Homemade Cream of Mushroom Soup
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Forget everything you know about cream of mushroom soup from a can – this homemade version is a game-changing revelation of deep, earthy flavors and silky-smooth texture. Rich, velvety, and packed with tender Portobello mushrooms, this soup elevates the humble mushroom to extraordinary heights.
Whether you’re serving it as an elegant first course or using it as a luxurious base for your favorite casseroles, this homemade cream of mushroom soup will transform your cooking. The combination of Marsala wine, fresh herbs, and cream creates a sophisticated flavor profile that makes this soup both comforting and impressive.
Why You’ll Love This Recipe
- Made with fresh ingredients and no preservatives, delivering pure mushroom flavor
- Versatile use as both a standalone soup and a premium cooking ingredient
- Ready in just 45 minutes with simple, straightforward steps
- Deep, complex flavors from Marsala wine and fresh herbs that can’t be found in canned versions
What is Marsala Wine?
Marsala is an Italian fortified wine that adds a rich, nutty flavor with hints of brown sugar and caramel. In this soup, it helps deglaze the pan and creates a sophisticated depth of flavor that perfectly complements the earthiness of the mushrooms.
Ingredients
- Unsalted Butter – The foundation of flavor, providing richness and helping to brown the mushrooms perfectly. Using unsalted allows better control of the soup’s saltiness.
- Yellow Onions – Creates a sweet, aromatic base that enhances the mushroom flavor. Fine chopping ensures they melt into the soup’s texture.
- Portobello Mushrooms – These meaty mushrooms provide deep, earthy flavor and substantial texture. Look for firm, clean specimens with dry gills.
- Fresh Herbs – Fresh rosemary and thyme bring aromatic depth that permeates the entire soup. Their woody nature allows them to withstand the cooking process.
- Heavy Cream – Creates the luxurious, silky texture that defines a great cream soup. Ensure it’s at room temperature to prevent curdling.
- All-Purpose Flour – Works as a thickening agent when combined with the hot liquid to create a perfectly smooth texture.
Grab the full ingredients details and instructions in the recipe card below!
Substitutions and Additions
- Cremini Mushrooms or a mushroom blend can replace Portobellos
- White Wine or sherry can substitute for Marsala wine
- Half-and-Half can replace heavy cream for a lighter version
- Fresh Herbs can be swapped for dried in a pinch (use 1/3 the amount)
- Shallots can replace yellow onions for a more delicate flavor
Instructions
- Melt butter and sauté onions until translucent
- Add garlic and cook until fragrant
- Incorporate mushrooms and herbs, cooking until mushrooms brown
- Deglaze with Marsala wine
- Add broth and simmer
- Temper cream and add to soup
- Create and add flour slurry to thicken
- Adjust seasonings to taste
Recipe Tips
- Don’t rush browning the mushrooms – this develops crucial flavor
- Temper the cream carefully to prevent curdling
- Make the flour slurry lump-free before adding to soup
- Clean mushrooms with a damp paper towel instead of washing
- Let cream come to room temperature before starting to cook
Serving Suggestions
- Serve with crusty artisan bread for a cozy meal
- Use as a premium replacement in any recipe calling for canned cream of mushroom soup
- Top with fresh herbs and a drizzle of cream
- Pair with a crisp green salad for a light dinner
Storage & Reheating
Store in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months, though cream may separate slightly upon thawing. Reheat gently on stovetop or microwave, stirring occasionally. If soup is too thick after storage, thin with a little broth or cream.
Recipe FAQ
Can I make this soup ahead of time? Yes, it actually improves in flavor after a day in the refrigerator. Reheat gently to prevent cream from separating.
Why does my cream curdle when added to the soup? This happens when cream is too cold or the soup is too hot. Always temper the cream and ensure it’s at room temperature.
Can I make this vegetarian? Absolutely! Simply use vegetable broth instead of chicken broth. All other ingredients are vegetarian-friendly.
How can I make the soup thicker? Add more flour slurry, one tablespoon at a time, until desired consistency is reached. Remember it will thicken as it cools.
Homemade Cream of Mushroom Soup
Forget everything you know about cream of mushroom soup from a can - this homemade version is a game-changing revelation of deep, earthy flavors and silky-smooth texture. Rich, velvety, and packed with tender Portobello mushrooms, this soup elevates the humble mushroom to extraordinary heights.
Ingredients
- 2 T. unsalted butter
- 2 small yellow onions, finely chopped
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 16 oz. Portobello mushrooms, sliced
- 2 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped)
- 2 T. fresh thyme (or 1½ t. dried)
- ½ c. Marsala wine
- 2 c. chicken or vegetable broth, preferably organic
- 1 c. heavy cream, room temperature
- 3 T. all-purpose flour
Instructions
- Melt butter and sauté onions until translucent
- Add garlic and cook until fragrant
- Incorporate mushrooms and herbs, cooking until mushrooms brown
- Deglaze with Marsala wine
- Add broth and simmer
- Temper cream and add to soup
- Create and add flour slurry to thicken
- Adjust seasonings to taste
