Why You’ll Love this Homemade Creamy Mushroom Soup
Unlike those canned soups that taste like they’ve been sitting on a shelf for decades, this homemade creamy mushroom soup will absolutely transform your soup experience. I’m talking about real, fresh mushrooms sautéed to perfection, not mysterious brown specks floating in gluey liquid.
The velvety texture comes from actual cream, not chemicals with unpronounceable names. And can we talk about customization? Need it thicker? Simmer a bit longer. Want more mushroom flavor? Toss in some fancy varieties. Your kitchen, your rules.
Plus, it’s ready in under 30 minutes. Who doesn’t love that?
What Ingredients are in Homemade Creamy Mushroom Soup?
The beauty of homemade mushroom soup lies in its simplicity. With just a handful of quality ingredients, you can create something infinitely more delicious than anything that comes from a can. This soup relies on fresh mushrooms as the star, complemented by a few supporting ingredients that create that rich, velvety texture we all crave on chilly days.
Trust me, once you see how straightforward this ingredient list is, you’ll wonder why you ever settled for the processed stuff.
- 3 cups fresh mushrooms, sliced
- 1/4 cup onion, chopped
- 2 tablespoons butter
- 6 tablespoons all-purpose flour
- 30 ounces chicken broth
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
While the recipe calls for basic button mushrooms, don’t be afraid to mix things up with cremini, shiitake, or even a handful of dried porcini for more complex flavor.
The chicken broth provides the backbone of the soup, but vegetable broth works beautifully for a vegetarian version. And about that half-and-half—you could substitute heavy cream for an even richer result, or go with whole milk if you’re looking to lighten things up a bit.
The beauty of cooking from scratch? You get to make these little tweaks that transform a good recipe into one that’s perfect for your own taste buds.
How to Make this Homemade Creamy Mushroom Soup
Making creamy mushroom soup from scratch is wonderfully simple, and the results are so much more satisfying than anything store-bought. Start by melting 2 tablespoons of butter in a large saucepan over medium heat. Add 1/4 cup of chopped onion and sauté until it becomes translucent and tender—this usually takes about 3-4 minutes. The aroma that fills your kitchen at this point? Pure comfort food territory.
Next comes the star of the show: 3 cups of sliced fresh mushrooms. Add them to the pot with the softened onions and continue to sauté until they’ve released their moisture and become tender.
Meanwhile, in a separate bowl, whisk together 6 tablespoons of all-purpose flour and 30 ounces of chicken broth until smooth—this prevents those dreaded flour lumps that nobody wants to find in their soup. Pour this mixture into the saucepan with your mushrooms, stirring constantly. Bring everything to a boil and continue cooking for about 2 minutes until the soup begins to thicken. Can you believe how quickly this is coming together?
Now for the final touch that transforms this from good to incredible: reduce the heat to low and stir in 1 cup of half-and-half along with 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Let the soup simmer uncovered for 15 minutes, remembering to stir often to prevent scorching.
This final simmer allows all the flavors to meld together while the soup develops that silky, rich consistency that makes you want to grab a chunk of crusty bread for dipping. For an even smoother texture, you could use a professional food processor to blend some or all of your soup to your desired consistency. The patience required for this last step is minimal compared to the reward—a homemade mushroom soup that’s creamy, earthy, and absolutely perfect for any day that calls for comfort in a bowl.
Homemade Creamy Mushroom Soup Substitutions and Variations
While this homemade creamy mushroom soup recipe is delicious as written, you’ll be thrilled to know it’s incredibly adaptable to whatever ingredients you have on hand or dietary needs you’re accommodating.
Need a dairy-free version? Simply swap the butter for olive oil and replace half-and-half with coconut milk or your favorite plant-based creamer.
Vegans can use vegetable broth instead of chicken broth. Got fancy mushrooms? Mix in some shiitake, oyster, or chanterelles with the button mushrooms for complex earthy flavors.
Love herbs? Thyme, rosemary, or a bay leaf would be divine additions. For extra richness, a splash of sherry or white wine before adding the broth works wonders.
What to Serve with Homemade Creamy Mushroom Soup
Three perfect pairings can transform your homemade creamy mushroom soup from a simple starter to the star of your meal.
I’m obsessed with serving crusty artisan bread alongside—something with a chewy interior and crisp crust that’s perfect for dunking. Who doesn’t love sopping up those last precious drops?
A simple green salad with a bright vinaigrette provides welcome contrast to the soup’s richness.
Think peppery arugula or mixed greens with lemon dressing.
For protein, consider a classic grilled cheese made with sharp cheddar or gruyère.
The melty, gooey goodness plus mushroom soup? Comfort food nirvana.
Final Thoughts
This homemade mushroom soup has completely changed my soup game, and I couldn’t be more thrilled to share it with you.
There’s something magical about transforming simple ingredients like butter, mushrooms, and broth into such a velvety, flavorful creation.
Isn’t it amazing how homemade always beats canned versions? The deep earthy flavors, the silky texture, the way it warms you from the inside out.
Worth every minute spent stirring at the stove, trust me.
