There’s just something magical about homemade soups, isn’t there? They warm you from the inside out, and when it comes to cream of mushroom soup homemade, it’s all about that rich, earthy flavor! I remember the first time I made this luscious soup; the aroma of sautéed mushrooms and garlic filled my kitchen, and I could hardly wait to dig in. The best part? It’s so simple to whip up! With just a handful of ingredients, you can create a comforting bowl of creamy goodness in less than an hour. Whether you’re enjoying it on a chilly day or using it as a base for your favorite casseroles, this soup is a game changer. Trust me, once you try it, you’ll never want to go back to the canned stuff!
Ingredients List
- 1 lb mushrooms, sliced – I love using a mix of cremini and button mushrooms for a deeper flavor. Make sure they’re fresh and firm!
- 1 medium onion, chopped – This adds that sweet, savory base to the soup. Chop it finely, so it blends in nicely.
- 2 cloves garlic, minced – Garlic brings a heavenly aroma! Don’t skip this one; it really elevates the dish.
- 4 cups vegetable broth – Use a good-quality broth for the best taste. Homemade is great, but store-bought works too.
- 1 cup heavy cream – This is what makes the soup creamy and decadent. For a lighter version, you can substitute with half-and-half, but I recommend going full richness!
- 4 tbsp butter – Butter adds a lovely richness and flavor. I usually use unsalted so I can control the saltiness.
- 2 tbsp flour – This will help thicken up the soup and give it that velvety texture.
- Salt to taste – Seasoning is key! Start with a pinch and adjust as needed.
- Pepper to taste – Freshly cracked black pepper adds a nice kick, so sprinkle it in according to your preference.
How to Prepare Cream of Mushroom Soup Homemade
Making this creamy delight is easier than you think! Just follow these simple steps, and you’ll have a bowl of comforting goodness ready in no time. I promise, the aroma wafting through your kitchen will have everyone asking for seconds!
Step-by-Step Instructions
- Melt the butter: In a large pot, melt the butter over medium heat. Give it a moment to get nice and bubbly!
- Sauté onions and garlic: Add the chopped onions and minced garlic to the pot. Sauté for about 3-4 minutes, until the onions are soft and translucent. The smell is heavenly!
- Add mushrooms: Toss in the sliced mushrooms and cook for another 5-7 minutes. You want them to turn golden brown and release their delicious juices. Stir occasionally so they don’t stick!
- Incorporate flour: Sprinkle the flour over the mushrooms and stir well. This helps thicken the soup, so ensure everything is coated evenly.
- Pour in broth: Slowly pour in the vegetable broth while stirring constantly. This keeps the mixture smooth and prevents lumps. Bring it to a gentle boil.
- Simmer: Once boiling, reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld beautifully.
- Add cream: Stir in the heavy cream, and season with salt and pepper. Adjust seasoning according to your taste—don’t be shy!
- Blend: Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches. Just watch out for splatters!
- Serve hot: Ladle the soup into bowls and enjoy! Maybe even top it with some fresh herbs or a sprinkle of parmesan for an extra touch.
Nutritional Information
Now, let’s talk about the nutrition in this creamy, dreamy soup! Here’s an estimated breakdown of what you can expect per serving. Keep in mind, these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what you’re savoring:
- Calories: Approximately 250
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 450mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Protein: 5g
This soup not only warms your soul but also provides a nice balance of flavors and nutrients. Enjoy every creamy spoonful without the guilt!
Why You’ll Love This Recipe
Trust me, this homemade cream of mushroom soup is a game changer! Here’s why you’ll absolutely adore it:
- Quick and Easy: With just 15 minutes of prep and 30 minutes of cooking, you can have a comforting bowl ready in no time!
- Rich, Creamy Flavor: The combination of sautéed mushrooms, buttery goodness, and heavy cream creates a depth of flavor that’s simply irresistible.
- Healthful Ingredients: Using fresh vegetables and quality broth means you’re serving up a nutritious option without sacrificing taste.
- Versatile Base: This soup is perfect on its own or as a base for casseroles, risottos, and more. It’s like a secret weapon in your kitchen!
- Customizable: Feel free to add your favorite herbs or spices to make it your own. The possibilities are endless!
Once you try this recipe, you’ll be hooked, and you’ll never look at store-bought soup the same way again!
Tips for Success
Making the perfect cream of mushroom soup homemade is all about the little details! Here are some of my best tips to ensure you nail it every time:
- Choose Quality Ingredients: Fresh mushrooms make a world of difference! Opt for firm, fresh varieties like cremini or shiitake for a richer flavor. And don’t skimp on the butter—it’s essential for that luscious mouthfeel.
