Homemade Cream of Mushroom Soup Recipe
1,527,942
Published 2021-02-05
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Ingredients for this recipe:
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 tablespoons olive oil
• 2 pounds assorted cleaned and sliced fresh mushrooms
• ½ cup white wine
• ½ cup all-purpose flour
• 3 quarts chicken stock
• 1 ½ cups heavy whipping cream
• 3 tablespoons finely minced fresh parsley
• 1 tablespoon finely minced fresh thyme
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures
1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.
5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
6. Puree the soup using a hand blender or regular blender until smooth.
7. Finish my stirring in cream, herbs, salt, and pepper.
Chef Notes:
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
If for some reason you do not have chicken stock, you can use vegetable stock or water.
You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
All Comments (21)
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Made it while watching, husband holding the kids for over an hour waiting having no idea what i was making, and he loved it, said it was worth the wait and its the best mushroom soup i made. Definitely my favourite, tasted awesome and amazing
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My dad used to make this for us every last Friday of the month. Unfortunately, he passed away when i was 14 when i too young to learn the recipe. I tried this recipe, after countless others, and it tastes just like it. Thank you so much. You gained a subscriber and you brought back the taste of my childhood!
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This soup is my go-to for work and family functions. I make a big batch and put it in a crock pot to keep hot. When I first brought it to work, I remember hearing people say "Why did you bring soup? Mushroom soup!? It's gross! Why did she do that? Where is the real food!?" Typically people bring store-bought baked goods, meat trays veggie trays, store-bought dip, etc... I don't complain - I like free food. Anyway the first time I brought the soup it was gone 15 minutes after the word got out how delicious it was. Now every single time we have a function it's "Hey are you going to bring that soup? Can you bring that soup?? How about that soup?? We need that soup RFN!" Anyway, this is the most delicious soup I've ever had. It's probably not as good as what you make, but damn this soup is a masterpiece. Thank you so much! Oh also, I'm adding Worcestershire sauce and Tabasco to finish almost everything I cook now. It really does add something special.
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You’ve explained the process so well. Every question I wanted to ask were answered clearly. Thank you 🙏 sure subscribed!
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Gotta tell ya...I always sauté my mushrooms first in a dry skillet, no salt, nothing. It really extracts the flavor of the shrooms and so much more intense mushroom flavor! Once you try it, you’ll see the incredible difference. Hugs!
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Thank you! Made this last night and it was a hit! Very appreciated!
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Hello Chef. Can I just say how happy I am to have found your channel. It happened by searching how to make beef stock. Yes, I know this is your cream of mushroom soup video -- I'm obsessed and now I'm binge watching your vids! I love everything about your videos, the format, the content, the thoroughness and more. You have this gift of removing any intimidation about a recipe. I love to cook and entertain. Ina Garten and Martha Stewart have been my top "go-tos" for many many years, mainly for their fresh and good quality ingredients approach to cooking. I can now say with absolute certainty that Chef Billy Parisi tops my list of the very best cooking influencers!! Thank you.
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Been waiting all year for soup weather and it’s finally here! 😊 Thank you, Chef for the marvelous recipe!
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Made this mushroom soup today on a cold winters day. Fantastic. Thx Billy!
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Thank you for explaining about the caramalisation of the onions. In my food tradition almost all dishes start out like that. I am amazed to see on YouTube how many people add the onions at a later stage.
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I absolutely love mushrooms and mushroom soup! Can hardly wait to make this homemade version. Thanks for another easy and delicious recipe.
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This recipe does look amazing I've watched a few videos and this one calls out the most to me where it truely looks delicious and makes sense. For sure this has been saved and will be made for a lovely cooler winter day in my house.
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Chief is how i needed a roux base cream soup for an SBA (school based assessment, I'm in secondary/high school in the Caribbean. And I saw this thank you and I hope to make you proud when I make it for the moderate )
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Wow came here for soup to make green bean casserole, and left learning the best way to clean and cut different mushrooms! Thanks so much! This is a whole lot easier than how I’ve been doing it! 🍄
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Hi, chef! By chance found you on YouTube and loved the way you explain your recipes. I am from Brazil, São Paulo, and it’s cold now, perfect for a soup in the evening. I made your soup today, followed all the steps, and the result could not be better. Delicious!!! I used shitake, Paris and funghi porcini. Thank you and good luck!!
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Made this soup just now and it actually thickened up really well. Amazing. I wanna be a chef now
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Because we monitor our sodium intake I started making our own a few years back, it is the only way to go. I’ve made up my own recipe in the past but I’m going to use yours from now on. In the past I never used that much flour for my roux, I most definitely think I need to stop holding back. This looks amazing...
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Hi Chef! After watching this yesterday i went out to buy ingredients: 1# baby portabella, 0.5# cremini, 0.5# shitake, and sauvignon blanc. Just finished cooking it and it is so dang delicious!!! Thank you so much for sharing recipes and techniques! Stay safe, and hope you have a wonderful weekend!
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Made it today and it was amaaaazing. Hearty, rich, and so comforting. Thank you
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I made this soup about a year ago and cooked again this rainy weekend in FL. Great recipe and video! I used beef bone broth, watered down a little, and added some garlic and basil from my garden. Holy Moly! Super good!
