An Edible Mosaic™

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Home » Type » Soups » Cream of Mushroom Soup

Cream of Mushroom Soup

February 16, 2011 by Faith 65 Comments

Most people I know wouldn’t dream of eating cream of mushroom soup on its own.  They like it just fine in recipes, but that’s as far as it goes.  I’ve heard random reasons like it’s too boring, it reminds them of glue (lol, what?!), or it’s too unhealthy.  I’ve even had people tell me, oh, I thought it was only used for cooking!  A couple more questions always reveals that they have never had homemade cream of mushroom soup, only the stuff from the can.  And I agree, who would be head over heels for that? 

I like to make my own because it’s a world of difference from the canned variety (like night and day), plus I can customize it to suit my tastes.  For example, I love the freshness of thyme and the woodsy flavor of rosemary paired with mushrooms, so I always add both these herbs.  And I’d venture to say that my version is much healthier than the canned stuff, since there is no cream, very little butter, and much less salt.  If you think you don’t like cream of mushroom soup but you’ve never had homemade, I recommend giving this a try!

Cream of Mushroom Soup

(Yield:  About 3 c, or 4 servings)

2 TB olive oil

6 oz cremini (baby portabella), white button, or any mix of mushrooms you like, wiped clean and diced

1 medium onion, diced

2 large cloves garlic, minced

1/2 TB minced fresh rosemary (or 1/2 tsp dried rosemary)

1/2 TB minced fresh thyme (or 1/2 tsp dried thyme)

1 bay leaf

2 TB dry white wine (or water)

1 TB unsalted butter

2 TB all-purpose flour

2 1/2 c whole milk

1 vegetable stock cube (or you could use a chicken or beef stock cube)

Salt and pepper

Add olive oil to a 3-quart pot over medium-high heat; when oil starts to ripple, add mushrooms and sauté until browned (about 5-7 minutes).  Turn heat down to medium-low and add onion, garlic, rosemary, thyme, and bay leaf; sauté until onion is softened (about 5 minutes).  Add wine, then turn heat up to medium-high and cook about 1 minute, until liquid is cooked off (use a wooden spoon to scrape up the brown bits from the bottom). 

In a separate medium saucepan over medium heat, melt butter; whisk in flour and cook 1 minute.  Whisk in milk, stock cube, and 1/8 tsp pepper, and bring up to a boil (stirring occasionally), then turn heat down slightly and boil gently for 2 minutes (stirring constantly). 

Transfer white sauce to the pot with the mushrooms; turn heat on medium-low and gently simmer 5-10 minutes.  Taste and season with salt and pepper as desired.

Filed Under: Soups Tagged: Homemade Cream of Mushroom Soup, Mushrooms, Recipes, Rosemary, Thyme, Vegetarian

Comments

  1. Cinara says

    July 10, 2011 at 11:39 am

    Hello, Faith! I made this soup at home and it was delicious! I have just shared it in my blog, and added a link to your post. If you want to take a look, here’s the link: http://cinarasplace.blogspot.com/
    Thanks for sharing such a wonderful recipe!
    Best regards from Brazil!

    Reply
    • admin says

      July 10, 2011 at 5:42 pm

      Cinara, Thanks so much, I’m so glad you enjoyed the soup! :)

      Reply
  2. Sherlly says

    May 6, 2011 at 1:14 pm

    I made this for lunch yesterday and it was so creamy and flavorful, overall delicious! Kept me full and happy =) Thanks!

    Reply
  3. dawn says

    February 24, 2011 at 9:11 am

    I made this cream of mushroom soup. I did use a 1/2 oz. of dried porcinis and added the water I used to hydrate the dried mushrooms… Kinda like a mushroom broth. I added it to the broth added in the recipe and added a slight increase to the amount of flour just to account for the extra liquid. I loved this soup. The flavor was really robust and savory and I plan on using what was left (which wasn’t much) to make a casserole of some sort…Thank you. I will use this one again

    Reply
    • admin says

      February 24, 2011 at 12:14 pm

      Krystal, I’m happy you liked it!! And oh no, hope your little one is ok!

      Dawn, I’m so glad you enjoyed the soup!! I bet the porcinis were a fantastic addition!

      Reply
  4. Hannah says

    February 22, 2011 at 7:47 pm

    I’ve never actually had cream of mushroom soup, but as a big mushroom-lover, I know I’d go crazy for it! Thrilled you have this recipe with whole foods, nothing mysterious from a can, so I can actually veganize it with ease. I think that cashew milk might make for the perfect sub here… Mm, I can taste it now!

    Reply
  5. Nutmeg Nanny says

    February 21, 2011 at 9:57 pm

    I love cream of mushroom soup. I used to eat it a lot when I was a kid. I love the homemade version…yum!

    Reply
  6. Krystal says

    February 21, 2011 at 9:37 pm

    Wow, that is delicious. I followed your recipe. Used chicken bullion because it was all i had, and delicious. Even with the 5 year old getting a goose egg the size of an egg in the middle of making it, it was quick and easy and a great gourmet flavor to die for. Thanks for sharing your recipes i love them all.

    Reply
  7. Krystal says

    February 21, 2011 at 8:33 pm

    I just bought some fresh mushrooms and garlic today. I wanted something fresh and healthy to boost my immune system. I’m going to go attempt and make that right now. I’ll let you know how it goes.

    Reply
  8. marla {family fresh cooking} says

    February 21, 2011 at 8:12 am

    I do love a good homemade cream of mushroom soup & love that your recipe is not heavy at all. Must try soon :)

    Reply
  9. Nancy-SpicieFoodie says

    February 20, 2011 at 7:53 pm

    I hate canned soups, fresh homemade is so much better. Cream of mushroom soup is on my top favorites, so good and addicting. Your recipe sounds delicious. The cup is adorable.

    Reply
  10. nancy at good food matters says

    February 20, 2011 at 5:10 pm

    So good that you kept this vegetarian. And, you’re right, Real mushroom soup is nothing like the glutenous canned stuff that people have dumped into casseroles!

    I have used mushroom broth (in those soft liter containers) to great success in certain soup recipes that would work great in your creamy soup.

    Reply
  11. Diane says

    February 19, 2011 at 11:38 am

    We have no CSN so it is difficult to check it out… Love this recipe it sounds extra tasty. Diane

    Reply
  12. Anna Johnston says

    February 19, 2011 at 2:24 am

    When I was little I had a thing for cream of mushroom soup, Mum used to make it just like this. I haven’t had it for ages either, thinking I’ll have to remedy that huh :)

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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