- Don’t Rush the Sauté: Take your time when sautéing the onions and garlic. You want them to be soft and fragrant before adding the mushrooms. This step is key to building that deep, savory base.
- Watch the Flour: When you sprinkle in the flour, make sure to stir it in well with the mushrooms. This prevents clumps and ensures a smooth soup. If you see lumps forming, don’t panic; just keep stirring and they’ll break down.
- Adjust the Consistency: If you prefer a thicker soup, add a bit more flour or let it simmer longer. For a thinner soup, just add more broth or cream until you reach your desired consistency.
- Taste as You Go: Seasoning is everything! Start with a little salt and pepper, then adjust to your liking as you stir in the cream. Sometimes, a splash of lemon juice brightens up the flavors beautifully!
- Blend Carefully: If you’re using a traditional blender, be super cautious when transferring hot soup. Allow it to cool slightly to prevent splattering. An immersion blender is a total game changer here—so easy and mess-free!
- Store Properly: If you’re making this ahead of time, let it cool completely before transferring to an airtight container. It keeps well in the fridge for up to 3 days, or you can freeze it for up to 2 months. Just reheat gently on the stove!
With these tips in your back pocket, you’ll be whipping up a soul-soothing bowl of cream of mushroom soup homemade that’s sure to impress!
Variations
If you’re feeling adventurous and want to mix things up, there are so many delicious ways to customize your cream of mushroom soup homemade! Here are a few of my favorite ideas:
- Herb Infusion: Toss in some fresh thyme or rosemary while the soup simmers for an aromatic touch. They pair beautifully with the earthiness of the mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to give your soup a little heat. Perfect for those chilly nights!
- Vegetable Boost: Throw in some diced carrots or celery along with the onions for extra color and nutrition. You can even blend in some spinach at the end for a pop of green!
- Mushroom Medley: Experiment with different types of mushrooms—oyster, shiitake, or portobello can elevate the flavor profile and add unique textures.
- Cheesy Delight: Stir in some grated parmesan or creamy goat cheese just before serving for a rich, tangy twist that will have everyone raving!
With these variations, you can easily make this soup your own. Get creative and have fun with it!
Storage & Reheating Instructions
Got leftovers? Awesome! This cream of mushroom soup homemade is just as delicious the next day, and storing it properly ensures you can enjoy it later. Here’s how to keep it fresh:
First things first, let the soup cool completely before storing. I usually transfer it to an airtight container, which helps keep it from absorbing any funky fridge smells. In the refrigerator, it’ll last for up to 3 days—perfect for a quick lunch or dinner option!
If you want to keep it longer, consider freezing it! Just portion the soup into freezer-safe containers or zip-top bags, leaving a little space at the top for expansion. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge. When you’re ready to reheat, pour it into a pot over low heat and stir occasionally until heated through. If it looks a bit thick, don’t hesitate to add a splash of broth or cream to loosen it up.
And voila! You’ve got a cozy bowl of soup ready to warm your soul, even days later. Just remember, once you taste it fresh, you’ll be tempted to finish it all in one sitting!
FAQ Section
Can I use different types of mushrooms in this recipe?
Absolutely! Feel free to mix and match your mushrooms. While I love a classic combination of cremini and button mushrooms, you can also use shiitake, portobello, or even oyster mushrooms for a unique flavor twist. Just make sure to adjust cooking times if you’re using larger or denser mushrooms.
Is this cream of mushroom soup homemade gluten-free?
To make it gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Both will work beautifully to thicken the soup without sacrificing flavor. Just remember to mix it with a little water first to avoid clumping.
Can I make this soup ahead of time?
Yes, you can! This soup actually tastes even better the next day as the flavors continue to develop. Just cool it completely before storing in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat it on the stovetop, adding a splash of broth or cream if needed.
What can I serve with cream of mushroom soup?
This soup pairs wonderfully with a variety of sides! I love serving it with crusty bread or a simple green salad for a light meal. You can also use it as a base for casseroles or pasta dishes—it’s super versatile!
Can I freeze cream of mushroom soup homemade?
Yes! Just let it cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove. Just add a little broth or cream if it’s too thick after freezing.
Cream of Mushroom Soup Homemade: 7 Irresistible Tips to Savor
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy and flavorful homemade cream of mushroom soup.
Ingredients
- 1 lb mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 tbsp butter
- 2 tbsp flour
- Salt to taste
- Pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add sliced mushrooms, cook until browned.
- Sprinkle flour over the mushrooms, stir well.
- Slowly add vegetable broth, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream, season with salt and pepper.
- Blend with an immersion blender until smooth.
- Serve hot.
Notes
- Use fresh mushrooms for best flavor.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cream of mushroom soup homemade, mushroom soup, homemade soup
