This Homemade Cream of Mushroom Soup is cozy, earthy, and full of buttery mushrooms, shallots, garlic, and a touch of cream — real comfort food that tastes like home.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those gray, rainy afternoons when you open the fridge and stare at whatever’s left, wondering if dinner’s just going to be toast again? Yeah. That’s where this soup started. I found a half-forgotten bag of mushrooms (the kind that look like they’ve seen better days), a few shallots, and half a stick of butter. Not exactly inspiring stuff, right? But something about that gloomy weather made me crave something warm, something real. So, I started chopping.
The smell hit first — that earthy, buttery aroma that fills up the whole kitchen and makes you pause mid-step. My husband walked in, sniffed the air, and said, “Oh wow, smells like a fancy restaurant in here.” I laughed because, honestly, it was just mushrooms and butter doing their thing. But by the time the soup was done simmering, it wasn’t just soup anymore. It was comfort in a bowl. It reminded me of my grandma’s old kitchen — the one with the avocado-green stove and the wooden spoon that had probably stirred a hundred soups before mine.
That’s what I love about this Homemade Cream of Mushroom Soup. It’s simple, sure, but there’s something healing about it. Like it doesn’t just warm your belly — it kind of softens the edges of your day too.
Why You’ll Love This Homemade Cream of Mushroom Soup Recipe?
I’m gonna say it — once you make this, you might never go back to that canned stuff again. Not because you shouldn’t, but because this one just hits different. It’s creamy without drowning in cream, rich without being too heavy, and it tastes… honest. Like, if comfort had a flavor, it’d be this.
And it’s not fussy. You don’t need truffle oil or imported mushrooms that cost more than rent. Just creminis, maybe some shiitakes if you’re feeling fancy, and a little patience while they brown up. The result is this silky, savory, soul-hugging soup that feels like a deep breath after a long day.
It’s the kind of soup that doesn’t need a reason — it just fits into any mood. Whether you’re under a blanket watching Netflix or trying to impress someone at dinner, it’s your quiet showstopper.
Ingredient Notes:
Before we dive into the “how,” let’s talk about what’s going in. Because this isn’t just a recipe — it’s a mood.
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Cremini mushrooms: The heart of it all. Deep, earthy, and just a little moody — like autumn in edible form.
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Shiitake mushrooms: They add a little extra character. A supporting actor that somehow steals a scene or two.
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Butter + olive oil: You know that feeling when butter starts to foam in a pan? Yeah, that’s where happiness begins. Olive oil keeps it from burning, because we’re not trying to scrub pots tonight.
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Shallots: Softer than onions, a little sweeter. They bring this mellow note that ties everything together.
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Garlic: Three cloves minimum — let’s not pretend one clove is ever enough.
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Tarragon: A tiny bit makes the soup feel… French, almost. Like you know what you’re doing, even if you’re wearing pajama pants.
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Chicken or veggie stock: Totally up to you. I’ve made it both ways, and honestly, both slap.
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Heavy cream: Just enough to make it silky. We’re talking elegance, not a dairy overload.
How To Make Homemade Cream of Mushroom Soup?
Okay, ready? Let’s cook.
- Start by heating up some olive oil in your favorite big pot — you know, the one that’s slightly dented but you refuse to replace because it’s got “good energy.” Drop in the butter, let it melt, and toss in your mushrooms. Give them a stir and just… let them be. They’ll hiss, shrink, and release their juices. That smell — it’s pure magic. Don’t rush it. Let them go for about 10 minutes until they start looking golden and a little crispy at the edges. Scoop out a cup and set it aside for later. Those are your little chewy treasures.
- Next, turn the heat down and add your shallots and garlic. Stir for a minute, maybe two. The scent? Unreal. Then throw in salt, tarragon, and pour in your stock. Let it simmer, uncovered, for about 10 minutes. This is when the soup starts to become itself.
- Now, blend it up — either with an immersion blender or in batches (careful, it’s hot!). Don’t go overboard; a bit of texture makes it feel homemade. Pour it back into the pot, stir in the cream, and return those mushrooms you saved earlier. Add black pepper, taste, and adjust. You might need a bit more salt, or maybe not — trust your spoon.
The end result? A bowl of earthy, velvety comfort that’s humble and elegant all at once. Kind of like your favorite cozy sweater — simple, but it never fails you.
