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Homemade Cream of Mushroom Soup Recipe

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★★★★★

4.7 from 556 reviews

This homemade cream of mushroom soup is a rich, flavorful, and comforting dish made with a blend of shiitake and cremini mushrooms, fresh herbs, and a touch of cream. The recipe involves sautéing mushrooms and aromatics, deglazing with marsala wine, then simmering with vegetable stock and seasonings before finishing with heavy cream. For an extra smooth texture, the soup can be blended. It’s perfect as a warming appetizer or a base for other recipes, and can also be prepared as a condensed version to substitute canned cream of mushroom soup.

Ingredients

Scale

Mushroom and Herb Ingredients

  • 10 sage leaves (optional)
  • 8 ounces shiitake mushrooms
  • 16 ounces cremini mushrooms, sliced
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh sage

Butter and Aromatics

  • 2 tablespoons unsalted butter (for initial sauté)
  • 2 tablespoons unsalted butter (for shallots and garlic)
  • 2 large shallots, finely chopped
  • 3 cloves garlic, finely chopped

Liquids and Seasonings

  • 1 teaspoon Dijon mustard (optional)
  • 1/4 cup all-purpose flour
  • 1/2 cup Marsala wine (or sherry or white wine as substitute)
  • 4 cups vegetable stock
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup heavy cream

Instructions

  1. Prepare the Sage and Shiitake Mushrooms: In a large stockpot, melt 2 tablespoons of butter over medium heat. Add the sage leaves and crisp them for about 30 seconds, then remove and set aside. Add the shiitake mushrooms to the pot and sauté for 3-5 minutes until golden brown and lightly crispy. Remove and set aside with the sage.
  2. Sauté Shallots and Garlic: Add the remaining 2 tablespoons of butter to the pot. Then add the finely chopped shallots and garlic, sautéing them over medium heat for about 5 minutes until they become soft and aromatic.
  3. Cook Cremini Mushrooms: Add the sliced cremini mushrooms to the pot and continue to cook for 10-12 minutes. Stir regularly until the mushrooms soften and begin to caramelize, building deep flavor.
  4. Add Mustard and Flour: Stir in the Dijon mustard (if using) and sprinkle the flour over the mushrooms. Cook this mixture for 1-2 minutes, stirring constantly, to cook out the raw flour taste and help thicken the soup later.
  5. Deglaze with Wine: Pour in the Marsala wine and scrape the bottom of the pot carefully to loosen any browned bits stuck to the surface, adding rich depth to the soup.
  6. Add Stock and Seasonings: Stir in the vegetable stock, fresh thyme, fresh sage, kosher salt, black pepper, nutmeg, and cayenne pepper (if using). Reduce the heat to low and let the soup simmer gently for 15-20 minutes, allowing flavors to meld and the soup to thicken slightly.
  7. Add Cream and Heat Through: Stir in the heavy cream and continue cooking for another 5-10 minutes until the soup is fully heated through. Taste and adjust seasonings as needed.
  8. Optional Puree: For a creamier, smoother texture, puree the soup either using an immersion blender directly in the pot or by carefully transferring in small batches to a standard blender. Leave the blender lid vent open for steam to escape. Return the blended soup to the pot.
  9. Serve: Ladle the cream of mushroom soup into bowls and garnish with the crispy shiitake mushrooms and fried sage leaves reserved earlier for an added texture and flavor contrast.
  10. Condensed Version (Optional): To make a condensed cream of mushroom soup, reduce the vegetable stock to 1 cup and heavy cream to 1/2 cup. Follow the steps through adding flour (step 6), then add the reduced stock, cream, herbs, and spices. Simmer for 5-10 minutes until thickened. This can be used as a 1:1 replacement for canned cream of mushroom soup in recipes.

Notes

  • For richer flavor, use both shiitake and cremini mushrooms; shiitakes add earthiness while creminis add depth.
  • Optional ingredients like Dijon mustard, cayenne pepper, and Marsala wine uplift the flavors but can be omitted for a more basic soup.
  • Pureeing the soup is optional and a matter of personal preference. Blending results in a silky texture while leaving it chunky enhances the mushroom bite.
  • Use fresh herbs whenever possible for the best flavor. If unavailable, dried herbs can be substituted at about one-third the quantity.
  • To make vegan or dairy-free, substitute butter with olive oil or vegan butter and heavy cream with coconut cream or cashew cream.
  • The condensed version is perfect for recipes calling for canned cream of mushroom soup, providing a homemade alternative without preservatives or additives.

Keywords: Cream of Mushroom Soup, Homemade Mushroom Soup, Shiitake Mushrooms, Cremini Mushrooms, Comfort Food, Vegetarian Soup, Creamy Mushroom Soup

Find it online: https://servedbynora.com/homemade-cream-of-mushroom-soup-recipe/