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    Home » Dinner » Main Dishes

    Homemade Cream of Mushroom Soup

    Published: Jan 27, 2020 · Modified: Nov 1, 2023 · 15 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This homemade cream of mushroom soup is a warming, gluten-free soup made with fresh mushrooms, leeks, herbs, milk, and cream.

    This homemade cream of mushroom soup is a warming, gluten-free soup made with fresh mushrooms, leeks, herbs, milk, and cream.

    Homemade cream of mushroom soup in bowls

    I've been craving mushroom soup lately.

    Mushroom soup is creamy, it's comforting, it's a perfect winter food.

    A few weeks ago, I decided to remake one of my favorite recipes, homemade cream of mushroom soup.

    I originally posted this recipe for cream of mushroom soup (with a dried mushroom base) back in January 2017. Back then, dried mushrooms were SO EASY to find.

    Guys, I don't know what happened. In the past three years, dried mushrooms have (seemingly) vanished from grocery stores.

    I checked Whole Foods, two Krogers, two Walmarts, my favorite health food store, and... nada. No dried mushrooms.

    And the dried mushrooms I found online were pricey.

    At first, I thought I would simply satisfy my soup cravings with some of my other favorite soups, like this vegan tortilla soup and this vegan split pea soup.

    But it really annoyed me that I couldn't find dried mushrooms!

    I decided it was time to revise this recipe using easy-to-find and affordable mushrooms.

    I grabbed some baby portobello mushrooms and my favorite Julia Child cookbook (Julia's Kitchen Wisdom) and started testing.

    This homemade cream of mushroom soup is a gluten-free twist on Julia Child's classic cream of mushroom soup.

    What Kind of Mushrooms Should I Use?

    I used baby portobello mushrooms, but you could use white button mushrooms, wild mushrooms, or a combination of whatever mushrooms you have on hand.

    Because you can really taste the mushrooms in this soup, it's an excellent way to use wild mushrooms and showcase their flavors.

    How Do I Clean Mushrooms?

    Mushrooms absorb a lot of water.

    If you rinse your mushrooms off, the extra water will make them more difficult to brown in the pot later.

    You'll end up with mushy mushrooms.

    Oh, the horror!

    Instead of rinsing your mushrooms, simply use a crumpled towel or a dry pastry brush to brush off any dirt from the mushrooms.

    If skipping the rinse worries you, know that store-bought mushrooms are generally grown in sterilized compost, so it's not dirt that should make you sick.

    If you're using foraged wild mushrooms, brush a little more carefully to get rid of debris (like pine needles).

    Can I Freeze This Homemade Cream of Mushroom Soup for Later?

    Sort of.

    You can cook the recipe part-way (stopping just before you add the milk), freeze the partially prepared soup, and then thaw it when you're ready to use.

    When you're ready, continue cooking where you left off!

    Check the recipe card notes for freezing directions.

    Can I Add Extra Veggies (Like Asparagus)?

    Yes, definitely!

    My original version of this recipe included diced asparagus.

    I've decided to skip it in this version, because I want this soup most often in the middle of winter, when asparagus is not in season.

    However, asparagus (or peas, or fresh spinach) are delicious additions to this soup.

    Add the veggies (either cooked or raw) as you're finishing up the soup, and continue cooking until they're warm.

    Homemade Cream of Mushroom Soup

    Start by cooking sliced mushrooms in butter.

    Cook them until they're fragrant and brown.

    Cook Mushrooms Until Browned
    Cook Mushrooms Until Browned

    Scoop the mushrooms out of the pot, and save them for later.

    Add a little more butter, some sliced leeks, herbs, and salt. Cook until the leeks are softened.

    Pour in a little white wine, and bring it to a simmer.

    Cook the Leeks + Add Wine
    Cook the Leeks + Add Wine

    Next, add the broth and the reserved mushrooms.

    I like to use mushroom broth (preferably homemade), but homemade vegetable broth will work perfectly too.

    Add the Broth
    Add the Broth
    Add the Mushrooms
    Add the Mushrooms

    In a small bowl (or a measuring cup), whisk together a little cornstarch and milk.

    Pour it into the soup, and add more milk to the pot.

    Add the Cornstarch + Milk
    Add the Cornstarch + Milk

    Next, scoop about half the soup into a blender along with some Parmesan cheese.

    Blend until the soup is creamy, and pour it back in the pot. Finally, stir in the cream.

    Serve this homemade cream of mushroom soup while it's still hot, and enjoy digging into this delicious, indulgent soup.

    homemade cream of mushroom soup
    homemade cream of mushroom soup
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Homemade Cream of Mushroom Soup

    This homemade cream of mushroom soup is a warming, gluten-free soup made with fresh mushrooms, leeks, herbs, milk, and cream.
    Author: Sarah Trenalone
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Course: Appetizer, Main Course, Soup
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Servings: 4 people
    Calories: 341kcal
    Freezer Friendly?
    See Recipe Notes
    Will It Keep?
    3-4 Days (Fridge)
    Prevent your screen from going dark

    Equipment

    • blender (I use this one)

