A rich, creamy, and deeply savoury homemade cream of mushroom soup. When it’s cold and gloomy outside, all you want from a meal is some warmth, sustenance and comfort, that’s when you turn to soup. This creamy homemade mushroom soup has deep earthy flavours, is hearty with an intense umami flavour.
Have you ever wondered what is it with Mushrooms that make them so special!?? Mushrooms have an earthy and umami flavour which can be difficult to replicate with any other vegetables or spices. Though food like soy sauce, tomatoes, miso are full of umami too! But mushrooms are best described as a savoury, meaty, crave-able with multilayered taste which you usually find in meat. This soup sings and enhances all the savoury refined flavours. It is quick and easy to make and can be ready in no time. The compatibility of umami and earthy mushrooms add to this soup which benefits from a mild garlic aroma. Whip the heavy cream for a lighter soup, perfect for any occasion.
All ingredient used in this soup add a unique texture and flavour complimenting the natural flavour of mushroom without overpowering it. Onions, bay leaf, garlic, and fresh thyme create the savoury base of the soup, whereas fresh mushrooms loads it with umami flavour. Miso paste and heavy cream generate the creaminess, and a generous splash of sherry/Marsala wine add a hint of sweetness which completes the soup. Cooked with easy to find ingredients, most of which would be staples in your kitchen, you can create a scrumptious soup which you will run out of in no time. Serve it with a crusty bread for a perfect winter meal.
Why we love this Cream of Mushroom Soup
It’s always hard to find a good store-bought mushroom soup. That’s OK, you don’t need store-bought anymore. This soup is:
- Simple & Easy to make
- Super silky and creamy!
- Made with a hint of miso paste adding umami and depth
- Full of warm, earthy mushroom-y goodness.
- Makes a Perfect Main or Side! This soup makes an excellent lunch or side when served with a sandwich, wrap, or salad.
Ingredients Needed to Make Homemade Cream of Mushroom Soup
- Olive Oil & Butter – For richness
- Onion, garlic, bay leaf – They add savoury depth of flavours. Brown onion has a wonderful flavour when sautéed with mushrooms.
- Mushrooms – I typically use brown button or cremini mushrooms, but white button mushroom and shiitake work as well.
- Miso Paste – Adding miso paste gives the soup more depth of flavour. If you don’t have miso paste, a spoon or two of soy or tamari sauce will do the trick.
- Sherry or White Wine – An important ingredient in the soup that adds a lovely touch of acid and layers of flavour, but it is completely optional.
- Flour – Simple all purpose flour is all you need to help thicken the soup.
- Vegetable stock – I use a low sodium variety to control the level of added sodium.
- Salt – A touch of salt always brings out the flavours and is the most important seasoning in the culinary world.
- Black Pepper – You can use regular or freshly ground black pepper to your taste.
- Parsley & Thyme – Goes with the umami flavour of mushrooms beautifully and adds freshness to the rich flavours of the soup.
- Heavy Cream – Helps to both create a creamy consistency and thicken the soup.
How to Make Homemade cream of Mushroom Soup
Step 1: Melt the butter with olive oil in a heavy-bottomed soup pot or dutch oven and add the onions. Sauté for 3-4 minutes, add the garlic and sauté for 2 minutes, the rawness goes away.
Step 2: Add the sliced mushrooms, bay leaf, thyme and salt and pepper and cook for at least 8-10 minutes until the mushrooms release their liquid. Don’t rush this step!
Step 3: Add the sherry or marsala wine and cook until most of the liquid has evaporated, this should take roughly 3-4 minutes.
Step 4: Sprinkle the flour and cook for 2-3 minutes. Add the vegetable stock and miso paste and bring to a boil. Reduce the heat to a medium-low, cover and simmer for 10 to 15 minutes, stirring occasionally until thickened.
Step 5: Stir in the cream and reduce the heat to low. Let it simmer for a few minutes. Remove the bay leaf.
Helpful Tips and Tricks to Make Creamy Mushroom Soup:
- Fresh brown button or cremini mushrooms are perfect for this recipe. You could also use a combination of your favourite mushroom varieties like button mushrooms, brown mushrooms, portobello, porcini or shiitake.
- You can easily substitute the herbs with others like oregano, tarragon, chives etc. as per your liking.
- Vegan and Gluten-free – If you want to make this soup vegan substitute the butter for vegan butter and use plant based cream and milk . Or you can also use cashew cream instead of heavy cream. Substitute all purpose flour with 1-to-1 gluten free flour.
- Sherry Wine – Please make sure you’re using Sherry cooking wine and not Sherry vinegar as they are very different. Sherry enhances the taste of the soup but if you prefer you can leave it out.
Afraid you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.
.
.
Ingredients
method