Creamy and delicious Cream of Mushroom Soup made entirely from scratch. It can be made lighter or extra indulgent and is topped with fresh thyme, mushrooms, and crispy bacon. Curl up with a hot bowl of soup and grab some crusty bread!
If you think cream of mushroom soup is just for casseroles, taste this version and you’ll think again! Equal parts humble and elegant, this cozy, comforting soup can be dressed up or down, depending on the occasion.
Serve a small portion garnished with fresh herbs and a little crème fraiche or sour cream at the start of a fancy dinner, or treat yourself to a big bowl by the fire with a nice crusty piece of garlic bread—either way, your taste buds will be happy!
Follow the recipe below for a hearty version full of meaty chunks of mushroom, or see my tips and ideas below to make a creamy version.
The Best Mushroom to Use
When it comes to mushroom soup you can use any mushrooms you like and they will all give you a slightly different flavor and creaminess.
I love to use wild mushrooms that you can find at the supermarket or farmers’ markets alongside baby portobello mushrooms for the creamy texture.
If you can’t find wild mushrooms then crimini mushrooms would be a great easy to find substitute.
Pro Tip: I also use dried porcini mushroom which can be a little pricey but add a TON of flavor. They are very rich and taste delicious!
How to Make Cream of Mushroom Soup
First, soak the porcini mushrooms in hot water.
Fry the bacon in a Dutch oven until crispy, set aside.
Add the wild mushrooms and fry until browned, set aside.
Next add the onions, garlic and mushrooms and saute.
Add the flour and stir then add the wine.
Add the stock, milk and porcini mushrooms with liquid and simmer.
Finally, add the cream and stir in.
What to Serve with Cream of Mushroom Soup
I love to serve this mushroom soup with lots of crusty bread for dunking or if you want to make this dish extra special buttery garlic bread really hits the spot.
You can also add a dollop of creme fraiche or sour cream which adds a nice tang.
How to Make it Healthier
The great thing about this soup is that you can make it as indulgent or as healthy as you like.
To make it lighter you can easily skip the cream altogether and use low-fat milk to add creaminess to the soup.
You can also go a step further and remove the butter and bacon fat completely and replace it with a healthier fat such as olive oil.
Can You Freeze Cream of Mushroom Soup?
Yes! This mushroom soup can be frozen in a suitable container then thawed as needed. Make sure to thaw completely before reheating.
Pro Tip: Freeze this soup in smaller portions to reduce waste and thaw only what you need.
Store in the refrigerator: you can store any leftovers in the fridge for 2-3 days.
Top Tips for Making Cream of Mushroom Soup
- Dried porcini mushrooms are located in the produce section of most grocery stores. They’re a little pricy, but they pack a huge amount of mushroom flavor. If you can’t track them down or don’t feel like splurging, simply leave them out, but add an additional 1 cup of chicken stock with the rest of the stock.
- Here’s a little more info on rehydrating the porcini mushrooms: I like to fill a 1-cup liquid measuring cup with very hot water (from the kettle, or microwave 1 cup water for 3 minutes), then add the dried mushrooms, pushing them down with a spoon until submerged. Let stand at least 10 minutes. Cut any larger mushrooms into bite-sized pieces using kitchen scissors.
- Don’t waste the soaking liquid; it’s where all the rich flavor and color is. Be aware that the aroma of porcini mushrooms is quite pungent, but it blends into the soup perfectly, adding an incredible depth of flavor.
- You can use any kind of fresh mushrooms you like for this recipe, from button to shitake to portobello. If you’re using large portobello caps, scrape off the dark “gills” on the undersides of the mushrooms before chopping them.
- This creamy soup can be as decadent as you like. Feel free to use low-fat milk instead of whole milk, or half-and-half instead of cream. If you’d like to play with a lower-fat version that’s still creamy, stir in a little low-fat Greek yogurt (off the heat to avoid curdling).
- If you’d like the soup to be extra rich, stir in a spoonful or two of crème fraiche.
- Want a shortcut? Skip a step by leaving out the wild mushrooms and butter in the beginning. Cook the bacon, remove it, and proceed with cooking the onions and other ingredients.
- When you add the flour to the mushroom mixture, it’s going to be clumpy. Don’t worry.
- Everything will smooth out after you add the wine, stock, and milk.
- Want a smoother soup? Puree the finished soup in a blender, and then gently reheat, if needed. Just be sure to remove the center piece from the blender lid and cover the hole with a clean kitchen towel before blending to allow the steam to escape.