    Ingredients

    • 3 tablespoons butter, divided
    • 8 ounces mushrooms (button or baby portobello), sliced Or sub your favorite mushroom
    • 1 leek, sliced (both the white bulb and the leafy green parts)
    • 1 teaspoon sea salt
    • 2 sprigs fresh thyme, removed from stem Or substitute rosemary
    • ½ cup white wine
    • 2 cups mushroom broth Or substitute vegetable broth
    • 2 teaspoons cornstarch
    • 2 cups whole milk
    • ½ cup heavy cream
    • 1 ounce Parmesan (wedge or rind), freshly grated

    Instructions

    • Heat 2 tablespoons of butter in a large soup pan over medium heat.
      When the butter melts, add the mushrooms and cook and until browned. Depending on the size of your pot, you may need to cook the mushrooms in batches, pushing cooked mushrooms up to the side of the pot as you add uncooked mushrooms.
      Remove the mushrooms from the pot and reserve.
      Cook Mushrooms Until Browned
    • Heat remaining butter over medium heat in the pot.  Add the leeks, salt, and thyme, and cook until softened (~4-5 minutes).
      Cook the Leeks + Add Wine
    • Raise heat to medium-high, and add wine. Allow wine to cook down 1-2 minutes.  Lower heat to medium.
    • Add the mushroom broth, and bring soup to a simmer. Add the reserved mushrooms.
      Tip: If you want to freeze for later, stop at this step. Freeze this as a soup base, and then thaw when you're ready to serve and complete the recipe.
      Add the Mushrooms
    • While the broth heats, add the cornstarch to a small bowl. (Do not add the cornstarch directly to the soup pot, because it won't dissolve in hot liquid.)
      Mix in a little of the milk in with the cornstarch, and whisk until smooth.
      Slowly pour the cornstarch mixture and remaining milk mixture into the pot, stirring as you pour to help keep the milk from curdling.
      Add the Cornstarch + Milk
    • Ladle about half the soup into a blender along with the Parmesan cheese, and blend until creamy. Pour it back into the pot. Add the cream.
    • Continue to heat over medium until the soup is warmed through, but do not bring to a boil. Serve immediately.
      homemade cream of mushroom soup
    • Leftovers:
      Store leftover soup in the fridge and use within 3-4 days.

    Notes

    To Freeze + Use Later: Follow the recipe through step 4, and stop.  Freeze as a soup base, and use within 12 months.  To use, thaw heat to a simmer, and continue at step 5.
    Recipe variations:  Add diced asparagus, fresh spinach, or peas to the soup just before serving, and heat until warmed through.

    Nutrition

    Calories: 341kcal (17%) | Carbohydrates: 16g (5%) | Protein: 9g (18%) | Fat: 25g (38%) | Saturated Fat: 16g (100%) | Cholesterol: 80mg (27%) | Sodium: 1313mg (57%) | Potassium: 499mg (14%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 1589IU (32%) | Vitamin C: 3mg (4%) | Calcium: 270mg (27%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes

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    Comments

    All commentsQuestions
    1. Meghan says

      January 02, 2017 at 9:47 am

      5 stars
      This recipe is perfect for all the crappy rain we've been having. Thanks for sharing, milady!

      Reply
      • champagne-tastes says

        January 02, 2017 at 10:05 am

        Thanks! It's soup weather for sure!!!

        Reply
    2. Meg | Meg is Well says

      January 02, 2017 at 11:26 am

      5 stars
      I'm also craving soups! And they're the best for eating all curled up in a chair instead of at the dinner table. This is perfect!

      Reply
      • champagne-tastes says

        January 02, 2017 at 11:28 am

        Thanks Meg!

        Reply
    3. Kim @ Three Olives Branch says

      January 02, 2017 at 11:39 am

      5 stars
      This sounds absolutely amazing! I love making soup

      Reply
    4. valentina says

      January 02, 2017 at 12:05 pm

      5 stars
      This sounds (& looks) like a delicious, hearty & healthy way to start eating this year. YUM!

      Reply
    5. Elaine @ Dishes Delish says

      January 02, 2017 at 12:20 pm

      Yummy soup. I love mushroom soup and never thought of add asparagus! Thank you for the recipe!

      Reply
    6. Julie says

      January 02, 2017 at 1:13 pm

      Love mushroom soup! We live near the "mushroom capital of the country" so we can always get some amazing fresh mushroom mixes - I will grab some at the farmer's market next weekend for this soup!

      Reply
      • champagne-tastes says

        January 02, 2017 at 1:16 pm

        ooo I'm super jealous!!! Enjoy!!!

        Reply
    7. champagne-tastes says

      January 02, 2017 at 1:34 pm

      LOL- well as long as someone enjoys it! Hahaha

      Reply
    8. Dawn - Girl Heart Food says

      January 03, 2017 at 10:11 am

      I enjoy soup any time of the year, especially now! Cream of mushroom is one of my favourites. I love using dried mushrooms for stock...so much flavour!! Wishing I was curled up with a bowl now!

      Reply
    9. Dianne Nicoll says

      June 08, 2017 at 11:14 am

      Do you cook the asparagus prior to adding to soup? I

      Reply
      • champagne-tastes says

        June 08, 2017 at 11:16 am

        Nope- I don't! It will cook a little in the soup as it simmers. If you prefer really soft asparagus you could let it simmer longer!

        Reply
    10. Cindy Perkins says

      January 26, 2019 at 9:43 am

      Can I use morel mushrooms instead? This recipe looks amazing!

      Reply
      • Sarah says

        January 26, 2019 at 9:45 am

        It should be delicious with morels!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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