butter — For sautéing our aromatics and mushrooms.
- Yellow onion + garlic — Are sautéd with butter to make the base of the soup.
- Flour — A great thickener to make this mushroom soup super creamy.
- White wine — To impart more flavor while deglazing the mushrooms (you could also use sherry cooking wine).
- Thyme + bay leaf — For aromatics and color (fresh rosemary would also be delicious instead of or in addition to the thyme).
- Vegetable broth, chicken broth, or chicken stock — For a flavorful soup base.
- Heavy cream — For creaminess. You could use half-and-half, but your soup will not be quite as thick or creamy.
How to Make Cream of Mushroom Soup at Home
- Soak, drain, and chop the porcini mushrooms. The reason you want to soak the dried porcini separately and not just dump them into the pot of broth is to remove any dirt (there will be some, promise!) and to prevent the soup from being too thick.
- Sauté the onions, fresh mushrooms, and garlic in butter. This base is where all of the flavor begins.
- Sprinkle the mushroom mixture with flour and toss well to coat. The flour helps thicken the soup. Cook the floured mushrooms to cook out the raw flour flavor.
- Stir the liquids into the soup to deglaze the pan. Add the wine to the mushrooms, stirring up any browned bits on the bottom of the pan, and cook for one minute. Add the reserved porcini mushroom liquid and the chicken or vegetable stock.
- Add the aromatics. Add the thyme sprigs, bay leaf, the remaining ½ teaspoon salt, and ground black pepper. Stir and cook for 10 minutes.
- Add the cream and simmer for 10-15 more minutes until reduced and thickened. Remove the bay leaf and thyme stems.
Heidi’s Tip: If you want to make a smoother soup that’s more like the canned cream of mushroom soup, use an immersion blender to mix. I don’t blend mine because I like the chunky mushroom texture.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Homemade Cream of Mushroom Soup Recipe
Ingredients
- 3 ounces dried porcini mushrooms , about 1 cup dried mushroom
- 1 cup boiling water
- 4 tablespoons butter
- 1 cup diced yellow onion
- 1 ½ pounds cremini brown mushrooms , sliced into large chunks
- 3 cloves garlic , pressed or minced
- 1 teaspoon kosher salt , divided
- 4 tablespoons all-purpose flour
- ½ cup white wine
- 3 cups vegetable or chicken broth
- 4 fresh thyme sprigs
- 1 bay leaf
- ½ teaspoon freshly ground black pepper
- 1 cup heavy cream
Instructions
- Rehydrate the dried porcini. Place porcini mushrooms in a bowl and cover with 1 cup of boiling water. Let sit for 15 minutes to rehydrate. When soft, strain the mushrooms, pressing through a mesh strainer. Reserve the liquid and separate any dirt or hard bits from the mushrooms. Finely chop the porcini mushrooms and set aside.
- Sauté the aromatics and mushrooms. In a 4 or 5-quart Dutch oven or a heavy bottom pot, melt the butter over medium heat. Add the onions and cook for 2 minutes, or until they start to soften. Add the fresh chopped mushrooms, stir, and cook for 5 minutes. Add the minced porcini mushrooms and garlic then sprinkle with ½ teaspoon salt. Continue cooking for 10 minutes, stirring occasionally.
- Add the flour. Sprinkle the mushroom mixture with the flour and toss well to coat. Cook for 1 minute.
- Deglaze the pan. Stir the wine into the mushrooms until smooth, scraping up any browned bits from the bottom of the pot, and cook for 1 minute.
- Simmer. Add the reserved porcini mushroom liquid and the chicken or vegetable stock. Add the thyme sprigs, bay leaf, the remaining ½ teaspoon salt, and ground black pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Make it creamy. Add the cream and cook for 10-15 more minutes until reduced and thickened. Remove the bay leaf and thyme stems. Serve hot.
Notes
Nutrition
What to Serve on the Side
More Dinners That Put Mushrooms Center Stage
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest, for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Jami
Just what I was hoping for, and no strange ingredients that I didn’t have! Thanks!
Great Jami, glad you liked it!
Liz
Where do you buy dried porcini mushrooms?
Hayley
Hi Liz! You can find them in most grocery stores—you may just need to have a store associate point you to where they’re located. We hope this helps!