Storage Options:
This soup ages like fine wine — okay, not literally, but you get me. Pop it in the fridge in an airtight container, and it’ll be perfect for about four days. It actually tastes better the next day, which is wild but true. To reheat, warm it gently on the stove (add a splash of cream or stock if it got too thick).
Freezer? Yep, it freezes beautifully. Just make sure it’s completely cool first. It’ll keep for a good two months, ready to rescue you on those nights you just can’t deal with cooking.
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Variations and Substitutions:
The beauty of this Homemade Cream of Mushroom Soup is that it’s flexible — kind of like your favorite jeans.
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Vegan twist: Swap the butter for olive oil and use coconut cream. It’s surprisingly delicious, even if you’re not vegan.
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Extra flavor: Add a splash of dry sherry or white wine while sautéing. It makes you feel like you’re on a cooking show, I swear.
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No tarragon? Use thyme or rosemary. They bring their own kind of charm.
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Add protein: Shredded chicken, lentils, even crispy tofu if you’re feeling adventurous.
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Love texture? Don’t puree all the mushrooms — leave some bits chunky for that rustic, hearty feel.
What to Serve with Homemade Cream of Mushroom Soup?
Honestly, this soup doesn’t need much, but if you’re like me and love a full spread…
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Crusty bread: A must. I mean, what’s the point of soup if you can’t dip bread into it?
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Grilled cheese: I’m talking golden, gooey perfection — the kind that stretches when you pull it apart.
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Salad: Something green and crisp to balance all that creaminess.
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Roasted chicken: For when you want to feel like a real grown-up dinner’s happening.
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Mashed potatoes: Not practical, but oh so comforting.
Frequently Asked Questions:
Can I use different mushrooms?
Absolutely. Use whatever you’ve got — portobello, oyster, or wild mushrooms if you’re lucky enough to find them. Each one tells a different story.
Can I make it ahead?
Oh yes. In fact, you should. It tastes even better the next day when all those flavors get extra cozy with each other.
How do I fix the texture?
Too thick? Add stock. Too thin? Simmer a bit longer. It’s soup, not rocket science — you can’t mess it up too badly.
I don’t know what it is about this soup — maybe it’s the smell of mushrooms sizzling or that little swirl of cream at the end — but it just feels right. It’s cozy, it’s forgiving, and it’s one of those recipes that quietly remind you how simple things can still be wonderful.
Make it once, and I promise, you’ll start finding excuses to buy mushrooms. And if someone walks into your kitchen and says, “Wow, smells like a fancy restaurant,” just smile. You and I both know it’s just a little butter and love doing what they do best.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Cream of Mushroom Soup
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 pounds 900g cremini or button mushrooms cleaned and sliced (1/8-inch thick)
- Small handful shiitake mushrooms chopped
- 3/4 cup minced shallots approximately 6 ounces or 170g
- 3 cloves garlic minced (about 3 teaspoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups 1 liter chicken stock or vegetable stock (for vegetarian version)
- 1/2 cup 120 ml heavy cream
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
Sauté the mushrooms:
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the butter and allow it to melt. Add the sliced mushrooms, stirring to coat them evenly with the oil and butter. Cook the mushrooms over medium-high heat for approximately 10 minutes, or until they have released most of their moisture and become lightly browned. Remove about 1 cup of the cooked mushrooms from the pot and set them aside for later use.
Add shallots and garlic:
- Reduce the heat to medium. Add the minced shallots and garlic to the pot and stir to combine. Cook for about 1 minute, allowing the aromatics to soften and release their fragrance.
Incorporate seasonings and stock:
- Add the salt, dried tarragon, and chicken or vegetable stock. Increase the heat to medium-high and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes to allow the flavors to blend. Remove from heat once complete.
Purée the soup:
- Using an immersion blender, or working in batches with a standing blender, purée the soup until smooth. Exercise caution when blending hot liquids. If the soup appears too thick, add a small amount of additional stock or water until the desired consistency is achieved. Return the blended soup to the pot.
Finish with cream and seasoning:
- Stir in the heavy cream and the reserved mushrooms. Season with freshly ground black pepper and adjust salt to taste. Warm over low heat until thoroughly heated.
- Serve hot, garnished with a drizzle of cream or a sprinkle of herbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