- The aged sherry vinegar is totally optional and can be substituted with any good white wine vinegar (or you can skip the vinegar completely, if you like). Taste the soup and see how you like it; if it feels a little too rich, start with a small splash, and go from there.
More Delicious Recipes You Might Like;
If you’ve tried this Cream of Mushroom Soup recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cream of Mushroom Soup
Ingredients
- 1 1 oz package dried porcini mushrooms
- 1 cup very hot water
- 4 thick-cut bacon slices chopped
- 4 ounces wild mushrooms
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- 1 ½ cups chopped yellow onion
- 16 oz. baby portobello mushrooms sliced
- 6 garlic cloves minced
- ½ tsp. kosher salt plus additional to taste
- ½ tsp. black pepper
- 5 Tbsp. all-purpose flour
- 1 cup dry white wine just as Pinot Grigio
- 2 cups low-sodium chicken stock
- 2 cups milk
- 3 sprigs fresh thyme plus additional, for garnish
- ¾ cup heavy cream
- 2 to 3 tsp. aged sherry vinegar optional
Instructions
- In a small bowl, combine porcini mushrooms and 1 cup hot water. Let stand 10 to 15 minutes.
- Add bacon to a Dutch oven over medium heat. Cook, stirring occasionally, until crisp, about 7 minutes.
- Remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside.
- Add wild mushrooms to pan, along with butter. Cook, stirring occasionally, until browned,
- about 5 minutes. Remove from pan with a slotted spoon; set aside with bacon.
- Add olive oil, onion, sliced mushrooms, and garlic to pan. Cook, stirring occasionally, until softened, about 10 minutes.
- Add flour to mushroom mixture. Cook, stirring occasionally, until flour is slightly toasted, about 2 minutes.
- Add wine, stirring to loosen browned bits from bottom of pan.
- Stir in stock, milk, thyme, and reserved porcini mushrooms and their soaking liquid.
- Let simmer until thickened, about 15 minutes.
- Stir in cream, and salt to taste. Stir in vinegar, if desired.
- Garnish servings with bacon, cooked wild mushrooms, and thyme.
Notes
- Dried porcini mushrooms are located in the produce section of most grocery stores. They’re a little pricy, but they pack a huge amount of mushroom flavor. If you can’t track them down or don’t feel like splurging, simply leave them out, but add an additional 1 cup of chicken stock with the rest of the stock.
- Here’s a little more info on rehydrating the porcini mushrooms: I like to fill a 1-cup liquid measuring cup with very hot water (from the kettle, or microwave 1 cup water for 3 minutes), then add the dried mushrooms, pushing them down with a spoon until submerged. Let stand at least 10 minutes. Cut any larger mushrooms into bite-sized pieces using kitchen scissors.
- Don’t waste the soaking liquid; it’s where all the rich flavor and color is. Be aware that the aroma of porcini mushrooms is quite pungent, but it blends into the soup perfectly, adding an incredible depth of flavor.
- You can use any kind of fresh mushrooms you like for this recipe, from button to shitake to portobello. If you’re using large portobello caps, scrape off the dark “gills” on the undersides of the mushrooms before chopping them.
- This creamy soup can be as decadent as you like. Feel free to use low-fat milk instead of whole milk, or half-and-half instead of cream. If you’d like to play with a lower-fat version that’s still creamy, stir in a little low-fat Greek yogurt (off the heat to avoid curdling).
- If you’d like the soup to be extra rich, stir in a spoonful or two of crème fraiche.
- Want a shortcut? Skip a step by leaving out the wild mushrooms and butter in the beginning. Cook the bacon, remove it, and proceed with cooking the onions and other ingredients.
- When you add the flour to the mushroom mixture, it’s going to be clumpy. Don’t worry.
- Everything will smooth out after you add the wine, stock, and milk.
- Want a smoother soup? Puree the finished soup in a blender, and then gently reheat, if needed. Just be sure to remove the center piece from the blender lid and cover the hole with a clean kitchen towel before blending to allow the steam to escape.
- The aged sherry vinegar is totally optional and can be substituted with any good white wine vinegar (or you can skip the vinegar completely, if you like). Taste the soup and see how you like it; if it feels a little too rich, start with a small splash, and go from there.
Hi John, happy new year! Can I use fresh mushrooms?