This cream of mushroom soup is rich and decadent and so, so much better than canned! It’s perfect as a starter or main dish, or even as a delicious homemade cream of mushroom soup in a casserole or other recipe like a green bean casserole. Vegetarian and easy to make gluten-free, grain-free, or dairy-free.
Why This Cream Of Mushroom Soup Is So Good!
- This soup is deliciously creamy, French-inspired and full of flavor.
- You can serve it as an appetizer or as a main course.
- Easy to make gluten-free, paleo, vegetarian or vegan.
- It’s so much better than canned and easy to make!
How to Make Cream Of Mushroom Soup
- Put a pot on a medium heat and cook onions in 2 tbsp butter ’til slightly softened then add garlic and stir about 20 seconds.
- Add 2 tbsp more butter and then the mushrooms. Cook ’til softened.
- Pour in 1/4 cup white wine, stir, then sprinkle the flour over. Whisk well and cook 3-5 minutes ’til golden. Slowly stir in broth whisking well.
- Add the spices and simmer for about 15 minutes then add half and half.Â
- Blend to the desired consistency with an immersion blender or by transferring a portion to a blender, processing until desired texture, and returning to the pot.
Recipe Variations:
This soup is so easy to adapt to fit your diet by making a few simple substitutions:
- Make it gluten-free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
- Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
- Make sure you use vegetable stock for vegetarian versions!
- For vegan, use a vegan butter.
How To Serve Cream Of Mushroom Soup
This soup is so wonderfully full of flavorful, it makes a great appetizer or starter if you are having a dinner party – it’s perfect for your holiday entertaining! It’s also hearty enough to serve this as a main course with a green salad and some crusty bread. You could also use this to make a from scratch green bean casserole.
An Easy Creamy Mushroom Soup Recipe
It only takes around 30 minutes to make this delicious soup from scratch, and all in one pot. It uses a handful of pantry staple ingredients so it’s easy to whip up on short notice. The added white wine makes this such a flavorful soup and it’s so rich in flavor.
Can You Make Cream of Mushroom Soup Ahead of Time?
Soup is such a great option when you are entertaining as you can make it ahead of time and it stores well. You can either keep it warm in the pan, if you plan on serving it within an hour or two, or, once it has cooled, just place it in an airtight container and it will keep in the fridge for around 5 days. The soup also freezes really well.
Top Tips To Make This Cream of Mushroom Soup Recipe
- White or baby bella mushrooms are best for this soup recipe.
- Use an immersion blender to your desired consistency after it is cooked, you can also ladel the soup in portions into a stand blender – be careful though as it will be hot.
- Garnish the soup with fresh herbs.
Be Sure to Check Out These Other Delicious Soup Recipes
- Curried Lentil Kale Soup With Mushrooms
- Easy Black Bean Soup
- Mashed Potato Soup with Tarragon
- Leftover Turkey Tortilla Soup (Whole30)
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Cream Of Mushroom Soup
This cream of mushroom soup is rich and decadent and so, so much better than canned! It's perfect as a starter or main dish, or even as a delicious homemade cream of mushroom soup in a casserole or other recipe like green bean casserole.
Ingredients
- 4 tablespoons unsalted butter divided
- 1/2 cup chopped onion
- 6 cups sliced fresh mushrooms about 20 oz., white or baby bella
- 4 cups chicken broth or vegetable stock see Note
- 1/4 cup white wine
- 2-3 cloves garlic minced
- 1/8 teaspoon dried thyme
- 4 tablespoons all-purpose flour see Note for gluten free or grain free
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ground black pepper plus more to taste
- 1 cup half-and-half
Instructions
-
Put a pot on a medium heat and cook onions in 2 tbsp butter 'til slightly softened then add garlic and stir about 20 seconds.
-
Add 2 tbsp more butter and then the mushrooms. Cook 'til softened.
-
Pour in 1/4 cup white wine, stir, then sprinkle the flour over. Whisk well and cook 3-5 minutes til golden. Slowly stir in broth whisking well.
-
Add the spices and simmer for about 15 minutes then add half and half.Â
-
Blend to the desired consistency with an immersion blender or by transferring a portion to a blender, processing until desired texture, and returning to the pot.
Recipe Notes
Make it gluten-free: simply use gluten-free all-purpose flour in place of the all-purpose flour.
Make it paleo: replace the all-purpose flour with cassava flour. You can also substitute ghee for the butter.
Make sure you use vegetable stock for vegetarian or vegan versions!
Cheryl, we love your recipes! What would be the best way to make this dairy-free?
Any non-dairy option for milk would work! To maintain the creaminess, perhaps substitute the milk for canned coconut cream or plant-based (non-flavored) creamer!
For the butter, one can easily swap avocado oil for it.
That will work! 🙂
My son is allergic to dairy. Can you substitute a can of coconut milk or cream in this recipe?
Any suggestions on a replacement for half and half?
Are you allergic to dairy?
Not allergic, I usually use coconut milk in my cream soups but wasn’t sure how it would taste in this one.
Cheryl – can this be made thicker to resemble a “condensed” soup to use as a swap in other recipes? Would you recommend simply cutting amount of broth to achieve a condensed soup consistency? Is that an effective strategy?